If you are craving a dish that perfectly balances bright citrus flavors with savory herbs and tender chicken, then this Lemon Greek Chicken and Potatoes Recipe is exactly what you need. Imagine succulent, skin-on chicken thighs roasted alongside baby potatoes, all bathed in a zesty lemon marinade infused with garlic, oregano, and thyme—each bite bursting with sunshine on your plate. This recipe brings together simple, wholesome ingredients to create an unforgettable meal that is as comforting as it is impressive, ideal for both busy weeknights and relaxed weekend dinners with family or friends.
Ingredients You’ll Need
The beauty of this Lemon Greek Chicken and Potatoes Recipe lies in its straightforward ingredients, each handpicked to contribute layers of flavor, texture, and color. From the golden chicken skin to the crisp-yet-tender potatoes and the aromatic herbs, these components come together perfectly without any fuss.
- 4 bone-in, skin-on chicken thighs: Provides juicy, flavorful meat with crispy skin when roasted.
- 1 1/2 pounds baby potatoes, halved: Offer a creamy interior and crispy edges after roasting, absorbing the marinade beautifully.
- 1/4 cup olive oil: Acts as a rich base for the marinade and helps achieve that golden, crispy finish.
- Juice of 2 lemons: Adds vibrant acidity that brightens the entire dish.
- 1 tablespoon lemon zest: Delivers an extra punch of lemon flavor and a bit of texture.
- 4 cloves garlic, minced: Infuses the chicken and potatoes with a wonderful savory depth.
- 1 tablespoon dried oregano: Brings an earthy, classic Greek touch that’s essential to the recipe.
- 1 teaspoon dried thyme: Adds subtle herbal notes that beautifully complement the other spices.
- 1/2 teaspoon paprika: Imparts a gentle smokiness and lovely color.
- Salt and black pepper to taste: Balances and enhances all the flavors.
- 1/4 cup chicken broth: Keeps the potatoes moist and adds savory richness while roasting.
- Fresh parsley and lemon wedges for garnish: Provide a fresh, vibrant finishing touch for both taste and presentation.
How to Make Lemon Greek Chicken and Potatoes Recipe
Step 1: Prepare the Marinade
Start by preheating your oven to 400°F to get it nice and hot for roasting. In a large bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, thyme, paprika, salt, and black pepper. This marinade is the heart of your Lemon Greek Chicken and Potatoes Recipe, locking in brightness and herbal goodness that will soak into the chicken and potatoes for maximum flavor.
Step 2: Toss Chicken and Potatoes
Add the bone-in chicken thighs and halved baby potatoes to your bowl of marinade. Use your hands or a large spoon to toss everything together until all pieces are evenly coated. This not only ensures flavor in every bite but also helps the chicken skin crisp up beautifully while roasting.
Step 3: Arrange in Baking Dish
Transfer the coated chicken and potatoes to a large baking dish or rimmed sheet pan. Lay everything out in a single layer with the chicken skin-side up. This arrangement allows the skin to get crispy and golden during cooking, while the potatoes roast evenly alongside. Pour the chicken broth around the potatoes, not on top of the chicken, to keep the meat’s skin perfectly crisp and allow the potatoes to absorb that savory liquid.
Step 4: Roast and Finish
Place the baking dish in the oven and roast for 40 to 45 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender. If you’re craving extra crispy chicken skin, slide the dish under the broiler for 2 to 3 minutes at the end for a beautiful golden finish. The tantalizing aroma at this point will make it impossible to wait any longer!
How to Serve Lemon Greek Chicken and Potatoes Recipe
Garnishes
Before serving, sprinkle freshly chopped parsley over the dish to add a burst of green freshness and a mild herbaceous flavor that lifts the entire meal. Don’t forget the lemon wedges—they’re perfect for guests to add an extra squeeze of citrus that enhances the roasted flavors even more.
Side Dishes
This Lemon Greek Chicken and Potatoes Recipe shines as a complete dish on its own, but pairing it with a crisp Greek salad or warm, soft pita bread creates a more rounded and festive meal. A simple cucumber and tomato salad dressed with olive oil and vinegar complements the richness of the chicken beautifully.
Creative Ways to Present
For a charming presentation, arrange the chicken and potatoes on a rustic wooden board or colorful serving platter. Cluster lemon wedges and sprigs of parsley around for visual appeal. You could also serve individual portions on Mediterranean-style plates with a drizzle of extra virgin olive oil for a restaurant-worthy feel at home.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and store them in the refrigerator. The chicken and potatoes will stay fresh for up to three days, making it easy to enjoy this delicious meal again without extra effort.
