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You’re going to love this Greek Chicken and Potatoes. This recipe is knock-your-socks-off delicious and it’s so easy to make. Just add everything to the casserole dish and let it bake. The aroma that’ll fill your house will make your mouth water. Inspired by authentic, lemony Greek chicken and potatoes, this dish is the perfect meal for the whole family. Find more nourishing recipes like this in my healthy Greek dinners guide.
Why You’ll Love The Delicious Flavor of Greek Chicken and Potatoes
- Zesty: This Greek Chicken and Potatoes will make your taste buds do a happy dance with its zesty and tangy flavors. With the abundance of lemons in Greece, it’s become traditional to marinate chicken with lemon. It also adds the best flavor!
- Easy Prep: Whip this recipe up in only about 10 minutes. Your oven does the rest of the job for you. Such a great, simple meal for those busy weeknights after work or school.
- Juicy: This chicken is so juicy and succulent, it’ll melt in your mouth.
Ingredients
Chicken Thighs – Bone-in chicken thighs keep things juicy, as the bone helps retain moisture during cooking. However, you can swap for boneless if that’s what you have on hand
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Garlic – Smashed garlic releases aromatic oils, infusing dishes with a robust, savory flavor. This recipe is garlicky! Please don’t skimp on the garlic because it’ll make this dish so delicious.
How to Make Greek Chicken and Potatoes
- Preheat the oven to 400F. Move the oven rack to the top third of the oven.
- Place the chopped potatoes in a large casserole dish. Add the lemon juice, water, garlic cloves and olive oil and toss to combine.
- