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+ servings

Greek Lemon Chicken & Potatoes & Whipped Feta

Lola Jay
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
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 579 kcal

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.

Video

Notes

These nutrition values are estimates only. 

Nutrition

Calories: 579kcalCarbohydrates: 4gProtein: 28gFat: 50gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 27gTrans Fat: 0.1gCholesterol: 166mgSodium: 1178mgPotassium: 409mgFiber: 1gSugar: 0.3gVitamin A: 382IUVitamin C: 4mgCalcium: 31mgIron: 2mg
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