One Pan Greek Lemon Chicken and Potatoes Recipe
One Pan Greek Lemon Chicken and Potatoes is the kind of dish that makes any evening feel like a celebration, no matter how busy you are. Juicy chicken thighs and golden, fork-tender baby potatoes roast together in a garlicky lemon-oregano marinade, filling your kitchen with irresistible Mediterranean aromas. With just a handful of pantry staples and fresh flavors, this recipe delivers both comfort and zing, all from a single pan—leaving you more time to gather around the table and less time scrubbing dishes. If you crave bright, bold flavors in an easy weeknight dinner, this classic is the perfect answer.
Ingredients You’ll Need
The beauty of One Pan Greek Lemon Chicken and Potatoes lies in its straightforward ingredient list. Each component is carefully chosen for maximum flavor, texture, or aromatic lift, coming together for a meal that’s both simple and unforgettable.
- Chicken Thighs: Bone-in, skin-on thighs stay juicy and develop a crispy, flavorful skin—just what you want for this hearty dish.
- Baby Potatoes: Halved and nestled around the chicken, these soak up every drop of lemony goodness while roasting to buttery perfection.
- Olive Oil: Adds a smooth richness, helping the marinade cling to every bite and encouraging that craveable golden color.
- Lemon Juice & Zest: Both the juice and zest deliver a double hit of bright, citrusy tang that defines the Greek flavor profile.
- Garlic: Four cloves, minced, lend a warm, savory background to every forkful.
- Dried Oregano: Essential for its earthy, slightly peppery notes that evoke sun-soaked Greek countrysides.
- Dried Thyme: Pairs beautifully with the other herbs, giving depth and a subtle floral character to the dish.
- Salt: Balances and enhances all the flavors, ensuring every ingredient sings.
- Black Pepper: Adds mild heat and a tiny bit of bite in each mouthful.
- Chicken Broth: Keeps the chicken and potatoes juicy throughout roasting while contributing a savory undertone to the pan juices.
- Fresh Parsley: A pop of color and freshness when sprinkled over right before serving.
- Lemon Wedges: Add extra brightness; perfect for squeezing over the hot, sizzling pan at the end.
How to Make One Pan Greek Lemon Chicken and Potatoes
Step 1: Whisk Together the Marinade
Start by preheating your oven to 400°F (200°C). In a large bowl, combine the olive oil, freshly squeezed lemon juice, vibrant lemon zest, minced garlic, oregano, thyme, salt, and black pepper. Whisk until everything becomes a glossy, aromatic marinade that’s bursting with Mediterranean flavor. This mixture is the backbone of your One Pan Greek Lemon Chicken and Potatoes, striking the perfect balance between tang, herb, and savory notes.
Step 2: Coat the Chicken and Potatoes
Add the chicken thighs and halved baby potatoes right into the marinade bowl. Toss everything thoroughly to ensure each piece is coated in the zesty, herby mixture. If you have a few extra minutes, let the chicken and potatoes marinate for up to 30 minutes to intensify the flavors—but even a quick toss delivers absolutely delicious results.
Step 3: Arrange Everything in the Pan
Grab a large baking sheet or roasting pan, and arrange the chicken thighs skin-side up with the potatoes scattered around them. Be sure the chicken has space and the potato halves face cut side down for maximum browning. Carefully pour the chicken broth into the pan, aiming for the potatoes and spaces around the chicken (try not to pour directly over the chicken skin so it gets nice and crisp while roasting).
Step 4: Roast to Perfection
Pop the pan into your preheated oven and roast for 45–50 minutes. You’ll know your One Pan Greek Lemon Chicken and Potatoes are ready when the chicken’s skin is deeply golden and the juices run clear, with an internal temperature of at least 165°F (74°C). The potatoes should be fork-tender and lightly caramelized on the bottom. For extra crispy chicken skin, broil for 2–3 minutes at the end—but keep an eye on it!
Step 5: Garnish and Serve
Finish your masterpiece with a flourish: sprinkle freshly chopped parsley across everything and add plenty of lemon wedges to the pan. The parsley brings a pop of green freshness, and the lemon wedges beg for an extra squeeze just before digging in. That’s how you make One Pan Greek Lemon Chicken and Potatoes sing with flavor and vibrance.
How to Serve One Pan Greek Lemon Chicken and Potatoes
Garnishes
A final touch of fresh parsley adds not only a burst of grassy brightness but makes the whole pan look irresistibly beautiful. Don’t skip the lemon wedges—encourage everyone at the table to squeeze them over their chicken and potatoes for an extra hit of zing. If you’d like, a sprinkle of crumbled feta adds creamy, salty contrast.
