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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another one to add to the ‘save’ link! Easy to get everything together; toss; cook and enjoy! The flavors were amazing! Thanks!
Awesome! Glad you liked it!
It tastes really good and I love lemon. But next time, I think I’ll put in far less olive oil. It felt like it was swimming in it and my family didn’t go ga-ga over it because of that. Next time, I’ll try putting in maybe a 1/3 of the oil. Thanks though. I enjoy all your recipes!
So sorry the recipe didnt fully hit the mark for you. Olive oil is a very important ingredient in Greek cuisine and I grew up with everything soaked in it. But if your family does not like too much, then definitely decrease the amount next time!
I just put this recipe in the oven. I am very concerned about the amount of oil as well. I cut it down to half a cup but I expect I’ll cut it down even more next time.
WOW! This is beyond delicious, will be making this very regularly at home now.
Hi Renae, I’m so glad you tried it and loved it!
It was a big hit with everyone! Definitely going on the meal rotation.
Fabulous recipe. It was so easy and so Tasty!!! Thank you so much.
I am a picky eater and have been trying to find a recipe for this dish. I am so thankful to stumble upon this page. Made this and the whole family loved it!!! An added recipe to my recipe book. Appreciate you sharing this recipe!
I am looking forward to making this at gatherings. Infused with flavor and super easy to make!
How do you think this recipe would work with catfish or trout?
Can’t wait to try this tonight! Do you ever use Cavander’s Greek seasoning?
Hi Cindy, I havent tried that one! Should I?
ABSOLUTELY DELICIOUS!!! Easy as can be! Do not change anything!!!!
Hi Shelley, thanks so much for the kind review!
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!
I loved this recipe. easy to make and chicken was soo tender. yum 😋
Hi JP, glad the recipe was to your liking!
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.
Delish! Your recipes are so fantastic!
Hi Sarah, thanks so much ! Glad you liked the recipe <3
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!
Made it for the first time and it is a hit!
Paired with steamed early peas.
Hi Steven, glad you enjoyed the recipe!
Made this today was disappointed. It was too bland for us. I won’t be making it again. Wish it had worked out.