One Pan Greek Lemon Chicken and Potatoes
This recipe is too good to be true. Fall off the bone chicken in a delicious lemony sauce. With the perfect accompaniment of creamy potatoes. A no brainer meal you will be so glad you made. It’s all in one pan and no standing over a skillet to cook it.
My mom typically uses drumsticks or a whole chicken with this recipe but I prefer the bone in and skin on chicken thighs. The result will be the same though. Make sure you sprinkle the pre-bake dish with some paprika – it gives it very nice color.
We sometimes add half Gold potatoes and half sweet potatoes to the roasting pan and love it. One of the most important aspects of this dish: do not forget to spoon the sauce at the bottom of pan over your food when you serve. It is the best part of the whole thing.
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Greek Lemon Chicken and Potatoes
Ingredients
- 3 lbs chicken thighs bone in + skin on
- 2 lbs Yukon Gold potatoes
- 3/4 cup olive oil
- 2 medium lemons, juiced
- 4 large cloves garlic, minced
- 1½ tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp chili pepper flakes
- 1/2 tsp paprika
- 2½ tsp salt
- 1/2 tsp black pepper
Optional Garnish with lemon slices + fresh oregano
Instructions
- Preheat your oven to 450 F.
- Rinse and pat dry your chicken pieces.
- Peel and slice your potatoes into quarters.
- In a large bowl, toss to coat the chicken, potatoes, oil, lemon juice and spices listed. Transfer this into a 13×9” baking dish, making sure the chicken pieces are touching the bottom of the pan. The potatoes can be in between and on top. Sprinkle everything with paprika. Cover the pan with parchment first and then aluminum foil tightly. Roast for 45 minutes.
- Uncover the pan and roast for another 15 minutes or until chicken and potatoes gets a nice brown crispy and golden brown exterior. Internal temperate of chicken should read 165 F.
- Do NOT forget to spoon the sauce from the bottom of pan over your food when you serve it – its the best part!
Notes
Nutrition
Hungry for more?
My darling looked at this savoury recipe with my prodding and got fired up ( a neat trick as we’re over 70). We had thighs in the freezer (a common Canadian condition). She produced this dish the very next day. I’m a leg man, she likes breasts. I do too, come to think of it… The flavours in this recipe are simply so more-ish it should be outlawed outside Greek parts of town. I topped my dish with white balsamic vinegar on the tatties and extra lemon juice on the bird. Leftovers are disappearing fast, it is that good. Thank you Stella, stellar recipe !
Hi Ian, I’m so glad you both loved the recipes and I really appreciate your lovely message!! Cheers!
Super easy and delicious! This is what cooking should be like…simple yet flavorful ingredients.
Super easy and delicious! Can easily be scaled down or up. Will be making this again.
Hi Sheila, I’m so glad you loved it!
Absolutely AMAZING 🤩 I’ve made this at least a dozen times and never disappoints 🥰
That’s awesome Diana!
This looks delicious 😋
Γειά σου Stella!
This meal was a hit! I think it looks a bit pale so will add some bell pepper color next time.
Yiasou David! I love the addition of the bell pepper! I’m definitely doing that next time -thank you for sharing!
can I add spinach and feta to this?
ooh I am going to finish mine off by tossing in some spinach and fetta. That will be delicious.
One of the tastiest chicken recipes I’ve prepared! I used chicken fillet though..
I just made this for dinner…..It it fantastic! So much flavor.