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.
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
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!
Five stars ⭐️ I tried this recipe and it came out flavorful and delicious. My husband I loved it. Thank you for sharing your talent. E
Hello Hidayet! Thats wonderful! and thank you for taking the time to comment and rate!
I absolutely love your recipes. As we eat a Keto/Low Carb diet, I find it so easy to substitute the ingredients we don’t eat. For instance, I swapped out the potatoes with radishes. For some of your other recipes, I swap out rice with cauliflower rice and instead of breadcrumbs, I use crushed pork rinds. Thanks again! I’m a fan.
Hello Gigi! Yes, recipes (if you know what you’re doing) are easy to do the swap outs and tailor them to your preferences! I’m so happy to read your comment! Thank you!!
UNREALLLL! I all but licked the tray clean at the end, so much flavour! Thank you 🙂
Hi Sarah, Will have to tell my mom – its her recipe! Thanks for the feedback!
Just made this for dinner- my family loved it! Simple and so flavourful
Will boneless,skinless chicken thighs work with this recipe?
Hi Kerri, Only if you add them to the pan 25 minutes after the potatoes started cooking. Potatoes take a lot longer to roast then boneless thighs. ENJOY!!
How much boneless chicken would you use?
I use boneless thighs but I parboil the potatoes so everything goes on and comes out of the oven at the same time. Also I am a huge fan of Cavenders Greek seasoning- I use it for this dish.
This was amazing! perfect combination of flavors!
Hi Tracy, I’m so glad you liked the recipe!
How could something so easy and simple be so delicious?! My husband said it was better than anything he’s had at our favorite upscale Greek restaurant in town. Thank you!!! More drumstick recipes please!
Delicious! I’ve been cooking Greek chicken and lemon for years and thought I’d try your recipe, huge success with other all the family
My kids love this dish. I add a cup or so of white wine , tons of minced garlic and white pepper instead of black pepper. It comes out so flavorful! Thank you for sharing!
Hi Irene, Thank you for sharing your feedback with everyone and trying out the recipe! Also glad the whole family likes it!!
How to reheat? My husband and I won’t eat all of it in one meal.
It was a hit !! I used Chicken thighs. Family loved it ..
Hi Desi, Perfect! Glad everyone liked the dish!
Hi love your recipes.
Quick question can I use skin on chicken breast with thighs as well. Would timing very.
Hi Christine, Thank you so much! Yes, you can use any chicken pieces you have. The time remains the same. They’re in the oven for 55 minutes so that’s enough time. Best bet is to use a meat thermometer though. Enjoy!
how many servings is this?
Hi Brenda, it depends on how many pieces of chicken you consume. I had 8 pieces of thighs here and each person had 2 thighs because they were small
Amazing!! Very easy to make and super tasty!
HI Anna, glad you enjoyed the dish!
So easy to throw together and turned out so flavorful and delicious. I had a 2-lb pack of thighs so I reduced olive oil to 1/2 a cup which seemed plenty (used a medium flavor olive oil not EVOO). I also added the zest one of the lemons to punch up the lemon flavor. For those that don’t care for spice, reduce chili flakes to 1/4 tsp. I think sealing the foil/parchment tightly is the key to getting super tender chicken. It might seem like a lot of oil in the pan, but think of it as an olive oil based sauce/dressing. Will definitely be making again!
Hi John, Thank you for sharing your helpful feedback with us! And for trying out the recipe! Glad it was enjoyed!
Hello. Ready to try this recipe after seeing it on your IG page. My husband only eats chicken breast. Is boneless, skinless breast ok? Also, do I set the temperature to bake or roast? Excited to try and thank you!
Hi Lisette, so for this recipe, you can switch to boneless skinless meat however your potatoes need a lot longer to cook. So I would cook the potatoes first for 30 minutes, then add the chicken pieces into the baking dish and bake for 30 minutes. Time may vary with thickness of the chicken.
We made this recipe for dinner tonight..all I can say is… AMAZING! Easy and so flavorful! We will definitely make this dish again and again!
Hi Kay, so happy it was enjoyed! Thank you for sharing your feedback too! Cheers!
Hi Stella, first off – made your Broccoli Feta Soup and LOVED IT. Have shared the recipe with 3 friends, two have made it and LOVED IT, too! So good. Now then, I want to do this one next … I see someone added lemon zest to it and that sounds lemony delish, but my question (sorry, long-winded) is… do I really have to peel the taters? I’m lazy and always hear how the skin is the best nutrient-rich part. But if it impedes any crispiness, I’ll peel away. Thank you. Hope you can let me know. ~ Will
Hi Will, no worries I love to hear your feedback! For the potatoes, do leave the skin on if you like! The dish will be equally delicious! Cheers!
delicious and easy recipe, one that I will cook over and over again. Thank you so much.
