If you are craving a comforting yet bright and flavorful meal, you have to try this Lemon Greek Chicken and Potatoes Recipe. It perfectly balances the zesty freshness of lemon with the aromatic herbs of Greece, bringing tender chicken thighs and golden roasted baby potatoes together in one easy dish. Each bite delivers a crispy skin, juicy meat, and potatoes infused with garlicky, lemony goodness that will have you reaching for seconds. This recipe is a fantastic way to bring vibrant Mediterranean flavors into your kitchen with minimal effort, making it a new favorite for weeknight dinners or casual gatherings.
Ingredients You’ll Need
These ingredients come together simply but each plays a vital role in crafting the irresistible flavors and textures of this Lemon Greek Chicken and Potatoes Recipe. The herbs add earthiness, the lemon brightens the dish, and the garlic brings depth—all culminating in a beautifully balanced meal.
- 4 bone-in, skin-on chicken thighs: The skin crisps up during roasting while the bone keeps the meat juicy and flavorful.
- 1 1/2 pounds baby potatoes (halved): Small potatoes roast evenly and soak up the tangy marinade perfectly.
- 1/4 cup olive oil: A staple in Mediterranean cooking, it helps the chicken and potatoes brown beautifully and adds richness.
- Juice of 2 lemons: Provides the signature zesty tang that lifts the entire dish.
- 1 tablespoon lemon zest: Adds an extra punch of lemon aroma and flavor.
- 4 cloves garlic (minced): Infuses each bite with savory warmth and depth.
- 1 tablespoon dried oregano: Classic Greek herb that brings earthiness and authentic Mediterranean flavor.
- 1 teaspoon dried thyme: Adds subtle floral notes and complexity.
- 1/2 teaspoon paprika: Gives a mild smoky undertone and vibrant color.
- Salt and black pepper to taste: Essential for enhancing all the natural flavors.
- 1/4 cup chicken broth: Keeps the potatoes moist while roasting and adds savory depth.
- Fresh parsley and lemon wedges for garnish: Bright garnishes that add freshness and visual appeal to the final dish.
How to Make Lemon Greek Chicken and Potatoes Recipe
Step 1: Prepare the Marinade
Start by combining olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, paprika, salt, and pepper in a large bowl. Whisk these ingredients together until you have a fragrant, flavorful marinade that will coat the chicken and potatoes beautifully.
Step 2: Marinate Chicken and Potatoes
Add the chicken thighs and halved baby potatoes into the marinade bowl. Toss everything gently but thoroughly, making sure every piece is well covered. For best flavor, consider marinating for at least 30 minutes or up to overnight in the refrigerator.
Step 3: Arrange for Roasting
Transfer the chicken and potatoes to a large baking dish or sheet pan, spreading them in a single layer. Make sure the chicken skin is facing up so it gets nice and crispy while roasting. Pour the chicken broth around the potatoes, which keeps them tender without washing away the marinade on the chicken.
Step 4: Roast to Perfection
Place the dish in a preheated 400°F oven and roast for 40 to 45 minutes. You’ll know it’s done when the chicken turns a gorgeous golden brown and reaches an internal temperature of 165°F, with potatoes soft and perfectly roasted. For an extra crispy skin, pop the dish under the broiler for 2 to 3 minutes at the end of cooking.
How to Serve Lemon Greek Chicken and Potatoes Recipe
Garnishes
Nothing brightens up a plate like fresh parsley and lemon wedges. Sprinkle chopped parsley over the chicken and potatoes for a pop of green and a fresh aroma. Serve with lemon wedges on the side so everyone can add an extra burst of lemon juice just before eating, enhancing the zesty flavor.
Side Dishes
This dish pairs beautifully with simple Greek salad or warm pita bread to complete the Mediterranean experience. You might also enjoy roasted vegetables or a light tzatziki sauce to add creaminess and freshness.
Creative Ways to Present
For a special occasion, serve this Lemon Greek Chicken and Potatoes Recipe on a large rustic wooden board piled high with the chicken and potatoes, garnished with herbs and lemon slices. Alternatively, plate it family-style in the baking dish itself to make mealtime casual and inviting.
