My cookbook is here! 
This Greek lemon chicken and potatoes recipe is a gem of a traditional Greek dinner that’s so easy and delicious! It comes together in one pan and will transport you to Greece!
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 (1.36 kg) chicken thighs, bone in + skin on
- 2 lbs (0.91 kg) Yukon Gold potatoes
- 3/4 cup (175 ml) 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
- 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.
I used the little potatoes cut in half and chicken breast cut into bite sized pieces. Your recipe and your seasonings made an amazing and easy dinner! Thanks
HI Brenda, I appreciate your kind feedback – I’m so glad the recipe worked out nicely for you!
haven’t made this yet but it sure looks YUMMY.
Thank you Bev! You will love this dish!
What is if I only have chicken breast. What changes here?
HI Mags,
you will have to cook the potatoes first in the time indicated in my recipe. Potatoes take longer to roast then boneless chicken pieces. chicken breast, depending on their thickness, will take about 25-35 minutes to roast
How can I substitute boneless skinless chicken thighs.? Will it still work?
HI Peggy, you will have to cook the potatoes first in the time indicated in my recipe. Potatoes take longer to roast then boneless chicken pieces.
Living in Mexico makes it hard to find lemons. Can you use limes instead of lemons?
yes absolutely! limes work great. here too
So easy to make and always delicious!
Made this for a friend who said it was one of his favorite meals ever. Really good and super easy!
Hi Mary, that’s awesome! You’re a great friend!
Delicious and it came together so quickly. I didn’t change a thing, just roasted some broccoli to go with it and it was huge hit. A definite keeper
Hi Jean, that’s awesome! I’m so glad everyone enjoyed the recipe!
It as phenomenal
Thank you Delia!