Greek Chicken and Potatoes

Greek Chicken and Potatoes is a rustic, flavor-packed dish that brings the warmth and brightness of Mediterranean cooking right into my kitchen. With juicy, herb-marinated chicken and golden, crispy potatoes roasted together in a lemony garlic sauce, this one-pan meal is a comforting favorite I keep in regular rotation.

Why You’ll Love This Recipe

I love how this dish delivers incredible flavor with minimal effort. The marinade of lemon, garlic, olive oil, and herbs soaks into the chicken and potatoes, making every bite rich and aromatic. It’s the kind of meal that makes my kitchen smell amazing while it roasts—and clean-up is easy since everything cooks together on one pan.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bone-in, skin-on chicken thighs or drumsticks

• Yukon gold or red potatoes, cut into wedges or chunks

• Olive oil

• Lemon juice and zest

• Garlic, minced

• Dried oregano

• Salt

• Black pepper

• Chicken broth or water (optional, for added moisture)

• Fresh parsley (optional, for garnish)

• Crumbled feta cheese (optional, for serving)

Directions

1. I preheat the oven to 400°F and lightly grease a large baking dish or sheet pan.

2. In a bowl, I whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.

3. I toss the potatoes in half of the marinade and spread them in the baking dish.

4. I coat the chicken in the remaining marinade and nestle it among the potatoes.

5. If I want extra moisture and a little sauce, I pour a bit of chicken broth into the pan.

6. I roast for 45–55 minutes, or until the chicken is golden, the skin is crisp, and the potatoes are tender and browned, basting occasionally with the pan juices.

7. I garnish with fresh parsley and a crumble of feta if I want a bright, tangy finish.

Servings and timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour and 5 minutes

Variations

• I sometimes add kalamata olives or cherry tomatoes for extra Mediterranean flair.

• Swapping the chicken for boneless thighs or breasts works too, though I reduce the cooking time.

• A sprinkle of smoked paprika or a touch of cayenne adds a subtle kick.

• I occasionally add green beans or zucchini to roast alongside everything for a complete one-pan meal.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I use the oven at 350°F to keep the skin crisp, or the microwave if I need it quickly. It also makes a great next-day lunch served over a salad or in a wrap.

FAQs

Can I use boneless chicken?

Yes, but I reduce the baking time to about 30–35 minutes, depending on thickness, to avoid drying it out.

Do I need to peel the potatoes?

No, I leave the skins on for texture and nutrients, especially when using Yukon gold or red potatoes.

Can I marinate the chicken ahead of time?

Definitely. I marinate it for up to 24 hours in the fridge for deeper flavor.

What’s the best type of lemon to use?

I use fresh lemons for the best flavor, and I include both juice and zest for a bright citrus punch.

Can I cook this in a cast iron skillet?

Absolutely. A cast iron pan works great for crisping the chicken skin and roasting evenly.

Conclusion

Greek Chicken and Potatoes is a simple yet flavorful dish that never fails to satisfy. I love how the lemon, garlic, and herbs come together to create bold Mediterranean flavor in every bite. Whether I’m feeding the family or making a casual weekend dinner, this one-pan wonder always delivers.

Greek Chicken and Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Roasting
• Cuisine: Greek
• Diet: Halal

Print Recipe

Pin Recipe

---

Description

Greek Chicken and Potatoes is a one-pan Mediterranean meal featuring herb-marinated chicken roasted with lemony garlic potatoes. This rustic, flavorful dish is easy to prepare and perfect for a comforting yet vibrant dinner.

---

Ingredients

• 4 bone-in, skin-on chicken thighs or drumsticks
• 1.5 lbs Yukon gold or red potatoes, cut into wedges
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 1 tsp lemon zest
• 4 cloves garlic, minced
• 1.5 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup chicken broth or water (optional)
• Fresh parsley, chopped (optional, for garnish)
• Crumbled feta cheese (optional, for serving)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 400°F and grease a large baking dish or sheet pan.
2. In a bowl, whisk olive oil, lemon juice, zest, garlic, oregano, salt, and pepper.
3. Toss potatoes with half the marinade and spread in the baking dish.
4. Coat chicken with remaining marinade and nestle among the potatoes.
5. Pour in chicken broth or water if using, for added moisture.
6. Roast for 45–55 minutes, basting occasionally, until chicken is golden and potatoes are tender.
7. Garnish with parsley and feta before serving if desired.

---

Notes

• Add kalamata olives or cherry tomatoes for Mediterranean flair.
• Use boneless chicken but reduce cooking time to 30–35 minutes.
• Smoked paprika or cayenne adds a gentle heat.
• Include green beans or zucchini for a full one-pan meal.

---

Nutrition

• Serving Size: 1 chicken piece with potatoes
• Calories: 420
• Sugar: 2g
• Sodium: 580mg
• Fat: 24g
• Saturated Fat: 6g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 27g
• Cholesterol: 110mg