Freezing
You can freeze leftover chicken and potatoes by wrapping them tightly or using freezer-safe containers. They retain their flavor well for up to two months. When ready to eat, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers in a preheated oven at 350°F to maintain crispiness, typically for about 15 to 20 minutes. Avoid microwaving if you want to keep that golden roasted texture intact.
FAQs
Can I use boneless chicken thighs instead?
Absolutely! Boneless thighs will cook faster, so reduce the roasting time accordingly and keep an eye on them to avoid drying out. The flavor will still be fantastic.
Is this recipe gluten-free?
Yes, this Lemon Greek Chicken and Potatoes Recipe is naturally gluten-free, making it a great choice for anyone avoiding gluten.
Can I prepare this dish ahead of time?
Yes! Marinating the chicken and potatoes for 30 minutes to overnight enhances the flavors even more. Just keep everything refrigerated until you’re ready to bake.
What can I substitute for chicken broth?
If you don’t have chicken broth, water with a pinch of salt or vegetable broth works fine, but chicken broth adds that extra depth of savory flavor.
Can I add other vegetables to this recipe?
Definitely! Vegetables like carrots, bell peppers, or green beans can be added. Just cut them into similar sizes as the potatoes to ensure even cooking.
Final Thoughts
This Lemon Greek Chicken and Potatoes Recipe has become a favorite for many because it’s easy, flavorful, and satisfying all at once. It’s a dish that invites smiles at the table and fills your kitchen with an irresistible aroma. I genuinely encourage you to give this recipe a try—you might find it turning into a new weeknight staple or a go-to for your next gathering. Happy cooking and savor every bright, herb-infused bite!
Print
Lemon Greek Chicken and Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Gluten Free
Description
A vibrant and flavorful Greek-inspired dish featuring tender, juicy chicken thighs roasted alongside baby potatoes in a zesty lemon and herb marinade. This one-pan meal combines the bright notes of fresh lemon juice and zest with aromatic garlic, oregano, and thyme, delivering a perfectly crispy skin and tenderness inside. Easy to prepare and packed with Mediterranean flavors, it’s a wholesome dinner option that pairs wonderfully with a fresh Greek salad or warm pita bread.
Ingredients
Chicken and Potatoes
- 4 bone-in, skin-on chicken thighs
- 1 1/2 pounds baby potatoes, halved
Marinade
- 1/4 cup olive oil
- Juice of 2 lemons
- 1 tablespoon lemon zest
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
Additional
- 1/4 cup chicken broth
- Fresh parsley, for garnish
- Lemon wedges, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for roasting.
- Prepare the Marinade: In a large mixing bowl, whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, thyme, paprika, salt, and black pepper. This marinade will infuse the chicken and potatoes with vibrant Mediterranean flavors.
- Coat Chicken and Potatoes: Add the bone-in, skin-on chicken thighs and halved baby potatoes to the bowl. Toss thoroughly to ensure each piece is well coated with the marinade.
- Arrange in Baking Dish: Transfer the marinated chicken and potatoes to a large baking dish or sheet pan. Place the chicken thighs skin-side up in a single layer, arranging the potatoes around them.
- Add Chicken Broth: Pour the chicken broth carefully around the potatoes in the dish, avoiding pouring it directly over the chicken to maintain crisp skin.
- Roast: Place the baking dish in the preheated oven and roast for 40-45 minutes until the chicken skin is golden brown and the internal temperature reaches 165°F (74°C), and the potatoes are tender when pierced with a fork.
- Optional Broil for Crispiness: If you desire extra crispy chicken skin, switch the oven to broil and broil for an additional 2-3 minutes while closely monitoring to avoid burning.
- Garnish and Serve: Remove from oven and garnish with freshly chopped parsley and lemon wedges. Serve warm and enjoy your flavorful Greek-inspired feast!
Notes
- For deeper flavor, marinate the chicken and potatoes for at least 30 minutes or up to overnight in the refrigerator before roasting.
- This dish pairs beautifully with a classic Greek salad or warm pita bread for a complete Mediterranean meal.
- Ensure to place chicken skin-side up to achieve crispy skin during roasting.
- Monitor closely when broiling as the skin can burn quickly.
