Can I just say, this one pan Greek lemon chicken and potatoes recipe is my go-to quick weeknight dinner fix! It takes me 15 minutes to prepare and then roasts away on its own for 45 minutes. It’s incredibly satisfying and delicious.
Pair it with Maroulosalata (Greek lettuce salad), Traditional Greek salad, chopped salad, vermicelli rice, and Tzatziki sauce.
Table of Contents
Why You’ll Love This Recipe
- The best weeknight meal! You’ll have dinner on the table in under an hour!
- Perfect for leftovers and meal prep. Leftovers store really well and can be reheated easily over the next couple of days. If you’re a meal prepper, this is a great recipe for you! My chicken shawarma and shish tawook are great chicken meal prep recipes too!
- Delicious and balanced! This lemon Greek chicken and potatoes recipe is tangy, salty, and savory. Add some chili flakes to the marinade and it’ll give it a spicy kick. Check out the Expert Tips below for more info on how you can adapt this recipe to your tastes!
Ingredients
Delicious simple recipes are the backbone of any kitchen! This one comes together with just a few simple ingredients.
- Chicken: You can use whichever cut of chicken you have on hand for this recipe. I like using skin-on and bone-in chicken thighs, but you can use chicken quarters, chicken breasts or even a whole spatchcocked chicken (check out my Harissa Chicken recipe for instructions on how to spatchcock a chicken). You can also use boneless chicken breasts or thighs. The cooking time will of course vary if you use a whole chicken.
- Potatoes: Any potato will work in this recipe. My preference is to use yellow or Yukon Gold potatoes. However, you can use fingerling potatoes, new potatoes (baby potatoes), or chunks of baking potatoes (Russet potatoes).
- Dried herbs: I recommend a combination of dried oregano and dried thyme for that Mediterranean/Greek flavor profile.
- Lemon: Fresh lemons and fresh lemon juice are the way to go. I also like to slice one whole lemon and include it in the bake. The lemon slices caramelize and release their juices. They also look lovely on a serving platter. It’s a similar technique to the one I use in my Za’atar chicken thighs recipe.
- Garlic: I am using fresh garlic cloves in this recipe, but granulated garlic powder will work just fine.
Refer to the recipe card at the bottom of this page for the full list of ingredients and quantities.
How to Make Greek Lemon Chicken and Potatoes
A 4-step one-pan meal? Let’s go!
Step 1. Make the marinade. To a large bowl, add the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, kosher salt, and black pepper. Mix well to combine.
Step 2. Marinate the chicken. Add the chicken thighs to the bowl and toss to coat. Set aside while you prepare the baking sheet.
Step 3. Arrange the chicken and potatoes. Preheat your oven to 400F/205C. Line a large-rimmed baking sheet with parchment paper. Transfer the marinated chicken pieces and marinade to the prepared baking sheet. Add the potato wedges. Toss everything together so that the potato wedges are seasoned with the marinade. Arrange the potato wedges and chicken thighs in a single layer. They can touch slightly but don’t overlap. Nestle in the lemon slices.
Step 4. Roast. Roast in the preheated oven for 40-50 minutes, or until the chicken thighs and potatoes are cooked through and the chicken is golden brown. To get some more color on your chicken, broil for 5-8 minutes at the very end of the cooking process. Garnish with fresh parsley or fresh oregano.
Pairing Ideas and Meal Prep
This is my go-to weeknight meal! It’s easy to make and the main protein and side vegetable are cooked at the same time in the same tray! But for a complete meal, I still like to make a side salad to go with it. Here are a few ideas:
- Maroulosalata (Greek lettuce salad)
- Traditional Greek salad
- Jerusalem salad (chopped cucumber and tomato salad)
- Tahini salad
- Lebanese Fattoush
- Lebanese Tabbouleh
- Bean Antipasto Salad
There’s nothing stopping you from making Greek chicken and lemon potatoes for a dinner party! A creamy tzatziki sauce or lemon yogurt sauce will bring the whole thing to the next level!
This is also an excellent meal prep recipe. The chicken and potatoes will hold up for several days, so you can make a big batch of Greek-style lemon chicken and portion it out for the week.
For meal prep, I would also include some steamed vegetables like green beans and rice. This recipe works incredibly well with my Mediterranean yellow rice, vermicelli rice or saffron rice.
Expert Tips
- Use a large roasting pan. If you have a large enamel or stone roasting pan or large casserole dish, use that. Or a large-rimmed baking sheet will work just fine.
- Don’t use foil! To line your baking tray, use parchment paper. The chicken and potatoes will stick to aluminum foil and create a mess.
