If you are craving a dish that perfectly balances bright citrus flavors with hearty, comforting ingredients, then this Lemon Greek Chicken and Potatoes Recipe is just what you need. It’s a celebration of Mediterranean sunshine on your plate, featuring tender, juicy chicken thighs and golden baby potatoes all baked together in a fragrant lemon and garlic marinade. Every bite bursts with vibrant freshness, making this dish an absolute winner for effortless weeknight dinners or when welcoming friends over for a cozy meal. Trust me, once you try this recipe, it will quickly become one of your favorites, showcasing how simple ingredients can create monumental flavors.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but come together beautifully to create a dish that’s bursting with flavor and texture. Each element, from the lemon’s tangy zest to the earthy potatoes, plays a vital role in making this recipe a true crowd-pleaser.
- 4 bone-in, skin-on chicken thighs: The skin crisps up perfectly, keeping the meat juicy and flavorful.
- 1.5 pounds baby potatoes, halved: These roast until beautifully tender and soak up the lemony marinade.
- 3 tablespoons fresh lemon juice (about 1-2 lemons): This gives the dish its signature bright, tangy punch that lifts all the flavors.
- 1 tablespoon lemon zest: Adds concentrated citrus aroma and flavor that pairs beautifully with the garlic and herbs.
- 4 garlic cloves, minced: Garlic brings warmth and depth to the marinade, rounding out the citrus notes.
- 3 tablespoons extra virgin olive oil: Helps carry the flavors and ensures the chicken skin crisps perfectly.
- 1 teaspoon dried oregano: A classic Mediterranean herb that adds earthy, slightly peppery notes.
- 1 teaspoon sea salt: Enhances all the natural flavors without overpowering them.
- ½ teaspoon black pepper: Adds just the right amount of gentle heat and complexity.
- 2 tablespoons fresh parsley, chopped: Sprinkled at the end for a burst of color and freshness.
- Additional lemon zest and slices (optional): Great for garnish and an extra lemony kick.
How to Make Lemon Greek Chicken and Potatoes Recipe
Step 1: Prepare the Marinade
Start by whisking together fresh lemon juice, extra virgin olive oil, minced garlic, dried oregano, sea salt, and black pepper in a large bowl. This vibrant marinade is your flavor powerhouse, designed to infuse both the chicken and potatoes with that irresistible Mediterranean charm.
Step 2: Marinate the Chicken and Potatoes
Place the bone-in, skin-on chicken thighs and halved baby potatoes into the bowl with the marinade. Toss everything well so each piece gets coated with all those delicious herbs and citrus. For the best flavor, let the mixture sit for at least 30 minutes, or if you have time, a few hours works wonders for deep, developed taste.
Step 3: Preheat Oven and Arrange Ingredients
Preheat your oven to 400°F (200°C). Spread the marinated chicken thighs skin-side up on a large baking sheet or roasting pan, nestling the potatoes around the chicken. This arrangement helps the potatoes cook uniformly and allows the chicken skin to crisp up beautifully.
Step 4: Roast Until Golden and Juicy
Place your baking sheet in the oven and roast for 40 to 45 minutes. During this time, the chicken skin becomes perfectly crisp and golden, while the potatoes turn tender with a lovely browned exterior. Remember to baste occasionally with the juices that collect in the pan — this step keeps everything moist and incredibly flavorful.
Step 5: Final Touches and Serve
Once the chicken and potatoes are cooked to perfection, pull the pan from the oven and immediately sprinkle fresh chopped parsley and additional lemon zest over the top. This final touch adds a fresh pop of color and a lift of brightness right before serving.
How to Serve Lemon Greek Chicken and Potatoes Recipe
Garnishes
Fresh chopped parsley and extra lemon zest brighten up the dish both visually and flavor-wise. If you’re feeling fancy, adding thin lemon slices on top right before serving also makes for a stunning presentation and infuses an extra burst of citrus aroma to every bite.
Side Dishes
This recipe stands wonderfully on its own but pairs beautifully with light, fresh side dishes. A crisp Greek salad with tomatoes, cucumbers, red onions, and feta is a classic companion, or some steamed green beans with a drizzle of olive oil and lemon will keep the meal vibrant and balanced.
Creative Ways to Present
For a more rustic vibe, serve straight from the roasting pan at the table so everyone can dig in family-style. Alternatively, plating each portion with a wedge of lemon on the side invites guests to add extra zing as they please. Garnishing with a sprinkle of chili flakes can also add a playful hint of heat to contrast the citrus.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Lemon Greek Chicken and Potatoes Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually develop nicely after a day, making for an even tastier meal the next day.
