Name: Greek Lemon Chicken and Potatoes
Prep time: 15 min
Cook time: 55 min
Total time: 190 min
Ingredients: 8 cloves garlic (minced); 3/4 cup extra virgin olive oil; 1/2 cup fresh lemon juice; 2 tsp Dijon mustard; 1 Tbsp honey; 2 tsp Greek dried oregano; 1 tsp dried thyme; 2 tsp fine sea salt; 1 tsp black pepper; 1/4 tsp cayenne pepper; 6 large chicken thighs (overlapping skin trimmed); 1 1/2 lbs small Yukon Gold potatoes (washed and halved); 2 tsp olive oil; Salt and pepper; 5 slices of lemon (for garnish)

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Greek Lemon Chicken and Potatoes is a classic, one-pan dinner with bold Mediterranean flavors. Juicy chicken thighs and crispy golden potatoes are roasted together in a garlicky, lemon marinade until the skin is crisp and the potatoes soak up the pan juices.

JUMP TO RECIPE

A baking sheet with Greek Lemon Chicken and Potatoes, golden wedges, lemon slices, and fresh thyme sprigs, all arranged on a striped parchment lining. The food appears well-cooked and beautifully garnished for serving.

about this greek lemon chicken and potatoes

This is the kind of dinner I make when I want something cozy but don’t want it to feel heavy. The chicken stays juicy, the potatoes get those crisp edges, and the lemon-garlic marinade keeps the whole thing bright in flavor.

It feels a little elevated without being high-maintenance, which is exactly why it shows up on repeat at my house. Everything goes into one pan, the oven does the work, and you aren’t stuck at the sink all night doing dishes.

This is also a wonderful recipe to serve other people. You can marinate the chicken ahead of time, throw it in the oven, and when guests arrives it’s the tastiest rustic, straight-from-the-pan meal. Leftovers reheat well too, which is always a win. You can even shred the leftover chicken to add to soups.

If you love lemony, garlicky chicken with flavorful potatoes, this one checks all the boxes. The flavors are classic, the method is simple, and it’s the kind of meal that works just as well for a weeknight as it does for a casual dinner with friends. It’s the main reason it’s currently in our daily menu rotation.

Why You’ll Love This Recipe

Uses pantry staples but delivers bold Mediterranean flavor.
One-pan cleanup makes it weeknight-friendly.
Great for meal prep or feeding a crowd.
Once it’s in the oven, you’re basically done instead of tending to something on the stovetop.
Works with a variety of sides or veggies.

ingredients

Garlic. Mince it finely so it distributes evenly in the mix.

Lemon juice. Fresh lemon juice is the best option for the marinade here.

Dijon mustard. Brings just enough tang and depth without overpowering the marinade. It also helps emulsify the mixture.

Honey. A small amount of sweetness balances the acidity from the lemon.

Greek dried oregano. This is a key ingredient for that traditional Greek flavor. Don’t skip it as it brings earthiness to the dish. If you can’t find Greek oregano, regular oregano will do just fine.

Dried thyme. Adds a subtle herby note that works well with the oregano and lemon.

Chicken thighs. Bone-in, skin-on thighs stay juicy and flavorful while roasting. Be sure to trim off the excess skin to prevent too much grease in the pan.

Yukon Gold potatoes. These small, buttery potatoes roast so well and absorb all the pan juices.

this recipe’s must-haves

You’ll want a good-quality rimmed baking dish or roasting pan. The pan needs to be large enough to hold the chicken and potatoes in a single layer.

A Ziploc or reusable bag is helpful for marinating the chicken evenly without making a mess. Use a whisk to blend the marinade so that the oil and lemon juice fully combine before adding to the bag with the chicken.

Tongs or a spatula make it easier to move the chicken around without tearing the skin. A meat thermometer ensures the chicken is safely cooked to 165˚F without drying it out.

A metal bowl containing a yellow-brown herb marinade with a whisk that has a turquoise handle.

Raw chicken pieces marinating in a clear plastic zip-top bag with an herb marinade

how to make this Greek Lemon Chicken and Potatoes

Whisk

In a medium bowl, whisk together garlic, olive oil, lemon juice, Dijon mustard, honey, oregano, thyme, sea salt, black pepper, and cayenne.

Marinate

Place the chicken thighs in a large Ziploc or reusable bag, then pour the marinade over them. Seal and refrigerate for at least 2 hours.

