Greek Lemon Chicken and Potatoes

If you’re on the lookout for a dish that’s as easy as it is delicious, then Greek Lemon Chicken and Potatoes are about to become your new kitchen obsession.

Bursting with Mediterranean flavors like lemon, garlic, and oregano, this one pot meal is a surefire way to jazz up your weeknight dinners or impress your pals at a laid-back gathering.

Looking for more dinner ideas? Try these:

• Chicken Scarpariello with Potatoes
• Dutch Oven Pot Roast
• Italian Veal and Peppers
• Chicken Francaise
• Pollo Guisado

Greek Lemon Chicken and Potato Ingredients

Here’s everything you’ll need for this recipe:

Chicken thighs: Bone-in, skin-on thighs

Russet potatoes: Peeled and quartered

Lemons: Freshly squeezed

Olive oil: For the marinade

Spices and herbs: Salt, pepper, oregano, paprika, thyme, rosemary, red pepper flakes

Dijon mustard: For the marinade

Garlic cloves: One whole head, peeled

Chicken stock: Just ½ cup

How to Make Greek Lemon Chicken and Potatoes

The best part about this meal is that it can be made all in one pot — thank the cleanup Gods for this one!

Step 1: Make the marinade

Preheat the oven to 425 degrees F.

Make the marinade by combining the lemon juice (start with just 2 lemons and increase as needed), olive oil, oregano, thyme, rosemary, salt, pepper, paprika, red pepper flakes, and mustard. Mix all together and set aside.

Step 2: Prep the chicken and potatoes

Now peel and chop the potatoes and remove excess fat from the thighs and combine them into one bowl.

Step 3: Marinade the chicken and potatoes

Pour the marinade over the chicken and potatoes and mix around until coated, making sure to get under the chicken skin as well.

Step 4: Crisp up the skin on the stove.

Now add the pot you’ll be transferring to the oven on the stove over medium-high heat. Add 1-2 TBS of olive oil and, when hot, add the chicken skin side down. Cook until the skin is crispy (but not burnt!), and then remove to a dish (no need to flip it over, you’ll actually cook the chicken in the oven — this is just a trick to ensure crispy skin.

Step 5: Add everything to the pot.

Now pour off any excess oil and then add the potatoes and all of the marinade to the pot. Nestle the chicken so that they’re sitting on top of the potatoes, and then add the garlic cloves all throughout along with the chicken stock.

Step 7: Bake it.

Bake in the preheated oven for 45 minutes. Then remove the chicken to a plate and continue cooking until the potatoes are very tender and the sauce has thickened, about another 10-15 minutes.

Frequently Asked Questions

Can I use boneless, skinless chicken for this recipe?

Absolutely! While the traditional recipe calls for bone-in, skin-on chicken, you can go for boneless, skinless if that’s your preference. Just adjust the cooking time accordingly.

Can I prepare the potatoes ahead of time?

Sure thing! You can prep the potatoes in advance and store them in the fridge. When you’re ready to cook, just toss them in the roasting pan with the rest of the ingredients.

Can I substitute fresh herbs for dried ones?

Totally! Fresh herbs add a vibrant touch. If you’re using fresh, you’ll need about three times the amount of dried herbs. Go wild with that garden-fresh flavor!

How do I make sure the chicken is cooked through without drying it out?

Keep an eye on that oven thermometer! Once the chicken hits 165°F (74°C) internally, it’s good to go. If you’re worried about dryness, baste it with the pan juices during baking.

Can I use a different citrus besides lemon?

Absolutely, get creative! While lemon brings that classic Greek flavor, you can experiment with oranges or a mix of citrus fruits for a unique twist.

What sides pair well with Greek Lemon Chicken and Potatoes?

Greek salad and tzatziki sauce are classic choices. You can also serve it with a side of rice, couscous, or a simple green salad for a well-rounded meal.

Can I make this recipe in a slow cooker?

While the oven brings out the crispy magic, you can adapt it for a slow cooker. Brown the chicken first, then transfer everything to the slow cooker and cook on low for 6-8 hours.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge. To reheat, pop them in the oven for a few minutes to maintain that crispy goodness.

Can I make this dish for a crowd?

Absolutely! Just double or triple the ingredients based on the number of hungry souls you’re feeding. Use larger pans or multiple pans to ensure everything cooks evenly.

Can I use sweet potatoes instead of regular potatoes?

Yes, you can! Sweet potatoes add a delightful sweetness. Adjust the cooking time as needed, as they might cook faster than regular potatoes.