This Greek Lemon Chicken and Potatoes dish features juicy chicken baked with tender potatoes in a zesty lemon sauce. It brings a taste of the Mediterranean right to your kitchen!
Every bite is packed with flavor, and the golden potatoes soak up the delicious juices. I love how simple it is – just toss everything in one pan and let the oven do the work. Yum!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs offer great flavor and moisture. If you’re looking for something leaner, boneless skinless thighs or drumsticks work well too!
Potatoes: Yellow or golden potatoes are ideal for roasting because they become creamy inside. If you prefer, you can use red potatoes or even sweet potatoes for a different taste.
Garlic: Fresh garlic adds depth. If you don’t have fresh, try using garlic powder (about 1 teaspoon) instead, but fresh is always better for this recipe!
Lemon Juice and Zest: Fresh lemons are preferred for the best flavor, but bottled lemon juice can be used in a pinch. Just remember it’s not as fresh, so adjust to your taste.
Feta Cheese: This is optional, but it adds a wonderful tangy flavor. If you don’t have it or prefer a dairy-free version, omit it or use a vegan cheese alternative.
How Do I Make Sure My Chicken and Potatoes are Perfectly Cooked?
Cooking chicken and potatoes together requires careful timing to achieve that crispy skin and tender potatoes. Here are steps to keep in mind:
- Start with high heat (425°F) to crisp the skin while roasting the potatoes. This helps both cook evenly.
- Marinating the chicken gives it extra flavor – don’t skip this step! Even 20 minutes is helpful.
- Use a meat thermometer to check if the chicken is done. It should reach 165°F for safe eating.
- If potatoes seem less cooked, give them a quick stir halfway through the cooking process.
- Switch to broil the last few minutes for a perfectly crispy chicken skin. Just stay close to the oven to monitor it.
With these tips, your Greek Lemon Chicken and Potatoes will be a flavorful, satisfying meal every time!
How to Make Greek Lemon Chicken and Potatoes?
Ingredients You’ll Need:
For the Chicken and Potatoes:
- 4 bone-in, skin-on chicken thighs
- 1.5 pounds yellow or golden potatoes, cut into chunks
- 1 red onion, cut into wedges
- 3 cloves garlic, minced
For the Marinade:
- 1/4 cup olive oil
- Juice of 2 large lemons (about 1/3 cup)
- 1 tablespoon lemon zest
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme (or fresh preferred)
- Salt and freshly ground black pepper, to taste
For Garnish:
- 1/4 cup fresh parsley, chopped
- 1/4 cup crumbled feta cheese (optional, for garnish)
How Much Time Will You Need?
This delightful dish takes about 15 minutes to prep, plus 40-50 minutes to roast in the oven. With marinating time, plan for about 1 hour and 10 minutes total. It’s a simple, hands-off meal once it goes in the oven!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 425°F (220°C). This high heat will help the chicken skin become crispy and the potatoes turn tender and golden.
2. Make the Marinade:
In a large bowl, mix together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. This will be your zesty marinade that gives flavor to both the chicken and the veggies—whisk it well to combine all the ingredients!
3. Marinate the Chicken:
Add the chicken thighs to the bowl and toss them in the marinade until they are well coated. For the best flavor, let them marinate for at least 20 minutes, or up to 1 hour in the fridge if you have the time.
4. Prepare the Veggies:
While the chicken is marinating, grab a large roasting pan or baking dish. Add the potato chunks and red onion wedges. Drizzle some olive oil, and sprinkle with salt, pepper, and a touch of oregano. Toss everything together so the potatoes and onions are evenly covered.
5. Assemble the Dish:
Lay the marinated chicken thighs skin side up on top of the potatoes and onions. Pour any remaining marinade over everything to keep it flavorful.
6. Roast in the Oven:
Place the pan in your preheated oven and roast for about 40-50 minutes. Check that the chicken is fully cooked (165°F is safe) and the potatoes are tender and golden brown. You can give the potatoes a stir halfway through if you’d like.
7. Crisp Up the Chicken:
If you want that extra crispy skin, switch your oven to broil for the last 3-5 minutes. Just keep an eye on it to make sure it doesn’t burn!
8. Finishing Touches:
Once everything is done roasting, take it out of the oven and sprinkle with freshly chopped parsley and crumbled feta cheese for a nice touch. The color looks fantastic!
9. Serve and Enjoy!
Serve your Greek Lemon Chicken and Potatoes hot, spooning some of those delicious pan juices over the top. You’re in for a treat with this flavorful meal!
Bon Appétit! Enjoy every juicy, zesty bite of this Greek-inspired dish!
Can I Use Different Cuts of Chicken for This Recipe?
Absolutely! You can use chicken breasts, drumsticks, or even a whole chicken cut into pieces. Just make sure to adjust the cooking time accordingly, as boneless cuts may cook faster than bone-in thighs.
What Should I Do if I Have Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven or microwave until heated through, adding a splash of chicken broth if needed to keep the moisture.
Can I Make This Recipe in Advance?
Yes! You can marinate the chicken and prepare the potatoes a day ahead. Just store them separately in the fridge, then combine and roast them when you’re ready to eat. This saves time and makes for easier meal prep!
What Can I Serve with Greek Lemon Chicken and Potatoes?
This dish pairs beautifully with a fresh Greek salad, roasted vegetables, or some warm pita bread. You can also serve it with tzatziki sauce for extra flavor. Enjoy your meal!