Name: Lemon Greek Chicken and Potatoes
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Cuisine: Greek
Ingredients: 1/2 cup olive oil; Juice of 3 lemons; 2 teaspoons 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

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Lemon Greek Chicken and Potatoes is a hearty, flavorful one-pan dish inspired by classic Mediterranean flavors. With juicy, golden-baked chicken, tender roasted potatoes, and a bright lemon-herb marinade, this meal is easy to prepare and perfect for both weeknight dinners and entertaining guests. It’s rustic, comforting, and packed with bold, zesty taste.

Lemon Greek Chicken and Potatoes

Why You’ll Love This Recipe

One-dish meal for easy prep and cleanup
Authentic Greek flavor with lemon, garlic, and herbs
Juicy, crispy chicken with perfectly tender potatoes
Great for meal prep—leftovers reheat well
No fancy ingredients—everything you need is pantry-friendly
Perfect balance of citrus, garlic, and herb seasoning
Bakes all together in the oven with minimal effort

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup olive oil
Juice of 3 lemons
2 teaspoons 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
10 garlic cloves, smashed
6 skin-on, bone-in chicken drumsticks and legs

Directions

1. Preheat Oven:
Preheat your oven to 400°F and move the oven rack to the top third of the oven.

2. Make the Marinade:
In a bowl, whisk together the olive oil, lemon juice, salt, pepper, oregano, thyme, and garlic powder.

3. Prep the Potatoes:
Place the chopped potatoes in a large oven-safe skillet or baking dish. Add the smashed garlic cloves, then pour half of the olive oil and lemon marinade over them. Toss to coat evenly.

4. Add the Chicken:
Place the chicken drumsticks and legs on top of the seasoned potatoes. Pour the remaining marinade over the chicken. Use clean hands or tongs to rub the seasoning mixture into the chicken and ensure everything is well coated.

5. Bake:
Bake uncovered for 1 hour and 10 minutes, or until the potatoes are fork-tender, the chicken is deeply golden brown, and the internal temperature of the chicken reaches 175°F.

6. Serve:
Let rest for a few minutes before serving. Spoon some of the pan juices over the chicken and potatoes for extra flavor.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes

Variations

Use chicken thighs if you prefer—bone-in, skin-on works best for moisture and flavor.
Add vegetables like carrots or bell peppers to the pan for a heartier meal.
Fresh herbs: Swap dried oregano and thyme for fresh if available—double the quantity.
Spice it up: Add a pinch of crushed red pepper flakes to the marinade for a kick.
Make it in a Dutch oven: Perfect for trapping in moisture and heat evenly.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in a 350°F oven for 15–20 minutes, or microwave until warmed through. Add a splash of broth or lemon juice to refresh the flavor and moisture.
Freezing: Freeze fully cooked chicken and potatoes in an airtight container for up to 2 months. Thaw overnight before reheating.

FAQs

Can I use boneless chicken?

Yes, but reduce the baking time to around 40–45 minutes, as boneless cuts cook faster and may dry out more easily.

Do I have to peel the potatoes?

No, leaving the skins on adds texture and nutrients. Just be sure to wash them thoroughly.

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended for the best flavor, but bottled can be used in a pinch.

What kind of potatoes work best?

Yellow-fleshed or Yukon Gold potatoes are ideal because they’re buttery and hold up well to roasting.

Is this dish spicy?

No, it’s more herby and citrusy. To add heat, toss in red pepper flakes or a dash of cayenne.

Can I make this ahead of time?

Yes. You can marinate the chicken and potatoes up to 8 hours ahead and refrigerate. Bring to room temperature before baking.

Can I cook this in a baking dish instead of a skillet?

Absolutely. Any large oven-safe baking dish will work.

What sides go well with this dish?

A crisp Greek salad, tzatziki, or roasted vegetables complement it perfectly.

Can I double this recipe?

Yes, but use two pans or a large roasting tray to avoid overcrowding and ensure even roasting.

How do I keep the chicken skin crispy?

Bake uncovered in the top third of the oven to allow the skin to brown and crisp up nicely.

Conclusion

Lemon Greek Chicken and Potatoes is a simple yet deeply flavorful dish that brings the essence of Mediterranean cooking to your dinner table. With minimal ingredients and bold seasoning, it’s a wholesome and satisfying meal the whole family will love. Easy enough for a weeknight, impressive enough for guests—this recipe is sure to become a go-to favorite.

Molly