If you’re craving a dish that bursts with vibrant Mediterranean flavors while being incredibly simple to prepare, the Lemon Greek Chicken and Potatoes Recipe is here to delight your taste buds and warm your heart. Juicy chicken thighs infused with zesty lemon, fragrant garlic, and herbs roast alongside tender baby potatoes, creating an irresistible combination of crispy skin, tender meat, and silky smooth potatoes. This recipe is a perfect weeknight dinner or a weekend celebration that feels both special and comforting.
Ingredients You’ll Need
These ingredients may seem straightforward, but each one plays a crucial role in building the bright, fresh, and savory profile of this dish. From the brightness of lemon juice to the earthy notes of oregano, every element ensures your Lemon Greek Chicken and Potatoes Recipe comes out perfectly balanced and full of flavor.
- 4 bone-in, skin-on chicken thighs: Perfect for juicy, flavorful chicken that crisps up beautifully in the oven.
- 1.5 pounds baby potatoes, halved: These small potatoes cook evenly and soak up the lemony marinade for delicious tenderness.
- 3 tablespoons fresh lemon juice: Adds a bright, tangy zing that defines the Greek essence of the dish.
- 1 tablespoon lemon zest: Intensifies the citrus flavor and adds aromatic appeal.
- 4 garlic cloves, minced: Brings a warm, savory depth that complements the lemon perfectly.
- 3 tablespoons extra virgin olive oil: Essential for marinating and roasting, giving moisture and richness.
- 1 teaspoon dried oregano: Infuses a classic Greek herb flavor that ties everything together.
- 1 teaspoon sea salt: Enhances all the other flavors delicately.
- ½ teaspoon black pepper: Adds mild heat and earthiness.
- 2 tablespoons fresh parsley, chopped: Provides a fresh, herbal finish at the end of cooking.
- Additional lemon zest and slices (optional): For garnish and extra visual and flavor brightness.
How to Make Lemon Greek Chicken and Potatoes Recipe
Step 1: Prepare the Marinade
Start by whisking together fresh lemon juice, olive oil, minced garlic, dried oregano, sea salt, and black pepper in a large bowl. This lively marinade is the heart of the Lemon Greek Chicken and Potatoes Recipe, setting the tone for its fresh, herbaceous flavor that will fully penetrate the chicken and potatoes.
Step 2: Marinate the Chicken and Potatoes
Add the chicken thighs and halved baby potatoes into the marinade bowl, then toss everything well to ensure every piece is evenly coated. Letting them soak for at least 30 minutes, or even a few hours if time allows, lets the flavors mingle deeply and tenderizes the chicken for a juicy finish.
Step 3: Preheat Oven and Arrange Ingredients
Preheat your oven to 400°F (200°C), the ideal temperature for roasting to get that golden crispiness. Arrange the chicken thighs skin-side up on a large baking sheet or roasting pan, then nestle the potatoes around them. This setup helps everything cook evenly and makes basting a breeze.
Step 4: Roast Until Golden and Juicy
Place the pan in your preheated oven and roast for 40 to 45 minutes. You’ll want to watch as the chicken skin transforms into a crisp, golden masterpiece while the potatoes soften and develop a lovely browned surface. Occasionally baste the chicken and potatoes with the pan juices to deepen the flavor and keep the meat moist.
Step 5: Final Touches and Serve
When your Lemon Greek Chicken and Potatoes Recipe comes out of the oven, sprinkle freshly chopped parsley and a little extra lemon zest on top. This not only makes the dish pop visually but adds a fresh, vibrant layer of flavor just before serving. Dig in while it’s hot to enjoy the best combination of crispy skin, juicy chicken, and perfectly roasted potatoes.
How to Serve Lemon Greek Chicken and Potatoes Recipe
Garnishes
A sprinkle of extra lemon zest and chopped parsley is traditional and elevates the dish with color and freshness. If you want to go a step further, add a few thin lemon slices on the side or some crumbled feta cheese for a salty contrast that complements the lemon perfectly.
