Greek Lemon Roasted Chicken and Potatoes

Whether it’s a busy weeknight or a relaxed Sunday meal, this one-pan Greek Lemon Roasted Chicken and Potatoes is a winner. The chicken and potatoes absorb the delicious olive oil and lemon marinade, giving you a flavourful meal with very little effort.

You’ll love this one-pan chicken dish because it’s incredibly hands-off – just prep, roast and enjoy! The flavours meld beautifully while you let the oven do the work, making it perfect for busy weeknights or a relaxed weekend meal.

This dish was a regular in our house growing up, with my mum often making it with a whole chicken. I also make this dish often, but I use bone-in, skin-on chicken thighs as I find them easier to serve once they come out of the oven. This dish is incredibly versatile, as you can easily swap the chicken thighs for other cuts like Chicken Marylands, drumsticks, or even a whole chicken cut into 8 pieces. For added variety, you can swap half of the potatoes with vegetables like sweet potatoes, carrots or pumpkin to roast alongside the chicken.

To make this Greek Lemon Roasted Chicken and Potatoes, start by coating the chicken and tossing the potatoes in an olive oil, lemon and garlic marinade. Arrange everything in a baking dish, cover with foil, and let the oven do its magic. For the final part of cooking, remove the foil to allow the chicken to crisp up and the potatoes to become golden. Once cooked, you’ll have tender, golden potatoes, perfectly roasted chicken, and flavourful pan juices to drizzle over everything just before serving.

Ingredients for Greek Lemon Roasted Chicken and Potatoes

• Chicken: For this recipe, you can easily swap the chicken thighs for other cuts, such as Chicken Marylands, chicken drumsticks, or you can use a whole chicken cut into eight pieces for a variety of cuts.
• Potatoes: Go for starchy potatoes, like Sebago (brushed potatoes), Russet, Kennebec or Yukon Gold for a fluffy texture. For more potato suggestions, check out my Greek Lemon Potatoes recipe.
• Olive Oil: Use extra-virgin olive oil and be generous with the amount you use. Along with the lemon and garlic, it’s what really gives these potatoes their flavour. You also end up with a delicious sauce to drizzle over the top.
• Lemon Juice: You will need approximately two lemons for this recipe. Use freshly squeezed lemon juice, as bottled juice won’t give you the same taste.
• Garlic: Fresh garlic is best for this recipe. It adds a nice aroma and flavour to the potatoes.

How to make Greek Lemon Roasted Chicken and Potatoes

1. In a measuring jug or jar, combine the olive oil, lemon juice, oregano, minced garlic, salt and pepper. Whisk or shake until thoroughly combined.

2. Peel the potatoes and cut them into wedges. For larger pieces, halve them again.

3. Place the potato wedges into a baking dish.

4. Trim any excess fat from the chicken.

5. Rinse and pat the chicken pieces dry with paper towels.

6. Arrange the chicken pieces between or on top of the potatoes in the baking dish.

7. Pour the marinade evenly over the chicken and potatoes.

8. Carefully pour the water into the side of the baking dish to avoid washing off the marinade.

9. Cover the baking dish tightly with foil and roast in the oven for 45 minutes.

10. Remove the foil and carefully spoon some of the pan juices over the chicken and potatoes.

11. Toss the potatoes to ensure even cooking.

12. Continue roasting, uncovered, for 35-45 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the juices run clear.

Tips for making Greek Lemon Roasted Chicken and Potatoes

Can I use other cuts of chicken for this recipe?

For this recipe, I prefer any variety of bone-in chicken pieces as they tend to have more flavour and stay juicy during roasting. You can easily swap the chicken thighs for other cuts, such as Chicken Marylands, chicken drumsticks, or you can use a whole chicken cut into eight pieces for a variety of cuts.

What are the best potatoes for roasting?

Choose starchy potatoes like Sebago (brushed potatoes), Russet, Kennebec, or Yukon Gold for a fluffy texture, as they maintain their shape during roasting.

Can I add other vegetables to this recipe?

This recipe is incredibly versatile! You can easily swap some of the potatoes for a mix of other vegetables, such as carrots, sweet potatoes or pumpkin. These additions not only bring colour and variety to the dish but also offer a range of nutrients, making it even more wholesome. Plus, these vegetables roast beautifully, soaking up all the delicious flavours of the marinade.

Can I prepare this recipe ahead of time?

Yes, you can prepare this dish ahead of time. The marinade can be prepared and stored in a jar in the refrigerator. You can also peel and cut the potatoes into wedges, then cover them with water and refrigerate until you’re ready to cook. When it’s time to bake, simply transfer the chicken and potatoes to a roasting pan and follow the cooking instructions.

