For a true taste of the Mediterranean, this Greek Lemon Chicken and Potatoes is the perfect one-pan meal. Roasted in a blend of fresh lemon juice, Greek oregano, and extra virgin olive oil, these bone-in chicken thighs and baby potatoes bake to a perfect, crispy golden brown.
I took this up a notch (cause I like to be extra haha) and served it over a creamy whipped feta. It’s a complete meal that’s easy to make with simple ingredients you likely already have on hand. This classic Greek dish brings together bright flavors, tender potatoes, and crispy skin, making it a family favorite that’s ideal for busy weeknights.
If you like this easy lemony recipe check out my One-Pot Lemon Garlic Chicken Rice Pilaf or for another delish Chicken dish check out my Crispy Chicken Parmesan! My Greek inspired sheet-pan potato and sausage dish is a must try too!
Why You’ll Love This Recipe
Versatile Side Dish Options: This recipe pairs beautifully with green beans, a crisp Greek salad, or warm pita bread.
Classic Greek Flavors: Bright lemon, oregano, and garlic add a zesty, lemony flavor to each bite.
One-Pan Convenience: This easy recipe uses just one baking pan, making cleanup simple.
Tender Potatoes and Crispy Skin: Roasting the yellow potatoes and chicken together means they soak up the delicious juices.
Great for Busy Nights: With easy prep and minimal hands-on cooking time, it’s perfect for weeknight dinners.
Greek Lemon Chicken and Potatoes Video
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Ingredients
Full recipe in the recipe card at the end of this post
Chicken thighs: Bone-in, skin-on thighs stay juicy during roasting and get beautifully crisp under the broiler.
Yukon Gold potatoes: Creamy and sturdy, perfect for soaking up the lemony pan juices without falling apart.
Extra virgin olive oil: Adds richness and helps everything roast instead of steam.
Chicken broth: Keeps the potatoes moist and builds savory depth as everything cooks together.
Fresh lemon juice + zest: Brightens the entire dish and balances the richness of the chicken and potatoes.
Garlic: Used both grated and crushed to layer flavor throughout the marinade and rub.
Dijon mustard: Helps the seasoning cling to the chicken while adding subtle tang.
Greek oregano: Gives that unmistakable Mediterranean flavor that makes this dish feel classic.
Cajun seasoning: Adds gentle warmth and complexity without overpowering the Greek flavors.
Feta cheese: Salty and tangy, forming the base of the whipped feta.
Instructions
Full instructions in the recipe card at the end of this post
Step 1: Toss chopped potatoes with lemon marinade and spread into a baking dish.
Step 2: Rub seasoned chicken thighs and nestle them over the potatoes.
Step 3: Roast until the chicken is juicy and the potatoes are tender, then broil for color.
Step 4: Blend the whipped feta until smooth and creamy.
Step 5: Add whipped feta to a serving plate.
Step 6: Serve the chicken and potatoes over whipped feta with fresh herbs.
Substitutions and Variations
Vegan Option: Replace the chicken with cauliflower florets and baby potatoes for a hearty vegetable dish.
Different Chicken Cuts: Try chicken legs or boneless chicken thighs if you prefer.
Add More Veggies: Include bell peppers or kalamata olives in the baking pan for extra color and flavor.
Labneh Substitute: Swap labneh with Greek yogurt for the whipped feta.
FAQ
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F.
Absolutely! If using a whole chicken, cut it into pieces and follow the same marinade and cooking instructions.
To get that perfect crispy skin, pat the chicken dry before seasoning and roast at a high cooking temperature of 400°F. I then broiled for 5 minutes to get that golden color.
⭐️ Recipe
Greek Lemon Chicken & Potatoes & Whipped Feta
Ingredients
For the Chicken
- 6 chicken thighs bone-in, skin-on
Lemon Sauce Ingredients
- ½ cup low sodium chicken broth
- ⅓ cup extra virgin olive oil
- ⅓ cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 garlic cloves grated
- ½ teaspoon salt
Chicken Rub
- 3 garlic cloves crushed
- 2 teaspoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon Cajun seasoning
- 1 tablespoon dried Greek oregano
- 2 teaspoon garlic powder
Whipped Feta
- 8 oz feta cheese
- ¾ cup labneh or Greek yogurt
- ¼ cup extra virgin olive oil
- 1.5 tablespoon chopped fresh dill optional
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt or to taste
- 1 tablespoon fresh lemon juice
- 1 clove roasted garlic or regular garlic
- Aleppo pepper or paprika for garnish optional
Instructions
Prepare the Potatoes
- Preheat the oven to 400°F. Peel and chop Yukon Gold potatoes and place them in a large casserole dish or baking dish.
- In a bowl, mix the chicken broth, olive oil, lemon juice, lemon zest, 3 grated garlic cloves, and salt.
- Pour half of this marinade over the potatoes and toss to coat.
Season the Chicken
- In a large bowl, combine the Dijon mustard, garlic powder, salt, Cajun seasoning, Greek oregano, and 3 crushed garlic to make the rub.
- Rub this seasoning blend onto the chicken pieces, ensuring to get under the skin for extra flavor.
- Arrange the chicken over the potatoes in a single layer.
Assemble and Bake
- Pour the remaining lemon marinade over the top of the chicken and potatoes. For extra flavor, you can add lemon slices and fresh oregano on top.
- Bake in the preheated oven for about 1 hour, until the chicken is cooked through with an internal temperature of 165°F, and the potatoes are tender. I then broiled for 5 minutes to get that golden color.
Prepare the Whipped Feta
- While the chicken roasts, add the feta cheese, labneh, olive oil, dill, onion powder, black pepper, salt, and roasted garlic to a food processor. Blend until smooth and creamy.
Serve
- Spread the whipped feta on a serving platter and arrange the Greek lemon chicken and potatoes on top. Garnish with Aleppo pepper, extra dill, and a drizzle of any remaining delicious juices from the baking pan.
Herold says
WOW THIS LOOKS AMAZING!