Name: Greek Lemon Chicken and Potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 pound potatoes (peeled and cut into 2-inch cubes); 1/4 cup extra virgin olive oil; Juice of 2 small lemons (about 1/4 cup); 4 large garlic cloves (very roughly chopped); 1/4 cup water; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 6 skin-on (bone-in chicken thighs); 2 tablespoons dried oregano; Lemon wedges to garnish

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Greek lemon chicken and potatoes is a simple one-tray dinner with crispy chicken thighs and roasted potatoes in a bright lemon-garlic sauce that works so well on busy weeknights.

Love Greek recipes with lots of lemon? Try my super popular Avgolemono Soup or this delicious Greek Meatball Soup next!

a tray of greek lemon chicken and potatoes

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I absolutely love how convenient one-tray meals are, and this Greek lemon chicken and potatoes has been a firm favorite in our home for ages.

That's because it has some pretty amazing home-style flavors, and it only needs very little hands-on time.

Everything goes together in the oven, and you end up with the most delicious dinner with very little effort.

Why you'll love Greek lemon chicken and potatoes

Crispy chicken skin with lemony potatoes that soak up every bit of the garlicky pan juices.
One tray, minimal prep and the oven does all the work while you get on with your evening.
Makes great leftovers and uses simple, affordable ingredients you can keep in regular rotation.

greek lemon chicken and potatoes with oregano

What you'll need

Potatoes - Use a floury or all-purpose variety, such as Yukon Gold or Maris Piper. They hold their shape but still get soft inside and soak up the lemony juices.

Chicken thighs - Bone-in, skin-on is important. The bone keeps the meat juicy, and the skin crisps up while basting everything underneath. Boneless thighs cook faster but you'll miss some flavor and texture.

Lemons - Fresh lemons really matter in this dish. Bottled juice won't give you the same brightness or aroma.

Extra virgin olive oil - Use one you actually like the taste of. It becomes part of the sauce and helps the potatoes roast properly instead of sticking or drying out.

Dried oregano - Greek oregano is ideal if you can find it, often in Mediterranean or Middle Eastern shops. It's more robust and savory than standard dried oregano, but regular works just fine.

Garlic - Roughly chopped is perfect here. It softens and sweetens in the oven without burning, and the bigger pieces infuse the whole tray with an amazing flavor!

Pro tip

Let the tray roast undisturbed for the first 20 minutes to help the chicken skin crisp properly and give the potatoes a head start on browning.

How to make Greek lemon chicken and potatoes

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Preheat the oven to 425°F / 220°C and toss the potatoes in a large roasting tray with the olive oil, lemon juice, garlic, water, salt and black pepper until well coated.

greek lemon chicken and potatoes cooking steps

adding garlic to greek lemon chicken and potatoes

Spread the potatoes out evenly, then nestle the chicken thighs among them, skin side up.

Sprinkle the oregano over the chicken and potatoes, and rub a little of the lemony oil over the chicken skin.

Roast for 45-50 minutes, turning the potatoes halfway through, until the chicken is golden and crisp and the potatoes are tender and browned.

Substitutions and variations

You can make this recipe with chicken drumsticks instead of thighs. The cooking time remains the same.
Use chicken broth instead of water for even more flavor.
Sprinkle some paprika on the chicken too, together with the oregano, for a bit of extra color.

Tips for success

Pat the chicken skin dry before it goes into the tray; this helps with crispiness.
Keep the chicken skin side up the whole time in the oven, even when the potatoes are halfway through. If you flip it, you'll undo the crisping.
Check doneness for the chicken using a meat thermometer. You'll want an internal temperature of 175°F/79°C.

What to serve with Greek chicken and potatoes

This is already a full tray dinner, but it pairs nicely with something fresh or simple on the side.

A simple cucumber and tomato salad for some even more Greek-inspired flavors.
Some steamed green beans or broccoli, finished with a drizzle of olive oil and lemon.
Warm pita or your favorite crusty bread to mop up those delicious lemony pan juices.

Leftovers and storage

This recipe makes great leftovers! They will keep well in an airtight container in the fridge for up to 3 days.
Reheat in a hot oven at 400°F / 200°C until warmed through. This keeps the chicken skin from turning soggy and helps the potatoes crisp back up. You can also use the microwave, but the texture won't be crispy.
I wouldn't recommend freezing this dish because the potatoes tend to go grainy once thawed.

More easy weeknight recipes

If you've tried this Greek lemon chicken and potatoes recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

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