Name: Greek Lemon Chicken with Potatoes Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 3 h 10 min
Cuisine: Greek
Ingredients: ½ cup extra virgin olive oil; ⅓ cup fresh lemon juice (from 2 lemons); 4 garlic cloves, pressed or finely minced; 1 tablespoon brown mustard; 1 tablespoon dried oregano; 1 teaspoon kosher salt; ¾ teaspoon freshly ground black pepper; 6 bone-in, skin-on chicken thighs; 1 ½ pounds Yukon gold baby potatoes, halved; 1 tablespoon chopped Italian parsley (for garnish)

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If you are craving a meal that bursts with sunshine and comfort, this Greek Lemon Chicken with Potatoes Recipe is your new best friend in the kitchen. Juicy, tender chicken thighs soak up a vibrant marinade of lemon, garlic, and oregano, while perfectly roasted Yukon gold potatoes become tender and flavorful as they cook alongside the chicken. This dish is not only a feast for the taste buds but also a wonderful way to bring warmth and freshness to your dinner table. Whether you’re serving a family dinner or entertaining friends, it never fails to impress with its bright, rustic charm.

Ingredients You’ll Need

A white bowl full of whole small yellow potatoes sits on the top left on a white marbled surface. Below the bowl, there is a bunch of fresh green parsley. Scattered in the middle are cut yellow potatoes showing smooth yellow inside and some whole potatoes. Above those potatoes there are three small white bowls holding salt, black pepper, and mustard-colored seasoning. To the top right, there is a silver tray holding raw chicken pieces with pale skin. On the far right, there are whole yellow lemons in a dark bowl and one lemon cut in half showing bright inside. Near the middle bottom, two whole white garlic bulbs sit on the surface. A clear bottle of light yellow olive oil is placed above the bowls of seasonings. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity. Each ingredient plays a key role, from the zesty lemon juice that brightens the entire dish to the savory garlic and aromatic oregano that infuse every bite with authentic Greek flavor. These essentials come together to create a luscious marinade and perfectly baked potatoes that complement the chicken beautifully.

½ cup extra virgin olive oil: Adds rich fruitiness and helps tenderize the chicken while keeping it moist.
⅓ cup fresh lemon juice: Provides tangy brightness that cuts through the richness and enhances the flavors.
4 garlic cloves, pressed or finely minced: Brings a fragrant, savory depth that is signature to Greek cooking.
1 tablespoon brown mustard: Adds a subtle kick and helps emulsify the marinade.
1 tablespoon dried oregano: A classic Greek herb that imparts earthy, aromatic notes.
1 teaspoon kosher salt: Essential for seasoning and drawing out the natural flavors of ingredients.
¾ teaspoon freshly ground black pepper: Offers a gentle warmth and balance to the marinade.
6 bone-in, skin-on chicken thighs: Ensure juicy, flavorful meat and crisp skin when roasted properly.
1 ½ pounds Yukon gold baby potatoes, halved: Their creamy texture makes them perfect for roasting alongside the chicken.
1 tablespoon chopped Italian parsley: A fresh garnish that adds a pop of color and mild herbaceousness.

How to Make Greek Lemon Chicken with Potatoes Recipe

Step 1: Prepare the Greek marinade

Start by mixing the extra virgin olive oil, fresh lemon juice, minced garlic, brown mustard, dried oregano, kosher salt, and freshly ground black pepper in a small bowl. Whisk until the mixture is well combined and looks glossy. This vibrant marinade is what gives the chicken and potatoes their irresistible flavor, so take a moment to appreciate its fresh, tangy aroma before moving on.

Step 2: Marinate the chicken and potatoes

Trim any loose fat or extra skin from the chicken thighs and place them in a large gallon-size freezer bag. Pour in about three-quarters of your marinade and seal the bag, then gently massage the marinade into the chicken to coat every piece. In a separate bag or bowl, toss the halved Yukon gold potatoes with the remaining marinade, making sure each piece is covered. Refrigerate both chicken and potatoes for at least two hours to allow the flavors to fully penetrate.

