Greek Lemon Chicken and Potatoes – Easy Oven Baked Chicken Dinner Recipe
If you’re craving something bright, flavorful, and satisfying, this Greek Lemon Chicken and Potatoes recipe will become your new favorite dinner. With juicy, tender chicken roasted alongside golden, crispy potatoes in a lemon-garlic-olive oil marinade, every bite bursts with Mediterranean freshness.
It’s an easy, one-pan oven-baked dish that feels elegant enough for entertaining but simple enough for weeknights. The balance of tangy lemon, aromatic herbs, and savory chicken is pure comfort — Greek style.
Why You’ll Love This Recipe
- One-pan, minimal cleanup
- Bold Mediterranean flavors — lemon, oregano, and garlic
- Crispy-on-the-outside, tender-on-the-inside potatoes
- Juicy, oven-roasted chicken every time
- Healthy, balanced, and full of natural ingredients
Time Taken
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Nutritional Info (Approx. per serving)
- Calories: 490 kcal
- Protein: 42g
- Fat: 24g
- Carbohydrates: 28g
- Fiber: 3g
(Values may vary depending on portion size and ingredients.)
Ingredients
- 4 bone-in, skin-on chicken thighs or breasts
- 1 ½ lbs baby potatoes (halved)
- 3 tablespoons olive oil
- Juice and zest of 2 lemons
- 4 cloves garlic, minced
- 1 teaspoon dried oregano (or 1 tablespoon fresh oregano)
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley or dill, for garnish
Instructions
- Preheat the oven:
Set your oven to 400°F (200°C). - Prepare the marinade:
In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, paprika, salt, and pepper. - Coat the chicken and potatoes:
Place the chicken and potatoes in a large bowl or zip-top bag. Pour the marinade over, tossing to coat everything evenly. Let sit for at least 15 minutes (or up to 2 hours in the fridge for deeper flavor). - Arrange on a baking sheet:
Spread the chicken and potatoes evenly on a parchment-lined sheet pan or in a roasting dish. - Bake:
Roast for 45–50 minutes, turning the potatoes halfway through, until the chicken is golden and cooked through (165°F internal temperature). - Finish and serve:
Garnish with fresh parsley or dill, and serve hot with extra lemon wedges.
You Must Know
- Don’t skip the lemon zest — it adds an extra punch of citrusy aroma.
- Use bone-in chicken for juicier results.
- Let the chicken rest for 5 minutes before serving to lock in juices.
Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm gently in the oven at 350°F (175°C) until heated through.
- Freeze: Freeze cooked chicken and potatoes for up to 2 months. Thaw overnight and reheat before serving.
Ingredient Substitutions
- Chicken: Swap for boneless chicken thighs, drumsticks, or even pork chops.
- Potatoes: Try sweet potatoes or cauliflower florets for variety.
- Oregano: Substitute with rosemary or Italian seasoning.
- Olive oil: Avocado oil works well too.
Serving Suggestions
Serve your Greek Lemon Chicken and Potatoes with:
- A side of Greek salad with feta and olives
- Tzatziki or hummus for dipping
- Warm pita bread
- Steamed or roasted vegetables
Cultural and Historical Context
This recipe is inspired by traditional Greek taverna dishes, where lemon, olive oil, and herbs are the heart of cooking. Known as Kotopoulo me Patates, this oven-baked meal celebrates simple ingredients transformed through bright, rustic flavors. It’s a taste of the Mediterranean coast, wholesome, fresh, and full of sunshine.
Seasonal Adaptations
- Spring: Add asparagus or artichoke hearts for a light touch.
- Summer: Include cherry tomatoes or zucchini for extra color.
- Fall: Use root vegetables like carrots or parsnips.
- Winter: Serve with roasted garlic or a squeeze of extra lemon for warmth.
Success Stories
“This has become my go-to Sunday dinner, my whole family loves it!”
“I marinated everything the night before, and it came out perfectly juicy.”
“Tastes like something you’d get at a Greek restaurant but easier!”
Pro Tips
- Use a rimmed baking sheet to allow even roasting.
- For crispier skin, broil for the last 2–3 minutes.
- Don’t overcrowd the pan, give the potatoes and chicken space to brown.
Chef’s Special Tips
- Add a splash of white wine to the pan before baking for depth of flavor.
- Toss the potatoes with a little feta cheese after roasting for a creamy contrast.
- Use Meyer lemons if available, they’re sweeter and more fragrant.
Final Thoughts
This Greek Lemon Chicken and Potatoes recipe is the perfect blend of simplicity and elegance, rustic comfort food with bright Mediterranean flair. Whether you’re serving it for family dinner or entertaining guests, it’s an easy oven-baked dish that tastes like sunshine on a plate.