Go Back Email Link
–+ servings

Greek Lemon Chicken and Potatoes

Prep Time 10 minutes
Cook Time 30 minutes
Course Main
Cuisine Mediterranean
Servings 4
Delight in the vibrant flavors of this Greek-inspired dish, combining crispy, juicy chicken thighs with tender, lemony potatoes. Perfect for a satisfying weeknight meal that’s ready in 40 minutes!

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.