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Greek Lemon Chicken and Potatoes Recipe
Marigold Voss

Greek Lemon Chicken and Potatoes Recipe

A classic Greek dish featuring juicy roasted chicken and tender potatoes flavored with fresh lemon juice, garlic, olive oil, and herbs. This comforting Mediterranean meal is simple, flavorful, and perfect for family dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Marinating Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 People
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 520
Ingredients Equipment Method Video Notes

Ingredients
  

  • 4 pieces Chicken thighs bone-in, skin-on
  • 4 medium Potatoes peeled and cut into wedges
  • ¼ cup Olive oil extra virgin preferred
  • ¼ cup Lemon juice freshly squeezed
  • 4 cloves Garlic minced
  • 1 tsp Dried oregano Greek oregano if available
  • ½ tsp Black pepper freshly ground
  • 1 tsp Salt adjust to taste
  • 1 cup Chicken broth low sodium
  • 1 tbsp Fresh parsley chopped, for garnish

Equipment

  • 1 Large baking dish
  • 1 Mixing bowl
  • 1 Knife
  • 1 Cutting board
  • 1 Measuring spoons

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Place chicken thighs and potato wedges in a large baking dish.
  3. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and black pepper.
  4. Pour the marinade evenly over the chicken and potatoes.
  5. Add chicken broth to the baking dish.
  6. Toss the potatoes gently to coat with the marinade.
  7. Bake uncovered for 45 minutes.
  8. Turn the chicken and potatoes halfway through cooking.
  9. Continue baking until chicken is golden brown and potatoes are tender.
  10. Garnish with chopped parsley and serve warm.

Video

Notes

  • Marinating the chicken for 30 minutes enhances the flavor.
  • Yukon Gold potatoes work best for roasting.
  • Add extra lemon wedges when serving for brighter flavor.
  • Serve with a Greek salad or roasted vegetables for a complete meal.