Hi Sonia, love love love to hear it! thanks for the feedback!
My 16 year old daughter just made this for us and it was so delicious!!! Great flavor the lemon and red pepper flakes give it a nice tang. We added some sliced red onions and a few cloves of garlic and it was perfect!
Hi Mandy, kudos to your daughter – I love that she is in the kitchen!! Your add ins sound amazing too! Thank you for taking the time to rate the recipe!
Very tasty! I added a jar of pitted Kalamata olives- juice included, onions and some garlic cloves. I also double seasonings as a personal preference. Served over rice with Feta cheese.
Hi Anne, your entire spread sounds so delicious right now! Thanks for sharing your feedback with everyone!
Made this tonight and it has SO much flavor! And, that sauce….
I meant to ask you one thing that’s been killing me. I followed your directions about the parchment paper and aluminum foil and the dish turned out wonderful. But I’ve never heard of using parchment paper covered with aluminum foil. Can you tell me what that’s all about?
Thanks SO much for all of your recipes. I’ve come to learn that I LOVE Mediterranean food 🙂
Hi, I usually have chicken breast home, can I use that instead and eventually how long is the cooking time?😊
Without a doubt one of the, or possibly the, best chicken dishes I’ve ever made. Beyond easy to prepare with simple ingredients. From 80 year old great-grandparents to 2 year old toddlers, everyone in our family loved this! Thank you for sharing.
Hi Mary Rose, that is awesome! You made my day with this comment! A full and happy family is music to my ears!
I made this for dinner tonight…..Wow! It’s so easy and tastes delicious. I’m so glad there’s leftovers 🥰
Hi Suzanne, that sounds awesome! I always leftovers!! Thanks for the rating!
I’ve been following you for a while and love your recipes! This dish was so simple yet so delish. My kids loved it. Will be putting this into the regular routine.
Hi Amy, thank you so much for trying everything out and I’m so glad the family enjoyed this one! Cheers!
hello I just stumbled on your recipe and had to try it. OMG it was just great and above and beyond, so very simple. Thanks
Hi Charlie, that’s awesome! Glad you tried it and liked the dish!
So delicious and juicy. I marinated everything for 2 hrs. I used drumsticks, added 5 cloves of chopped garlic and a brown onion. Simple but sensational. 👌🏼
Hi JOJO, sounds amazing – thanks for sharing your feedback with us!
Worked really well – had to roast longer than 15 min uncovered but it looked just like the picture when it was done. Delicious and easy!
Hi Alison, Glad it all worked out and you enjoyed the recipe! Thanks for the feedback and rating!!
I made as given and it was perfect! My husband and daughter both loved it.
Hi Bonnie, glad everyone enjoyed the recipe! Thanks for the kind feedback!
QUESTION! After tossing the chicken and potatoes in a bowl, you transfer EVERYTHING, including the marinade, to a baking dish? Or do you just coat the chicken and potatoes in a bowl and transfer them with a fork to the baking dish?
Everything with the marinade goes in the baking dish!
I made this tonight for my husband, sister in law and mother in law. I received a lot of yummmmm’s throughout the evening. I followed the recipe as you wrote it but I did not have garlic powder 😫 and used a couple of coarsely chopped fresh garlic. My husband asked that I not lose this recipe and is waiting for the next time I make this. I have to agree with another comment that sealing the foil/parchment tightly is the key to getting super tender chicken. And do not be afraid of the amount of olive oil. It is needed to make the most amazing sauce. Oh and use juicy lemons. Thanks for sharing!
Hi Joanna, Fresh Garlic is the best! Glad it was a hit with everyone! And thanks for your feedback! Cheers!
I read ‘any potatoes will work’. Will sweet potatoes work too?
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I tried some of your recipes, and my family was always happy with the taste.
Nut-butter cups, Broccoli Chicken Soup, Cauliflower Steaks are my favourite!
Hi Chiyo, yes, they will be perfect here – my mother also makes it with sweet potatoes! So glad the family and you are enjoying the recipes too! <3
Hi There,
Wondered if you can make this ahead, the night before. Put it in fridge, take out a few hours to get to room temp before cooking and do as the recipe instructs?
