Name: Greek Lemon Chicken With Potatoes Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 3-4 pounds bone-in, skin-on chicken thighs and drumsticks; 2 pounds Yukon Gold potatoes, cut into thick wedges; 1 small red onion, cut into thick wedges; 1/3 cup extra virgin olive oil; 1/3 cup fresh lemon juice; 1 lemon, zested; 6-8 cloves garlic, minced or pressed; 1 tablespoon dried oregano; 1 teaspoon dried thyme; 1-1 1/2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 teaspoon smoked paprika or sweet paprika; 1 teaspoon Dijon mustard; 1/2 cup low sodium chicken broth or water; 1-2 tablespoons fresh parsley, chopped; 1 lemon, cut into wedges, for serving; 1/3 cup pitted Kalamata olives

Greek Lemon Chicken With Potatoes Recipe tastes bright, garlicky, and herby with crispy chicken skin and soft, lemon-soaked potatoes that soak up every bit of flavor. It works perfectly for busy weeknights or casual dinner parties and takes about 1 hour 15 minutes from start to finish. I first cooked this on a tiny apartment stove in college, and my friends still ask me for “that lemon chicken thing” a decade later.

Why Greek Lemon Chicken With Potatoes Recipe Is Worth It

You get juicy chicken, crispy edges, and potatoes that taste like they bathed in lemon and olive oil. The whole meal cooks in one pan, so cleanup stays easy and weeknight friendly.

The flavor feels restaurant-level, but the method stays simple and forgiving. You toss everything in a pan, slide it into the oven, and let heat and time do the magic while your kitchen smells like a Greek taverna.

My family requests this Greek Lemon Chicken With Potatoes Recipe every week because the chicken stays juicy, the potatoes taste rich and tangy, and cleanup stays easy. ★★★★★

Ingredients You Need

Chicken and potatoes

3 to 4 pounds bone-in, skin-on chicken thighs and drumsticks
- Dark meat stays juicy and resists drying out.
- Use all thighs if your family prefers them.
2 pounds Yukon Gold potatoes, cut into thick wedges
- Yukon Golds hold shape and turn creamy inside.
- Russets work in a pinch, but cut them thicker so they do not fall apart.

Marinade and flavor base

1/3 cup extra virgin olive oil
- Use a decent everyday brand; no need for fancy single-origin oil.
1/3 cup fresh lemon juice (about 2 to 3 lemons)
- Bottle lemon juice works if needed, but fresh tastes brighter.
Zest of 1 lemon
- Zest adds big flavor without extra acidity.
6 to 8 garlic cloves, minced or pressed
- Jarred minced garlic works on a busy night, use 2 to 3 teaspoons.
1 tablespoon dried oregano
- Greek oregano tastes ideal, but any Mediterranean oregano works.
1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
1 to 1 ½ teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika or sweet paprika
- Smoked paprika adds a subtle grilled flavor.
1 teaspoon Dijon mustard
- This helps the marinade cling to the chicken and adds depth.
1/2 cup low sodium chicken broth or water
- Broth gives richer flavor; water works if that is what you have.

Finishing touches

1 to 2 tablespoons chopped fresh parsley
Extra lemon wedges, for serving
Optional: 1 small red onion, cut into thick wedges
Optional: 1/3 cup pitted Kalamata olives, added at the end

Pantry shortcuts and substitutions

Use Italian seasoning if you lack oregano and thyme; use 1 ½ teaspoons.
Use garlic powder if you lack fresh garlic; start with 1 ½ teaspoons and adjust.
Use small baby potatoes instead of wedges; cut large ones in half.
Use boneless, skinless thighs if needed, but shorten cooking time and watch closely.

Equipment list

Large roasting pan or 9×13 inch baking dish
Large bowl or zip-top bag for marinating
Cutting board and sharp knife
Microplane or small grater for lemon zest
Tongs or spatula
Instant read thermometer for checking doneness
Aluminum foil, to tent if browning too fast

Quick Tips & substitutions

Pat the chicken dry so the skin crisps instead of steaming.
Use fresh lemon juice when possible for the brightest Greek flavor.
Marinate at least 30 minutes; aim for 2 to 8 hours for deeper flavor.
Cut potatoes into similar size wedges so they cook evenly.
Toss potatoes in the marinade first so they soak up more flavor.
Place chicken skin side up on top of potatoes so juices baste the potatoes.
Roast at high heat, around 400 to 425°F, for crispy skin and tender potatoes.
Tent with foil if the chicken browns too quickly before the potatoes soften.
Use boneless thighs and smaller potato chunks if you need a faster cook time.
Swap chicken broth with vegetable broth or water if you need a lighter option.

