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Greek Lemon Chicken and Potatoes

This Greek Lemon Chicken with Garlic & Herb Roast Potatoes is a one-pan, flavor-packed Mediterranean dish that is both easy to prepare and incredibly satisfying. With crispy, golden chicken thighs, tender herb-infused potatoes, and a bright lemon-garlic marinade, this dish is perfect for family dinners, meal prep, or entertaining guests. The zesty, savory flavors and crispy textures make this a must-try recipe that is budget-friendly and high in protein

  • Total Time: 1 hour

Ingredients

  • Chicken thighs (4 lbs, skin-on, bone-in) – Juicy, flavorful, and perfect for roasting.
  • Russet potatoes (3, peeled & quartered) – Absorb all the delicious pan juices.
  • Fresh lemon juice (½ cup) – Adds bright, tangy Mediterranean flavors.
  • Olive oil (½ cup) – Helps crisp the skin and adds richness.
  • Garlic (6 cloves, minced) – Infuses the dish with deep savory flavor.
  • Dried oregano (1 tbsp) – A classic Greek herb that enhances the seasoning.
  • Kosher salt (1 tbsp) – Balances and intensifies flavors.
  • Dried rosemary (1 tsp) – Complements the lemon and garlic.
  • Black pepper (1 tsp, freshly ground) – Adds depth to the seasoning.
  • Cayenne pepper (1 pinch) – Gives a subtle kick.
  • Chicken broth (1 cup, divided) – Enhances moisture and flavor.
  • Fresh oregano (1 tsp, chopped) – A fragrant garnish for extra freshness.

Instructions

  1. Preheat & Prep – Preheat oven to 425°F (220°C) and lightly oil a large roasting pan.
  2. Marinate the Chicken & Potatoes – In a large bowl, toss chicken and potatoes with lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne until evenly coated.
  3. Assemble the Dish – Arrange chicken skin-side up in the roasting pan, tucking potatoes around. Drizzle with ⅔ cup chicken broth and spoon any remaining marinade over the top.
  4. Roast & Toss – Bake for 20 minutes, then toss potatoes and flip the chicken back to skin-side up.
  5. Final Bake – Continue baking for 25 more minutes, or until chicken reaches 165°F (74°C) internally.
  6. Crisp the Potatoes – Remove chicken, keep warm, and set oven to broil. Toss potatoes in pan juices and broil for 3 minutes until crispy.
  7. Prepare the Pan Sauce – Heat roasting pan on the stove over medium heat. Add remaining ⅓ cup chicken broth and scrape up browned bits. Strain juices and pour over chicken and potatoes.
  8. Garnish & Serve – Sprinkle with fresh oregano and serve immediately
  • Author: Paula
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Cuisine: Greek, Mediterranean

Nutrition

  • Serving Size: 4
  • Calories: 1139 per serving