One Pan Greek Lemon Chicken and Potatoes

A gem of a traditional Greek dinner that’s so easy and delicious!
@hungryhappens

One Pan Greek Lemon Chicken + Potatoes (full recipe is on: HungryHappens.Net)

♬ original sound – Stella Drivas

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.

greek lemon chicken potaotes

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.

Greek Lemon Chicken Potatoes

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.

Greek lemon chicken and potatoes

Thank you for swinging by Hungry Happens! If you try this recipe or any other on the site, we would greatly appreciate you taking the time to comment and rate the dish! LOVE YOUR LIFE!

Greek lemon chicken and potatoes

Greek Lemon Chicken and Potatoes

4.96 from 45 votes
Servings: 6
Prep Time: 5 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 10 minutes

Ingredients 

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

    Optional: Garnish with fresh chopped oregano and lemon slices.
    You can also use bone in, skin on chicken legs or a whole chicken (parts separated). 
    Any potatoes will work but I prefer Yukon Gold potatoes here.

    Nutrition

    Calories: 582kcal | Carbohydrates: 24g | Protein: 30g | Fat: 41g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 944mg | Potassium: 887mg | Fiber: 4g | Sugar: 2g | Vitamin A: 168IU | Vitamin C: 42mg | Calcium: 50mg | Iron: 3mg

    You might also like