Freezing
If you want to save this dish for longer, freezing is an option. Place cooled leftovers in a freezer-safe container and freeze for up to 2 months. For best texture, thaw overnight in the fridge before reheating to gently bring back the juiciness.
Reheating
When reheating, an oven method works best to restore the crispness of the chicken skin. Preheat your oven to 350°F (175°C) and warm the leftovers on a baking sheet for 15-20 minutes until heated through. You can also microwave if in a hurry, but the skin won’t stay as crispy.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Absolutely! Boneless thighs will cook a bit faster and still absorb the delicious marinade well. Just keep an eye on the cooking time so they don’t dry out.
Is it necessary to marinate the chicken and potatoes for several hours?
While you can marinate for as little as 30 minutes, letting everything soak longer really boosts the flavors. Overnight marination in the refrigerator will make the dish taste even more flavorful and tender.
Can I substitute baby potatoes with another type?
Yes, baby potatoes are ideal because they cook evenly and have a great skin-to-flesh ratio. However, small Yukon Gold or red potatoes work well too—just cut them into similar-sized pieces to ensure even roasting.
What if I don’t have dried oregano? Can I use fresh?
Fresh oregano is a wonderful substitute! Use about three times the quantity of fresh herbs since they are less concentrated than dried. Adding the fresh oregano during the marinade or right before roasting works great.
Can this recipe be made gluten-free?
This Lemon Greek Chicken and Potatoes Recipe is naturally gluten-free. Just make sure any additional sides or garnishes you serve with it also don’t contain gluten for a completely safe meal.
Final Thoughts
Cooking the Lemon Greek Chicken and Potatoes Recipe is like inviting a burst of Mediterranean sunshine into your kitchen — bright, fresh, and downright comforting all at once. It’s an easy recipe that looks impressive and tastes even better than it sounds. Whether for a simple family dinner or a small gathering with friends, it brings unbeatable flavor that everyone will love. Give it a try and watch this become your go-to, no-fuss, delightfully lemony chicken dish!
Print
Lemon Greek Chicken and Potatoes Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
This Lemon Greek Chicken and Potatoes recipe features juicy bone-in, skin-on chicken thighs and tender baby potatoes marinated in a zesty blend of lemon juice, garlic, oregano, and olive oil. Roasted to golden perfection, it delivers classic Mediterranean flavors with a simple, wholesome preparation perfect for an easy weeknight dinner or casual gathering.
Ingredients
Chicken and Marinade
- 4 bone-in, skin-on chicken thighs
- 3 tablespoons fresh lemon juice (about 1–2 lemons)
- 1 tablespoon lemon zest
- 4 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Potatoes and Garnish
- 1.5 pounds baby potatoes, halved
- 2 tablespoons fresh parsley, chopped
- Additional lemon zest and lemon slices (optional)
Instructions
- Prepare the Marinade: In a large bowl, whisk together the freshly squeezed lemon juice, extra virgin olive oil, minced garlic, dried oregano, sea salt, and black pepper to create a bright and flavorful marinade that will infuse both chicken and potatoes.
- Marinate the Chicken and Potatoes: Add the chicken thighs and halved baby potatoes to the marinade. Toss well to ensure each piece is thoroughly coated. Let them marinate for at least 30 minutes, or up to a few hours, to allow the flavors to penetrate deeply.
- Preheat Oven and Arrange Ingredients: Preheat your oven to 400°F (200°C). Arrange the chicken thighs skin-side up on a large baking sheet or roasting pan. Nestle the halved baby potatoes evenly around the chicken to promote even cooking.
- Roast Until Golden and Juicy: Place the baking sheet in the preheated oven and roast for 40 to 45 minutes. During roasting, the chicken skin will become crisp and golden while the potatoes turn tender and nicely browned. Occasionally baste the chicken and potatoes with the pan juices to keep them moist and flavorful.
- Final Touches and Serve: Once cooked through and beautifully roasted, remove from the oven. Sprinkle freshly chopped parsley and additional lemon zest over the dish for extra freshness and a vibrant presentation. Serve hot directly from the oven for the best taste and texture.
Notes
- Marinating the chicken and potatoes longer, up to 4 hours, will deepen the flavor.
- Use baby potatoes for even cooking; larger potatoes can be chopped to size.
- For a crispier skin, pat chicken dry before marinating.
- Adding lemon slices on top before roasting can enhance the citrus aroma.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Greek