Hi Collette, Yes that’s a great idea! Enjoy!
maybe add the lemon juice right before cooking? (I’d worry that many hours of lemon juice would do weird things to the chicken)
Made this dish and it was amazing. One thing. The dish size doesn’t change and since I didn’t’ change the serving size in the recipe I thought I was good going with the standard size 13×9 dish. This proved to be a little too small as everything was really smashed on top of everything and didn’t look like the picture. Kind of a basic error on my part but I was already loading up the dish and just went with it. I would say make sure the dish is sufficiently large enough to look spread out like the picture shows. Would have resulted in more browning. Mine was pretty deep with juice after the chicken had cooked. That said, it was totally delicious – just next time I’ll use a bigger pan and I think it will come out even better.
Hi, can you do this with salmon? ☺️
I loved this recipe. I added lemon pepper and chopped garlic. Cooked the dish uncovered for 15, like recipe said, then broiled for 5 minutes. The chicken and potatoes were crispy and flavorful. The sauce was amazing. Thank you.
I’m making this for the fifth time now, it has become my favorite chicken thigh recipe because it tastes like I’ve spent hours on it instead of minutes. Because of the oil, it is almost like a confit. Any leftovers are also fantastic the next day.
Just made this and I really enjoyed the taste. I will probably use 1/2 the amount of olive oil in future and maybe only 1 lemon, but it was really really tasty and so so sooo easy to make!
it is now added to our go-to dinner every couple of weeks! amazing and easy, hardest part is peeling the potatoea.
This is simply delicious!
So much flavor…can’t wait to make it again!
HI Eileen, glad you enjoyed the recipe! Cheers!
Making it as we speak I just have one question do we put the parchment paper on the pan or is it on top of the chicken? Thank you.
Hi Millie, the parchment is used as a barrier between the aluminum foil and the food. It’s not necessary for the recipe if you just want to use the aluminum foil.
I made this last night, doubled the recipe, for all the hungry men in my house. It was AMAZING!! They asked that it be added to the weekly rotation. Really good, thanks for sharing and for so many GF options.
OMG! This was incredible! My husband and son said it was the BEST chicken I’ve ever made! And it was so easy! Leftovers soaked all night in the juice and were delicious the next day! Wow! 🤩 Thank you Stella!
Hi Marci, glad the whole family enjoyed! thanks for trying out the recipe <3
This is one of the best meals I’ve ever made. I only had half the chicken and potatoes but forgot to half the amounts for the spices, oil, and lemon juice. The sauce was delicious so having extra was perfect. Thank you for the fantastic and easy recipe!!
Hi Bella, glad you enjoyed the recipe! Thanks for the kind rating!
My god this was so easy and so good. I over cooked it (meat thermometer was on celcius instead of farenheit! ha ha) but it just made it extra tender and silky. This is a keeper for a crowd, dinner party, winter meal, having leftovers. I had a bit over 3lbs of chicken and 2 lbs of potatoes and split it between two pyrex dishes: we demolished one, and the other went into the fridge for leftovers, which everyone is excited about. Would be great with a really bright salad. Thanks for this keeper!
My family of 5 boys, my husband, and myself Loved this recipe. Followed directions no adjustment and it was so tasty. This will be on our regular meal rotation.
Yummy 😋 easy! will make often!
Easy and delicious!
Made this today was disappointed. It was too bland for us. I won’t be making it again. Wish it had worked out.
Made it for the first time and it is a hit!
Paired with steamed early peas.
Hi Steven, glad you enjoyed the recipe!
Delish!!! Will put in a slightly larger pan next time, so everything gets a little crispier. Also, I put on broil for 2 mins before serving, to crispen skin.
Hi Shayna, sounds perfect to me! Glad you enjoyed the dish and thanks for sharing your tips with us!
Delish! Your recipes are so fantastic!
Hi Sarah, thanks so much ! Glad you liked the recipe <3
Just wanted ro ask you if leaving the skin on , doesn’t it make make it fatty or unhealrhy? And if U use boneless is the cooking time reduced? Delish! thanks I will try and make it!
Hello, I’m not a nutritionist but this is probably true.. Keep in mind though that the fat adds flavor!
You definitely do this with skinless boneless and reduce the time a bit but the potatoes still need enough time to cook – so start with the potatoes then add in the chicken and cook for about 25 minutes – time varies with thickness of meat.
I loved this recipe. easy to make and chicken was soo tender. yum 😋
Hi JP, glad the recipe was to your liking!
Just tried this recipe and family loved it.only thing I added was some lemon zest from the two I used and it was delicious. husband said this is definitely his favorite chicken dish now. especially the potatoes.
Hi Angel, that’s awesome! So glad you enjoyed the recipe with your family! Love the zest addition!
ABSOLUTELY DELICIOUS!!! Easy as can be! Do not change anything!!!!
Hi Shelley, thanks so much for the kind review!
Can’t wait to try this tonight! Do you ever use Cavander’s Greek seasoning?
Hi Cindy, I havent tried that one! Should I?