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Easy One-Pan Greek Lemon Chicken with Potatoes

Close-up of perfectly roasted greek lemon chicken pieces served with golden, seasoned potatoes.
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Make juicy, flavorful Greek lemon chicken and potatoes in one pan for simple cleanup and a bright Mediterranean dinner.

Ingredients

Scale
  • 2 lbs bone-in, skin-on chicken thighs (or breasts)
  • 1.5 lbs small yellow or red potatoes, quartered
  • 1/2 cup fresh lemon juice
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, thinly sliced for topping

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a large, rimmed baking sheet or line it with parchment paper.
  2. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, rosemary, salt, and pepper to make the marinade.
  3. Place the chicken thighs and quartered potatoes in a large bowl. Pour half of the marinade over the chicken and potatoes. Toss everything until evenly coated.
  4. Arrange the chicken thighs skin-side up on one side of the prepared baking sheet. Place the potatoes on the other side of the sheet, ensuring they are in a single layer for even cooking.
  5. Pour the remaining marinade over the potatoes. Place the thin lemon slices on top of the chicken pieces.
  6. Bake for 35 to 45 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C). The potatoes should be tender when pierced with a fork.
  7. Let the chicken rest for 5 minutes before serving directly from the pan.

Notes

  • For crispier potatoes, toss them in a small amount of cornstarch before adding them to the pan.
  • If you prefer chicken breasts, reduce the cooking time slightly to prevent drying out.
  • This dish pairs well with a simple side salad or steamed green beans.

Nutrition

Find it online: https://kitchenslang.com/greek-lemon-chicken-easy-one-pan-potatoes/