Crispy, golden chicken baked over tender lemon-garlic potatoes — this one-pan Greek classic is bold, bright, and incredibly satisfying.
🕒 Servings & Timing
Yield: Serves 4–6
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Dietary Tags: Gluten-Free, Dairy-Free, Mediterranean-Inspired
✅ Ingredients Checklist
For the Marinade
Olive oil
Fresh lemon juice
Salt
Black pepper
Dried oregano
Thyme
Garlic powder
For the Dish
Yellow-fleshed potatoes (cut into wedges, halved)
Whole garlic cloves, smashed
Chicken drumsticks or legs (skin-on, bone-in)
🔪 Instructions
Preheat the oven to 400°F (200°C). Move the oven rack to the top third position.
Mix marinade: In a bowl, whisk together olive oil, lemon juice, salt, pepper, oregano, thyme, and garlic powder until well combined.
Layer the potatoes: Place chopped potatoes and smashed garlic in a large casserole dish.
Add half the marinade: Drizzle half the olive oil mixture over the potatoes. Toss to coat evenly.
Add chicken: Nestle the chicken legs on top of the potatoes. Pour the remaining marinade over the chicken.
Toss and arrange: Use clean hands or tongs to coat everything evenly, then place the chicken pieces back on top.
Bake for 1 hour 10 minutes, or until the chicken is golden brown and registers 175°F internally, and the potatoes are fork-tender.
💡 Notes
Don’t skip the garlic cloves — they mellow and caramelize, adding amazing flavor.
If using boneless chicken, reduce bake time by 15–20 minutes.
This dish is naturally gluten-free and makes great leftovers the next day.
🖼️ Hero Image & Quick Intro
This Greek Lemon Chicken & Potatoes recipe is a rustic, one-dish wonder inspired by the traditional flavors of the Mediterranean — oregano, lemon, garlic, and olive oil. It’s easy enough for a weeknight and impressive enough for guests. Each bite is zesty, savory, and comforting, with juicy chicken and perfectly roasted potatoes infused with herbaceous lemon flavor.
👩🍳 Step-by-Step Guide
1. Prep the Marinade
Whisk olive oil, lemon juice, salt, pepper, oregano, thyme, and garlic powder.
Tip: Use fresh lemon juice for the brightest, cleanest flavor.
2. Build the Potato Base
Add potatoes and smashed garlic cloves to a casserole dish.
Tip: Cut potato pieces evenly for even cooking.
3. Toss with Marinade
Drizzle half of the marinade over the potatoes and toss to coat.
Tip: Don’t forget to coat the garlic — it becomes sweet and buttery in the oven.
4. Add and Coat Chicken
Place chicken on top of the potatoes and pour over the remaining marinade.
Tip: Massage the seasoning into the chicken skin for maximum flavor.
5. Bake to Perfection
Bake uncovered for about 1 hour and 10 minutes, until the chicken skin is golden and the potatoes are tender.
Tip: Use a meat thermometer to check for doneness (175°F for dark meat).
🧂 Ingredient Insights & Substitutions
Potatoes: Yellow-fleshed (like Yukon Gold) give the best creamy texture. Russets or red potatoes work too.
Garlic: Whole, smashed cloves mellow and soften as they roast — don’t skip!
Chicken: Skin-on, bone-in pieces give the juiciest result. Use thighs, legs, or a mix.
Oregano: Greek oregano preferred, but Italian oregano or marjoram works in a pinch.
Substitutions:
No garlic powder? Use 2 additional fresh cloves.
No thyme? Try rosemary or a blend of Italian herbs.
Vegetarian? Use chickpeas and cauliflower in place of chicken.
🍽️ Variations & Serving Suggestions
Flavor Variations
Add kalamata olives or sliced red onion to the dish before baking.
Top with crumbled feta and fresh dill after roasting for added tang.
Sprinkle paprika or smoked chili flakes over the chicken for heat.
Serving Suggestions
Serve with a side of tzatziki or a simple Greek salad.
Add a crusty loaf of bread to soak up all that lemony pan juice.
Great with a glass of chilled white wine or sparkling water with lemon.
🧊 Storage & Make-Ahead Tips
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooled chicken and potatoes for up to 1 month.
Reheat: Reheat in a 350°F oven until warmed through or microwave with a splash of broth to prevent drying.
Make-Ahead Tip: Marinate the chicken and potatoes up to 12 hours in advance and store covered in the fridge until ready to bake.
🔍 Nutrition (Per Serving, Approximate)
Calories: ~480 kcal
Protein: 28g
Carbs: 30g
Fat: 28g
Fiber: 4g
Sodium: Moderate (adjust salt to taste)
Allergens: None inherently (gluten- and dairy-free)
Diet Tags: Mediterranean, Gluten-Free, Dairy-Free
❓ FAQs
Q: Can I use boneless chicken thighs?
A: Yes, reduce cooking time to about 45–50 minutes and check for doneness early.
Q: Do I need to peel the potatoes?
A: Not necessary — just scrub well. The skins crisp up and add flavor!
Q: Can I use bottled lemon juice?
A: Fresh lemon juice is highly recommended for flavor, but bottled works in a pinch.
Q: What’s the best pan for this recipe?
A: A large ceramic or glass casserole dish works well. A sheet pan with high edges also works if you prefer crispier edges.
📝 Personal Note
This dish reminds me of Sunday lunches growing up — simple, aromatic, and made with love. The lemon and oregano combo is straight out of a Greek taverna, and the garlic cloves tucked among the potatoes? Little roasted treasures. It’s easy, hearty, and full of soul.
💬 Let’s Connect!
Did you make this Greek Lemon Chicken & Potatoes? Share your thoughts below!
Tag @yourbloghandle on Instagram so I can see your delicious spin on this one-pan classic. 🇬🇷🍗🥔