This Greek Lemon Chicken and Potatoes comes together in about 15 minutes of hands-on work! Bone-in skin-on chicken thighs rubbed with Dijon, Greek oregano, and garlic, roasted over Yukon Gold potatoes in a lemon olive oil sauce, broiled until deeply golden, and served over the creamiest whipped feta.
Growing up between Paris and spending time immersed in Greek and Mediterranean food culture, this combination of bold roasted meat over a creamy cheese base is one of the great flavor pairings of the Mediterranean table. I also accidentally added Cajun seasoning to the chicken rub one night and loved what it did so much that it has been in the recipe ever since. (Happy accidents are the best kind.)
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! Or head on over to check out all my Mediterranean Chicken Recipes!
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.
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
If you enjoyed this video for Greek Lemon Chicken and Potatoes, please subscribe to my Youtube Channel. Click the BELL icon so you can be the first to know when I post a new video.
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, they absorb the lemon and broth sauce without falling apart, and their naturally buttery flavor works beautifully against the acidity of the lemon. They are the same variety I use in my Baked Red Pepper and Garlic Drumsticks for the same reason. Russets will turn mealy in this much liquid. Yukons hold their shape and drink up every bit of that sauce.
Extra virgin olive oil: Adds richness and helps everything roast instead of steam. I share what I personally look for when buying olive oil in this complete olive oil guide.
Fresh lemon juice + zest: Brightens the entire dish and balances the richness of the chicken and potatoes. Speaking of Lemon + Zest, My Chicken Beurre Blanc Recipe is divine!
Dijon mustard: It does two things here. It helps the seasoning cling to the skin rather than sliding off in the oven, and it adds a subtle tang that deepens the overall flavor of the rub.
Greek oregano: Gives that unmistakable Mediterranean flavor that makes this dish feel classic. Greek oregano is stronger, earthier, and more intensely aromatic than the Italian or Mexican varieties. It is what gives this dish its unmistakably Greek character. If you want to learn more about Mediterranean herbs, my Mediterranean herbs and spices guide breaks down the differences.
Cajun seasoning: Yes, in a Greek recipe. (Stay with me.) I added it by accident one night and the combination of its smoky, peppery warmth with the brightness of the lemon and oregano was so good I kept it. It adds a layer of complexity to the rub that makes people taste this dish and not quite be able to put their finger on what makes it different.
The Whipped Feta: Feta, labneh, olive oil, roasted garlic, fresh dill, and lemon juice blended until silky smooth. The cool creaminess against the hot roasted chicken and potatoes is one of those combinations that just works on every level. If you want to make the whipped feta as a standalone dip, it is incredible with warm pita alongside my Sheet Pan Garlic Shrimp for a full Mediterranean spread.
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
No labneh? Full fat Greek yogurt works perfectly in the whipped feta in the same quantity. The texture will be slightly less thick but still very creamy and delicious.
No bone-in thighs? Chicken legs work beautifully here and cook in the same time. Boneless thighs will cook faster so reduce the baking time to 40 minutes and check the internal temperature early.
Want more vegetables? Kalamata olives scattered over the potatoes before baking add a briny depth that is very at home in this Greek flavor profile. Bell peppers work well too, just cut them into large chunks so they do not overcook in the full hour.
No Greek oregano? Regular dried oregano works but use slightly less as it is milder. The flavor will not be as pronounced but the dish will still be very good.
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.
Other Recipes with Potatoes
⭐️ Recipe
Greek Lemon Chicken & Potatoes & Whipped Feta
Ingredients
For the Chicken
- 6 chicken thighs bone-in, skin-on
- 1 lb baby Yukon gold potatoes or regular Yukon potaoes
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.1 lb baby Yukon gold potatoes
- In a bowl, mix the chicken broth, olive oil, lemon juice, lemon zest, 3 grated garlic cloves, and salt.½ cup low sodium chicken broth, ⅓ cup extra virgin olive oil, ⅓ cup fresh lemon juice, 1 tablespoon lemon zest, 3 garlic cloves, ½ teaspoon 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.2 teaspoon Dijon mustard, 1 teaspoon salt, 1 teaspoon Cajun seasoning, 1 tablespoon dried Greek oregano, 2 teaspoon garlic powder, 3 garlic cloves
- 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.6 chicken thighs
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 or Greek yogurt, olive oil, dill, onion powder, black pepper, salt, lemon, and roasted garlic to a food processor. Blend until smooth and creamy.8 oz feta cheese, ¾ cup labneh, ¼ cup extra virgin olive oil, 1.5 tablespoon chopped fresh dill, ½ teaspoon onion powder, ¼ teaspoon black pepper, ¼ teaspoon salt, 1 tablespoon fresh lemon juice
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.Aleppo pepper or paprika for garnish
Herold says
WOW THIS LOOKS AMAZING!
Karin Fischer says
This was awesome! I’ve only tried two recipes so far from this wonderful chef and now they are my top two favorite recipes. Really enjoyed it and I changed nothing.
Lola Jay says
Thank you!! So glad to hear that!