One Pan Greek Lemon Chicken and Potatoes Recipe

Greek chicken and potatoes in a serving dish.

5 from 4 votes

One Pan Greek Lemon Chicken and Potatoes Recipe

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.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Greek

Servings: people

Author: Luay Ghafari

Cost: $20

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

Refer to the post above for step-by-step recipe photos.

Ingredient 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.

Pair it with Maroulosalata (Greek lettuce salad), Traditional Greek salad, chopped salad, vermicelli rice, and tzatziki sauce.

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