Greek Lemon Chicken With Potatoes Recipe tastes bright, garlicky, and cozy, like sunshine in a roasting pan with crispy edges and juicy chicken. It works perfectly for busy weeknights or casual dinner parties, and you can get it on the table in about 1 hour and 10 minutes. I first cooked this on a tiny apartment stove in college, and my friends still ask me to make “that lemony chicken and potatoes” every year.

Why Greek Lemon Chicken With Potatoes Recipe Is Worth It

You get tender, juicy chicken with golden potatoes that soak up all the lemon, garlic, and oregano flavor. Everything cooks in one pan, so cleanup stays simple and you still look like you tried very hard.

The marinade uses pantry staples like olive oil, dried oregano, and garlic, so you probably own most of what you need already. The oven does most of the work while you handle a quick salad or just stand around pretending you cooked for hours.

“This Greek Lemon Chicken With Potatoes Recipe tastes like a vacation in the Mediterranean without leaving your kitchen, and the leftovers taste even better the next day. ★★★★★”

Ingredients You Need

Chicken and potatoes

3 to 4 pounds bone-in, skin-on chicken thighs and drumsticks
- Use all thighs if your family prefers dark meat.
- You can use bone-in chicken breasts, but check early so they do not dry out.
2 pounds Yukon Gold potatoes, cut into thick wedges
- Yukon Golds hold their shape and turn creamy inside.
- Russets work in a pinch, but cut them a bit thicker so they do not fall apart.

Marinade and sauce

1/3 cup extra virgin olive oil
- Use a decent olive oil since it carries a lot of flavor.
1/3 cup fresh lemon juice (about 2 to 3 lemons)
Zest of 1 lemon
5 to 6 garlic cloves, minced
1 tablespoon dried oregano
- Greek or Mediterranean oregano tastes best, but any dried oregano works.
1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
1 teaspoon smoked paprika or sweet paprika
1 to 1 ½ teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
1 cup low sodium chicken broth
- Boxed broth works fine; use homemade if you have it.
- In a pinch, mix 1 teaspoon chicken bouillon paste with 1 cup hot water.
2 tablespoons melted butter or ghee
- Butter adds richness and helps browning.
- Use ghee if you want a slightly nuttier flavor.

Finishing touches

2 to 3 tablespoons chopped fresh parsley
Extra lemon wedges for serving
Optional: 1 small red onion, sliced into thick wedges, for extra sweetness

Pantry shortcuts and substitution notes

Use bottled lemon juice only if you must, but fresh lemon gives brighter flavor.
Use pre-minced garlic from a jar on busy nights, but double check the label for added salt.
If you run out of oregano, use an Italian herb blend and add a little extra thyme.
Smoked paprika adds a subtle grilled flavor, so keep it if you can.

Equipment list

Large roasting pan or 9×13 inch baking dish
Large mixing bowl
Small bowl or measuring cup for the marinade
Tongs or a large spoon
Aluminum foil
Instant read thermometer for checking chicken doneness
Cutting board and sharp knife

Quick Tips & substitutions

Pat chicken dry with paper towels so the skin crisps instead of steaming.
Cut potatoes into similar sized wedges so they cook at the same rate.
Use bone-in, skin-on chicken for best flavor and juiciness.
Marinate at least 20 minutes at room temperature or up to 12 hours in the fridge.
If you chill the chicken, let it sit out 20 to 30 minutes before baking so it cooks evenly.
Stir potatoes halfway through baking so they brown on more sides.
If the pan looks dry, splash in a little extra broth or water to keep the potatoes tender.
Avoid crowding the pan; use two pans if needed so everything browns nicely.
Swap chicken broth with vegetable broth for a lighter flavor.
Use ghee or olive oil only if you want a dairy free version.

How to Make Greek Lemon Chicken With Potatoes Recipe

Mix the marinade

Add olive oil, lemon juice, lemon zest, garlic, oregano, thyme, paprika, salt, and pepper to a small bowl or measuring cup.
Whisk until the mixture looks slightly thick and well combined.
Taste a tiny bit and adjust salt or lemon juice to match your preference.

Season the chicken and potatoes

Place chicken pieces in a large mixing bowl.
Pour about two thirds of the marinade over the chicken and toss to coat every piece.
Add potatoes and onion wedges, if using, to a separate bowl and toss with the remaining marinade.

Arrange everything in the pan

Preheat the oven to 400°F.
Lightly oil a large roasting pan or baking dish.
Spread the potatoes in an even layer, cut sides facing down as much as possible.
Nestle the chicken pieces on top of the potatoes, skin side up, with a little space between each piece.

Add broth and butter

Pour the chicken broth around the potatoes, not directly over the chicken skin.
Drizzle the melted butter over the chicken pieces to help them brown and crisp.
Tilt the pan gently to distribute the liquid under the potatoes.

Roast until golden and tender

Place the pan on the middle rack of the oven.
Roast for 35 to 40 minutes without opening the oven so the skin can crisp.
After 40 minutes, spoon some of the pan juices over the potatoes and any dry looking spots.
Continue roasting 15 to 20 minutes, until the chicken skin looks deep golden and an instant read thermometer in the thickest part of the thigh reads 165°F.

Crisp the top if needed

If you want extra crispy skin, switch the oven to broil on high.
Broil 2 to 3 minutes, watching closely so the skin turns deep golden but not black.
Rotate the pan once if your broiler heats unevenly.

Rest and finish

Remove the pan from the oven and let the chicken rest 5 to 10 minutes.
Spoon some of the lemony pan juices over the chicken and potatoes.
Sprinkle with chopped parsley and serve with extra lemon wedges on the side.

Recipe Variations

Gluten free: Use gluten free chicken broth and confirm your spices do not contain additives.
Dairy free: Skip the butter and use all olive oil or ghee that fits your needs.
Low carb: Swap potatoes with cauliflower florets or a mix of cauliflower and turnips.
Extra veggies: Add carrot chunks, zucchini pieces, or bell pepper strips in the last 25 minutes.
Herb twist: Replace thyme with rosemary or add fresh dill at the end for a different Greek flavor.
Spicy version: Add red pepper flakes or a little cayenne to the marinade.
Lighter version: Use bone in chicken breasts and remove the skin after cooking if you want less fat.

Ways to Serve Greek Lemon Chicken With Potatoes Recipe

Serve with a simple cucumber, tomato, and red onion salad with olive oil and lemon.
Add a side of steamed green beans or roasted broccoli for more veggies.
Spoon the chicken and potatoes over cooked rice or quinoa to catch all the lemony juices.
Pair with warm pita bread and a bowl of tzatziki or plain Greek yogurt with garlic and salt.
Pack leftovers into meal prep containers with a side salad for easy lunches.

Storage Success

Store leftover Greek Lemon Chicken With Potatoes Recipe in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven, covered, until hot, then uncover for a few minutes so the skin firms up again. Use the microwave for quick lunches, and splash a little broth or water in the container so the potatoes stay moist. Freeze portions without the potatoes for up to 2 months, since potatoes can turn grainy after freezing.