Greek Lemon Chicken with Potatoes – Mediterranean Recipes for Dinner

Okay, picture this: the aroma of sizzling garlic and lemon filling your kitchen, mingling with the earthy scent of roasted potatoes. This Greek Lemon Chicken with Potatoes recipe has become my go-to for those nights when I want dinner to feel special but still be totally doable. The chicken turns out juicy and golden, while the potatoes soak up all those vibrant, tangy flavors. Plus, it’s one-pan magic—meaning less cleanup and more time to kick back. Ready to bring a little Mediterranean sunshine into your weeknight? Let’s get cooking!

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Ingredients

For the Main Dish:

• 4 bone-in, skin-on chicken thighs (about 2 pounds)
• 1 ½ pounds baby potatoes, halved
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tsp dried oregano
• 1 tsp paprika
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

How I Make It

Step 1:

First things first, preheat your oven to 400°F. While it warms up, toss the halved baby potatoes with half of the olive oil, half the garlic, salt, pepper, and 1 teaspoon of oregano. Arrange them in a single layer on a rimmed baking sheet or roasting pan, so they get that crispy, golden edge.

Step 2:

Pat your chicken thighs dry with paper towels (this helps the skin crisp up beautifully). In a small bowl, mix the lemon juice, remaining olive oil, garlic, paprika, oregano, salt, and pepper. Brush or spoon this zesty marinade all over the chicken pieces, making sure to get under the skin if you can—that’s where the magic really seeps in.

Step 3:

Place the chicken thighs skin-side up on top of the potatoes. Pop the whole pan into the oven and roast for about 40-45 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is golden and crispy. The potatoes will be fork-tender and soak up that lovely lemony pan sauce.

Step 4:

If the potatoes need a little extra time crisping up, feel free to broil for 2-3 minutes at the end—just keep an eye on them so nothing burns!

Step 5:

Once out of the oven, let the chicken rest for 5 minutes to keep it juicy, then sprinkle fresh parsley over the whole dish for a burst of color and freshness.

Step 6:

Serve it up warm, with the potatoes perfectly soft on the inside and crispy outside, and that tangy lemon garlic sauce dripping from every bite. Trust me, you’re going to want seconds.

Variations & Tips

• Use bone-in chicken breasts if you prefer white meat, adjusting cooking time accordingly.
• Add a handful of green beans or asparagus to roast alongside the potatoes in the last 15 minutes for extra veggies.
• Swap dried oregano for fresh if you have it on hand—adds a brighter herby note.
• For a little spice, add crushed red pepper flakes to the marinade.
• If you don’t have baby potatoes, regular potatoes cut into 1-inch cubes work just fine.
• Make sure to dry the chicken skin thoroughly before cooking to achieve that perfect crisp.

How I Like to Serve It

This dish pairs wonderfully with a simple Greek salad—think cucumber, tomato, red onion, olives, and feta tossed in olive oil. On cooler nights, a side of crusty bread helps soak up every last drop of the lemony pan sauce. It’s also a fantastic recipe to serve when friends come over because it looks impressive but requires minimal fuss.

Notes

• Leftovers keep well in the fridge for up to 3 days; reheat gently in the oven to keep skin crispy.
• Use a meat thermometer to ensure chicken reaches 165°F for safe, juicy results.

Closing: This Greek Lemon Chicken with Potatoes always delivers that perfect balance of crispy, tangy, and comforting, making it a dinner winner every single time.