Greek Lemon Chicken with Potatoes (One-Pan Dinner) – Bright, Comforting, and Easy

This Greek Lemon Chicken with Potatoes is the kind of dinner you’ll want on repeat. It’s bright with lemon, fragrant with garlic and oregano, and the oven does most of the work. Everything cooks in one pan, so cleanup is easy.

The chicken turns golden and juicy, the potatoes soak up the lemony drippings, and you get a full meal without fuss. It’s simple, hearty, and perfect for weeknights or lazy Sundays.

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Greek Lemon Chicken with Potatoes (One-Pan Dinner) - Bright, Comforting, and Easy

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Ingredients

• 2–2.5 pounds bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
• 2 pounds Yukon Gold potatoes, cut into thick wedges
• 1 large lemon, zested and juiced (about 1/4 cup juice)
• 5 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 1/2 cup low-sodium chicken broth (or water)
• 2 teaspoons dried oregano (or 2 tablespoons fresh, chopped)
• 1 teaspoon dried thyme (optional but tasty)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon Dijon mustard (optional, for a silkier sauce)
• 1 tablespoon red wine vinegar (optional, for extra tang)
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Instructions

• Preheat the oven. Set it to 425°F (220°C).A hot oven is key for crisp skin and caramelized potatoes.
• Pat the chicken dry. Use paper towels to remove moisture from the skin. Dry skin = crisp skin.
• Prep the potatoes. Cut into thick wedges, about 1 to 1.5 inches wide, so they cook at the same rate as the chicken.
• Make the lemon-garlic marinade. In a bowl, combine lemon juice, lemon zest, olive oil, garlic, oregano, thyme, Dijon, red wine vinegar, chicken broth, salt, and pepper. Whisk until emulsified.
• Season and arrange. On a large rimmed sheet pan or roasting pan, toss the potatoes with half the marinade. Nestle the chicken thighs on top and pour the rest of the marinade over the chicken.Make sure some marinade gets under the skin for extra flavor.
• Roast. Place the pan on the middle rack and roast for 35–45 minutes, until the potatoes are tender and the chicken reaches 165°F (74°C) in the thickest part. The skin should be golden and crisp.
• Broil for extra color. If needed, broil for 2–3 minutes to brown the chicken skin and caramelize the edges of the potatoes. Watch closely to avoid burning.
• Rest and finish. Let the chicken rest for 5 minutes.Spoon the pan juices over everything. Garnish with chopped parsley and serve with lemon wedges.

What Makes This Special

This dish is all about big flavor with minimal effort. The lemon and olive oil create a tangy, velvety sauce that coats both the chicken and potatoes.

Oregano and garlic add that classic Greek aroma, while a quick roast at high heat gives you crisp edges and juicy centers. Everything happens on one pan, which means less time washing dishes and more time enjoying dinner. Plus, the ingredients are easy to find and budget-friendly.

Ingredients

• 2–2.5 pounds bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
• 2 pounds Yukon Gold potatoes, cut into thick wedges
• 1 large lemon, zested and juiced (about 1/4 cup juice)
• 5 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 1/2 cup low-sodium chicken broth (or water)
• 2 teaspoons dried oregano (or 2 tablespoons fresh, chopped)
• 1 teaspoon dried thyme (optional but tasty)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon Dijon mustard (optional, for a silkier sauce)
• 1 tablespoon red wine vinegar (optional, for extra tang)
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Step-by-Step Instructions

1. Preheat the oven. Set it to 425°F (220°C).

   A hot oven is key for crisp skin and caramelized potatoes.

2. Pat the chicken dry. Use paper towels to remove moisture from the skin. Dry skin = crisp skin.
3. Prep the potatoes. Cut into thick wedges, about 1 to 1.5 inches wide, so they cook at the same rate as the chicken.
4. Make the lemon-garlic marinade. In a bowl, combine lemon juice, lemon zest, olive oil, garlic, oregano, thyme, Dijon, red wine vinegar, chicken broth, salt, and pepper. Whisk until emulsified.
5. Season and arrange. On a large rimmed sheet pan or roasting pan, toss the potatoes with half the marinade. Nestle the chicken thighs on top and pour the rest of the marinade over the chicken.

   Make sure some marinade gets under the skin for extra flavor.

6. Roast. Place the pan on the middle rack and roast for 35–45 minutes, until the potatoes are tender and the chicken reaches 165°F (74°C) in the thickest part. The skin should be golden and crisp.
7. Broil for extra color. If needed, broil for 2–3 minutes to brown the chicken skin and caramelize the edges of the potatoes. Watch closely to avoid burning.
8. Rest and finish. Let the chicken rest for 5 minutes.

