Greek Lemon Chicken with Potatoes (Oven-Baked Perfection)
Crispy golden skin, melt-in-your-mouth meat, and potatoes soaked in lemony juices—this Greek lemon chicken with potatoes is the ultimate one-pan meal. It’s vibrant, comforting, and bursting with Mediterranean flavours.
Whether you’re planning a family dinner or a simple Sunday roast with a twist, this recipe delivers big on taste with minimal fuss.
Looking for more easy one-pan meals? Try our Beef Olives in Slow Cooker or Aubergine Pasta.
🇬🇷 What Makes Greek Lemon Chicken So Special?
Greek cuisine is all about fresh, bold flavours—and this dish captures that beautifully. The classic combination of lemon, garlic, olive oil, and oregano is the foundation of countless Greek recipes.
This version is oven-roasted with potatoes that soak up all the juices from the chicken, creating a self-saucing, deeply satisfying traybake.
🛒 Ingredients (Serves 4)
You only need a handful of ingredients to achieve incredible flavour.
For the chicken:
- 4 chicken thighs and 4 drumsticks (skin-on, bone-in)
- Juice of 2 lemons + zest of 1
- 4 garlic cloves, minced
- 3 tbsp olive oil
- 2 tsp dried oregano
- Salt and black pepper to taste
- 100ml chicken stock or water
For the potatoes:
- 4–5 medium potatoes, peeled and cut into wedges
- Extra olive oil and oregano
- Optional: a pinch of paprika or rosemary
🔪 Step-by-Step: How to Make Greek Lemon Chicken with Potatoes
Step 1: Marinate
In a large bowl, mix lemon juice, zest, garlic, olive oil, oregano, salt, and pepper. Add chicken and toss to coat. Let it marinate for at least 30 minutes (or overnight for deeper flavour).
Step 2: Prep the tray
Preheat oven to 200°C (fan 180°C) / 400°F. Arrange the potato wedges in a large roasting tray. Drizzle with olive oil, season with salt, pepper and a little oregano.
Step 3: Add chicken
Place marinated chicken pieces on top of the potatoes. Pour the leftover marinade and stock into the tray.
Step 4: Roast
Roast for 45–55 minutes, turning the potatoes halfway through. The chicken should be golden and the juices reduced to a glossy sauce.
Step 5: Rest and serve
Let rest for 5–10 minutes. Serve hot, spooning over the lemony juices.
🍋 Why This Recipe Works Every Time
✔️ Marination adds deep flavour
✔️ Skin-on chicken crisps up perfectly
✔️ Potatoes absorb all the juices = zero waste
✔️ Uses basic ingredients you likely already have
✔️ One tray = less mess, more ease
🧂 Variations to Try
| Variation | What to Add |
|---|---|
| Spicy version | Add 1 tsp chilli flakes to marinade |
| Honey lemon twist | Stir in 1 tbsp honey to balance acidity |
| Greek-style veggies | Add sliced courgette or bell peppers |
| With feta | Crumble feta over top before serving |
| Herby finish | Garnish with chopped parsley or dill |
You can also swap potatoes for sweet potatoes or even butternut squash.
🍷 Serving Suggestions
| Side Dish | Why It Works |
|---|---|
| Greek salad | Fresh contrast to the rich roast |
| Crusty bread | For mopping up lemony pan juices |
| Tzatziki | Adds coolness and creaminess |
| Roasted green beans | Adds crunch and colour |
| White wine | Try Assyrtiko or Sauvignon Blanc |
🧊 Storage & Leftovers
- Fridge: Store in an airtight container for up to 3 days
- Freezer: Freeze in portions for up to 2 months
- Reheat: Oven is best for crispness; microwave works too (but soften skin)
Leftovers also make fantastic wraps or salad toppers the next day.
👨🍳 Tips for Success
✔ Pat chicken dry before marinating for extra crispy skin
✔ Use waxy potatoes—they hold shape better
✔ Avoid overcrowding the tray (use two if needed)
✔ Roast uncovered for that golden finish
✔ Add lemon slices on top for presentation and flavour
🧠 Nutritional Benefits
This dish is naturally gluten-free, high in protein, and loaded with antioxidants from lemon, garlic, and olive oil. The simplicity of the ingredients lets each one shine without additives or heavy sauces.
It’s comfort food with a healthy soul.
🔍 FAQs About Lemon Chicken with Potatoes
1. Can I use chicken breast instead of thighs?
Yes, but it may dry out faster. Cover with foil halfway and reduce cooking time to 35–40 minutes.
2. Can I skip the marination?
You can, but even 15 minutes improves flavour. Marinating overnight is ideal.
3. Is it okay to use bottled lemon juice?
Fresh is always best for aroma and taste. Bottled works in a pinch.
4. Can I use fresh herbs instead of dried?
Absolutely—just double the quantity (e.g., 2 tsp dried = 4 tsp fresh oregano).
5. Why add chicken stock?
It helps create that saucy base the potatoes soak up—don’t skip it.
Final Thoughts
This Greek lemon chicken with potatoes is what we call dinner perfection: juicy, tangy, and infused with the sunshine of the Mediterranean.
Simple enough for a weeknight, delicious enough for guests, and nourishing for body and soul—this one-tray wonder is a keeper.
