Name: Greek Lemon Chicken with Potatoes
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: Greek
Ingredients: 1 whole chicken (about 3.5–4 lbs), cut into 8 pieces; 2.5 lbs potatoes, peeled and cut into wedges; 1/3 cup olive oil; Juice of 2 lemons; Zest of 1 lemon; 6 garlic cloves, minced; 1 tablespoon dried oregano; 1 teaspoon thyme (optional); 1/2 teaspoon paprika; Salt and freshly ground black pepper, to taste; 1 cup chicken broth or water; Fresh parsley, chopped (for garnish)

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This Greek Lemon Chicken with Potatoes is a rustic and comforting dish featuring juicy, oven-roasted chicken paired with golden, tender potatoes. Everything is infused with bright lemon, garlic, oregano, and herbs, creating bold Mediterranean flavors in a single pan. It’s the kind of hearty meal that fills the house with amazing aromas and brings people to the table, hungry and happy.

Greek Lemon Chicken with Potatoes

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 whole chicken (about 3.5–4 lbs), cut into 8 pieces

2.5 lbs potatoes, peeled and cut into wedges

⅓ cup olive oil

Juice of 2 lemons

Zest of 1 lemon

6 garlic cloves, minced

1 tablespoon dried oregano

1 teaspoon thyme (optional)

½ teaspoon paprika

Salt and freshly ground black pepper, to taste

1 cup chicken broth or water

Fresh parsley, chopped (for garnish)

Directions

I preheat the oven to 400°F (200°C).

In a large baking dish or roasting pan, I add the potato wedges and chicken pieces, placing the chicken skin-side up.

In a separate bowl, I whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, paprika, salt, and pepper.

I pour the marinade evenly over the chicken and potatoes, then toss gently to coat everything thoroughly.

I add the chicken broth or water around the edges of the pan—never over the chicken to keep the skin crisp.

I cover the dish with foil and bake it for 40 minutes.

After that, I remove the foil and continue baking uncovered for another 35–45 minutes, until the chicken is fully cooked (165°F / 74°C internally) and the potatoes are beautifully tender.

For a crispier finish, I broil the dish for 2–3 minutes at the end.

I garnish with chopped parsley just before serving.

Servings and timing

Servings: 5

Prep Time: 15 minutes

Cooking Time: 80 minutes

Total Time: 1 hour 35 minutes

Calories per serving: Approximately 480 kcal

Variations

I sometimes swap in bone-in chicken thighs or drumsticks if I don’t have a whole chicken.

For extra depth, I add a touch of cinnamon or allspice to the marinade—just a pinch goes a long way.

If I want more vegetables, I mix in red onion wedges or bell peppers with the potatoes.

For an extra lemony kick, I serve it with a few lemon wedges on the side or a dollop of Greek yogurt.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F (175°C) for about 15–20 minutes, which helps keep the chicken skin crispy. For a quicker option, I reheat it in the microwave, though the texture might soften a bit. The flavors deepen even more the next day, which makes it great for meal prep.

FAQs

How do I know when the chicken is fully cooked?

I always use a meat thermometer to check that the thickest part of the chicken has reached 165°F (74°C). The juices should run clear when pierced.

Can I use boneless chicken?

Yes, I can use boneless thighs or breasts, but I keep in mind that they cook faster, so I reduce the baking time and check for doneness earlier.

What type of potatoes work best?

I like using Yukon Gold or russet potatoes—they absorb the flavors well and get beautifully crispy on the edges.

Can I make this dish ahead of time?

Yes, I sometimes marinate the chicken and potatoes a few hours or even overnight in the fridge. When ready to cook, I just assemble and bake as usual.

What should I serve with this?

This dish is satisfying on its own, but I sometimes serve it with a simple Greek salad, warm pita bread, or tzatziki for a complete meal.

Conclusion

Greek Lemon Chicken with Potatoes is one of those timeless recipes I keep coming back to. It’s easy to make, packed with flavor, and perfect for any day of the week. The combination of roasted chicken, crispy potatoes, and zesty herbs never fails to hit the spot. Whether I’m cooking for family or just want leftovers that reheat well, this dish always delivers.

📖 Recipe:

Greek Lemon Chicken with Potatoes

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Author: Cheryl
Total Time: 1 hour 35 minutes
Yield: 5 servings
Diet: Gluten Free

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Description

This Greek Lemon Chicken with Potatoes is a rustic, one-pan meal featuring juicy roasted chicken and tender golden potatoes infused with bright lemon, garlic, and Mediterranean herbs.

Instructions

Preheat the oven to 400°F (200°C).
In a large baking dish or roasting pan, add the potato wedges and chicken pieces, placing the chicken skin-side up.
In a separate bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, paprika, salt, and pepper.
Pour the marinade evenly over the chicken and potatoes, then toss gently to coat everything thoroughly.
Add the chicken broth or water around the edges of the pan—avoid pouring it over the chicken to maintain crisp skin.
Cover the dish with foil and bake for 40 minutes.
Remove the foil and continue baking uncovered for another 35–45 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
Broil for 2–3 minutes at the end for a crispier finish, if desired.
Garnish with chopped fresh parsley before serving.