Greek Chicken and Lemon Potatoes

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Greek Chicken and Lemon Potatoes

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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
Greek chicken in a casserole dish

🍲 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.

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👩‍🍳 How to Make Greek Chicken

  1. Preheat the oven to 400F. Move the oven rack to the top third of the oven.
  2. Place the chopped potatoes in a large casserole dish. Add the lemon juice, garlic cloves and olive oil and toss to combine.
  3. Place the chicken thighs on top of the potatoes. Drizzle over the mustard and the salt, pepper, dried oregano and garlic powder.
  4. 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.
  5. 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.
Close up of Greek chicken in a casserole dish

🪄 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

Do I need a side dish for this Greek chicken?

You don’t need one but I love serving this dish with some veggies like a fresh Greek salad.

What are the best potatoes for roasting?

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

What is the difference between fresh and bottled lemon juice?

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

5 from 105 votes
This easy Greek chicken with lemon potatoes is the perfect recipe for a Sunday night dinner. It can be prepped quickly, and tastes great. 🍗🍋
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Greek
Servings 4 -6
Calories 433 kcal
I’m Your Mommy Now

Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃

Ingredients
  

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Instructions
 

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)

Nutrition

Calories: 433kcal | Carbohydrates: 48g | Protein: 12.7g | Fat: 24.1g | Saturated Fat: 3.5g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 16.4g | Cholesterol: 24.8mg | Sodium: 1033mg | Fiber: 6.6g | Sugar: 6.3g
Review This Recipe Let us know how it was!
Kristen V

5 stars
Wow, wow, wow. Used skinless/boneless thighs, hot mister mustard and potatoes and zucchini…everything else was exact to the recipe. This recipe will be in regular rotation! So yummy.

Maria Koutsogiannis

Thank you so much, Kristen!!!

Maria Antonelli

5 stars
I’m making your recipe right now and the house smells amazing! I prefer chicken breast so I cut them in half to cook more evenly and they’re not quite as big that way. can’t wait to try it!! thanks from one Maria to another Ha 😋

Maria Koutsogiannis

Thank you so much for the love, maria! I can’t wait to hear what you think!

Maria Antonelli

it was absolutely delicious! I will definitely make this again, and again

Maria Koutsogiannis

Thank you so much for the love, Maria!

Helen Fattah

I want to make this recipe, but have two questions, do you put the food in the oven at 400 and immediately turn it down to 375? And do you cover in foil before putting in the oven?

Maria Koutsogiannis

Hey Helen! No to you put it in at 400F and then decrease after the time specified in the instructions. No foil needed!

Crystal Rediske

5 stars
I just made this exactly as the recipe suggests and WOW. I stomped my foot when I ate the first bite. Delicious, so many flavors and textures. Will make it again! My only change will be removing the thing bones to make cutting the meat easier at plating.

Maria Koutsogiannis

Thank you so much for the love, Crystal! This makes me so happy!!!

Amanda Nelson

5 stars
I was looking for something lemony that didn’t require marinating. This hit the spot. I feel like I needed a bigger casserole dish so the chicken was more spread out and I did decrease the salt and pepper some because of that but it still came out great. Definitely going to make again

Maria Koutsogiannis

So glad you loved this Amanda! Thank you!

Alice

Hi ! What is the sauce you add at the end??

Maria Koutsogiannis

It’s the pan drippings!

Griset

5 stars
Easy, perfect and delicious
Thank you for sharing

Maria Koutsogiannis

thank you so much hun!

Sam Kori George

Maria
I tried your recipe. Followed it to the letter. It’s perfect. So perfect I will make it for my Greek friends. Thank you for sharing it.
Big hugs
Sam

Maria Koutsogiannis

Thank you so much for the love, Sam!!!!

Josh Nickerson

5 stars
Easy, Flavorful, and Authentic! This dish brings me back to childhood. My Aunt Stravoula would make this for me as a kid. Maria’s is better though haha

Maria Koutsogiannis

hahahahahh love this os much! Thanks Josh! I won’t tell Thea the truth!!

Lea R

5 stars
saw this recipe video on IG and tried it that night; it was delicious! there were no leftovers, it was that good. 💕

Maria Koutsogiannis

That makes me so happy! thank you so much!

RK

What’s the point in going to 400° if you just go down to 375°? Why not preheat to 375?

Maria Koutsogiannis

If you’d prefer to do it your method pleae go ahead! This ensures the chicken gets really crispy 🙂

suzanne donnelly

5 stars
i also preheat my oven when roasting chicken 25-50 degrees hotter and then turn the heat down after sliding the roasting pan into the oven. my experience is that the skin renders faster gets crispier without drying the meat.

Maria Koutsogiannis

It’s truly the best strategy! Learnt it from my mamma and other memebrs of my Greek family! Glad you do this too!

Dani S

Absolutely love this recipe!! A winner every time

Maria Koutsogiannis

Thank you so much hunnie!

5 from 105 votes (30 ratings without comment)

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