Lemon Greek Chicken and Potatoes at the Table

Olive oil seasoning being drizzled over cooked Greek chicken and potatoes.

Lemon Greek Chicken and Potatoes is a one-pan dish that yields tender potatoes and juicy, flavorful chicken. Made with minimal prep time and a speedy cooking time, it’s a family-friendly meal reliable for meal prep and weeknight dinners!

*This recipe was inspired by and adapted from our beautiful friend Food by Maria’s Greek Chicken and Lemon Potatoes!

Greek Chicken and Potatoes Ingredients

Potatoes – We recommend using Yukon gold potatoes, but any variety you like finest will work.
Lemon Juice – Freshly squeezed is finest! This helps tenderize the meat and adds a vibrant, refreshing taste.
Olive Oil – We love the strong, peppery taste of olive oil, but avocado oil will also work.
Chicken – Use skin-on, bone-in chicken drumsticks and legs to achieve a crisp, golden exterior and tender, juicy center.
Garlic – Use fresh, whole garlic cloves, and smash them with a knife or fork.
Seasonings – Salt, black pepper, dried oregano, thyme, and garlic powder create a savory flavor that pairs fabulously with the refreshing citrus notes.

Lemon Love Affair: Cook Up a Greek Feast with Chicken and Potatoes

Prepare. Before you begin, preheat your oven, and move the oven rack to the top third section of the oven.
Prepare the olive oil coating. Whisk the olive oil, lemon juice, salt, pepper, dried oregano, thyme, and garlic powder in a bowl until smooth.
Season the potatoes. Place the chopped potatoes in a large casserole dish, and add the smashed garlic cloves on top. Next, pour part of the olive oil mixture evenly over the potatoes, and toss to coat.
Add the remaining ingredients. Arrange the chicken on top of the potatoes, and pour the remaining olive oil mixture on top. Use your hands to spread the seasonings evenly over the ingredients and ensure all the chicken and potato pieces are completely coated.
Bake. Transfer the casserole dish to the oven, and bake until the potatoes are tender and the chicken is golden brown and has reached an internal temperature of 175 degrees Fahrenheit.

Air Fryer Option

This recipe works fabulously in the air fryer, too! Just prepare the ingredients as normal. Then, add everything to an air fryer basket, working in batches as needed. Then, air fry at 400 degrees Fahrenheit for about 25 to 30 minutes or until the chicken is cooked through, flipping halfway.

How Do You Know When Chicken is Done?

You’ll know your chicken is done when it is no longer pink but golden and crisp. Also, a meat thermometer should read 175 degrees Fahrenheit or higher when inserted into the thickest part of the poultry, away from the bone.

Close up view of baked lemon Greek chicken and potatoes.

Flavor Variations

Add Veggies – Add your go-to vegetables like onions, carrots, parsnips, or broccoli to the dish as it bakes.
Opt for Boneless Chicken – Feel free to use boneless, skinless chicken, if preferred. Just note that the exterior won’t get quite as crackly and the baking time is likely to change!
Use Chicken Breasts – For a leaner recipe, swap the dark meat chicken with chicken breasts or tenderloins instead, and adjust the baking time as needed.
Use Different Herbs and Spices – Mix and match your go-to herbs and spices, including options like fresh parsley, cilantro, or paprika to switch up the flavor and make it your own.
Add Cheese – For a pop of tangy flavor, include a sprinkle of feta cheese, goat cheese, or Parmesan over the finished dish.

Tips and Tricks

Marinade the Chicken – For even more flavorful chicken, coat it in the olive oil mixture, and let it rest in the refrigerator for at least 30 minutes or up to two hours before cooking.
Avoid Overcrowding – Some overlap is inevitable. However, to ensure all the ingredients cook evenly, do your finest to arrange everything in a single layer. Use two dishes, if needed!
Rest the Chicken – Once it is removed from the oven, allow your Greek chicken and potatoes to rest for at least five minutes before serving. This allows for the natural juices in the chicken to redistribute, keeping it tender and juicy.
Meal Prep – Make a big batch of this recipe, and store leftovers for simple meals throughout the week!

Common Questions about Lemon Greek Chicken and Potatoes

What gives Greek chicken its signature flavor?

It’s all about the fresh lemon juice, garlic, and oregano. That trio, combined with a good drizzle of olive oil, creates a marinade that’s tangy, savory, and totally crave-worthy.

Can I make Greek chicken and potatoes in one pan?

Yes! That’s part of the magic—everything cooks together in one roasting dish. The potatoes absorb all the savory chicken juices, making them extra tasty.

Can I add veggies to the pan with the chicken and potatoes?

Definitely! Onions, bell peppers, or even green beans roast up beautifully alongside the chicken. Just toss them in a bit of olive oil and seasoning before adding to the pan.

How do I keep the chicken juicy while roasting?

Roast at a higher temperature to lock in the juices, and don’t overcook. Bone-in, skin-on chicken pieces are especially great for keeping the meat tender and tender.

Serving Suggestions

This baked Greek chicken and potatoes recipe can easily be served as a complete meal on its own. However, if you’re feeding a crowd or want to add extra nutrients, try pairing it with side dishes and appetizers such as:

Baked lemon Greek chicken and potatoes in a baking dish.

the Ayyem kitchenServings: 6 servings

Prep: 10 mins
Cook: 1 hr 10 mins
Total: 1 hr 20 mins

Prepare this simple lemon Greek chicken and potatoes recipe in one dish for an simple dinner that turns out flavorful and juicy every time! Email

Ingredients

1/2 cup olive oil
Juice of 3 lemons
2 teaspons salt
1 teaspoon black pepper
2 Tablespoons dried oregano
1 teaspoon thyme
2 teaspoons garlic powder
5 medium yellow-fleshed potatoes cut into wedges and halved (about 1 1/2 – 2 inch pieces)
10 garlic cloves smashed
6 skin-on bone-in chicken drumsticks and legs

Instructions

Preheat the oven to 400 degrees Fahrenheit. Move the oven rack to the top third of the oven.
In a bowl, combine the olive oil, lemon juice, salt, pepper, dried oregano, thyme, and garlic powder. Mix well.Juice of 3 lemons, 1/2 cup olive oil, 2 teaspons salt, 1 teaspoon black pepper, 2 Tablespoons dried oregano, 1 teaspoon thyme, 2 teaspoons garlic powder
Place the chopped potatoes in a large casserole dish.5 medium yellow-fleshed potatoes
Add the smashed garlic cloves to the potatoes.10 garlic cloves
Pour 1/2 the olive oil and lemon juice mixture over the potatoes and smashed garlic. Toss to coat the potatoes evenly.
Arrange the chicken drumsticks and legs on top of the potatoes, and pour the rest of the olive oil mixture on top.6 skin-on
Use two hands to spread the seasonings evenly over the chicken and potatoes. Toss them slightly to ensure an even coating. Then, arrange the chicken pieces back on top of the potatoes.
Bake for about 1 hour and 10 minutes or until the potatoes are very tender and the chicken is a deep golden brown and has reached an internal temperature of 175 degrees Fahrenheit.

Equipment

Thero Medium Black-and-White Mixing Bowl.

1 Mixing Bowl Lucerne Casserole Dishes.

1 Casserole Dish

Notes

*This recipe was inspired by and adapted from our beautiful friend Food by Maria’s Greek Chicken and Lemon Potatoes! Air Fryer Option: Prepare the ingredients as usual. Then, arrange them in a single layer in an air fryer basket, working in batches as needed. Air fry at 400 degrees Fahrenheit for 25-30 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit, flipping halfway through cooking.