Greek Lemon Chicken and Potatoes Recipe

If you’re searching for a spectacular family dinner that barely requires a knife but bursts with flavor, Greek Lemon Chicken and Potatoes is about to win your heart. This Mediterranean classic weaves juicy, golden chicken and luscious, caramelized potatoes with a garlicky, citrusy marinade—simple, vibrant, and so comforting you’ll swoon at every bite!

Ingredients You’ll Need

The beauty of Greek Lemon Chicken and Potatoes is that every ingredient packs a flavor punch—yet the list stays blissfully manageable! Each one plays an essential role in building the dish’s signature herby, citrusy profile and beautifully golden finish.

• Chicken thighs: Bone-in, skin-on thighs stay juicy, absorb every drop of marinade, and crisp up gorgeously—don’t skimp on the skin!
• Yukon Gold potatoes: These creamy potatoes roast up tender and deeply flavorful, thanks to their natural buttery texture.
• Garlic: Eight fresh cloves bring robust, honest Mediterranean depth—this isn’t the place to hold back!
• Olive oil: Use good-quality extra virgin olive oil for that distinctive, rich Greek flavor.
• Fresh lemon juice: The star of the show; it adds brightness and punch that transforms the whole dish.
• Dijon mustard: Adds a subtle tang that anchors the marinade and helps emulsify everything together.
• Honey: Just a touch, for balance—it intensifies roasting and caramelization while keeping flavors rounded.
• Greek dried oregano: This classic herb is essential for authentic flavor; if you have a Greek market nearby, grab the real deal!
• Dried thyme: Teams up with oregano to create a truly aromatic marinade.
• Fine sea salt & black pepper: Essential for amplifying all the vibrant flavors.
• Fresh oregano sprig & lemon slices (optional): For a pop of color and a fresh finishing touch when serving.

Variations

One of the best things about Greek Lemon Chicken and Potatoes is its flexibility—this recipe adapts beautifully to personal taste or what you have on hand. Don’t be afraid to mix things up to suit your style or dietary needs!

• Swap chicken cuts: Use drumsticks or bone-in breasts instead of thighs if that’s what you prefer—just adjust the cooking times for larger cuts.
• Add veggies: Toss in chunks of red onion, bell pepper, or zucchini along with the potatoes for even more color and flavor.
• Make it dairy-free: This recipe is naturally dairy-free, but you can finish with a dollop of Greek yogurt or tzatziki for extra creaminess if you like!
• Make it vegan: Keep the marinade and potatoes, omit the chicken, and sub in chickpeas plus hearty veggies (like cauliflower florets) for an entirely plant-based spin.

How to Make Greek Lemon Chicken and Potatoes

Step 1: Blend the Marinade

Start by blending together all of your marinade ingredients—garlic, olive oil, lemon juice, Dijon mustard, honey, oregano, thyme, salt, and pepper—until everything is creamy, smooth, and fragrant. Don’t skip this step; blending ensures every flavor is deeply infused into the chicken and potatoes.

Step 2: Marinate the Chicken

Transfer your chicken thighs to a sealable bag or container, pour in all of the marinade, and mix well to coat every nook and cranny. Let this sit in the refrigerator for at least 2 hours—the longer, the better, as it’s the key to ultra-flavorful, tender chicken that’s truly Greek Lemon Chicken and Potatoes at its best.

Step 3: Prep Potatoes & Oven

While the chicken marinates, peel and chunk your Yukon Gold potatoes. For the best texture, soak them briefly in water and dry well—this removes excess starch and helps them roast up fluffy inside and crispy outside. Position your oven rack to the center and preheat to 425°F (220°C).

Step 4: Assemble the Pan

In your largest baking dish, spread out the potato chunks and drizzle with half of the used marinade. Massage them by hand until well-coated, then nestle the marinated chicken thighs (skin side up) on top. Pour the remaining marinade over the chicken for maximum flavor. If needed, don’t hesitate to use two dishes—overcrowding will steam the chicken and potatoes instead of roasting them.

Step 5: Roast to Perfection

Slide the pan into the hot oven, bake for 10 minutes at 425°F, then lower the temperature to 375°F. Continue roasting for 45–55 minutes or until the chicken skin is beautifully crisped and registers at least 185°F internally, and the potatoes are gorgeously golden and tender. If the potatoes need extra time, remove the chicken, tent with foil, and finish the potatoes at 425°F—this locks in all that goodness!

Step 6: Rest and Serve

Let everything rest, lightly tented for 10–15 minutes. This step lets the juices settle back into the chicken and potatoes, making every forkful irresistible. Finish with a garnish of fresh oregano and lemon slices, and serve your Greek Lemon Chicken and Potatoes right from the pan—so rustic and inviting!

How to Serve Greek Lemon Chicken and Potatoes

Garnishes

Scatter the finished dish generously with torn fresh oregano and add a few vibrant lemon slices right before serving. Not only do they brighten the platter visually, but an extra squeeze of lemon also brings that fresh, zesty lift that puts Greek Lemon Chicken and Potatoes over the top.

Side Dishes

Pair this dish with a classic Greek salad, a simple cucumber-tomato mix, or some garlicky steamed greens for a meal that sings. Warm pita, tzatziki, or even a dollop of Greek yogurt turn it into a true feast—perfect for soaking up every drop of the luscious marinade left on your plate.

Creative Ways to Present

Bring your pan right to the table for that rustic, family-style look—those golden potatoes and bronzed chicken thighs are a centerpiece all on their own! For a fancier occasion, serve individually plated portions with a swoosh of yogurt and scattered herbs, or pile everything atop a serving board for guests to help themselves.

Make Ahead and Storage

Storing Leftovers

Leftover Greek Lemon Chicken and Potatoes hold up beautifully—simply transfer them to an airtight container and refrigerate for up to three days. The flavors only deepen as everything sits together, so sneaking a bite cold from the fridge is always encouraged!

Freezing

This dish freezes quite well. Pop cooled chicken and potatoes (preferably without garnishes) into freezer-safe containers or bags. Thaw overnight in the fridge, then reheat gently—you’ll preserve more texture and flavor than you might expect!

Reheating

For the best results, reheat leftovers in a 350°F oven until warmed through, about 15–20 minutes. The microwave also works for a speedy fix, but you’ll get the crispiest potatoes and chicken skin if you use the oven or even a quick broil at the end.

FAQs

Final Thoughts

There’s something magical about the way Greek Lemon Chicken and Potatoes fills the kitchen with citrus and herbs. It’s the kind of meal that brings everyone to the table and makes even the simplest weeknight feel special. Give it a try—you just might discover your new favorite comfort food!

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