Side Dishes
This Lemon Greek Chicken and Potatoes Recipe makes a wonderful centerpiece and pairs beautifully with simple Greek-inspired sides like a crisp cucumber and tomato salad, or a light tzatziki sauce to add a cooling element. Roasted vegetables or a side of crusty bread also work well to soak up all the delicious pan juices.
Creative Ways to Present
Consider serving this dish family-style on a large platter, arranging chicken thighs and potatoes with wedges of fresh lemon and a scattering of fresh herbs. It creates a warm, inviting vibe that’s perfect for gatherings. For a more elegant presentation, plate individual servings with small bowls of tzatziki and a side salad to make it feel restaurant-worthy at home.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Lemon Greek Chicken and Potatoes Recipe, store them in an airtight container and refrigerate within two hours of cooking. They will stay good for up to 3-4 days, giving you easy meals to enjoy later.
Freezing
You can freeze leftover chicken and potatoes if you want to save them longer. Wrap portions tightly or place in a freezer-safe container for up to 2 months. When freezing, it’s best to leave out the fresh parsley garnish to add after reheating.
Reheating
For reheating, thaw frozen portions in the fridge overnight if frozen. Reheat in the oven at 350°F (175°C) until warmed through to maintain the crispiness of the chicken skin. Alternatively, a microwave works in a pinch but may soften the skin slightly.
FAQs
Can I use boneless chicken instead of bone-in?
Absolutely! Boneless chicken thighs or breasts work fine, though bone-in skin-on chicken tends to retain more moisture and develop better flavor during roasting.
What kind of potatoes are best for this recipe?
Baby potatoes or small waxy potatoes are ideal because they cook evenly and absorb the marinade well without falling apart.
Can I make this dish without marinating beforehand?
While marinating enhances flavor and tenderness, you could toss everything together and roast immediately if short on time, but the taste won’t be as developed.
Is this recipe gluten-free?
Yes! All the ingredients are naturally gluten-free, making this a great option for those avoiding gluten.
How can I add more vegetables to this meal?
Feel free to add sliced bell peppers, red onions, or cherry tomatoes around the chicken and potatoes before roasting for extra color and nutrition.
Final Thoughts
This Lemon Greek Chicken and Potatoes Recipe has quickly become one of my favorite go-to meals because it’s effortless, vibrant, and incredibly satisfying. The perfect balance of crispy, juicy, tangy, and herby means it brings a smile every time. I can’t wait for you to try it yourself and make it a staple in your kitchen too!
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 offers a delicious and vibrant Mediterranean-inspired meal featuring juicy, crispy chicken thighs and tender baby potatoes marinated in lemon juice, garlic, and oregano, then oven-roasted to perfection. Perfect for a comforting family dinner with a burst of fresh, zesty flavors.
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 freshly squeezed lemon juice, olive oil, minced garlic, dried oregano, sea salt, and black pepper to create a vibrant marinade that infuses the chicken and potatoes with Mediterranean flavors.
- Marinate the Chicken and Potatoes: Add the chicken thighs and halved baby potatoes to the marinade, tossing well to coat each piece evenly. Let them soak in the mixture for at least 30 minutes or up to a few hours to develop deeper flavor.
- 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, nestling the potatoes evenly around the chicken to ensure uniform cooking.
- Roast Until Golden and Juicy: Roast in the preheated oven for 40 to 45 minutes, or until the chicken skin is crisp and golden and the potatoes are tender and browned. Baste occasionally with pan juices to enhance flavor and moisture.
- Final Touches and Serve: Once cooked, remove from the oven and sprinkle with freshly chopped parsley and lemon zest for added freshness and an appealing presentation. Serve hot straight from the oven for the best taste and texture.
Notes
- For best flavor, marinate the chicken and potatoes for at least 2 hours or overnight.
- If baby potatoes are unavailable, use small red or Yukon gold potatoes cut into similar-sized pieces.
- Use bone-in, skin-on chicken thighs for juicy meat and crispy skin.
- Basting with pan juices during roasting keeps the chicken moist and enhances flavor.
- Optionally add lemon slices on top before roasting for extra citrus aroma.
