Greek Chicken and Potatoes (One Pan Meal)
The best no-fail roasted lemon Greek Chicken and Potatoes recipe. Crispy chicken scented with lemon and oregano baked over the most comforting melt-in-your-mouth potatoes. A classic and comforting recipe that’s also a one pan meal!
This Greek lemon potato-inspired chicken is EVERYTHING.
Crispy, golden delicious lemon-scented chicken cooked over potatoes so that it only leaves you with one dish to clean! It’s perfect to serve on a platter when you’re hosting a large group for Easter or other holidays. Most of this recipe comes together in the oven so once you brown off the chicken (which I do in an oven-safe pan so I’m not dirtying any extra dishes) this bakes up altogether and though the ingredients list is minimal, the flavor of the final product is nothing short of amazing.
I use a whole chicken broken down into 10 pieces for this recipe so there are chicken breasts and chicken thighs with drumsticks, but you could also use whatever pieces you like. This works equally well with a pack of drumsticks or chicken thighs if that’s what you have on hand.
Roast chicken with a side of Greek lemon potatoes? Please and thank you. You could even crumble a handful of feta cheese over the dish when it’s hot from the oven. But really, all you need is a colorful Greek salad, corn and zucchini saute, or some roasted vegetables on the side to make this a complete meal.
Ingredients for Greek Chicken and Potatoes Recipe
- Chicken pieces: I like to use a full chicken for this recipe that I breakdown into 10 pieces after removing the backbone. You could also use bone-in chicken breasts or a pack of chicken thighs. I use about a 3-3.5 pound chicken for this, so you’d want to use about the same quantity in pieces.
- Potatoes: I like yukon gold potatoes or butter potatoes for this recipe. Russet potatoes would also work however, the yellow potatoes have a better flavor.
- Lemon Juice: Though you could bake the chicken with lemon slices, I prefer to stick to just the lemon juice for this recipe. We’ll marinade the chicken in a bit of lemon juice and then use the rest with the chicken broth to make a simmer sauce for the potatoes.
- Garlic: You’ll need a handful of minced garlic cloves. Half of them will go into the marinade for the chicken, while the rest if used for the Greek baked potatoes.
- Oregano: I like to use fresh oregano for this recipe. I’ve recently planted a small herb patch and the oregano gets put to good use for this recipe. You could also use dried oregano during off season. I do suggest using mediterranean or Greek oregano. As a rule of thumb, use half the quantity of dried herbs. Since this recipe called for 2 tablespoons of fresh oregano, you would use 1 tablespoon dried in total.
- Olive Oil: This recipe calls for a bit more extra virgin olive oil than you do for most recipes. But the olive oil both marinades the chicken as well as acts as a fat for the roasted potatoes.
- Red Pepper Flakes: I like to add a small pinch of red pepper flakes for just the tiniest hint of heat. Feel free to omit this from the recipe if you don’t want a kick to it. You’ll also need kosher salt and black pepper.
- Chicken Stock: You’ll use the chicken stock to cook the potatoes in. It gives the potatoes the most amazing taste! I typically crumble a bit of chicken bouillon in hot water to make the chicken stock for this recipe rather than using a carton of chicken stock. The bouillon cube has more flavor than stock and so I find it gives the potatoes a much better taste.
How to Make Greek Lemon Chicken and Potatoes
- Prep the oven. Start by preheating the oven to 400ºF and place a rack in the center of the oven.
- Marinate the chicken. In a bowl, add the chicken pieces with half of the lemon juice, half of the minced garlic, half of the oregano, a glug of olive oil, the red pepper flakes, 2 teaspoons of kosher salt and a big pinch of black pepper. Heat a large cast iron skillet, one that’s oven safe to make cleanup a breezed. Add the chicken in a single layer with the skin side facing down. Sear the chicken for 2-4 minutes on each side. You just want the skin to crisp up, we’re not trying to cook the chicken through just yet. Loosely tent the chicken with a piece of foil, and set aside for now.