How to Make Greek Lemon Chicken With Potatoes Recipe

Step 1: Prep the chicken and potatoes

Preheat your oven to 400°F (200°C). Line your roasting pan or baking dish with a light coat of olive oil or a quick spritz of cooking spray. Pat the chicken pieces dry with paper towels and trim any excess skin or large globs of fat.

Scrub the potatoes and cut them into thick wedges, about 1 to 1 ½ inches at the widest part. Keep the skins on for better texture and flavor. If you use baby potatoes, cut large ones in half and leave small ones whole.

Step 2: Mix the lemon garlic marinade

In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, pepper, smoked paprika, and Dijon mustard. Whisk until the mixture looks slightly thick and emulsified. Taste a tiny bit and adjust salt or lemon if needed.

Pour about 2 tablespoons of the marinade into a small bowl and set it aside for basting later. Add the chicken broth to the main bowl of marinade and stir again. This extra liquid helps the potatoes cook soft and soak up flavor.

Step 3: Coat the potatoes

Add the potato wedges to the large bowl of marinade. Toss well so every piece gets coated in the lemony mixture. Spread the potatoes in an even layer in the prepared roasting pan, pouring any extra marinade over them.

If you use red onion wedges, tuck them in among the potatoes. Keep the potatoes mostly in a single layer so they roast instead of steam. They will soften in the broth and crisp on the edges.

Step 4: Coat and arrange the chicken

Place the dried chicken pieces in the same bowl that held the potatoes. Scrape any remaining marinade from the sides of the bowl onto the chicken and toss to coat thoroughly. Massage the marinade under the skin where you can for extra flavor.

Arrange the chicken pieces skin side up on top of the potatoes in the roasting pan. Space them slightly apart so the heat can circulate and crisp the skin. Drizzle any leftover marinade from the bowl over the top.

Step 5: Roast until golden and juicy

Slide the pan into the hot oven on the middle rack. Roast for about 45 to 55 minutes, depending on the size of the chicken pieces. Halfway through, spoon some of the pan juices over the chicken and potatoes.

Check the chicken with an instant read thermometer in the thickest part, not touching bone. Aim for 175 to 185°F for thighs and drumsticks, which keeps them tender and juicy. If the skin browns too quickly, tent loosely with foil and continue roasting until the chicken reaches temperature and the potatoes feel tender.

Step 6: Finish with fresh herbs and lemon

Once the chicken cooks through and the potatoes feel soft, pull the pan from the oven. Stir the potatoes gently so they coat in the pan juices. If you use olives, scatter them over the pan now.

Brush or spoon the reserved marinade over the chicken for a fresh hit of lemon and garlic. Sprinkle chopped parsley over everything. Serve with extra lemon wedges so everyone can add more brightness at the table.

Recipe Variations

Gluten free: Use gluten free Dijon mustard and gluten free chicken broth; most brands already qualify, but check labels.
Dairy free: The base recipe already stays dairy free, so you do not need changes.
Low carb: Swap potatoes with cauliflower florets or a mix of cauliflower and turnips; reduce broth slightly so the vegetables do not turn soggy.
Boneless option: Use boneless, skinless thighs and roast about 25 to 30 minutes; add potatoes in smaller chunks so they cook in that shorter time.
Extra veggies: Add carrot chunks, bell pepper strips, or zucchini pieces in the last 20 minutes of roasting.
Spicier version: Add 1/2 teaspoon red pepper flakes or a pinch of cayenne to the marinade.
Herb twist: Swap parsley with fresh dill or basil for a different but still bright finish.

Ways to Serve Greek Lemon Chicken With Potatoes Recipe

Serve with a simple cucumber and tomato salad with olive oil, lemon, and oregano.
Add a side of steamed green beans or roasted broccoli for more vegetables.
Spoon the chicken and potatoes over fluffy white rice or brown rice to catch the juices.
Pair with warm pita bread and a bowl of tzatziki or plain Greek yogurt with garlic and lemon.
Pack leftovers into meal prep containers with a side of mixed greens for easy lunches.

Storage Success

Let the chicken and potatoes cool to room temperature, then store them in airtight containers in the fridge for up to 4 days. Keep the chicken on top of the potatoes so the potatoes soak up extra flavor. Reheat in a 350°F oven until hot, about 15 to 20 minutes, so the skin crisps again and the potatoes warm through.

If you want to freeze leftovers, remove the meat from the bones and store it with the potatoes and some pan juices in freezer containers for up to 2 months. Thaw overnight in the fridge and reheat in a covered dish with a splash of broth or water to keep everything moist.