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One-Pan Greek Lemon Chicken and Potatoes Recipe
Ash Tyrrell

One-Pan Greek Lemon Chicken and Potatoes Recipe

I still remember the first time I pulled this tray out of the oven, golden, crackly-skinned chicken thighs sitting on a bed of lemon-soaked potatoes, with that garlicky, herby pan sauce bubbling around the edges. I make this authentic Greek lemon chicken and potatoes recipe at least twice a month now because it takes almost no effort but tastes like something I fussed over for hours
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Prep Time 15 minutes
Cook Time 55 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 6 bone-in skin-on chicken thighs — the bone and skin keep the meat juicy and give you that crispy top everyone fights over
  • 3 russet potatoes peeled and cut into large wedges — Yukon Golds work too if that's what you have on hand
  • 2 large lemons juiced, plus the zest of half a lemon — zest your lemon before juicing it, or you'll be scraping an empty peel
  • 1 large lemon thinly sliced — this goes on top for a beautiful roasted lemon garnish
  • ½ cup extra virgin olive oil — this is the base of your marinade and pan sauce so use a good one
  • 1 tablespoon fresh garlic grated — skip the jarred stuff, fresh garlic makes a real difference here
  • 1 tablespoon dried oregano — Greek oregano if you can find it it's earthier than the Italian kind
  • 2 teaspoons dried rosemary — adds a piney savory note that pairs perfectly with lemon
  • ½ cup chicken stock — vegetable stock is a fine substitute if that's what's in your pantry
  • 1 tablespoon kosher salt — don't skimp the potatoes especially need it
  • 1 teaspoon freshly ground black pepper — freshly cracked has way more punch than pre-ground
  • 1 tablespoon fresh oregano chopped, for garnish — parsley works in a pinch if you're out of oregano

Method
 

  1. Start by preheating your oven to 425°F so it's fully hot by the time your pan goes in. While it heats, peel and cut your potatoes into large wedges so they hold their shape during roasting. I also zest and juice my lemons at this point, since it's easier to do before everything else is going.
  2. In a mixing bowl, I combine the olive oil, lemon juice, lemon zest, chicken stock, grated garlic, rosemary, oregano, salt, and pepper. I whisk it until it looks slightly emulsified. This marinade is doing double duty; it flavors everything and becomes your pan sauce later.
  3. I add my chicken thighs and potato wedges directly into the roasting pan, then pour the marinade right over the top. Using my hands, I toss everything together so each piece gets coated evenly. This step matters more than people think for flavor.
  4. I lay the chicken skin-side up and scatter the lemon slices over the potatoes only, never on the chicken. If lemon slices sit on the chicken skin, they trap steam and stop it from browning properly, which is a mistake I made early on.
  5. The tray goes into the oven for 45 to 50 minutes, until the chicken hits an internal temperature of 170°F. Around the 30-minute mark, I baste the tops of the chicken and potatoes with the pan juices using a spoon or brush. This keeps everything glossy and deeply flavored.
  6. Once the chicken is done, I pull it out to rest on a plate so it stays juicy. Then I crank the broiler to high and slide the pan back in on the middle rack for about 5 minutes, just until the potato tops turn golden and slightly caramelized. Watching closely here prevents any burning.
  7. Finally, I arrange the chicken and potatoes on a serving plate, spoon the warm pan sauce over everything, and finish with a generous sprinkle of fresh chopped oregano. That last step of pouring the sauce back over is what makes this dish taste like a restaurant plate.

Notes

  • I always pat my chicken thighs dry before marinating so the skin crisps instead of steaming.
  • I cut my potato wedges a similar size so they all finish cooking at the same time.
  • I let the chicken rest for at least 5 minutes before serving so the juices redistribute instead of spilling out.
  • I double the sauce ingredients when I know I'll want extra to drizzle over rice or pita later.
  • I use a metal roasting pan rather than glass, since it browns the potatoes far better under the broiler.