- Roast the potato wedges. Toss the potatoes in a bowl, add the remaining olive oil, garlic, oregano, kosher salt, and black pepper. Toss the ptoatoes to combine then spread them out in the skillet and let them roast in the oven for 20 minutes.
- Make Lemon Chicken and Potatoes. Remove the dish from the oven add the broth and lemon juice to the potatoes. Toss them to coat then place chicken pieces on top. You want the skin facing up and return to the oven for 25-35 minutes or until the chicken cooks all the way through. You can broil the chicken (or just the potatoes) for the later 1-2 minutes if you’d like. Top with chopped parsley or more fresh oregano right before serving.
Other recipes you might enjoy:
- Soul-Warming Lemon Garlic Braised Chicken
- Greek Chicken Meatballs in Lemon Cream Sauce
- Greek Chicken Souvlaki Skewers
- One Pot Greek Chicken and Rice Pilaf
- Marinated Feta Greek Salad Recipe
Greek Chicken and Potatoes (One Pan Meal)
The best no-fail roasted lemon Greek Chicken and Potatoes recipe. Crispy chicken scented with lemon and oregano baked over the most comforting melt-in-your-mouth potatoes. A classic and comforting recipe that's also a one pan meal!
- 1 (3-3.5) pound chicken, cut into 10 pieces (see notes)
- 2 pounds yukon gold potatoes, cut into 2-inch chunks
- ½ cup fresh lemon juice
- 10 cloves garlic, minced (divided)
- 2 tablespoons fresh oregano, chopped
- 6 tablespoons olive oil
- ¼ teaspoon red pepper flakes
- Kosher salt and black pepper
- ⅓ cup chicken stock
- PREP: Position a rack in the center of the oven and preheat the oven to 400ºF.
- CHICKEN: While the oven preheats, add the chicken to a large bowl, toss with ¼ cup lemon juice, the half of the garlic, half of the oregano, 2 tablespoons olive oil, the red pepper flakes, 2 teaspoons kosher salt and ½ teaspoon black pepper. Let sit for 10 minutes. Heat a large cast iron skillet (or a 12-14 inch oven-safe skillet) over medium high heat. When the skillet is hot, add the chicken in a single layer, skin side down and sear the chicken for 2-4 minutes on each side. If all of the chicken doesn’t fit, do this in batches. Remove the chicken to a plate or baking sheet, tent loosely with foil and set aside.
- POTATOES: Toss the potatoes into the same bowl that you prepared the chicken in. Add 4 tablespoons olive oil, the remaining garlic, the remaining oregano, ¾ teaspoon kosher salt, and ½ teaspoon black pepper. Toss the potatoes to combine. Add the potatoes to the same skillet you seared the chicken in. If you don’t have an oven safe skillet, use a 9x13 baking dish sprayed with cooking spray. Bake the potatoes in the preheated oven for 20 minutes.
- ROAST: Remove the potatoes from the oven, add the broth and remaining ¼ cup of lemon juice. Toss to coat everything evenly. Place the chicken pieces on top, skin side up, and return to the oven for 25-35 minutes or until the chicken is cooked through to 165ºF and the potatoes are fork tender. Sprinkle with fresh oregano or chopped parsley and serve with a big salad.
- Chicken: I usually just buy a whole chicken, spatchcock it by removing the backbone (save that for stock!) and then cut the chicken into 10 pieces. Remove the wings, drumsticks, thighs, and then cut the breast down the middle into two pieces. You could also use a pack of chicken thighs, drumsticks, or even bone-in chicken breasts instead. Just be sure to use 3-3.5 pounds.
Amount Per Serving: Calories: 585Total Fat: 32gCarbohydrates: 35gFiber: 4gProtein: 38g
The nutrition information is provided as a courtesy and is just an estimate. To get the most accurate information, please input the ingredients you've used into a nutrition calculator.
Would it be possible to put your measurements in metric for those of us here in Australia?
I made this recipe and it was one of the absolute best dishes I have made in a while. The potatoes were SO flavorful and tender. My husband loved it and it was super simple to make. Thank you 🙂
Hi Lisa! It makes me so happy hearing that this recipe was a hit for you! Thank you for stopping by to leave a review 🙂