Greek Lemon Chicken and Potatoes is a super easy, weeknight friendly Greek inspired dinner with all of the elements needed for the perfect balanced meal. Tender baked chicken thighs & yukon gold potatoes are all mixed up in a lemony garlic sauce that comes together in minutes. Toss, bake and serve, you will make this easy family friendly Mediterranean based chicken dinner time and time again. Bonus? It makes your house smell delicious.
We love this one pan easy Greek baked chicken dish. Fresh and simple ingredients that work so well together, even my 6 year old eats it. Chicken and potatoes are a favorite combination around here, like our One Pan French Chicken or Sheet Pan Chicken Thighs and Potatoes.
Ingredients for Greek Lemon Chicken with Potatoes
This is a super easy recipe, that really only uses pantry staple ingredients. Use really fresh lemons for the brightest, best flavor!
- 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, cut in cubes. Red potatoes will work 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 Easy Greek Chicken & Potatoes
Start by making the marinade, and then bring it all together in a casserole dish.
- 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.
- Nestle the chicken on top and around the potatoes.
- Pour the remaining marinade over the chicken.
- 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
This recipe already combines protein and starch, if you want to make it a full balanced meal, here’s some delicious ideas for vegetable based side dishes. If you love Greek recipes, we put an entire list together of our favorite Mediterranean recipes here.
- Mediterranean Chickpea Salad
- Roasted Frozen Vegetables
- Honey Glazed Carrots
- Fresh and Crisp Garden Salad
Tips, Tricks, Substitutions, Storing & Reheating this Recipe
- 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, lidded container.
- To reheat, simply microwave on medium heat for 1 minute at a time, until heated throughout. Be cautious, microwaving bone in chicken can result in hot chicken bones.
- You can use boneless chicken thighs, or even chicken breasts!
- They generally cook faster than bone in chicken thighs, so you may need to adjust the cooking time by about 15 minutes. They are fully cooked once they reach 165 degrees internally.
- Be sure to poke the potatoes and make sure they’re fork tender before pulling dinner from the oven. The doneness of the potatoes can depend on how large they’re cut, so make sure to be consistent when cutting them.
- If your chicken finishes first, remove the chicken, set it aside, and continue to cook the potatoes.
More Easy Chicken Dinner Recipes
- 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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Greek Lemon Chicken and Potatoes
Ingredients
- 4-6 bone In, skin on chicken thighs See below instructions for boneless chicken thighs.
- 2 cups yukon gold potatoes cubed
For Marinade
- 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
Instructions
- Preheat oven to 400 degrees fahrenheit .
- Add all the marinade ingredients to a blender. Lemon juice, lemon zest, olive oil, garlic, dijon, oregano, salt and pepper. Blend until smooth. Set aside.
- Place the cubed potatoes in an 8 x 8 baking dish. (NOTE: if using 6 chicken thighs or more we recommend a 9 x 13 pan. )
- Pour half of the marinade over the potatoes and mix. Nestle the chicken in the potatoes. Pour remainder of marinade over the chicken.
- Bake for 50 minutes until chicken is brown and internal temperature reaches 165 degrees and the potatoes are fork tender.
- Allow the chicken to rest for 5 minutes before serving.
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