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
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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!
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!
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.
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!
Amazing!! Very easy to make and super tasty!
HI Anna, glad you enjoyed the dish!
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
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!
It was a hit !! I used Chicken thighs. Family loved it ..
Hi Desi, Perfect! Glad everyone liked the dish!
How to reheat? My husband and I won’t eat all of it in one meal.
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!!
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
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!
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!
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
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!!
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!