If you’re craving a dish that bursts with bright, fresh flavors and melts effortlessly in your mouth, this Lemon Greek Chicken and Potatoes Recipe is your new go-to comfort meal. Combining juicy, golden-baked chicken thighs with tender, perfectly roasted potato wedges, all infused with zesty lemon, garlic, and aromatic herbs, this recipe brings the sunny tastes of the Mediterranean straight to your table. It’s easy enough for a weeknight dinner yet impressive enough for friends or family gatherings. Trust me, once you try this, it’ll become a beloved staple in your recipe collection.
Ingredients You’ll Need
Getting the ingredients right is key to pulling off the authentic flavors and textures in this dish. Each one plays an important role—from the olive oil that keeps everything juicy and rich, to the fresh lemon juice and zest that brighten the whole meal.
- 4 bone-in, skin-on chicken thighs: These provide juicy meat and crispy, flavorful skin when roasted.
- 4 medium Yukon gold or russet potatoes (peeled and cut into wedges): They roast beautifully, getting tender inside and slightly crispy outside.
- 1/3 cup olive oil: The foundation for a rich, golden roast that keeps chicken and potatoes moist.
- 1/4 cup fresh lemon juice: For that signature citrus punch that brightens every bite.
- 1 tablespoon lemon zest: Adds an aromatic lemon fragrance that’s simply irresistible.
- 4 cloves garlic (minced): Garlic’s mellow, savory kick complements the lemon perfectly.
- 2 teaspoons dried oregano: This herb is a classic in Greek cooking, lending earthiness and depth.
- 1 teaspoon dried thyme: A subtle woody note that rounds out the herb profile beautifully.
- 1 teaspoon salt: Essential to enhance all the flavors and season the meat and potatoes well.
- 1/2 teaspoon black pepper: For mild heat and complexity.
- 1/2 teaspoon paprika: Adds gentle smokiness and a warm color to the dish.
- 1/2 cup chicken broth: Keeps the bottom of the pan moist, ensuring tender potatoes and juicy chicken.
- Chopped fresh parsley and lemon wedges (optional, for garnish): These add freshness and a lovely pop of color when serving.
How to Make Lemon Greek Chicken and Potatoes Recipe
Step 1: Prep the Oven and Marinade
Start by preheating your oven to 400°F (200°C). While it heats up, whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, thyme, salt, black pepper, and paprika in a large mixing bowl. This vibrant marinade is what wraps your chicken and potatoes in irresistible flavor and aroma, setting the stage for a delectable meal.
Step 2: Coat the Chicken and Potatoes
Add the bone-in, skin-on chicken thighs and potato wedges to the bowl with your marinade. Toss everything together thoroughly so each piece is lovingly coated in that zesty, herby mixture. This step ensures every bite bursts with flavor and the chicken skin crisps up beautifully when it bakes.
Step 3: Arrange and Roast
Transfer the coated chicken and potatoes into a large baking dish or sheet pan, arranging the chicken skin-side up to maximize crispiness. Spread the potatoes evenly around the chicken to allow even roasting. Pour the chicken broth around the edges of the pan to keep moisture in—which means perfectly juicy chicken and tender potatoes without drying out. Roast everything uncovered for 45 to 55 minutes until the chicken is a stunning golden color, cooked through to an internal temperature of 165°F, and the potatoes are tender and inviting.
Step 4: Finish and Serve
Once out of the oven, spoon those luscious pan juices over your chicken and potatoes. This final step amplifies the flavors and adds lovely moisture. Garnish with freshly chopped parsley and extra lemon wedges for added brightness and eye-catching presentation.
How to Serve Lemon Greek Chicken and Potatoes Recipe
Garnishes
Sprinkling fresh chopped parsley over the top is like sprinkling little bursts of freshness into every bite. Adding extra lemon wedges on the side offers guests the option to squeeze more citrusy zing, enhancing the bright, vibrant Greek flavors and making the meal feel even more festive.
Side Dishes
This Lemon Greek Chicken and Potatoes Recipe is a hearty, all-in-one dish but pairing it with a crisp Greek salad or a light tzatziki sauce balances the richness wonderfully. Steamed green beans or a simple cucumber salad also bring fresh texture and color to the plate without competing with the bold flavors of the chicken and potatoes.
