This is one of my family’s favorite dinners! These Greek lemon chicken and potatoes is an easy dinner that only takes 15 minutes of prep time. The best part is it all comes together in one pan. The chicken thighs stay juicy and the potatoes soak up all the wonderful flavors from the lemon, garlic and olive oil sauce. It’s a perfect solution to those busy weeknights. Enjoy!
key ingredients
- Chicken Thighs: I used bone-in chicken thighs with the skin on.
- Russet Potatoes: I prefer Russet potatoes for this dish but Yukon Gold potatoes are also a great substitute.
- Lemon: I juiced two lemons and thinly sliced a third lemon for garnish. You’ll also need to the zest of half a lemon so use one of the two lemons before you juice them. I love a more lemony chicken so the zest will add more citrus flavor to the marinade.
- Fresh Garlic: Grated on a microplane. Please don’t use the jarred stuff!
- Chicken Stock: Vegetable stock is also a great substitute.
- Oregano: If you have Greek oregano, use it over Italian oregano. Greek oregano is earthy and savory so it’s a great compliment to roasted chicken.
- Olive Oil
key steps
- Make the Marinade: In a bowl, combine the olive oil, lemon juice, chicken broth, lemon zest, garlic, rosemary, oregano, salt and black pepper.
- Roast the Chicken and Potatoes: Transfer the marinade, chicken and potatoes to a roasting pan. Toss the chicken and potatoes in the marinade well prior to roasting. Bake for approximately 45-60 minutes until the internal temperature of the chicken reads 170°F. Baste the tops of the chicken and potatoes once midway during the roasting time.
- Broil the Potatoes: Once the chicken is cooked through, transfer the chicken to a plate to let it rest. Turn the broiler to high and place the potatoes in the middle rack. Broil the potatoes for about 5 minutes until the tops are golden and caramelized.
what can I serve this with?
- Veggies: I love to serve this dish with a side of roasted asparagus, broccoli or zucchini. I roast the veggies on the top rack while the chicken and potatoes are in the oven.
- Pita Bread: The best part is dunking the pita bread in the sauce!
- Rice Pilaf: Rice pilaf is also a great side dish to serve with this and I love drizzling some of the sauce into the rice.
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One-Pan Lemon Chicken and Potatoes
Equipment
- 1 Large Roasting Pan The dimensions of my pan were 16 3/4" x 13 3/4" x 2 1/2" high overall
Ingredients
- 6 chicken thighs bone-in with skin on
- 3 russet potatoes peeled and cut into large wedges
- 2 large lemons juiced and the zest of half of 1 lemon
- 1 large lemon thinly sliced
- 1/2 cup extra virgin olive oil
- 1 tbsp garlic grated
- 1 tbsp dried oregano
- 2 tsp dried rosemary
- 1/2 cup chicken stock vegetable stock works well too
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tbsp fresh oregano chopped (for garnish); you can substitute with parsley if you can't find oregano
Instructions
- Preheat oven to 425F.
- In a small bowl combine olive oil, lemon juice, lemon zest, chicken broth, garlic, rosemary, oregano, salt and black pepper.
- Add the chicken and potatoes to a large baking dish or roasting pan and pour the lemon olive oil mixture over it. Toss the chicken and potatoes in the pan to coat well. Place the lemon slices on top of the potatoes. Make sure not to place them on top of the chicken because the lemon slices will prevent the tops of the chicken from browning.
- Roast the chicken for about 45-50 minutes until internal temperature reaches 170°F. The tops of the chicken should have a golden color. During the roasting process, baste the tops of the chicken and potatoes halfway into (about 30 minutes in) the baking time with a big spoon, brush or turkey baster.
- Once the chicken reaches an internal temperature of 170°F, remove the chicken from the pan and set aside to rest. Then turn the broiler to high and broil the potatoes for about 5 minutes until the tops are golden and caramelized. Make sure to broil the potatoes on the middle rack to prevent it from charring too quickly.
- Transfer the chicken and potatoes to a plate. Pour the sauce over the chicken and potatoes. For garnish, top the dish with freshly chopped oregano. Enjoy!