Step 3: Bake to perfection

Preheat your oven to 400°F. Transfer the potatoes along with their marinade juices to a 9×13-inch baking dish, spreading them out in an even layer. Nestle the chicken thighs on top of the potatoes and pour the reserved marinade over everything. Cover the dish tightly with aluminum foil and bake for 50 to 60 minutes, or until a meat thermometer inserted into the thickest part of the chicken (avoiding the bone) reads 165°F. Then, remove the foil, increase the oven temperature to 425°F, and bake an additional 10 to 15 minutes until the chicken skin turns a gorgeous golden brown and reaches 180°F internally. Let the chicken rest for 5 minutes before serving.

How to Serve Greek Lemon Chicken with Potatoes Recipe

A white bowl on a white marbled surface holds a dish with three main layers. The bottom layer consists of soft yellow baby potatoes cut in halves, with a light sprinkle of green herbs. Above the potatoes, there are slices of yellow squash and green zucchini, arranged loosely on one side, topped lightly with shaved cheese. On top of the vegetables, there are two pieces of golden-brown roasted chicken, garnished with small green herb bits. Two lemon wedges sit near the chicken, adding a bright yellow color accent. The photo is taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped Italian parsley adds a delightful pop of green color and a fresh, slightly peppery flavor that balances the zestiness of the lemon chicken. For an extra touch, you might consider adding thin lemon slices or a light drizzle of good-quality olive oil right before serving.

Side Dishes

This Greek Lemon Chicken with Potatoes Recipe shines wonderfully on its own, but if you want to make the meal even more special, consider pairing it with a crisp Greek salad featuring cucumbers, tomatoes, red onion, and feta cheese. A side of warm pita bread or a small bowl of tzatziki sauce can also complement the meal beautifully, providing creamy and cool contrasts.

Creative Ways to Present

For a casual gathering, serve this dish family-style right from the baking dish on the table, encouraging everyone to dig in while the aromas fill the room. If you want a more elegant presentation, plate each chicken thigh atop a bed of potatoes, garnish with parsley, and add a lemon wedge on the side for guests to squeeze over their servings. Either way, you’ll have a stunning plate that tastes as good as it looks.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, allow any leftovers to cool to room temperature before transferring to an airtight container. Stored in the refrigerator, the chicken and potatoes will keep well for up to three days without losing their delicious flavors or textures.

Freezing

This dish freezes best before baking. Prepare the chicken and potatoes with the marinade, then place them in freezer-safe bags or containers. You can keep them in the freezer for up to three months. When ready to enjoy, thaw overnight in the refrigerator and then bake as directed, adding a few extra minutes to the cooking time if needed.

Reheating

To reheat leftover chicken and potatoes, place them in a baking dish, cover with foil, and warm in a 350°F oven until heated through, about 15 to 20 minutes. This approach helps maintain the crispy skin and tender potatoes. Avoid microwaving if you want to preserve the best texture and flavor.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but bone-in, skin-on thighs are preferred for their juiciness and flavor. Chicken breasts might dry out more easily during baking, so adjust cooking times and consider marinating longer for better results.

Is it necessary to marinate for two hours?

Marinating for two hours really allows the flavors to deeply infuse into the chicken and potatoes, making the dish more flavorful. However, if short on time, even 30 minutes will add a noticeable brightness and savory depth.

Can I prepare the chicken and potatoes in the morning and cook them later?

Absolutely! Preparing ahead and marinating your chicken and potatoes in the morning will only enhance the flavor. Just keep them refrigerated until you’re ready to bake.

What if I don’t have Yukon gold potatoes?

You can use red potatoes or fingerlings as alternatives, as they hold up well during roasting and have a similar creaminess. Just cut them into similar sizes to ensure even cooking.

How do I know when the chicken is done without a thermometer?

While a meat thermometer is the most reliable way to check, you can also ensure doneness by piercing the thickest part of the thigh; the juices should run clear, not pink. The chicken should also feel firm yet tender when pressed.

Final Thoughts

There’s something incredibly comforting about a home-cooked meal that feels both bright and hearty, and this Greek Lemon Chicken with Potatoes Recipe hits that mark perfectly. The simple ingredients, effortless method, and stunning results make it a go-to recipe you’ll reach for again and again. Give it a try — your taste buds will thank you, and your friends and family will be asking for seconds in no time!

Greek Lemon Chicken with Potatoes Recipe

Ingredients You’ll Need