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!
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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.
For a different Mediterranean potato side, try my Italian Potato Salad!
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.
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.
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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Greek Lemon Chicken and Potatoes
Ingredients
- 1 pound (450 g) potatoes, peeled and cut into 2-inch cubes
- ¼ cup (60 ml) extra virgin olive oil
- Juice of 2 small lemons, about ¼ cup
- 4 large garlic cloves, very roughly chopped
- ¼ cup (60 ml) water
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 6 skin-on, bone-in chicken thighs
- 2 tablespoons dried oregano
- Lemon wedges to garnish
Instructions
- Preheat the oven to 425°F / 220°C. Tip the potatoes into a large roasting tray with the olive oil, lemon juice, garlic and water. Sprinkle over the salt and black pepper, then toss well so everything is coated.1 pound potatoes¼ cup extra virgin olive oilJuice of 2 small lemons4 large garlic cloves¼ cup water½ teaspoon salt¼ teaspoon freshly ground black pepper
- Spread the potatoes out into an even layer. Nestle the chicken thighs among them, skin side up, pushing them down slightly so they sit snugly in the tray.6 skin-on
- Sprinkle the oregano evenly over the chicken and potatoes. Use your hands to rub a little of the oily lemon mixture over the chicken skin.2 tablespoons dried oregano
- Roast for 45-50 minutes, turning the potatoes once halfway through, until the chicken skin is deeply golden and crisp and the potatoes are tender with browned edges. If needed, spoon some of the pan juices over the chicken during the last 10 minutes.
- Rest for a few minutes, then finish with lemon wedges on the side for squeezing over just before serving.Lemon wedges to garnish
Video
Notes
- Use a large, shallow roasting tray so the potatoes roast instead of steaming. If they're crowded, they may end up soft.
- Keep the chicken skin facing up and dry to get that crisp, golden skin.
- Turn the potatoes once halfway through and spoon a little of the pan juices over the chicken near the end if it looks dry.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Kate says
Delicious. Very easy. Made it twice in two weeks as it is so tasty
April says
Made this last night and it was a hit! Easy and amazing flavors. This will be a regular in our house.
Celeste says
I couldn't get over the amazing results with so little effort! Simple but sooo delish!
Pat says
OMG this is the best one so far….we all loved it so and thank you for the recipe …just the right amount of lemon, garlic and oregano 😋 and so easy, too