Make Ahead and Storage
Storing Leftovers
Let any leftover chicken and potatoes cool completely before transferring them to an airtight container. Store in the refrigerator where they will keep well for 3 to 4 days, making for easy lunches or quick dinners throughout the week.
Freezing
This Lemon Greek Chicken and Potatoes Recipe also freezes nicely. Place cooled leftovers in a freezer-safe container or heavy-duty freezer bag and store for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm the chicken and potatoes in a 350°F oven for about 15-20 minutes to restore the crispy skin and tender texture. Alternatively, microwave on medium heat, but it won’t retain crispiness as well.
FAQs
Can I use chicken breasts instead of thighs?
Chicken thighs are preferred for their juiciness and flavor, but you can substitute chicken breasts if you like. Just be careful not to overcook them since they are leaner and cook faster.
Is this recipe gluten-free?
Yes, the Lemon Greek Chicken and Potatoes Recipe is naturally gluten-free since it uses simple fresh ingredients and no wheat-based additives.
How can I make the potatoes crispier?
Make sure the potatoes are spread out evenly and not overcrowded on the baking dish. Also, tossing them in a little extra olive oil and broiling briefly at the end helps achieve a crispier texture.
Can I use fresh herbs instead of dried?
Absolutely! Fresh oregano and thyme will brighten up the flavors even more. Use about three times the amount of fresh herbs as dried to keep things balanced.
Is it necessary to add chicken broth?
The chicken broth keeps the potatoes moist and adds savory flavor while roasting. If you don’t have broth, a little water will work, but the flavor won’t be as rich.
Final Thoughts
This Lemon Greek Chicken and Potatoes Recipe has quickly become one of those dishes I turn to when I want something both comforting and bursting with vibrant flavor. It’s simple enough for a weeknight but special enough to share with friends and family. Trust me, once you try it, you’ll want to make it again and again!
Print
Lemon Greek Chicken and Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- 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 roasted with baby potatoes in a zesty lemon, garlic, and herb marinade. The result is tender, golden chicken with crispy skin and perfectly roasted potatoes, infused with Mediterranean flavors. An easy, one-pan dish perfect for a flavorful weeknight dinner or a special meal.
Ingredients
Chicken and Potatoes
- 4 bone-in, skin-on chicken thighs
- 1 1/2 pounds baby potatoes, halved
Marinade
- 1/4 cup olive oil
- Juice of 2 lemons
- 1 tablespoon lemon zest
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Additional
- 1/4 cup chicken broth
- Fresh parsley, for garnish
- Lemon wedges, for garnish
Instructions
- Preheat the oven. Set your oven to 400°F (200°C) to prepare for roasting the chicken and potatoes.
- Make the marinade. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, paprika, salt, and black pepper until well combined.
- Coat chicken and potatoes. Add the chicken thighs and halved baby potatoes to the marinade. Toss thoroughly to ensure every piece is well coated with the flavorful mixture.
- Arrange in baking dish. Transfer the marinated chicken and potatoes to a large baking dish or sheet pan in a single layer. Position the chicken with the skin side up to promote crispiness.
- Add chicken broth. Pour the chicken broth around the potatoes in the dish, being careful not to pour it directly over the chicken to maintain skin crispness.
- Roast. Place the dish in the preheated oven and roast for 40 to 45 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes become tender.
- Crisp the skin (optional). For extra crispy chicken skin, switch the oven to broil and broil the chicken for an additional 2 to 3 minutes, watching closely to prevent burning.
- Garnish and serve. Remove from the oven and garnish with fresh parsley and lemon wedges before serving to enhance freshness and presentation.
Notes
- For deeper flavor, marinate the chicken and potatoes for 30 minutes or up to overnight before roasting.
- This dish pairs exceptionally well with a Greek salad or warm pita bread.
- Make sure to keep the chicken skin-side up during roasting to ensure crisp skin.
