Greek Lemon Chicken and Potatoes
on Oct 22, 2021, Updated Aug 31, 2022
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My Roasted Greek Lemon Chicken and Potatoes are so incredible, so heavenly, and so easy to make. Little back story: When I was teeny tiny, my family migrated to Greece and lived on the Island of Crete for 5 years. My Dad was in the Olympics for Water polo (I feel so proud to have an athletic parent like him ), and as you can imagine, he is a phenomenal swimmer.
Well, his athleticism led us to Greece 🇬🇷, as he trained some of the boys on the Greek Team. Long story short, the parents of some of the boys on his team taught my mom how to cook authentic Greek food. Ever since then, we have been making Greek Lemon potatoes with chicken or on their own without the chicken (up to you). I hope you love this iconic dish!
Why You’ll Love Greek Lemon Chicken and Potatoes
This dish is savory, satisfying, and bursting with flavor. In this one-pot dish, chicken, potatoes, and seasoning are roasted with lemon juice 🍋 and water so that everything comes out super tender and moist. Baking with water and covering the dish in foil helps produce a natural pan sauce that is bursting with garlic, oregano, and lemon flavor. No need to make a gravy — this dish is as saucy as they come 🤤.
How to Prepare Greek Lemon Chicken and Potatoes
Simply combine all the ingredients in a baking dish, cover in foil, and place in the oven for the recipe to work its magic. No marinating, no gravy-making; so so simple and easy 👌!
The cooking time for this dish will highly depend on your oven, so please keep an eye on it.
Variations and Substitutions for Greek Lemon Chicken and Potatoes
Of course I think this dish is perfect as is, but there are a few ways to mix things up:
- You can use fresh oregano instead of dried.
- If you don’t like the taste of oregano, you can use dried or fresh chopped parsley 🌿.
- For extra veggies, you can add some large chunks of cauliflower to the dish, along with the potatoes.
Best Served With
- Bread is a must with this recipe for sopping up all the delicious pan juices! Try my easy No Knead Peasant Bread.
- A Simple Green Salad served alongside this dish makes for a perfect meal.
This recipe is best made with waxy yellow potatoes, such as Yukons, but baby or fingerling potatoes will also work.
Leaving the peels on prevents the garlic from burning, therefore leaving you with sweet garlic that you can squeeze right out of the skin and spread on bread.
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This is a great 9 by 13 inch baking dish that you can use for many of my recipes.
Greek Lemon Chicken and Potatoes
- 4 chicken thighs
- 5 chicken drumsticks
- 5 potatoes, quartered
- 6 garlic cloves, unpeeled
- ¼ cup olive oil
- salt and pepper
- 2 teaspoons dry oregano
- 1 lemon, juiced
- ¾ cup water
- Preheat the oven to 400°. In a baking dish add your chicken (any cut of chicken you like) plus the rest of your ingredients and massage it all together. Add the lemon pieces after the juice has been squeezed and added to the dish.
- Push the potatoes and chicken inwards from one of the corners of the dish with a spoon and add the water (you don’t want to wash off the marinade by adding the water on top of your chicken and potatoes).
- Bake for 1 hour 25 minutes, covered the whole time or covered for half the cooking time, until the chicken juices run clear and a meat thermometer inserted in the thickest part of a piece of chicken measures 165F. Mine baked covered for 45 min and uncovered for the remaining 40 minutes.
- To make your chicken even crispier on top put your oven on broil for the last minute and keep an eye on it. Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.