Greek Chicken and Lemon Potatoes

Greek chicken and lemon potatoes is an easy oven-baked dinner made with juicy chicken thighs, soft lemony potatoes, garlic, oregano, and olive oil. Everything cooks together in one casserole dish until the chicken is golden and the potatoes have absorbed the flavorful lemon and chicken stock.

Greek Lemon Chicken and Potatoes

This is one of those simple, comforting meals that always feels a little special. Grant and I often make some versions of oven-baked chicken and potatoes for Sunday lunch, and this Greek-inspired version is one of our favorites.

My aunt sometimes makes a similar dish for family gatherings, and I have always loved how the potatoes soak up all the lemony, garlicky cooking juices underneath the chicken.

The recipe uses only a handful of familiar ingredients, but the combination of fresh lemon, oregano, garlic, olive oil, and chicken stock gives it so much flavor. The chicken stays juicy, the skin turns golden, and the potatoes become tender and almost creamy around the edges

Scroll down for step-by-step instructions, chef's tips, serving ideas, wine pairings, and make-ahead notes.

Jump to:

• Greek Lemon Chicken and Potatoes
• Recipe at a Glance
• What Are Greek Lemon Potatoes?
• Ingredients You'll Need
• How to Make Greek Chicken and Lemon Potatoes
• Substitutions, Flavor Variations and Add-Ins
• What to Serve with Greek Chicken and Lemon Potatoes
• Best Wine Pairings for Greek Chicken and Lemon Potatoes
• Storage Instructions
• FAQ's
• More Chicken Dinner Recipes
• Greek Chicken and Lemon Potatoes

Recipe at a Glance

• Ready in: 1 hour 20 minutes-1 hour 30 minutes, including marinating
• Serves: 4-6
• Main ingredients: Chicken thighs, potatoes, lemon, garlic, oregano, and olive oil
• Dietary information: Gluten-free
• Perfect for: Sunday lunch, family dinners, and relaxed entertaining
• Cooking method: Oven-baked casserole

What Are Greek Lemon Potatoes?

Greek lemon potatoes are roasted with lemon juice, olive oil, garlic, oregano, and stock, which makes them soft, flavorful, and beautifully tender.

In this recipe, they cook underneath the chicken and absorb the savory roasting juices. For a potato-only version, try our Greek Lemon Potatoes recipe.

Ingredients You'll Need

This Greek chicken and lemon potatoes recipe uses a short list of simple ingredients.

• Extra virgin olive oil - Forms the base of the marinade and helps everything brown in the oven.
• Fresh lemon - Both the zest and juice add bright citrus flavor. Use an unwaxed lemon when zesting.
• Garlic - Adds plenty of savory flavor to the marinade.
• Dried oregano - Gives the dish its classic Greek-inspired flavor. You can also use fresh oregano.
• Chicken thighs - Bone-in, skin-on thighs stay juicy and develop golden, crisp skin.
• Potatoes - Use large starchy potatoes that soften well and absorb the lemony cooking liquid.
• Chicken stock - Helps cook the potatoes and creates a flavorful base in the casserole dish.
• Salt and black pepper - Season the chicken and potatoes generously.
• To garnish - Finish with chopped parsley, Kalamata olives, and crumbled feta.

See the recipe card for quantities.

How to Make Greek Chicken and Lemon Potatoes

Make the marinade

In a large bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, and oregano.

Marinate the chicken

Add the chicken thighs to the bowl and toss well so everything is nicely coated in the marinade. Cover and leave to marinate for 30 minutes at room temperature, or in the fridge for a few hours or overnight.

Chef's Tip: If your chicken has been marinating in the fridge, let it sit out for 20-30 minutes before cooking. This helps it cook more evenly and gives you better color in the oven.

Preheat the oven

Preheat your oven to 200°C (400°F).

Prepare the potatoes

Place the potato wedges into a large deep casserole dish (about 20 x 30 cm / 9 x 13 inch).

