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)

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.

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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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.

Notes

Bone-in chicken thighs or drumsticks can be used instead of a whole chicken.

Add a pinch of cinnamon or allspice to the marinade for extra depth.

Mix in red onion wedges or bell peppers with the potatoes for more vegetables.

Serve with lemon wedges or a dollop of Greek yogurt for an extra lemony kick.

Store leftovers in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes for best texture.

Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Category: Dinner
Method: Roasting
Cuisine: Greek

Nutrition

Serving Size: 1 portion (1/5 of recipe)
Calories: 480
Sugar: 2g
Sodium: 520mg
Fat: 24g
Saturated Fat: 5g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 38g
Cholesterol: 115mg