Savor the vibrant flavors of the Mediterranean with Greek Lemon Chicken and Potatoes! Tender chicken thighs, creamy Yukon gold potatoes, zesty lemon, and aromatic garlic come together in a one-pan wonder that’s perfect for a quick, flavorful weeknight dinner.
A Dish Full of Tradition
There’s something magical about the way food connects us to cherished memories. Greek Lemon Chicken and Potatoes is one such dish for me. It’s a recipe inspired by my Yia Yia, whose kitchen always smelled of fresh lemon and fragrant oregano. Her table was a gathering place for family and friends, filled with love, laughter, and this incredible dish. Every time I make it, I’m transported back to those joyful moments, sharing this classic comfort food with the ones I love.
Why You’ll Love This Recipe
This isn’t just another chicken dinner—Greek Lemon Chicken and Potatoes is a true celebration of flavor and simplicity.
- One-Pan Meal: Minimal cleanup and maximum convenience.
- Bursting with Flavor: The tangy lemon, earthy oregano, and savory garlic create a symphony of taste.
- Quick and Easy: Ready in just 40 minutes, it’s ideal for busy weeknights.
- Nutritious and Delicious: Balanced with protein-rich chicken and hearty potatoes.
Ingredient Highlights
- Yukon Gold Potatoes: These buttery, creamy potatoes soak up the lemony juices beautifully without falling apart.
- Fresh Lemon: Adds a zesty brightness while tenderizing the chicken.
- Chicken Thighs: Bone-in, skin-on thighs provide rich flavor and crisp up perfectly in the oven.
- Garlic & Oregano: Infuse the dish with aromatic warmth and an authentic Greek touch.
How to Make Greek Lemon Chicken and Potatoes
Follow these steps to bring a taste of Greece to your table:
- Preheat and Prep: Start by preheating your oven and bringing a pot of salted water to a boil. This multitasking saves time.
- Prepare Ingredients: Quarter Yukon gold potatoes and season the chicken thighs generously.
- Brown the Chicken: Sear the chicken in a hot skillet until the skin is golden and crisp. This locks in flavor and starts the cooking process.
- Parboil the Potatoes: Simultaneously, cook the potatoes in boiling water until just tender.
- Combine and Roast: Arrange the potatoes and chicken in the skillet, pour over fresh lemon juice, and finish in the oven for a quick roast.
- Serve and Enjoy: Garnish with fresh oregano and a final squeeze of lemon juice for a fresh burst of flavor.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to three days.
- Freeze: Portion out and freeze for up to a month for a convenient, flavorful meal anytime.
- Reheat: Warm in the oven at 350°F or microwave until heated through.
Variations and Substitutions
Looking to make it your own? Here are some ideas:
- Potato Options: Swap Yukon gold for red potatoes or sweet potatoes.
- Citrus Swap: Try using oranges or limes for a unique flavor twist.
- Herb Switch: Use rosemary or thyme if you prefer a different herb profile.
- Vegan Version: Replace chicken with cauliflower steaks or marinated tofu for a plant-based option.
Greek Lemon Chicken and Potatoes is more than a meal—it’s a celebration of flavors, memories, and togetherness. Whether you’re cooking for family, entertaining guests, or simply treating yourself, this recipe delivers every time. Enjoy the delicious simplicity and warmth of this Mediterranean classic! 🌿🍋🍗
Greek Lemon Chicken and Potatoes
Ingredients
- 1.5 pounds Yukon gold potatoes quartered
- 1 medium lemon half sliced into rounds, half reserved for juice
- 3 cloves garlic thinly sliced
- 4 bone-in skin-on chicken thighs (1.5 to 2 pounds total)
- 1 teaspoon kosher salt divided
- 1/2 teaspoon freshly ground black pepper divided
- 1 tablespoon olive oil
- 2 teaspoons dried oregano
- Fresh parsley optional, for garnish
Instructions
Preheat and Prep:
- Preheat the oven to 400°F with the rack positioned in the center.
- Bring a medium pot of salted water to a boil.
Prepare Potatoes and Chicken:
- Quarter the Yukon gold potatoes.
- Slice half the lemon into thin rounds, removing seeds, and set aside the other half for juicing.
- Pat the chicken thighs dry with paper towels and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Brown the Chicken:
- Heat 1 tablespoon olive oil in a large, oven-safe skillet over medium heat.
- Place the chicken thighs skin-side down and cook for about 12–15 minutes, undisturbed, until the skin is golden and crispy.
- Remove the chicken from the skillet and set aside, skin-side up.
Boil the Potatoes:
- Add the quartered potatoes to the boiling water and cook for about 8–10 minutes, until fork-tender.
- Drain the potatoes and set them aside.
- Sauté Potatoes with Garlic and Herbs:
- In the same skillet, add the boiled potatoes, sliced garlic, 2 teaspoons dried oregano, remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
- Sauté for 3–5 minutes, stirring occasionally, until the potatoes develop golden-brown spots.
Assemble and Roast:
- Place the chicken thighs skin-side up over the potatoes in the skillet.
- Lay the lemon slices on top of the chicken thighs.
- Transfer the skillet to the preheated oven and roast for 8–10 minutes, or until the chicken is fully cooked (165°F internal temperature).
Finish and Serve:
- Remove the skillet from the oven and squeeze the juice of the reserved lemon half over the chicken and potatoes.
- Garnish with chopped fresh parsley, if desired, and serve warm.