What to serve with Greek Lemon Roasted Chicken and Potatoes

Pair this dish with a fresh Greek Salad or Greek Cabbage Salad (Lahanosalata) for a light and flavorful side. Adding a dollop of Tzatziki (Greek Yoghurt Dip) complements the lemony flavours beautifully. Crusty bread or pita bread is another excellent option, perfect for soaking up the delicious lemony pan juices.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crispiness of the chicken and potatoes, or gently reheat in the microwave if you’re short on time.

Greek Lemon Roasted Chicken and Potatoes

5.0 from 30 votes

Course: MainsCuisine: Greek

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

30

minutes

Total time

1

hour 

45

minutes

Whether it’s a busy weeknight or a relaxed Sunday meal, this one-pan Greek Lemon Roasted Chicken and Potatoes is a winner. The chicken and potatoes absorb the delicious olive oil and lemon marinade, giving you a flavourful meal with very little effort.

Cook Mode

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Ingredients

• For the Chicken and Potatoes

• 6 bone in, skin on chicken thighs (Note 1)

• 6-7 medium potatoes (1.2 kg / 2.6 lbs) (Note 2)

• 1/2 cup (125 ml / 4.2 fl oz) water

• For the Marinade

• 1/2 cup olive oil (125 ml / 4.2 fl oz)

• 1/3 cup lemon juice (80 ml / 2.7 fl oz) freshly squeezed lemon juice (about 2 lemons)

• 2 teaspoons dried oregano

• 4 cloves garlic, minced

• 2 teaspoons salt

• 1/2 teaspoon pepper

Instructions

• Take the chicken out of the fridge 30 minutes before cooking to allow it to come to room temperature.
• Preheat your oven to 200°C (392°F) and position the shelf in the middle of the oven.
• In a measuring jug or jar, combine the olive oil, lemon juice, oregano, minced garlic, salt and pepper. Whisk or shake until thoroughly combined.
• Peel the potatoes and cut them into wedges. For larger pieces, halve them again. Place the potato wedges into a baking dish.
• Trim any excess fat from the chicken, then rinse and pat the pieces dry with paper towels. Drying ensures the skin will get crispy during roasting.
• Arrange the chicken pieces between or on top of the potatoes in the baking dish.
• Pour the marinade evenly over the chicken and potatoes. Use your hands or a spoon to rub the marinade onto the chicken and toss the potatoes to coat them well.
• Carefully pour 1/2 cup (125 ml / 4.2 fl oz) of water into the side of the baking dish to avoid washing off the marinade.
• Cover the baking dish tightly with foil and roast in the oven for 45 minutes.
• Remove the foil and carefully spoon some of the pan juices over the chicken and potatoes. Toss the potatoes to ensure even cooking. If the pan looks dry, add an extra 1/4-1/2 cup (60–125 ml) of hot water. (Note 3)
• Continue roasting, uncovered, for 35-45 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the juices run clear. (Note 4)
• Remove the pan from the oven, loosely cover with foil, and let the chicken rest for 10-15 minutes. This helps the meat retain its juices.
• If you prefer crispier potatoes, remove the chicken from the pan and return the potatoes to the oven to bake for a further 5-10 minutes.
• Drizzle the chicken and potatoes with the lemony pan juices and serve with a fresh Greek Salad or Greek Cabbage Salad (Lahanosalata).

Recipe Video

Notes

• Notes: 1 Tablespoon = 20 ml / 0.7 fl oz  1 Cup = 250 ml / 8.45 fl oz
• 1. You can easily swap the chicken thighs for other cuts, such as Chicken Marylands, chicken drumsticks, or you can use a whole chicken cut into eight pieces for a variety of cuts.
• 2. Choose starchy potatoes like Sebago (brushed potatoes), Russet, Kennebec, or Yukon Gold for a fluffy texture. If you’d like to add more vegetables, swap some of the potatoes for a mix of other vegetables, such as carrots, sweet potatoes or pumpkin.
• 3. Avoid pouring the water directly over the chicken and potatoes to keep them coated with the lemon-olive oil marinade and ensure they stay crispy.
• 4. Chicken thighs are safe to eat at 75°C (165°F), but they taste even better at 80°C (175°F), as the meat becomes more tender and juicier.
• 5. You can partially prepare this dish ahead of time. The marinade can be prepared and stored in a jar in the refrigerator. You can also peel and cut the potatoes into wedges, then cover them with water and refrigerate until you’re ready to cook. When it’s time to bake, simply transfer the chicken and potatoes to a roasting pan and follow the cooking instructions.
• 6. Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in the microwave, or for crispier chicken and potatoes, reheat in the oven.

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