Greek Lemon Chicken and Potatoes

5 from 1 vote

You'll love this one pan Greek chicken and potatoes! The chicken is so juicy and tender, and served with potatoes and onions. The marinade gives it a tangy, lemon, and vibrant flavor.

Prep Time8

Cook Time50

Total Time1

Course: Main Course

Cuisine: Greek

Servings: people

Calories: 684kcal

Author: Tania

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 9x13 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.

Substitutions and variations:

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.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition