Name: Easy Greek Lemon Chicken and Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2.5 lbs (about 8 pieces) bone-in, skin-on chicken thighs or drumsticks; 2 lbs Yukon Gold potatoes, cut into 1-inch wedges; ⅓ cup extra virgin olive oil; Juice and zest of 2 large lemons (about ⅓ cup juice); 6 cloves garlic, minced; 1 tablespoon dried oregano; 1 teaspoon dried thyme (optional); 1 teaspoon smoked paprika (optional, for color); 1.5 teaspoons kosher salt (plus more to taste); 1 teaspoon black pepper; ¼ cup low-sodium chicken broth or water; Fresh chopped parsley, for garnish; Lemon wedges, for serving

If you love a meal that's equal parts fresh, zesty, and comforting, my Easy Greek Lemon Chicken and Potatoes will win you over from the very first bite. The chicken bakes up golden and super juicy, while the potatoes soak up all the tangy citrus, fragrant garlic, and Greek herbs-making every morsel absolutely irresistible.

This is truly the ultimate fuss-free dinner! Everything roasts together in one pan, resulting in maximum flavor with minimum effort and cleanup. It's perfect for busy weeknights, easy Sunday suppers, or when you want to feed a crowd without breaking a sweat.

Inspired by my favorite taverna's lemony roast chicken from a family trip to Greece, this recipe holds a special place in my heart-and I just know it will become a staple in your kitchen too.

Golden roasted Greek chicken and potatoes in a pan with lemon wedges and herbs

Why You'll Love This Recipe

One-pan convenience for easy prep and cleanup
Big, bold Greek flavors with juicy chicken and tender potatoes
Simple, wholesome ingredients you may already have
Perfect for meal prep or impressing guests

Key Ingredients for Easy Greek Lemon Chicken and Potatoes

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Thighs (Bone-In, Skin-On)

These are the heart of the dish, delivering maximum flavor and succulence. The skin crisps up beautifully, and bone-in pieces stay moist during roasting. Feel free to use drumsticks or a mix of bone-in chicken cuts if you have those on hand, but avoid boneless to keep results juicy.

Yukon Gold Potatoes

Yukon Golds get wonderfully creamy inside but hold their shape in the oven, soaking up all those zesty pan juices. Cut them into even wedges for uniform cooking. Red potatoes or Russets also work, though Russets will be a bit fluffier.

Fresh Lemon Juice

This brings a signature bright, tangy flavor to the marinade and pan sauce. Always use fresh-squeezed lemon juice-bottled just can't compare. If you're low on lemons, add a little extra zest for punch!

Extra Virgin Olive Oil

Good olive oil brings richness and helps everything roast tender and golden. Use your favorite variety-even a robust, peppery olive oil works beautifully here.

Dried Oregano

A Greek classic! Dried oregano gives that distinct Mediterranean aroma. You can swap for Greek seasoning blend, or if you love rosemary or thyme, add a pinch alongside the oregano for more earthiness.

Easy Greek Lemon Chicken and Potatoes cooking process

Instructions for Easy Greek Lemon Chicken and Potatoes

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat and Prep the Pan

Heat your oven to 425°F (220°C). Lightly oil a large rimmed baking sheet or roasting pan to prevent sticking and make cleanup even easier.

Make the Zesty Marinade

In a large bowl, whisk together olive oil, lemon juice and zest, minced garlic, dried oregano, thyme (if using), smoked paprika, salt, and pepper. This creates the marinade that gives everything its signature Greek flair.

Toss Chicken and Potatoes

Add the chicken thighs and potato wedges to the bowl. Toss so everything gets well coated in the marinade. Massaging the marinade under the chicken skin helps lock in even more flavor!

Arrange and Add Broth

Spread the potatoes and chicken in a single layer on your prepared baking sheet, skin side up. Pour any leftover marinade over the top, then drizzle with chicken broth or water around the pan (this keeps it juicy while roasting).

Roast to Crispy Perfection

Bake for 40-45 minutes, flipping the potatoes halfway for even browning. Roast until the potatoes are golden and fork-tender, and the chicken is crisp with juices running clear (internal temp should read 165°F/74°C).

Broil for Extra Crispiness (Optional)

For extra golden skin, switch to broil for the last 2-3 minutes-just watch closely so nothing burns!

Garnish and Serve

Finish with a generous sprinkle of chopped parsley and fresh lemon wedges to squeeze over each plate.

Recipe Variations

Go All Drumsticks

Use just chicken drumsticks for a fun, kid-friendly meal. Drumsticks cook slightly faster, so check for doneness at the 35-minute mark.

Make It Vegetarian

Skip the chicken and pile on your favorite hearty veggies like cauliflower florets or thick carrot slices. Reduce roasting time by 10-15 minutes for perfectly golden roasted Greek potatoes and veggies.

Add Feta or Kalamata Olives

After roasting, toss crumbled feta or a handful of pitted Kalamata olives on top for a punch of creamy, briny flavor-so authentically Greek!

Gluten-Free and Dairy-Free

This recipe is naturally gluten- and dairy-free. To keep it strictly allergy-friendly, just double-check your chicken broth if using store-bought.

Serving Suggestions

Serve your Greek Lemon Chicken and Potatoes hot from the oven with a crisp Greek salad, a side of warm pita bread, and a cool dollop of tzatziki. Garnish plates with extra lemon wedges and a sprinkle of parsley to elevate every serving to taverna-worthy status!

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place chicken and potatoes on a baking sheet and warm in a 350°F (175°C) oven for about 15 minutes until heated through (the oven helps keep skin crispy). For a quicker option, microwave on medium, though chicken skin won't stay as crisp. Freeze leftovers up to 2 months-thaw overnight in the fridge before reheating.

Frequently Asked Questions About Easy Greek Lemon Chicken and Potatoes (FAQ)

Q: Can I use boneless, skinless chicken breasts instead of thighs?

A: You can, but the chicken may dry out faster. For best results, check for doneness at 25-30 minutes and consider basting with pan juices halfway through.

Q: Do I need to peel the potatoes?

A: No need! The skins get deliciously crisp and add extra fiber. Just scrub and cut into even wedges for the best texture.

Q: Can this recipe be made ahead for meal prep?

A: Absolutely! Marinate the chicken and potatoes up to 12 hours ahead, store covered in the fridge, then roast when ready. Leftovers reheat beautifully for easy lunches.

This Easy Greek Lemon Chicken and Potatoes truly delivers on both flavor and ease. It's simple, crowd-pleasing, and sure to become a regular star at your table. If you make it, be sure to leave a rating or comment below-I can't wait to hear how everyone loves it!