- Size Matters! The goal is to cut the potatoes into chunks large enough to cook alongside the chicken. You don’t want to end up with cooked chicken and hard undercooked potatoes, or overcooked potatoes by the time the chicken is ready. This is why I like cutting my potatoes into large chunky wedges
- Add other veggies and seasoning! Level up this recipe by adding other vegetables to the tray. Hearty root vegetables like carrots and parsnips are great. Or sub out some of the yellow potatoes for sweet potatoes. If you like spicy food, add red pepper flakes to the marinade.
- Use an instant-read thermometer. If you’re not sure if the chicken is ready, use a meat thermometer. The internal temperature of the chickens should reach 165F to be considered safe. But the longer you cook chicken thighs, the more tender they will be as the connective tissue breaks down.
- Test the doneness of potatoes: Use a fork or butter knife to test the doneness of the potatoes. If the fork or knife glides into the potato wedge easily, they are done.
- Save the juices! Those lemony pan juices have a lot of flavor. Spoon some on to your chicken when you serve it.
Recipe FAQs
To save some time, you can prepare the marinade and marinate the chicken thighs the night before. I don’t recommend that you cut up the potatoes too far in advance as they will brown.
Store leftovers and the pan juices in a glass airtight container in the fridge. Leftovers can be refrigerated for up to 4 days. Refer to the section above for Meal Prep advice.
Other Chicken Recipes
Main Dishes
Main Dishes
Levantine Recipes
Main Dishes
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One Pan Greek Lemon Chicken and Potatoes Recipe
Ingredients
Marinade Ingredients
- ¼ cup Extra virgin olive oil
- ¼ cup Lemon juice – Juice of 2 lemons
- 4-6 Garlic cloves – Finely minced
- 2 tsp Dried oregano
- 1 tsp Dried thyme
- 1 ½ tsp Kosher salt
- ¼ tsp Black pepper
Rest of the Ingredients
- 3 lbs Chicken thighs
- 4-5 Yukon gold potatoes – Cut into large wedges
- 1 Lemon – Cut into rings
- Garnish with fresh parsley
Instructions
- Make the marinade. To a large bowl, add the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, kosher salt, and black pepper. Mix well to combine.
- Marinate the chicken. Add the chicken thighs to the bowl and toss to coat. Set aside while you prepare the baking sheet.
- Arrange the chicken and potatoes. Preheat your oven to 400F/205C. Line a large-rimmed baking sheet with parchment paper. Transfer the marinated chicken pieces and marinade to the prepared baking sheet. Add the potato wedges. Toss everything together so that the potato wedges are seasoned with the marinade. Arrange the potato wedges and chicken thighs in a single layer. They can touch slightly but don’t overlap. Nestle in the sliced lemons and extra garlic if you like.
- Roast. Roast in the preheated oven for 40-50 minutes, or until the chicken thighs and potatoes are cooked through and the chicken is golden brown. To get some more color on your chicken, broil for 5-8 minutes at the very end of the cooking process. Garnish with fresh parsley or fresh oregano.
Notes
- Chicken: You can use whichever cut of chicken you have on hand for this recipe. I like using skin-on and bone-in chicken thighs, but you can use chicken quarters, chicken breasts or even a whole spatchcocked chicken. You can also use boneless chicken breasts or thighs. The cooking time will of course vary if you use a whole chicken.
- Potatoes: My preference is to use yellow or Yukon Gold potatoes. However, you can use fingerling potatoes, new potatoes (baby potatoes), or chunks of baking potatoes (Russet potatoes).
- Dried herbs: I recommend a combination of dried oregano and dried thyme for that Mediterranean/Greek flavor profile.
- Garlic: I am using fresh garlic cloves in this recipe, but granulated garlic powder will work just fine.
- Lemon: Fresh lemons and fresh lemon juice are the way to go. I also like to slice one whole lemon and include it in the bake. The lemon slices caramelize and release their juices. They also look lovely on a serving platter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Delicious and really easy to make. I must make this dish at least once a week 😍
Thanks Vicki! Glad you enjoy the recipe!
Followed the instructions exactly. So, so delicious. Marinated the chicken thighs overnight and doubled the recipe using 2 sheet pans and rotating half way through. Took an hour to cook. Everyone loved it . Thanks for sharing.
Wow!!! This is not just delicious but very healthy too! I made it with chicken breast and added some fine chopped fresh and dried dill! Let me say my husband and I had two plate immediately!!! Thank you for sharing it I will do the same! Will do it again for sure!!!
So glad you enjoyed it!