Greek Lemon Chicken Potatoes

Tender roasted chicken and golden potatoes infused with garlic, oregano, and bright lemon, all cooked together on a single sheet pan for a simple yet flavorful Mediterranean meal.

The first time I made this Greek lemon chicken and potatoes, my whole kitchen filled with delicious aromas that reminded me of family gatherings. It is now one of my go-to recipes for an effortless weeknight meal that feels special.

Ingredients

• Chicken: 4 bone-in skin-on chicken thighs, 1 tablespoon olive oil, 1 teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon freshly ground black pepper
• Potatoes & Vegetables: 1.5 pounds (700 g) Yukon Gold potatoes (cut into wedges), 1 medium red onion (cut into thick wedges), 3 garlic cloves (minced), 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper
• Marinade & Finish: Juice and zest of 1 large lemon, 2 tablespoons olive oil, 1 teaspoon dried oregano, ½ teaspoon smoked paprika (optional), fresh parsley (chopped) for garnish, lemon wedges for serving

Instructions

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Prepare oven:

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.

Mix marinade:

In a small bowl, mix lemon juice and zest, 2 tablespoons olive oil, 1 teaspoon oregano, and smoked paprika (if using).

Season chicken:

Pat chicken thighs dry. Rub with 1 tablespoon olive oil, 1 teaspoon oregano, 1 teaspoon salt, and ½ teaspoon pepper.

Prepare vegetables:

Toss potatoes, red onion, and garlic in a large bowl with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Arrange in pan:

Spread potatoes and onions in a single layer on sheet pan. Nestle chicken thighs on top.

Add marinade:

Drizzle marinade evenly over chicken and potatoes.

Roast:

Roast for 40-45 minutes, until chicken is golden and cooked through (internal temperature 165°F/74°C) and potatoes are tender.

Optional broil:

Broil 2-3 minutes for extra crispness if desired.

Finish and serve:

Rest 5 minutes, garnish with fresh parsley, and serve with lemon wedges.

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This recipe became a favorite Sunday dinner for my family as everyone enjoyed helping arrange the veggies and squeeze the fresh lemons together before roasting.

Serving Suggestions

Pair this dish with classic Greek sides like tzatziki or a crisp Greek salad for a complete Mediterranean meal.

Required Tools

You will need a large sheet pan, mixing bowls, chefs knife, cutting board, and measuring spoons for easy preparation.

Nutritional Information

Each serving contains approximately 420 calories, 23 g total fat, 30 g carbohydrates, and 25 g protein.

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This Greek lemon chicken and potatoes is sure to become a weeknight staple. The combination of lemon, herbs, and crispy potatoes creates the ultimate comfort meal.

Recipe FAQs

→ What cut of chicken works best for this dish?

Bone-in, skin-on chicken thighs provide juicy meat and crispy skin, but drumsticks or bone-in breasts can be used with adjusted cooking times.

→ Can I substitute Yukon Gold potatoes with another variety?

Yes, Yukon Gold is preferred for its creamy texture and golden color, but red potatoes or fingerlings also work well for roasting.

→ Is it necessary to use lemon zest and juice both?

Using both zest and juice intensifies the fresh citrus flavor and brightens the overall dish, balancing the herbs and garlic.

→ How do I ensure the chicken skin stays crispy?

Patting the chicken dry before applying oil and herbs, roasting at a high temperature, and optionally broiling at the end helps achieve crispy skin.

→ Can additional vegetables be added to this dish?

Yes, adding vegetables like bell peppers or zucchini complements the flavors and adds variety, but adjust cooking times to ensure even roasting.