Juicy chicken thighs and Yukon Gold potatoes are marinated in a lemony Greek-inspired marinade, then baked in one pan so the potatoes can soak up all of the pan drippings. Weeknight dinners don’t get easier than this!
We Love This Greek Take on Chicken and Potatoes!
This is one of those winner winner chicken dinners that’s easy to assemble, uses minimal ingredients, and can be a meal-in-one on hectic weeknights when you don’t have the time to make a separate side dish.
My secret to intensely lemony success is to marinate the chicken thighs and the potatoes before baking. I’ve made so many Greek chicken and potatoes recipes that have promised a bold lemon flavor, only to deliver a dish that tasted like a lemon might have once been waved around its general vicinity. Not this recipe!
Best of all, everything gets roasted in the same pan to make cleanup even quicker.
Enjoy!
Heidi’s Tips for Recipe Success
Use chicken thighs for juicier results. Chicken thighs are more flavorful and resistant to drying out than lean chicken breasts. I prefer using bone-in, skin-on thighs, which render flavorful drippings that soak into the potatoes and amp up their lemony flavor.
Marinate the potatoes, too! I know that putting raw potatoes in the fridge is normally a no-no, but it’s only for 2 hours so the texture won’t be affected whatsoever. Soaking the potatoes in the Greek marinade infuses them with so much lemon flavor that they can’t absorb just by being roasted with the chicken.
Roast the chicken on top of the potatoes. This not only allows the drippings from the chicken to soak down into the potatoes, but it also elevates the chicken thighs and allows for the hot air to circulate all the way around the meat for even cooking.
You’ll Need These 7 Main Ingredients
The full recipe, with amounts, can be found in the recipe card below.
- Chicken thighs — I suggest using bone-in, skin-on chicken thighs, which remain moist and tender even after being roasted at a high heat.
- Potatoes — Yukon Gold potatoes are a fabulously buttery roasting potato that hold their shape well and won’t turn to mush on you.
- Olive oil — My classic Greek chicken marinade uses Greek yogurt to tenderize the chicken, but this lemony version calls for olive oil.
- Lemon juice — Freshly squeezed will make a difference here, trust me! Two lemons should do it.
- Garlic — Four cloves add garlicky goodness without overwhelming the marinade.
- Mustard — Helps to emulsify the marinade and deepens the flavor.
- Herbs and spices — I added dried oregano, salt, and pepper to the marinade and topped the Greek lemon chicken and potatoes with fresh Italian parsley for a pop of fresh flavor.
How to Make Greek Lemon Chicken and Potatoes in 1 Pan
- Whisk together the marinade. Be sure to use a non-reactive mixing bowl (like glass or stainless steel), otherwise your acidic marinade can wind up tasting slightly metallic.
- Marinate the chicken and potatoes for 2 hours. I always put the chicken thighs in one zip-top bag and the halved potatoes in another. Really squish the marinade around with your hands to make sure every portion of the meat and potatoes is coated.
- Assemble and bake. Transfer the potatoes and all of the juices from the bag into a 9×13-inch baking dish. Arrange the chicken thighs over the potatoes and pour any leftover marinade on top. Cover with foil and roast until the chicken registers 165ºF, remove the foil, and keep cooking until it reaches 180ºF.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Greek Lemon Chicken with Potatoes
Ingredients
- ½ cup extra virgin olive oil
- ⅓ cup fresh lemon juice, from 2 lemons
- 4 garlic cloves, pressed or finely minced
- 1 tablespoon brown mustard
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- 6 bone-in, skin-on chicken thighs
- 1 ½ pounds Yukon gold baby potatoes, halved
- 1 tablespoon chopped Italian parsley
Instructions
- Prepare the Greek marinade. In a small bowl, whisk together ½ cup olive oil, ⅓ cup fresh lemon juice, 4 pressed garlic cloves, 1 tablespoon brown mustard, 1 tablespoon dried oregano, 1 teaspoon kosher salt, and ¾ teaspoon black pepper.
- Prep the chicken and potatoes, then refrigerate to marinate. Trim off any loose fat or extra skin from 6 bone-in, skin-on chicken thighs. Place in a gallon-size freezer bag and pour in ¾ of the marinade. Seal, then massage the chicken into the marinade. In another gallon-size freezer bag or a medium bowl, add 1 ½ pounds halved baby yukon gold potatoes with the remaining marinade. Toss well to coat, then seal the bag or cover the bowl with plastic wrap. Refrigerate both chicken and potatoes for 2 hours.
- Preheat the oven and bake. Preheat the oven to 400°F. Transfer the potatoes and juices from the marinade to a 9 X 13-inch baking dish. Top the potatoes with the chicken thighs, then pour their marinade over the thighs and potatoes. Cover with aluminum foil and bake for 50-60 minutes or until a meat thermometer in the chicken reads 165°F, avoiding the bone for an accurate reading. Remove the foil, increase the oven temperature to 425°F, and bake for 10-15 minutes or until the skin is golden brown and the chicken reaches 180°F. Rest the chicken for 5 minutes, sprinkle with the chopped parsley, and serve, spooning the juices over the chicken and potatoes.
Nutrition
What to Serve With Greek Chicken and Potatoes
- Feta Cucumber Salad
- 5 Minute Zucchini with Parmesan
- Horiatiki Salad
- Zucchini Casserole
- Roasted Butternut Squash
- Marinated Olives
- Tzatziki
Storage Tips
Leftovers will last up to 5 days in the fridge. You can reheat them gently in the microwave (1 minute, then 30-second intervals) or in a 350ºF oven for 10 minutes.
More Mediterranean Chicken Recipes
- Greek Chicken with Orzo
- Easy Chicken Gyros
- Lemon Chicken Thighs with Artichokes
- Chicken Milanese
- Skillet Lemon Chicken
- One-Pan Balsamic Chicken with Tomatoes
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PattieN
Oops! Forgot the 5 star rating which it deserves.
Thank you for coming back around :)
PattieN
Made it last night and was perfect. Thank you! I didn’t have brown mustard so used dijon
instead. I love recipes that I can prep beforehand and then bake. Would defiantly make for company. Thanks again!
So glad it worked well for you Pattie. And thank you for the note about the mustard!
AMY BUGEE
This was very good. I made it for the two of us, so cut the marinade in half for two thighs. I checked the temp on the meat after thirty minutes, and it was already at 175 degrees. I did turn the oven up and put them back in for about five minutes, and it really wasn’t enough to brown the skin. And – the potatoes were underdone. Next time (and there will be a next time), I’ll give the potatoes a twenty minute or so head start, and finish the dish in the broiler to brown and perhaps crisp up the skin a bit.
Good to know Amy! All ovens are a bit different so I’m glad you kept an eye on it!
Gail C.
This looks delicious, easy and quick! Definitely going to make it!
Sounds like a good plan Gail! Hope you love it! It’s so good.