Greek Chicken And Potatoes

Weeknight dinner doesn't get easier than Greek Chicken and Potatoes baked together in one pan. Juicy chicken, golden potatoes, and plenty of zesty flavor all come together for a meal that's ready in under 45 minutes!

Greek lemon chicken and potatoes is the kind of dish that feels like a trip to the Mediterranean without leaving home. Want a taste of Greece? Make this Greek chicken recipe, serve it alongside our Mediterranean Pasta Saladand you're instantly transported.

What Makes This Recipe So Good

Greek Chicken and Potatoes is the kind of one-pan wonder that makes weeknights stress-free. The chicken stays juicy while the potatoes roast up golden and crisp, all infused with bright lemon, garlic, and herbs. It's a simple Greek chicken recipe that delivers maximum flavor with minimal effort.

What people love about Greek lemon chicken and potatoes is how versatile and comforting it feels. You get tender meat, perfectly roasted potatoes, and all the classic flavors of Greece in under an hour. It's hearty enough to stand on its own but easy to pair with sides like a fresh Mediterranean Pasta Salad for a complete meal. If you love these flavors, you should also try our One-Pot Mediterranean Chicken and Potatoes.

What Goes Into Greek Chicken And Potatoes

This Greek Chicken and Potatoes recipe uses everyday pantry staples combined with Mediterranean favorites to create bold, zesty flavors. With just a few key ingredients, you'll transform simple chicken and potatoes into a comforting dish full of Greek flair.

• Chicken Thighs: Bone-in thighs stay juicy and flavorful during baking, soaking up all the lemon and herb marinade.
• Lemon Juice: Fresh lemon juice brightens the chicken and potatoes, giving the dish that signature Greek tang.
• Dried Oregano: A classic herb in Greek cooking that adds earthy, aromatic depth to both the marinade and tray bake.
• Kalamata Olives: Salty, briny olives balance the richness of the chicken and bring authentic Mediterranean flavor to the pan. For a reliable taste, try using Mezzetta Pitted Greek Kalamata Olives.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

On the stove

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1. Mix the Marinade: In a dish, whisk olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper. Add chicken, coat, cover, and marinate for at least 15 minutes or up to overnight.

1. Preheat the Oven: Set your oven to 220°C (430°F) and lightly grease a baking sheet or pan with oil or cooking spray. This will keep the chicken and potatoes from sticking while roasting.

1. Arrange the Ingredients: Place chicken, potatoes, and onion onto the prepared baking sheet. Drizzle with olive oil and half of the lemon juice, then season with salt, pepper, and extra oregano.

1. Layer with Lemon Slices: Slice the remaining lemon into thick rounds and place them evenly over the chicken and potatoes. This will add extra brightness and flavor as everything bakes together.

1. Bake Until Tender: Roast for about 30 minutes, until the chicken is cooked and potatoes are golden and tender. The aromas will fill your kitchen with Greek flavors.

1. Finish and Serve: Switch the oven to broil for 5 minutes to crisp up the skin and edges. Serve hot with Kalamata olives and feta cheese scattered over the top.

For extra variety, add a bold Smokey Mexican Beef Wedges as a side, or pair this dish with our Tender Greek-Style Marinated Chicken for even more flavor. The creamy greens bring comfort while the smoky spice offers contrast, turning this one-pan Greek chicken into a complete feast or serve it alongside our Honey Garlic Salmon for a sweet-and-savory combo that elevates the meal to next-level good.

Recipe FAQ's

Waxy potatoes like Yukon Gold or red potatoes hold their shape well and roast up golden and tender.

Absolutely! Bell peppers, zucchini, or cherry tomatoes roast beautifully alongside the chicken and potatoes.

The chicken should reach an internal temperature of 75°C (165°F) and the juices should run clear when pierced.

What you need

• 1/4 cup olive oil
• 1/4 cup lemon juice juice of 1 lemon
• 1 tablespoon red wine vinegar
• 1 tablespoon garlic minced, or 2 large garlic cloves, minced
• 2 tablespoons dried oregano plus extra
• 2 teaspoons salt plus extra
• 1 pinch cracked pepper to taste
• 8 chicken thighs bone in, skin on or off
• 17 1/2 oz potatoes diced into 1-inch pieces
• 1 red onion cut into wedges
• 1 lemon halved
• 4 tablespoons pitted Kalamata olives
• 4 tablespoons feta cheese cubed

Method

1. Combine marinade ingredients together in a large, shallow dish. Add the chicken and coat evenly. Cover and marinate for 15 minutes if rushed, 1 hour if time allows, or over night, turning each chicken thigh occasionally in the marinade.
2. Preheat oven to 220°C | 430°F. Spray a baking pan / sheet with cooking oil spray, or lightly grease with oil. Arrange the chicken, potatoes and onion wedges on the baking tray / sheet. Drizzle the potatoes and onion with a small amount of olive oil and juice from half of the lemon. Season chicken. potatoes and onion with the extra salt and pepper to taste, and extra oregano. Toss the potatoes and onion through the oil mixture to evenly coat. Slice the remaining lemon into thick slices and arrange over the chicken.
3. Bake until the potatoes are golden/crispy on the outside and tender on the inside, and the chicken is completely cooked through (about 30 minutes). Change oven setting to grill / broil on a medium heat setting for about 5 minutes, or until crispy and golden brown. Serve with olives and feta cheese.