Side Dishes
One Pan Greek Lemon Chicken and Potatoes doesn’t need much, but it shines beside a crisp Greek salad with cucumbers, tomatoes, olives, and feta. Warm pita bread or a side of garlicky sautéed greens complements the lemony, herby flavors perfectly. For a lighter touch, try pairing it with tzatziki or a simple cucumber-yogurt dip.
Creative Ways to Present
Serve the chicken and potatoes straight from the pan, family-style, for rustic appeal—just place the pan in the center of the table and let everyone help themselves. For an elegant dinner, arrange the chicken on a large platter, scatter the potatoes around, and spoon some of those glorious pan juices over everything right before garnishing. If you’re entertaining, try adding oven-roasted vegetables like green beans, carrots, or bell peppers right into the pan for a colorful one-pan feast.
Make Ahead and Storage
Storing Leftovers
One Pan Greek Lemon Chicken and Potatoes stores wonderfully for meal prep or next-day lunches. Let everything cool completely, then transfer chicken and potatoes (with a little pan juice to keep things moist) into airtight containers. Store in the refrigerator for up to 3 days and rest easy knowing you have a delicious meal ready to go.
Freezing
If you want to freeze leftovers, place cooled chicken and potatoes in a freezer-safe container or heavy-duty zip-top bag. They’ll keep for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture—while the potatoes may soften slightly, the flavors will remain fresh and vibrant.
Reheating
For best results, reheat One Pan Greek Lemon Chicken and Potatoes in the oven at 350°F (175°C) until warmed through and the chicken skin is crisp again, about 20 minutes. If you’re short on time, the microwave works in a pinch, though the skin won’t stay crispy. Either way, spoon some pan juices over the top to keep everything moist and flavorful.
FAQs
Can I use boneless, skinless chicken thighs or breasts instead?
Absolutely! Boneless options will cook a bit faster, so check for doneness around 30-35 minutes. However, bone-in, skin-on chicken will provide the juiciest texture and crispiest results, so adjust your timing as needed.
What other vegetables can I add to this dish?
One Pan Greek Lemon Chicken and Potatoes is endlessly adaptable! Try adding carrots, green beans, bell peppers, or even halved Brussels sprouts to the pan—they’ll roast beautifully alongside the chicken and potatoes.
Can I prepare the marinade in advance?
Definitely. Mix up the marinade up to a day ahead and store it in the refrigerator. For even deeper flavor, marinate your chicken and potatoes overnight before roasting.
Do I need to peel the potatoes?
Nope! Baby potatoes have thin, delicate skins that get deliciously crisp in the oven—plus they add color and keep prep ultra simple.
How do I make sure the chicken skin gets really crispy?
Arrange the chicken skin-side up and don’t pour the broth over the top of it. For extra crispness, finish under the broiler for a couple of minutes at the end, watching closely so it doesn’t burn.
Final Thoughts
If you’re searching for a meal that’s as easy as it is crowd-pleasing, One Pan Greek Lemon Chicken and Potatoes brings big flavors and endless comfort with minimal fuss. Give it a try this week and watch how quickly it becomes a go-to favorite in your kitchen!
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One Pan Greek Lemon Chicken and Potatoes Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This One Pan Greek Lemon Chicken and Potatoes recipe is a simple yet flavorful dish that brings together tender chicken thighs and crispy potatoes seasoned with zesty lemon, fragrant herbs, and garlic. It’s a perfect meal for a busy weeknight or a cozy family dinner.
Ingredients
For the Chicken and Potatoes:
- 4 bone-in, skin-on chicken thighs
- 2 pounds baby potatoes, halved
- 3 tablespoons olive oil
- juice and zest of 2 lemons
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
- fresh parsley and lemon wedges for serving
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C).
- Prepare the Lemon Herb Mixture: In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
- Coat Chicken and Potatoes: Add chicken thighs and potatoes to the bowl and toss until well coated.
- Arrange and Roast: Arrange chicken skin-side up on a baking sheet with potatoes around them. Pour chicken broth into the pan. Roast for 45–50 minutes.
- Broil (Optional): Broil for 2–3 minutes for crispy skin.
- Serve: Garnish with parsley and lemon wedges.
Notes
- For extra flavor, marinate the chicken and potatoes in the lemon-herb mixture for at least 30 minutes before cooking.
- You can add vegetables like carrots or green beans to the pan for variation.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Greek-Inspired
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 420
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 110 mg
