Name: Greek Lemon Chicken and Potatoes
Prep time: 15 min
Cook time: 50 min
Ingredients: 4-6 bone In, skin on chicken thighs; 2 cups yukon gold potatoes (cubed); 2 large lemons (zest of one lemon, juice 2 lemons to make 1/3 cup of juice.); 4 large garlic cloves; 1 tablespoon dijon mustard; 1/3 cup olive oil; 2 tablespoons fresh oregano (or 1 teaspoon dried oregano); 1 teaspoon salt; 1/2 teaspoon pepper

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Greek Lemon Chicken and Potatoes – Tender baked chicken thighs, yukon gold potatoes all mixed up in a lemony garlic sauce that comes together in minutes. Toss, bake and serve.

We love this one pan easy Greek baked chicken dish. Fresh and simple ingredients that work so well together. Chicken and potatoes are a favorite around here like our One Pan French Chicken or Sheet Pan Chicken Thighs and Potatoes.

Ingredients for Greek Lemon Chicken with Potatoes –

Chicken Thighs – bone in with skin preferably but boneless will work well with a bit of adjustment to cooking time. (see recipe card below)
Yukon Gold Potatoes – small or large ones cut in cubes. Red potatoes are a great substitute as well.
Fresh Lemons – you will need 2 large or 3 smaller lemons.
Dijon Mustard – helps to emulsify the marinade and adds a depth of flavor.
Garlic
Oregano – fresh or dried
Olive oil, salt and pepper
Marinade – lemon zest, lemon juice, olive oil, garlic, oregano, salt and pepper.

How to make it –

(see the recipe card below for complete details).

For the marinade – Zest one lemon. Juice two lemons for a total of about 1/3 of a cup of fresh lemon juice. Add zest, lemon juice, olive oil, garlic, oregano, dijon, salt and pepper to a blender. We like the blender method for a smooth almost creamy marinade however you can also whisk all ingredients in a bowl.

Preheat your oven to 400 degrees.
Place the potatoes in a baking dish. (4 or less chicken thighs use an 8 x 8. 6-8 chicken thighs use a 9 x 13.) It is a very flexible recipe. Easily adjustable by hovering over the ‘servings’ in the recipe card.
Pour half of the marinade over the potatoes and stir. Place the chicken on top of the potatoes and rub in the remaining marinade.

Bake for about 50 minutes or until the chicken is 165 degrees internally. Let rest for a few minutes before serving.

What to serve with Greek Lemon Chicken –

Tips, tricks and storage –

In some cases, depending on the size of your pan, the potatoes may need more time. Simply remove the chicken, cover and set aside. Continue to bake the potatoes until fork tender and browned.
Get soft juicy lemons if possible. If they feel a little firm simply microwave on high for 10 seconds. Roll on the counter to get the juices flowing .
Refrigerate any leftover for up to 3 days in a sealed container.

More Easy Chicken Dinners we think you’ll love –

Thai Coconut Curry Skillet Dinner – all the Thai flavors we love in one pan.
Chicken and Zucchini – a great use of all that summer zucchini.
Chicken and Pasta Casserole – a family favorite using simple ingredients.
Greek Chicken Sheet Pan Dinner – all the veggies and chicken on one pan.

LET’S EAT!

Kathi and Rachel 👩‍🍳👩‍🍳

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