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!
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:
- 1/2 cup low sodium chicken broth
- 1/3 cup extra virgin olive oil
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 3 garlic cloves, grated
- ½ tsp salt
Chicken Rub:
- 3 garlic cloves, crushed
- 2 tsp Dijon mustard
- 1 tsp salt
- 1 tsp Cajun seasoning
- 1 tbsp dried Greek oregano
- 2 tsp garlic powder
Whipped Feta:
- 1 cup feta cheese
- 3/4 cup labneh (or Greek yogurt)
- 1 tbsp olive oil
- 1.5 tbsp chopped fresh dill (more for garnish)
- ½ tsp onion powder
- ¼ tsp black pepper
- ¼ tsp 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.
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.
Greek Lemon Chicken & Potatoes & Whipped Feta
Ingredients
For the Chicken
- 6 chicken thighs bone-in, skin-on
Lemon Sauce Ingredients
- 1/2 cup low sodium chicken broth
- 1/3 cup extra virgin olive oil
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 3 garlic cloves grated
- ½ tsp salt
Chicken Rub
- 3 garlic cloves crushed
- 2 tsp Dijon mustard
- 1 tsp salt
- 1 tsp Cajun seasoning
- 1 tbsp dried Greek oregano
- 2 tsp garlic powder
Whipped Feta
- 1 cup feta cheese
- 3/4 cup labneh or Greek yogurt
- 1 tbsp olive oil
- 1.5 tbsp chopped fresh dill more for garnish
- ½ tsp onion powder
- ¼ tsp black pepper
- ¼ tsp salt or to taste
- 1 clove roasted 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.
WOW THIS LOOKS AMAZING!