This Greek Lemon Chicken and Potatoes is amazing! It’s incredibly juicy and moist, and the flavors are vibrant, garlicky, and lemony.
I make it with chicken quarters on a bed of Yukon gold potatoes and onions.
It’s so easy to make! Just arrange everything in the pan and bake until all the flavors come together. It’s so delicious!
This one pan Greek Lemon Chicken and Potatoes is one of my family’s most requested dinners!
Prep takes just 10 minutes, and the rest is just oven time. Plus, because it’s all done in one pan, clean-up is a breeze. Definitely one of my favorite weeknight recipes.
The flavors here are amazing. It’s fresh, tangy, and vibrant thanks to the fresh lemons. It’s also garlicky and fragrant from the oregano.
For this Greek chicken and potatoes recipe, I use a whole chicken, quartered, but feel free to use anything you have in hand! Or you could try spatchcocking it.
Looking for more one-pan dinner recipes? Try my Dutch Oven Roast Chicken or Lemon Roast Chicken. If you love extra flavorful marinades, try my lemon marinade for poultry.
We love making Greek lemon chicken and potatoes for dinner!
- One pan dinner: Since it’s all made on one pan, cleanup is a breeze!
- Easy prep: Prepping everything takes just 10 minutes. The rest is oven time!
- So, so flavorful! The combination of lemon, herbs, garlic, and extra virgin olive oil infuses the entire dish with vibrant and fresh flavors.
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Ingredient Notes
You only need a few simple ingredients to make this recipe. Below, I included a few notes from recipe testing that I hope you find helpful. Ingredient quantities are listed in the recipe card down below, as always.
- Chicken: I use a whole chicken, quartered. If you’re not sure how to quarter one or can’t find it in your store, you can use 2 bone-in thighs, 2 drumsticks, and 2 skin-on breasts.
- Potatoes and onions: I use Yukon gold potatoes and yellow onions. Yukon gold hold their shape well during baking and have a buttery and hearty texture that I like.
- Fresh oregano and parsley: Fresh oregano for garnish, but totally optional (the marinade uses dried oregano).
- Fresh lemon slices: For topping. Adds extra tanginess and color.
- Fresh lemon juice plus zest: For the marinade. You need about 3 lemons, which is about ½ a cup.
- Minced garlic: I’d highly recommend using fresh. You need 6 medium cloves. It may sound like a lot, but that’s what’s needed to get that garlicky flavor.
- Olive oil, dried oregano, dijon mustard, salt, and pepper for the rest of the marinade.
Step-by-Step Tutorial
Prepping for this Greek chicken and potatoes recipe takes just 10 minutes, and the rest is just oven time. It’s such an easy recipe. Let me show you how I make it!
Step 1 | Prepare the marinade
Preheat oven to 400 degrees F. In a bowl, combine all the marinade ingredients, which are freshly squeezed lemon juice, lemon zest, olive oil, dried oregano, Dijon mustard, minced garlic, salt, and pepper. Mix until well combined.
Step 2 | Assemble
In a 9×13 inch baking pan (or larger), arrange a bed of quartered potatoes and sliced onions. Toss with about one-third of the marinade. You can also top with a few sprigs of fresh oregano here.
Then, arrange the quartered chicken on top. Evenly pour the rest of the marinade over until coated.
Step 3 | Cook in the oven
Cook in a preheated oven at 400 degrees F for about 50 to 60 minutes, or until the chicken is fully cooked through and the potatoes are tender. If needed, broil for 2 minutes to get a golden brown skin.
Let it rest for 10 minutes before serving. Garnish with lemon slices, parsley, and fresh oregano.
Make Ahead Tips
If you want to get ahead, marinate the chicken in advance. Because this is a lemon-based marinade, I’d recommend marinating for a maximum of 3 hours. Anything longer than that can result in a tough and chewy texture from the acidity of the lemons.
You can also prep the marinade the night before and keep refrigerated. Let it sit at room temp for 20 minutes or loosen it up in the microwave before using (the oil will solidify in the fridge).
Pairing and Serving Ideas
I like to serve my Greek chicken and potatoes with a tzatziki sauce (homemade is best!), a good Greek salad, or my favorite lemon green beans.
I also like to serve with extra toppings, such as crumbled feta, dill, and kalamata olives. So good!
Looking for more Greek-inspired recipes? Try these amazing Greek Meatballs!
Recipe FAQs
Yes. You can use your favorite chicken pieces here. While I prefer bone-in (thighs and drumsticks), you can definitely use breasts too, preferably skin-on.
I use a 3-quart 9×13 inch ceramic baking pan, and everything fit nicely. You can also use a 15-inch cast iron skillet.
Yes. Instead of 2 teaspoons of dried oregano, use 1 tablespoons fresh.
You can marinate the chicken for up to 3 hours for even more flavor.
Tips for Success
- If you’re not up for quartering a whole chicken, I’d recommend using bone-in thighs, drumsticks, and skin-on breasts.
- A 9×13 inch baking pan (preferably ceramic) or larger would be ideal to fit everything.
- Let it rest. After cooking, allow everything to rest for 10 minutes before serving to ensure all the juices redistribute well. This keeps the chicken juicy and moist.
- Optional: For even more flavor, marinate chicken in a large resealable bag for 30 minutes (or up to 3 hours) before assembling in the pan.
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Greek Lemon Chicken and Potatoes
Equipment
Ingredients
- 1 whole chicken, quartered - or your favorite pieces, see note below
- 4 medium yukon gold potatoes, quartered
- ½ a large yellow onion, sliced
- 6 sprigs fresh oregano - optional
- Lemon slices - for garnish
- Chopped Italian parsley - for garnish
For the marinade:
- Zest of 1 lemon
- Juice of 3 large lemons - about ½ to ⅔ cup
- ½ cup extra virgin olive oil
- 6 medium cloves fresh garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons dijon mustard
- 2 teaspoons Kosher salt
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 400 degrees F.
- In a bowl, mix all the marinade ingredients until well-combined. Set aside.
- In a large 9×13 inch baking pan, arrange a bed of quartered potatoes and sliced onions. Toss with about ⅓ of the prepared marinade. If using, top with the fresh sprigs of oregano.
- Then, arrange the chicken on top and evenly pour the rest of the marinade all over until coated. Top with a few slices of lemon.
- Cook in the oven, uncovered, for 50 minutes to 1 hour or until the chicken is cooked through (internal temp: 165 degrees F) and golden brown on top. If desired, broil for an additional 2 minutes for an even crisper skin.
- Let it rest for 10 minutes before serving. Garnish with more lemon slices, oregano, and freshly chopped parsley. Enjoy!
Notes
- Chicken: I use a whole chicken, quartered. You can also use a combination of bone-in thighs, drumsticks, and skin-on breasts.
- Marinate in advance: This is optional, but if you’re looking for even more flavor, marinate chicken in a large resealable bag for 30 minutes (or up to 3 hours) before baking.
- Yukon gold: Red potatoes or baby potatoes.
- Dried vs fresh oregano (for the marinade): Instead of 2 teaspoons dried oregano, use 1 tablespoon fresh finely chopped oregano.
Cris says
I made this chicken. It was very moist and the lemon was very fragrant. It took me less than an hour to cook because my chicken was pretty small. I also made a quick salad and it was the perfect side. Thank u!
Tania says
Thank you for your kind words, Cris!