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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Easy and delicious!
Yummy 😋 easy! will make often!
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.
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!
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!
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
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.
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.
This is simply delicious!
So much flavor…can’t wait to make it again!
HI Eileen, glad you enjoyed the recipe! Cheers!
it is now added to our go-to dinner every couple of weeks! amazing and easy, hardest part is peeling the potatoea.
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!
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.
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.
Hi, can you do this with salmon? ☺️
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 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)