Toss

Toss halved Yukon Gold potatoes with 2 tsp olive oil and a pinch of salt and pepper in a baking dish. Spread evenly.

Arrange

Arrange marinated chicken around the potatoes, skin side up. Bake at 425˚F for 10 minutes to help the skin start crisping.

Roast

Reduce the oven temperature to 375˚F and continue baking for 45 to 55 minutes, until the chicken is cooked through and the potatoes are tender.

Rest and Garnish

Remove from the oven and let the chicken rest for 10 to 15 minutes before serving. Transfer the chicken and potatoes to a serving platter. Garnish with fresh lemon slices before serving. You can also add fresh herbs like thyme or rosemary for a little green touch.

A clear ziplock bag filled with raw chicken pieces marinating

A pile of small yellow potatoes, some whole and some cut in half, arranged on a wooden cutting board

Tips for Success

Marinate the chicken for at least 2 hours (overnight is even better).
Letting the chicken rest after baking locks in the juices.
Choose smaller Yukon Golds so they cook evenly with the chicken.
Garnish with lemon slices or a sprinkle of oregano to give the dish a fresh, finished look.
Starting at high heat helps the skin crisp before lowering the temp to finish cooking.

variations

You can easily substitute bone-in chicken breasts for thighs! Just be sure to adjust the cook time since breasts may need a bit longer.

To make it more of a one-pan meal, add chopped carrots, sliced bell peppers, or green beans to the roasting pan with the potatoes.

If you like it spicy, increase the cayenne or add crushed red pepper flakes to the marinade.

For a more complete Mediterranean-style meal, serve it with tzatziki or a chopped Greek salad on the side.

For More savory lemon meals, try these lemon dishes next: Baked Lemon Garlic Salmon I Roasted Lemon Garlic Shrimp Pasta I Creamy Lemon Chicken Pasta I Creamy Lemon Salmon Pasta

Raw chicken thighs and seasoned potato wedges are arranged on a baking sheet

faqs

Can I use boneless chicken?

You can, but bone-in, skin-on chicken thighs give the best flavor and stay juicy. If using boneless, reduce cook time.

How long should I marinate the chicken?

At least 2 hours is best, but overnight gives even deeper flavor.

What kind of potatoes work best?

Small Yukon Golds are ideal. They get crispy edges and soak up the marinade well.

For more delicious recipes, check out my main dishes recipes page.

A baking sheet with six Greek Lemon Chicken and Potatoes—roasted chicken thighs and golden-brown potato wedges, all seasoned and cooked, arranged evenly on a lined pan.

what to serve with this Greek Lemon Chicken and Potatoes

A Greek-style cucumber and tomato salad is a refreshing side that beautifully complements the lemon and garlic flavors of the chicken. The crisp veggies and briny feta offer a cool contrast to the warm, savory main dish.

For something a little more filling, rice pilaf, orzo, or fluffy couscous are all great options. They soak up the tangy pan juices from the chicken and potatoes.

If you want to serve something for dipping or scooping, Turkish bread or warm pita rounds add a nice touch to the plate. Roasted vegetables are another good choice!

how to store

Store: Store cooked chicken and potatoes in an airtight container for up to 3 to 4 days. Keep them slightly separated so the potatoes don’t get soggy from the chicken juices. I usually store them in separate containers, personally.

Reheat: Reheat in the oven at 350˚F for about 10 to 15 minutes to keep the skin crispy. For speed, microwave it, but the skin will soften and that texture can be a bit off putting. I recommend removing the skin completely if you are reheating this way.

Freeze: You can freeze cooked chicken and potatoes separately for up to 2 months. Wrap tightly in foil or use freezer-safe containers. Thaw overnight in the fridge before reheating.

A plate of Greek Lemon Chicken and Potatoes features roasted chicken thighs, golden-brown potato wedges, a fresh lemon slice, and a sprig of herbs, all served on a dark textured fabric.

more of our favorite baked recipes

If you like this recipe, you’ll want to try the Roasted Chicken with Wine and Herbs for a cozy, herb-packed dinner that feels special but is simple enough for a weeknight.

The Instant Pot Pumpkin Chicken Curry offers a creamy, warming twist with bold spices and seasonal flavor—perfect for something a little different.

Or dig into the Chicken Parmesan Pasta Skillet, a cheesy, one-pan comfort food classic that’s both easy and crowd-pleasing.

Finally, if you make this greek lemon chicken and potatoes recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

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