Greek Chicken and Lemon Potatoes is a classic Mediterranean dish of juicy, tender chicken thighs with golden brown potato wedges, all roasted in a bright and delicious lemon-oregano sauce!
Classic, Delicious, and Easy!
There’s nothing better than juicy baked chicken thighs with crispy skin, except, of course, these Greek chicken thighs that are baked with lemony potato wedges!
This Mediterranean one pan meal recipe is a total game changer, and a weeknight dinner that your family is sure to love. It’s also one of my favorites dishes to order at a Greek restaurant, and this recipe is just as good as I’ve ever had there.
I love the bright, herby flavor notes and the fact that the recipe is made with just a handful of ingredients. If you’re using bone-in chicken thighs, this homestyle Greek lemon chicken will be ready and perfectly cooked in just about an hour.
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken Thighs: I love how economical this dish is with bone-in chicken thighs. You could also use chicken legs, chicken quarters, mixed chicken pieces, or bone-in chicken breasts. Just keep in mind that the baking time will be much longer with these larger chicken cuts. You may find that the potatoes are done before the chicken, and that’s fine! Just remove the potatoes from the pan and keep them warm while the chicken cooks fully.
- Potatoes: For crispy potatoes, choose a waxy potato such as Yukon Gold, Red Potatoes, or Regular White Potatoes. Starchy potatoes like Russets don’t roast as well with this method. Slice the potatoes into 6-10 wedges each, depending on their size.
- Onion and Garlic: Baked with the potatoes, onions and minced garlic add savory, rich flavor notes.
- Olive Oil: The type of olive oil that you use for this recipe matters. It’s not only for cooking, but it adds tons of flavor. Choose Greek extra-virgin olive oil if you can, it makes a difference. If you can’t find olive oil from Greece, any good quality EVOO will do.
- Lemons: Two juicy lemons will give the potatoes and chicken so much bright flavor. Please use fresh lemon juice rather than bottled, it’s just not the same thing.
- Dried Oregano: A must for any Greek chicken recipe, Oregano adds that earthy, herby flavor. Look for Greek oregano at the store or online, it’s a bit different than regular dried oregano and extra flavorful.
- Fresh Dill: Garnish the chicken and lemon potatoes with fresh dill after they’ve been cooked, and just before serving.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Greek Lemon Chicken and Potatoes
This classic Greek-inspired dish combines juicy, tender chicken thighs with golden potato wedges, all roasted in a bright lemon-oregano sauce. The chicken skin turns crisp while the potatoes soak up the flavorful pan juices, making it a comforting one-pan dinner.
Servings
This classic Greek-inspired dish combines juicy, tender chicken thighs with golden potato wedges, all roasted in a bright lemon-oregano sauce. The chicken skin turns crisp while the potatoes soak up the flavorful pan juices, making it a comforting one-pan dinner.
Equipment
- 9×13-inch (23×33 cm) baking dish
- Measuring cups and spoons
- Knife and cutting board
- Aluminum Foil
Ingredients
- 2 pounds (900 g) chicken thighs bone-in and skin-on
- 2 pounds (900 g) potatoes washed and cut into wedges
- ¼ cup + 2 tablespoons (60 ml) extra-virgin olive oil divided
- (90 ml) Juice of 2 lemons about 6 tablespoons
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¾ cup (180 ml) water
- 1 medium (150 g) yellow onion thinly sliced
- 6 cloves garlic minced
- 1 tablespoon fresh dill chopped, for garnish
Instructions
- Preheat the oven to 350°F (180°C).
- Add the chicken, potatoes, ¼ cup (60 ml) olive oil, lemon juice, garlic, onion, oregano, salt, pepper, and water to a 9×13 inch (23×33 cm) baking dish. Toss everything well to coat.
- Arrange the chicken skin side up on top of the potatoes.
- Cover the dish with foil and bake for 30 minutes. Remove the foil, drizzle the chicken with the remaining 2 tablespoons (30 ml) olive oil, and continue baking uncovered for 40 minutes, until the chicken is golden and the potatoes are tender.
- Garnish with fresh dill and serve, spooning the pan sauce over the chicken and potatoes.
Notes:
- Choose white potatoes or Yukon Gold potatoes in this recipe. Starchy potatoes won’t roast up crispy.
- Use an instant-read thermometer to ensure that the chicken is cooked to at least 165°F/74°C on the inside.
- For extra crispy skin, broil the chicken for the last 2 to 3 minutes of baking.
- Try garnishing with fresh parsley or mint instead of dill for a different flavor.
- Serve with lemon wedges or slices for even more lemony flavor.
- Leftovers keep well in the refrigerator for up to 3 days.
Nutrition Information
Calories: 541kcal, Carbohydrates: 30g, Protein: 28g, Fat: 34g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 17g, Trans Fat: 0.1g, Cholesterol: 148mg, Sodium: 516mg, Potassium: 997mg, Fiber: 4g, Sugar: 2g, Vitamin A: 139IU, Vitamin C: 32mg, Calcium: 53mg, Iron: 3mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Recipe Success Tips
- Avoid overcrowding your baking pan. This should all fit just fine in a 9×13 baking dish or roasting pan, but if your dish is smaller, use two baking dishes so that the chicken roasts evenly.
- For extra crispy skin, broil the chicken for the last 2-3 minutes of baking. It’s nearly impossible to get crispy chicken skin in the oven without this step!
- For a different flavor, garnish with fresh parsley or mint instead of dill.
- Add other veggies! Roasted carrots, pearl onions, or cauliflower would be delicious. Again, use a separate pan if you need to so that the baking dish isn’t overfilled.
- You do not need to marinate this chicken ahead of time, but if you have the time, allow the meat to sit in the fridge with the lemon and oil mixture for up to an hour before baking.
- Round out your meal with a side of soft flatbread or pita and some homemade tzatziki sauce for dipping.
- Many cultures have their own special version of chicken and potatoes. My Levantine roasted chicken and potatoes recipe is very similar, but with different spices. In Italy, chicken under a brick is a popular way to make a similar meal.
- If you love the savory, lemony flavor of Greek chicken and potatoes, I think you’ll love my easy avgolemono recipe too. It’s a lemony, creamy soup with chicken and rice.
More Mediterranean Chicken Recipes
Avgolemono – Greek Lemon Chicken Soup
Greek Grilled Chicken with the Best Marinade
Greek Sheet Pan Chicken with Vegetables
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