Greek Lemon Chicken & Potatoes & Whipped Feta

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

Greek Lemon Chicken & Potatoes & Whipped Feta

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.

5 from 1 vote

Print Pin

Course: Main Course

Cuisine: Mediterranean

Keyword: Chicken, greek, lemon, potatoes

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings:

Calories: 579kcal

Author: Lola Jay

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

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
Aleppo pepper or paprika for garnish optional

US Customary - Metric

Get Recipe Ingredients

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.

Video

Notes

These nutrition values are estimates only.

Nutrition