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

Greek Lemon Chicken & Potatoes & Whipped Feta

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.
5 from 2 votes
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Course: Main Course
Cuisine: Mediterranean
Keyword: Chicken, greek, lemon, potatoes
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 627kcal
Author: Lola Jay

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
US Customary - Metric

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
    Chopped yellow potatoes on parchment paper, ready for roasting in a kitchen setting.
  • 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
    Hand mixing lemon juice in a Pyrex measuring cup on a wooden table for cooking or baking.
  • Pour half of this marinade over the potatoes and toss to coat.
    Pouring broth over diced potatoes in a baking dish on a wooden countertop.

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
    Hand whisking spices in a white ceramic bowl on a wooden surface.
  • Rub this seasoning blend onto the chicken pieces, ensuring to get under the skin for extra flavor.
    Marinating chicken thighs with spices on cutting board for flavorful cooking.
  • Arrange the chicken over the potatoes in a single layer.
    6 chicken thighs
    Seasoned chicken thighs on diced potatoes in a white baking dish, ready for the oven.

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.
    Pouring broth over seasoned chicken and potatoes in a baking dish for a savory oven-baked meal.
  • 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.
    Roasted chicken thighs with herbs and potatoes in a white casserole dish, perfect for a flavorful family dinner.

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
    Feta cheese and herbs in a food processor for a creamy dip.

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
    Roasted chicken with creamy sauce and potatoes on a plate, drizzled with sauce for a delicious meal.
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Video

Notes

These nutrition values are estimates only. 
Storage
Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Store the whipped feta separately. Reheat the chicken and potatoes in the oven at 350F covered with foil for 15 minutes, or in the air fryer at 375F for 8 minutes to bring the skin back to life. Spoon any remaining pan juices over the chicken before reheating to keep it moist. Not recommended for freezing as the potato texture suffers once frozen and thawed.

Nutrition

Calories: 627kcal | Carbohydrates: 19g | Protein: 30g | Fat: 48g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 146mg | Sodium: 1239mg | Potassium: 678mg | Fiber: 2g | Sugar: 2g | Vitamin A: 417IU | Vitamin C: 17mg | Calcium: 254mg | Iron: 2mg
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