Creative Ways to Present
For a rustic touch, serve the chicken and potatoes straight from a beautiful cast-iron skillet or a large, vibrant ceramic dish so everyone can dig in family-style. Alternatively, plating individual portions with a drizzle of extra pan juices and a small bunch of fresh herbs makes it elegant enough for a special occasion or dinner party.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Greek Chicken and Potatoes Recipe tastes fantastic the next day. Simply place the cooled chicken and potatoes in an airtight container and refrigerate for up to 3 days. Flavors mingle further overnight making your second meal just as delightful.
Freezing
If you want to enjoy this dish well beyond the first few days, you can freeze leftovers. Store portions in a freezer-safe container or bag, leaving some space for expansion, and freeze for up to 2 months. When thawed, the potatoes might lose a little crispness but the rich, tangy flavor remains intact.
Reheating
To reheat, warm the leftovers gently in a preheated oven at 350°F to preserve the texture of the chicken skin and keep the potatoes soft but not mushy. You can also reheat in a skillet over medium heat for a few minutes to refresh the crispiness slightly, spooning over pan juices or a splash of broth to moisten as needed.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Absolutely! Boneless thighs cook faster, so reduce the baking time accordingly, checking for an internal temperature of 165°F to ensure they’re done but still juicy.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free since it uses only whole ingredients like chicken, potatoes, herbs, and lemon without any wheat-containing additives.
Can I prepare this dish without peeling the potatoes?
Definitely. Leaving the skin on Yukon gold potatoes adds texture and nutrients, and they roast up wonderfully crispy in this recipe.
What’s the best way to get crispy skin on the chicken?
Make sure to arrange the chicken skin-side up without overcrowding in the pan, and avoid covering it while baking. This allows the skin to dry slightly and crisp beautifully under high heat.
Can I use fresh herbs instead of dried oregano and thyme?
Yes, fresh herbs will add a lovely bright flavor. Use about three times the amount of fresh herbs as dried, adding most towards the end of cooking to keep their vibrant aroma.
Final Thoughts
This Lemon Greek Chicken and Potatoes Recipe is a true celebration of simple ingredients coming together in the most delicious way possible. It’s comforting and fresh, hearty yet bright, and the kind of meal that makes you feel instantly at home. I can’t wait for you to try it and see how quickly it becomes a family favorite in your kitchen too!
Print
Lemon Greek Chicken and Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Gluten Free
Description
This Lemon Greek Chicken and Potatoes recipe features succulent bone-in, skin-on chicken thighs paired with tender, lemony potato wedges, all roasted together in one pan for a flavorful and hassle-free Mediterranean meal. Infused with garlic, oregano, thyme, and fresh lemon juice, it’s a perfect balance of citrusy brightness and savory herbs that delivers a hearty yet light dinner option.
Ingredients
Chicken and Potatoes
- 4 bone-in, skin-on chicken thighs
- 4 medium Yukon gold or russet potatoes, peeled and cut into wedges
Marinade and Seasoning
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Additional
- 1/2 cup chicken broth
- Chopped fresh parsley for garnish (optional)
- Lemon wedges for garnish (optional)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it reaches the right temperature for roasting.
- Prepare the marinade: In a large bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, black pepper, and paprika until well combined.
- Coat chicken and potatoes: Add the chicken thighs and potato wedges to the marinade bowl, tossing them thoroughly so each piece is evenly coated with the flavorful mixture.
- Arrange in baking dish: Transfer the coated chicken and potatoes to a large baking dish or sheet pan, placing the chicken skin-side up and spreading the potatoes evenly around them.
- Add chicken broth: Pour the chicken broth into the bottom of the baking dish to keep the ingredients moist throughout roasting and to develop flavorful pan juices.
- Roast: Place the dish uncovered in the preheated oven and roast for 45–55 minutes. The chicken should be golden and fully cooked with an internal temperature of 165°F, and the potatoes should be tender.
- Finish and serve: Spoon the delicious pan juices over the chicken and potatoes before serving. Garnish with chopped fresh parsley and extra lemon wedges if desired for added freshness and presentation.
Notes
- For crispier potatoes, place them cut-side down in the baking dish and avoid overcrowding to allow even roasting.
- You can substitute boneless chicken thighs or chicken breasts if preferred, but reduce the baking time accordingly to avoid drying out the meat.