   Spoon the pan juices over everything. Garnish with chopped parsley and serve with lemon wedges.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm in a 350°F (175°C) oven for 10–15 minutes to re-crisp the chicken skin. Microwave works for quick reheating, but the skin won’t be as crisp.
• Freeze: Freeze in portions for up to 3 months.

  Thaw overnight in the fridge, then reheat in the oven. Potatoes may soften a bit but will still taste great.

Health Benefits

• Lean protein: Chicken thighs provide satisfying protein, iron, and B vitamins. Choosing bone-in, skin-on keeps the meat juicy; you can remove the skin after cooking if you prefer.
• Healthy fats: Olive oil adds heart-healthy monounsaturated fats and helps absorb fat-soluble nutrients from the meal.
• Potassium and fiber: Potatoes offer potassium and fiber, especially if you leave some skin on.

  They also provide steady energy.

• Bright flavors, less salt: Lemon, garlic, and herbs punch up flavor, so you can use less sodium while still enjoying a bold, satisfying meal.

What Not to Do

• Don’t crowd a tiny pan. Overcrowding steams the chicken and potatoes. Use a large sheet pan so everything roasts, not stews.
• Don’t skip drying the chicken. Moisture on the skin leads to soggy results. Dry thoroughly before seasoning.
• Don’t cut potatoes too small. Small pieces overcook before the chicken is done.

  Aim for sturdy wedges.

• Don’t forget salt. Lemon needs salt to shine. Taste the pan juices and adjust at the end if needed.
• Don’t pull it too early. Ensure the chicken hits 165°F and the potatoes are tender when pierced.

Recipe Variations

• Greek-style potatoes, extra lemony: Add another 1/4 cup chicken broth and an extra tablespoon of lemon juice to the pan for more sauce. Toss potatoes halfway through for even soaking.
• With vegetables: Add red onion wedges and thick-cut carrots to the pan.

  Toss them with the potatoes so they roast evenly.

• Herb swap: Use fresh oregano and thyme if you have them. Rosemary also works well, but use a light hand.
• Boneless chicken: Use boneless, skinless thighs. Start checking at 25–30 minutes.

  Consider searing them in a skillet first for color, then finish in the oven with the potatoes.

• Low-carb option: Swap potatoes for cauliflower florets or a mix of cauliflower and zucchini. Roast cauliflower for the full time, but add zucchini in the last 15 minutes.
• Dairy finish: Crumble feta over the hot pan right before serving. The salty, creamy bite pairs beautifully with lemon.
• Spice kick: Add 1 teaspoon smoked paprika or a pinch of chili flakes to the marinade for warmth.

FAQ

Can I use chicken breasts instead of thighs?

Yes.

Use bone-in, skin-on breasts for the best flavor and moisture. Start checking around 30–35 minutes. If using boneless, skinless breasts, reduce the time to about 20–25 minutes and consider roasting the potatoes alone for 15 minutes first.

Do I have to use chicken broth?

No.

Water works fine because the chicken releases flavorful juices. Broth does add depth, but the lemon, garlic, and herbs carry the dish either way.

What kind of potatoes are best?

Yukon Golds hold their shape and get creamy inside, which is ideal. Russets work too but can break down a bit more.

Baby potatoes are great if halved; keep them chunky.

How do I prevent the garlic from burning?

Mix the garlic into the marinade so it clings to the chicken and potatoes. Also, the added liquid (broth and lemon juice) helps protect it. If your pan looks dry, splash in a bit more broth halfway through.

Can I make this ahead?

You can marinate the chicken and potatoes up to 12 hours ahead and keep them refrigerated.

For the best texture, toss the potatoes with the marinade just a couple of hours before cooking to avoid them turning overly soft.

What should I serve with it?

A simple green salad, roasted asparagus, or steamed green beans are great. Warm pita or crusty bread is excellent for mopping up the lemony pan juices.

How do I know the chicken is done?

Use an instant-read thermometer. Insert it into the thickest part of the thigh without touching bone.

It should read 165°F (74°C). The juices should run clear, and the skin should be golden.

Can I reduce the fat?

Use skinless chicken thighs or remove the skin after cooking to keep the meat moist during roasting. You can also reduce the olive oil to 2–3 tablespoons, though a bit of oil helps with browning and flavor.

Wrapping Up

Greek Lemon Chicken with Potatoes is everything you want in a one-pan dinner: bright, comforting, and low-effort.

The lemon-garlic-oregano combo brings big flavor, while the oven handles the heavy lifting. Keep it simple for a weeknight or dress it up with feta and fresh herbs for company. Either way, you’ll end up with tender chicken, golden potatoes, and a pan sauce worth savoring.