This Greek Lemon Chicken and Potatoes dish is bright and tasty! Juicy chicken is roasted to perfection with flavorful potatoes, all coated in a zesty lemon and herb mix.
It’s like a mini vacation on your plate. I love serving it with some fresh veggies, because who can resist a colorful meal? Plus, it’s super easy to make—just pop it in the oven and relax!
Key Ingredients & Substitutions
Chicken: Thighs or drumsticks work best as they stay juicy during roasting. If you prefer, you can use boneless chicken pieces, but reduce cooking time slightly to avoid drying them out.
Baby Potatoes: These are great for roasting due to their creamy texture. If they’re not available, regular potatoes can be cut into similar-sized pieces. Sweet potatoes can also be a tasty twist!
Lemon: Fresh lemon slices add zest and brighten the dish. If you don’t have fresh, you can use lemon juice, about 2 tablespoons, but fresh is always better for flavor.
Herbs: Dried oregano is traditional but feel free to use basil or Italian seasoning as alternatives. Fresh herbs like parsley and thyme elevate the dish but can be omitted if you don’t have them.
Olive Oil: Extra virgin olive oil is my go-to for flavor. However, any neutral oil can work in a pinch. Just remember, the better the quality, the tastier the dish!
How Do You Get Your Chicken and Potatoes Perfectly Roasted?
Roasting chicken and potatoes together creates a comforting one-pan meal. The key is to allow the chicken skin to crisp up while the potatoes absorb all those delicious juices!
- Start by preheating your oven to ensure even cooking.
- Marinate the chicken for at least 10 minutes. This helps tenderize the meat and enhances flavor.
- Place the chicken skin-side up to get that beautiful crispiness.
- Pour the broth around the chicken, not over it, keeping the skin dry and crispy.
- Turn your potatoes halfway through to ensure they roast evenly on all sides.
- If you want extra color, a quick broil at the end can do the trick, but keep an eye on it!
With these tips, you’ll have chicken and potatoes golden and full of flavor every time. Enjoy!
How to Make Greek Lemon Chicken and Potatoes
Ingredients You’ll Need:
For the Chicken and Potatoes:
- 6 chicken drumsticks or thighs, skin-on, bone-in
- 1.5 lbs (about 700g) baby potatoes, halved or quartered if large
- 1 large lemon, sliced
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon dried oregano (or 2 tablespoons fresh)
- 1 teaspoon dried thyme or rosemary (or fresh sprigs for garnish)
- Salt and black pepper, to taste
- 1/2 cup chicken broth or water
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This delightful dish takes about 15 minutes for prep and approximately 40-45 minutes of roasting time. When you account for the preheating and any optional broiling, you’re looking at roughly 1 hour total. Just enough time for a quick clean-up or to unwind with a good book!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). Getting it nice and toasty helps the chicken and potatoes roast beautifully.
2. Make the Marinade:
In a large mixing bowl, combine the olive oil, minced garlic, oregano, thyme or rosemary, salt, and pepper. Stir this all together to create a tasty marinade that will flavor your chicken and potatoes.
3. Marinate the Chicken:
Add the chicken pieces to the bowl, making sure they’re well-coated in that flavorful marinade. Let them sit for about 10 minutes to soak in all the goodness.
4. Prepare the Potatoes:
In the same bowl, toss the halved potatoes until they’re also coated with the remaining marinade. It’s all about those flavors!
5. Arrange Everything:
Place the chicken pieces on a large baking tray or roasting pan, skin side up, and spread the potatoes around. Make sure there’s a little space between them so they roast evenly.
6. Add Lemon and Broth:
Top everything with lemon slices—that zesty goodness really makes this dish pop! Then, pour the chicken broth or water around the edges of the pan, avoiding the chicken skin to keep it crispy.
7. Roast to Perfection:
Slide the pan into your preheated oven and roast for 40-45 minutes. Keep an eye out for both the chicken reaching an internal temperature of 165°F (75°C) and the potatoes becoming tender. Turn the potatoes halfway for even cooking!
8. Optional Broil for Crispiness:
If you love a deep golden color, broil the dish for an extra 2-3 minutes at the end—but stay close by to ensure it doesn’t burn!
9. Garnish and Serve:
When everything is nicely cooked, remove it from the oven. You can garnish with fresh rosemary sprigs and a sprinkle of chopped parsley for a fresh finish.
10. Enjoy Your Meal:
Serve hot and dig in! Enjoy a lovely Greek-inspired meal that’s bursting with flavor and sure to impress.
This recipe serves a wholesome, juicy Greek chicken paired with tender, lemon-infused potatoes, bringing a taste of the Mediterranean right to your kitchen!
Can I Use Bone-in, Skinless Chicken Instead?
While bone-in chicken with skin is recommended for the best flavor and moisture, you can use skinless chicken. Just be mindful that it may cook faster, so check for doneness around the 30-minute mark.
What Can I Substitute for Baby Potatoes?
If baby potatoes aren’t available, you can use regular potatoes, just cut them into similar-sized pieces for even cooking. Sweet potatoes are also a delicious alternative for a slightly different flavor.
Can I Make This Recipe in Advance?
Absolutely! You can marinate the chicken and potatoes a few hours in advance or even overnight in the refrigerator. Just remember to bring them to room temperature before roasting for optimal results.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, it’s best to do so in the oven to maintain crispiness; just cover with foil to avoid drying out and heat at 350°F (175°C) until warmed through.
