Greek
Greek Chicken and Lemon Potatoes
Prep
10 minutes
Cook
1 hour 20 minutes
Yield
4 -6
This easy Greek chicken with lemon potatoes is the perfect recipe for a Sunday night dinner. It can be prepped quickly, and tastes great. 🍗🍋
Oh baby! You’re going to love this Greek chicken recipe with lemony potatoes. This recipe is knock-your-socks-off delicious and it’s so easy to make. Just add everything to the casserole dish and let it bake. The aroma that’ll fill your house will make your mouth water.
❤️ Why You’ll Love Greek Chicken & Lemon Potatoes 🍋🥔
- Zesty: This Greek chicken recipe will make your taste buds do a happy dance with its zesty and tangy flavors
- Easy Prep: Whip this recipe up in only about 10 minutes. Your oven does the rest of the job
- Juicy: This chicken is so juicy and succulent, it’ll melt in your mouth
🍲 Ingredients
Chicken Thighs – Bone-in chicken thighs keep things juicy, as the bone helps retain moisture during cooking. However, you can swap for boneless if that’s what you have on hand
Garlic – Smashed garlic releases aromatic oils, infusing dishes with a robust, savory flavor. This recipe is garlicky! Please don’t skimp on the garlic because it’ll make this dish so delicious.
👩🍳 How to Make Greek Chicken
- Preheat the oven to 400F. Move the oven rack to the top third of the oven.
- Place the chopped potatoes in a large casserole dish. Add the lemon juice, garlic cloves and olive oil and toss to combine.
- Place the chicken thighs on top of the potatoes. Drizzle over the mustard and the salt, pepper, dried oregano and garlic powder.
- Use your hands to spread the mustard and seasonings over the chicken thighs and sort of toss a bit with the potatoes, then arrange the chicken thighs back on top of the potatoes.
- Turn the heat down to 375F and bake for about 1 hour 20 minutes, until the potatoes are very tender and the chicken thighs are a deep golden brown.
🪄 Tips and Tricks
- Meal Prep: Make this on Sunday and have the leftovers for a second easy dinner or quick lunch for the week
- Veggies: You can add other veggies to this dish. I recommend hearty ones that will hold their shape in the dish when cooking like carrots or parsnips
- Lemon Juice: Use freshly squeezed lemon juice for the best, fresh flavor
🗒 Substitutions
There are a few different substitutions you can make to this Greek chicken recipe to make it your own:
- Swap the bone-in chicken thighs with boneless ones. You can also use bone-in chicken breasts or even make this recipe with a whole chicken (cooking times will vary)
- Swap the potatoes with red potatoes, or even just add in other veggies like carrots, onions, chopped celery, or whatever you have on hand. Just note that some veggies cook a lot quicker (like peppers) so you will want to opt for root veggies
🗒 Best served with
👝 How to Store Leftovers
To store the leftovers of this Greek chicken, put it in a sealed container in the fridge for up to four days. You can also always freeze leftovers in a container for up to 3 months but this will always taste better made fresh.
🤔 Common Questions
You don’t need one but I love serving this dish with some veggies like a fresh Greek salad.
Russet potatoes, Yukon gold, red potatoes, yellow potatoes, and fingerling should be your go-to for roasting in the oven as they’ll maintain their shape and come out perfectly
You can use both interchangeably, but fresh is always best. Fresh will have more flavor, the acidity is more consistent, and it doesn’t have preservatives like lots of bottled juice does.
Greek Chicken and Lemon Potatoes
Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃
Ingredients
- 5 medium yellow-fleshed potatoes, cut into wedges then halved (about 1 1/2 – 2 inch pieces)
- juice of 3 lemons
- 1/2 cup olive oil
- 10 garlic cloves smashed
- 6 skin-on, bone-in chicken thighs
- 1 1/2 tbsp yellow mustard
- 2 tsp salt
- 1 tsp pepper
- 1 1/2 tbsp dried oregano
- 2 1/2 tsp garlic powder
- fresh oregano for garnish
Instructions
- Preheat the oven to 400F. Move the oven rack to the top third of the oven.
- Place the chopped potatoes in a large casserole dish. Add the lemon juice, garlic cloves and olive oil and toss to combine.
- Place the chicken thighs on top of the potatoes. Drizzle over the mustard and the salt, pepper, dried oregano and garlic powder.
- Use your hands to spread the mustard and seasonings over the chicken thighs and sort of toss a bit with the potatoes, then arrange the chicken thighs back on top of the potatoes.
- Turn the heat down to 375F and bake for about 1 hour 20 minutes, until the potatoes are very tender and the chicken thighs are a deep golden brown.
Video
Notes
- Serve this with our Maroulosalata aka my Mama’s Salad or Simple Homemade Greek Salad
- Want to add more vegetables to this recipe? Instead of using 5 potatoes use this ratio of potatoes and vegetables and then follow the rest of the instructions above:
- 3x potatoes, cut into wedges then halved (about 1 1/2 – 2 inch pieces)
- 1x zucchini, cut into 1 ½ inch pieces
- 1x red pepper, cut into 2 inch pieces
- 1x red onion, cut into wedges then halved (about 1 1/2 – 2 inch pieces)
Love love love itttt! Growing up my family always made chicken and potatoes in the oven, but THIS recipe was something else. So easy to make and so so yummy. Writing this actually made me wanna do it again today! Thanks Maria!!
PLEASE DO IT AGAIN! hahah its the best recipe, thanks for the love hun
Made this recipe a few times now. It’s easy, delicious and very comforting. Definitely in my rotation now. Thanks Maria! Keep these great recipes coming!
thank you so much, julie!
This was DELISH. I have a picky 8 year old who exists on chicken tenders, pizza, mac & cheese and hot dogs but happens to love lemon. This was the first time she ate UN-fried/breaded chicken in months! Potatoes were pillowy soft as liquid from oil and lemon juice was plentiful and did the trick of what parboiling usually does to keep them soft and not dried out. I served it with garlicky spinach and another starchy side of risotto to balance the tang of the lemon. Enjoyed by one and all — but the victory was really seeing my 9 year old and 8 year old clean their plates!
Thanks so much, Lisa! This makes me so happy!
Maria,
This is absolutely the best thing I’ve ever made off the Internet. Tonight was the 3rd time I’ve made it, and dreaming of making it again, soon! I think it will be a weekly dinner.
It is absolutely delicious. Well done and truly, thank you for sharing this amazing dish.
thank you so much, olga!!! this makes me so happy!
Made this tonight for a tasty, healthy Sunday dinner! I double the recipe so we have lots leftovers for a few meals. This recipe was super simple, fresh, filling and hit the spot! As Maria mentioned, it’s one of those meals where the oven does most of the work! The seasoning on the chicken was very good- the skin was crispy, chicken was moist and we definitely went for seconds!
Thank you so much, Jennifer! This makes me so happy!
I still smell like garlic two days later and I am not complaining! Easy and delicious, and pretty cheap as well. Will definitely be a regular meal.
hahah yep! we have this same “problem” in our home! I am so glad you enjoyed this!
Amazing recipe. My family told me the that it was best Greek chicken they ever had.
This makes me so happy!
absolutely delicious
thank you so much!!!!!!
This recipe was delicious! We made the variation with additional vegetables and it was loved by kids and adults. Love the tangy lemon flavour!
So glad you loved this, Mecoh! Thanks for the love sweetie!
Very good Maria. We love it. The mustard adds something special.
HI JENNIFER!!!! Thank you so much girlfriend! Love you all <3