If you are searching for a meal that combines bright, refreshing citrus notes with hearty, comforting flavors, this Lemon Greek Chicken and Potatoes Recipe is exactly what your weeknight dinners need. Juicy, golden chicken thighs roasted alongside tender, crispy baby potatoes, all infused with a vibrant lemon and garlic marinade, create a dish bursting with Mediterranean sunshine. Every bite delivers the perfect balance of tangy, savory, and herbaceous flavors that will have you coming back for seconds—and maybe even thirds!
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step in making this Lemon Greek Chicken and Potatoes Recipe truly shine. Each component plays a crucial role in creating the well-rounded taste, texture, and that irresistible golden appearance.
- Chicken thighs with bone and skin: They remain moist during roasting while the skin crisps beautifully.
- Baby potatoes, halved: Small potatoes cook evenly and soak up the zesty marinade perfectly.
- Fresh lemon juice: Provides the bright, tangy foundation that defines the Greek character.
- Lemon zest: Adds an aromatic punch and lovely color contrast.
- Garlic cloves, minced: Bring warmth and depth to uplift the entire dish.
- Extra virgin olive oil: Ensures everything roasts to a golden finish and enriches flavor.
- Dried oregano: A classic herb that evokes authentic Greek cuisine.
- Sea salt: Enhances all flavors without overpowering.
- Black pepper: Adds a subtle, peppery heat.
- Fresh parsley, chopped: Lends freshness and a pop of green at the end.
- Additional lemon zest and slices: Optional but perfect for an elegant garnish.
How to Make Lemon Greek Chicken and Potatoes Recipe
Step 1: Prepare the Marinade
Begin by whisking together fresh lemon juice, extra virgin olive oil, minced garlic, dried oregano, sea salt, and black pepper in a large bowl. This marinade is the heart of the Lemon Greek Chicken and Potatoes Recipe, infusing the ingredients with bright, fragrant Mediterranean flavors that promise to elevate your taste buds.
Step 2: Marinate the Chicken and Potatoes
Next, add the bone-in, skin-on chicken thighs and halved baby potatoes into the marinade. Toss everything carefully to ensure each piece is well coated. Let them rest in the mixture for at least 30 minutes. Trust me, giving the chicken and potatoes time to soak up those vibrant flavors will make every bite heavenly.
Step 3: Preheat Oven and Arrange Ingredients
While your chicken and potatoes marinate, preheat your oven to 400°F (200°C). Arrange the chicken thighs skin-side up on a baking sheet or roasting pan, then nestle the marinated potatoes evenly around them. This layout helps everything cook uniformly—crispy chicken skin and tender potatoes all in one spot.
Step 4: Roast Until Golden and Juicy
Roast the chicken and potatoes for 40 to 45 minutes until the chicken skin is irresistibly crisp and golden, and the potatoes have softened with beautiful browned edges. Remember to baste the chicken occasionally with its pan juices; it keeps the meat moist and heightens the flavors in that perfect, rustic way.
Step 5: Final Touches and Serve
Once out of the oven, sprinkle freshly chopped parsley and extra lemon zest over the dish to add a burst of fresh color and zesty aroma. Serve this Lemon Greek Chicken and Potatoes Recipe hot right from the oven to enjoy the ideal texture and vibrant flavors at their peak.
How to Serve Lemon Greek Chicken and Potatoes Recipe
Garnishes
A sprinkle of freshly chopped parsley and a few lemon zest curls or thin slices immediately lift this dish visually and flavor-wise. These simple garnishes brighten the plate and complement the lemony notes of the chicken and potatoes beautifully.
Side Dishes
This Lemon Greek Chicken and Potatoes Recipe stands wonderfully on its own, but pairing it with a crisp Greek salad or a dollop of creamy tzatziki sauce can add extra layers of freshness and creaminess that round out the meal nicely.
Creative Ways to Present
For a festive touch, serve this dish family-style on a large platter topped with additional lemon wedges and a scattering of fresh herbs. Alternatively, portion it onto individual plates with a drizzle of extra olive oil and a sprinkling of flaky sea salt for a polished yet approachable presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Greek Chicken and Potatoes keep well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for a delicious next-day meal.
