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.

Roasted chicken with potatoes and herbs on a bed of creamy sauce. Delicious home-cooked meal in a white bowl.

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!

Why You’ll Love This Greek Lemon Chicken and Potatoes 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 for Greek Lemon Chicken and Potatoes

Full recipe, instructions, and photos in the recipe card at the end of this post

For the Chicken:

6 chicken thighs (bone-in, skin-on)

Lemon Marinade 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:

1 cup feta cheese
¾ cup labneh (or Greek yogurt)
1 tablespoon olive oil
1.5 tablespoon chopped fresh dill (more for garnish)
½ teaspoon onion powder
¼ teaspoon black pepper
¼ teaspoon salt (or to taste)
1 clove roasted garlic (or regular garlic)
Aleppo pepper or paprika for garnish (optional)

Instructions for Greek Lemon Chicken and Potatoes

Full recipe, instructions, and photos in the recipe card at the end of this post

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.

Close-up of seasoned baked chicken with fresh herbs and lemon slices.

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

How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F.

Can I use a whole chicken instead of chicken thighs?
Absolutely! If using a whole chicken, cut it into pieces and follow the same marinade and cooking instructions.

What can I serve with Greek lemon chicken and potatoes?
Serve with tzatziki sauce, pita bread, roasted green beans, or even my Mediterranean Crunch Salad for a well-rounded meal.

How do I get crispy skin on the chicken?
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.

Can I make the whipped feta ahead of time?
Yes, the whipped feta can be prepared up to 2 days in advance and stored in an airtight container in the fridge.

This Greek Lemon Chicken and Potatoes over Whipped Feta is the perfect combination of Greek-inspired flavors with zesty, tender potatoes and crispy, golden-brown chicken. The addition of whipped feta brings a creamy, tangy element that elevates the dish and adds a Mediterranean touch. Whether for a cozy family dinner or a gathering with friends, this dish is a great opportunity to enjoy the flavors of Greek cuisine with minimal effort.