When comfort food meets bold Mediterranean flavor, the result is something truly unforgettable—like this Easy Greek Lemon Chicken and Potatoes. It’s a dish that’s as cozy as it is bright, balancing roasted richness with zesty citrus and aromatic herbs. Even better? It comes together in one pan, making it a weeknight favorite with weekend-level flavor.
At the heart of this recipe is chicken roasted to golden perfection, surrounded by tender potatoes that soak up all the flavorful juices. What gives it that unmistakable Greek flair is the generous use of lemon juice, garlic, oregano, and olive oil. As the chicken bakes, it bastes itself in a vibrant marinade, creating juicy, well-seasoned meat and crispy, flavorful skin.
The potatoes are just as important. Cut into wedges or cubes, they roast right alongside the chicken, absorbing the marinade and drippings until they’re soft on the inside with a golden, slightly crisp exterior. It’s the kind of side dish that steals the show—simple, satisfying, and full of flavor.
This dish is incredibly adaptable. Use chicken thighs, drumsticks, or even a whole spatchcocked chicken. Add Kalamata olives, sliced red onion, or a sprinkle of feta at the end for a little extra flair. And if you have leftovers, they reheat beautifully or can be shredded into wraps, salads, or bowls the next day.
Best of all, this meal captures the sunny, rustic feel of Greek cuisine without requiring complicated ingredients or techniques. Everything roasts together in the oven, filling your kitchen with mouthwatering aromas and giving you time to unwind or prep a simple Greek salad on the side.
Whether you’re feeding a family or meal-prepping for the week, Greek Lemon Chicken and Potatoes is a delicious reminder that a few quality ingredients—when treated with love—can create a truly memorable meal.
Ingredients
- 4 pieces chicken thighs bone-in, skin-on
- 1.5 pounds potatoes cut into wedges
- 2 tablespoons olive oil extra virgin
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon lemon zest fresh
- to taste salt
- to taste black pepper freshly ground
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine olive oil, minced garlic, lemon juice, lemon zest, dried oregano, salt, and black pepper.
- Add the chicken thighs and potato wedges to the bowl and toss to coat them evenly with the marinade.
- Arrange the chicken and potatoes in a single layer on a baking sheet.
- Bake in the preheated oven for 45 minutes, or until the chicken is cooked through and the potatoes are golden and crispy.
- Serve hot, garnished with fresh parsley if desired.
Nutrition
This was so easy to make and tasted amazing! The chicken was so juicy and the potatoes were perfect. Definitely making this again!
Lemon chicken? Never heard of that combo. Soundz weird but my family loved it. Who knew!? 🤷♂️
I followed the recipe but my chicken came out dry. Maybe I cooked it too long? Not sure I’ll try it again.
Just made this and I gotta say, I’m not a fan of lemon. Next time I’ll skip it. Kinda tasted like a lemon exploded on my chicken. 😂
Honestly, this recipe is way too complicated. I just wanted something quick for dinner, not a cooking lesson. 😤
Yum! I used sweet potatoes instead of regular ones and it turned out great! Definitely gives it a nice twist. 🍠
Sweet potatoes? That’s a cool idea! I gotta try that. Are they really better than regular ones?