Build the base

Remove the chicken from the marinade and set aside on a plate.

Pour the chicken stock into the remaining marinade and mix well. Pour this mixture over the potatoes and toss to coat evenly. Season the potatoes well with salt and freshly ground black pepper.

Chef's Tip: Make sure the potatoes are sitting in the liquid-this is what gives you those soft, lemony, flavor-packed potatoes underneath.

Add the chicken

Arrange the chicken thighs on top of the potatoes, skin-side up. Season the chicken lightly with salt and pepper.

Roast

Bake for 50-60 minutes, or until the chicken is golden and cooked through and the potatoes are tender. Most of the liquid should be absorbed by the potatoes.

Chef's Tip: Cooking time may vary depending on the size of your chicken thighs and potato wedges, so start checking around the 40-minute mark. For extra crispy skin, switch to grill/broil for the last 2-3 minutes.

The chicken should reach an internal temperature of 74°C (165°F) at the thickest part, away from the bone. If the chicken is cooked before the potatoes are tender, simply transfer it to a plate and continue roasting the potatoes for another 15-20 minutes. Return the chicken to the casserole for the last 5 minutes so everything is hot and ready to serve. 

Serve and enjoy

Remove from the oven and let everything rest for 5 minutes. Scatter over chopped parsley and finish with olives and feta if using.

Substitutions, Flavor Variations and Add-Ins

• Add vegetables - Roast red onion wedges or large pieces of bell pepper with the potatoes.
• Change the herbs - Use fresh oregano, rosemary, or thyme.
• Use boneless thighs - Check them earlier, as they cook more quickly.
• Make it dairy-free - Leave off the feta.

What to Serve with Greek Chicken and Lemon Potatoes

This Greek chicken dinner is a complete meal on its own, but fresh salads, dips, and vegetables make lovely additions.

• Greek feast - Serve it with our Traditional Greek Salad or Greek Salad Skewers, Homemade Tzatziki, and warm Homemade Pita Bread.
• Fresh salads - Pair it with Cucumber Feta Salad, Rocket Salad, Bistro Salad, or Roasted Beet Salad with Feta.
• Mediterranean vegetables - Add a side of Mediterranean Roasted Vegetable Casserole, Roasted Mediterranean Vegetables, or Crispy Baked Zucchini Fries.

Best Wine Pairings for Greek Chicken and Lemon Potatoes

Fresh, crisp wines pair best with the lemon, garlic, oregano, and feta.

• Assyrtiko - Bright, mineral, and especially good with lemon and herbs.
• Sauvignon Blanc - Complements the citrus and garlic.
• Pinot Grigio - Light, crisp, and easy to pair.
• Dry rosé - Lovely for a warmer-weather meal.
• Pinot Noir - Serve lightly chilled when you prefer red.

Storage Instructions

Fridge: Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days.

Make ahead: Marinate the chicken for up to 24 hours.

Freezer: The cooked chicken can be frozen for up to 1 month. The potatoes are best enjoyed fresh, they do not freeze well.

Reheating: Cover the casserole with foil and reheat in a 350°F (180°C) oven until hot throughout. Remove the foil for the final few minutes to help the chicken skin crisp again. Individual portions can also be reheated in the microwave.

FAQ's

More Chicken Dinner Recipes

Looking for more easy chicken dinners? Try our:

• Sheet Pan Chicken and Potatoes
• Moroccan Chicken Tagine
• Baked Caprese Chicken
• Coq au Vin
• Chicken and Spiced Plum Casserole

This Greek chicken and lemon potatoes recipe is everything we love about a family-style oven dinner: juicy chicken, tender potatoes, plenty of garlic and herbs, and bright lemon flavor in every bite.

Give it a try and let us know in the comments how it turned out. Don't forget to Pin it for later or share it with someone who loves easy Mediterranean dinners.

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.