Freezing
If you want to save some for later, freeze the cooked chicken and potatoes separately in freezer-safe containers or bags. They last up to 2 months frozen while maintaining good texture once thawed.
Reheating
Reheat leftovers gently in a 350°F oven to keep the chicken skin crispy and warm through. Avoid microwaving if possible, as it tends to soften that lovely crisp texture that makes this Lemon Greek Chicken and Potatoes Recipe so special.
FAQs
Can I use boneless chicken thighs instead?
Yes, boneless thighs will work but bone-in skin-on chicken is preferred for juiciness and flavor. If you use boneless, watch the cooking time closely to avoid drying out the meat.
What can I substitute for baby potatoes?
Small fingerling or new potatoes are great alternatives. You can also try Yukon Golds, but halving them ensures even roasting and quick cooking.
Is it necessary to marinate the chicken and potatoes?
Marinating enhances the depth of flavor, but if you’re short on time you can roast immediately after tossing with the marinade ingredients. Just know the flavors will be milder.
Can this recipe be made gluten-free?
Absolutely! All the ingredients used here are naturally gluten-free, making it a safe and delicious option for gluten-sensitive eaters.
How can I tell when the chicken is fully cooked?
The skin should be golden and crisp, and the internal temperature should reach 165°F (74°C). The juices running clear is also a good sign the chicken is done.
Final Thoughts
There’s something truly comforting and uplifting about the flavors in this Lemon Greek Chicken and Potatoes Recipe. It captures the essence of Mediterranean cooking with approachable ingredients and simple techniques that yield extraordinary results. Whether you’re cooking for family or hosting friends, this dish has a way of making everyone feel happy and satisfied. Don’t hesitate—give it a try and discover a new favorite that’s destined to become a regular on your dinner table.
Print
Lemon Greek Chicken and Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Greek
- Diet: Halal
Description
This Lemon Greek Chicken and Potatoes recipe features tender bone-in, skin-on chicken thighs and baby potatoes marinated in a zesty lemon, garlic, and oregano blend, then roasted to crispy perfection. This one-pan Mediterranean-inspired meal is bursting with fresh flavors, easy to prepare, and perfect for a satisfying weeknight dinner.
Ingredients
Chicken and Potatoes
- 4 bone-in, skin-on chicken thighs
- 1.5 pounds baby potatoes, halved
Marinade
- 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
Garnish
- 2 tablespoons fresh parsley, chopped
- Additional lemon zest and slices (optional)
Instructions
- Prepare the Marinade: In a large bowl, whisk together the fresh lemon juice, extra virgin olive oil, minced garlic, dried oregano, sea salt, and black pepper. This marinade combines bright, aromatic Mediterranean flavors that will infuse both the chicken and potatoes.
- Marinate the Chicken and Potatoes: Add the bone-in, skin-on chicken thighs and halved baby potatoes to the marinade. Toss everything well to ensure even coating. Let the mixture rest for at least 30 minutes, or up to a few hours in the refrigerator, allowing the flavors to deepen and penetrate.
- Preheat Oven and Arrange Ingredients: Preheat your oven to 400°F (200°C). Arrange the marinated chicken thighs skin-side up on a large baking sheet or roasting pan, spacing them apart. Nestle the coated baby potatoes evenly around the chicken to promote uniform roasting.
- Roast Until Golden and Juicy: Place the pan in the preheated oven and roast for 40 to 45 minutes. Bake until the chicken skin is crisp and golden brown and the potatoes are tender and slightly browned. Occasionally baste the chicken and potatoes with pan juices during roasting to enhance moisture and flavor.
- Final Touches and Serve: Remove the pan from the oven. Sprinkle the roasted chicken and potatoes with freshly chopped parsley and additional lemon zest for a fresh, vibrant finish. Serve hot directly from the oven to enjoy maximum flavor and texture.
Notes
- For even better flavor, marinate the chicken and potatoes overnight in the refrigerator.
- You can substitute baby potatoes with fingerling or small Yukon gold potatoes.
- Adjust salt and pepper to taste before roasting.
- To make skin extra crispy, pat dry chicken skin before marinating.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
