One pot meals are a blessing for busy weeknights and they don’t get better than roasted chicken and potatoes. Full of classic Greek flavors including lemon, garlic and oregano this is a great dinner that uses just a handful of simple ingredients. This Greek Lemon Chicken and Potatoes is an easy one pan chicken dinner that’s sure to be a family favorite.
The Casual Foodist contains affiliate links, when you make a purchase through these links the Casual Foodist receives a small commission that helps support this site at no additional cost to you.
This simple roast chicken and potatoes recipe is delicious and has a frequent spot in my dinner rotation. Chicken and potatoes are a classic comfort food combination and a double dose of lemon with fresh lemon juice and roasted lemon slices along with dried herbs brighten up the dish. As everything roasts together in the oven the marinade for the potatoes and the juices from the chicken combine to make a luscious pan sauce. This sauce coats the bottom of both the potatoes and chicken while the tops get crispy and golden giving you a mix of textures and flavors in each bite. For other great one pan meals take a look at my Gnocchi Bolognese and Roasted Chicken Thighs and Mushrooms!
Ingredients
- Olive oil
- Lemon
- Garlic
- Dried oregano
- Kosher salt
- Ground black pepper
- Baby potatoes
- Chicken thighs , preferably boneless and skin on
Cooking Tips
- I prefer using boneless skin-on chicken thighs but you can also use bone-in chicken thighs, chicken breasts or chicken legs. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165 degrees F
- Make sure you pat the chicken dry and season well with salt and pepper and start cooking skin side down to ensure the skin gets nice and crispy
- I seek out yukon gold potatoes as they stay creamy inside while the outsides get golden though russet potatoes would also work.
- I use baby potatoes for ease but you can also use large potatoes, just be sure to cut them into smaller chunks.
How to Make Greek Chicken with Lemon Potatoes
Cut the lemon in half, using the juice from 1 half (about 1 tablespoon) and cut the remaining half into 4-6 thin slices, set the slices aside. Make the marinade for the potatoes in a large bowl by whisking together the olive oil, 1 tbsp of lemon juice, 2-3 minced cloves garlic, salt and pepper. Add in the potatoes and toss to combine. Set aside while you prepare the chicken.
Heat the cast iron skillet over meduim heat. Pat the chicken thighs dry with a paper towel and season both sides with salt an pepper. Add 1 tbsp of olive oil the the cast iron skillet and place the chicken chicken thighs in the pan skin side down. Cook the chicken for 7-8 minutes or until the skin is golden. Turn the chicken and add the potatoes to the skillet, nestling them around the chicken. Top with the lemon slices.
Transfer the skillet to the oven and bake the chicken for 35-40 minutes or until the potatoes are roasted and the chicken is browned and crispy. Divide among 4 plates and serve as desired.
Side Dishes for Greek Lemon Chicken
This dish is delicious as is but you can also serve it with a delicious vegetable dish like Garlic Roasted Green Beans, Honey Roasted Parsnips, or Sauteed Kale and Mushrooms. You could also serve this with a classic side salad, greek salad, Asparagus and Pea Salad or Kale and Apple Salad.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
If you like this Greek Lemon Chicken be sure to take a look at some of my other recipes!
Pasta with Prosciutto and Peas
Garlic Parmesan Braised White Beans and Greens
Spinach Artichoke Orzo with Chicken Meatballs
If you make this Greek Lemon Chicken and Potatoes please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
One Pan Greek Lemon Chicken and Potatoes
Equipment
- 1 large cast iron skillet or oven safe skillet
Ingredients
- 2 tbsp olive oil divided
- 1 large lemon
- 2-3 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp Kosher salt plus additional to season the chicken
- 1 tsp ground black pepper plus additional to season the chicken
- 1.5 pounds baby potatoes halved or quartered
- 4 chicken thighs boneless, skin on
Instructions
- Preheat the oven to 400 degrees F.
- Cut the lemon in half, using the juice from 1 half (about 1 tbsp) and cut the remaining half into 4-6 thin slices, set the slices aside. In a large bowl whisk together the olive oil, 1 tbsp of lemon juice, garlic, salt and pepper. Add in the potatoes and toss to combine. Set aside while you prepare the chicken.
- Heat the cast iron skillet over meduim heat. Pat the chicken thighs dry with a paper towel and season both sides with salt an pepper. Add 1 tbsp of olive oil the the cast iron skillet and place the chicken chicken thighs in the pan skin side down. Cook the ckicken for 7-8 minutes or until the skin is golden. Turn the chicken and add the potatoes to the skillet, nestling them around the chicken. Top with the lemon slices.
- Transfer the skillet to the oven and cook for 35-40 minutes or until the potatoes are roasted and the chicken is browned and crispy. Serve as desired.
Video
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Brianna says
One of my favorite chicken dinner recipes! Super easy and so much flavor!
Christina Johnson says
This recipe is simple, easy, and very tasty Perfect for busy nights. I used skinless chicken breasts and added green beans with the potatoes. Delish!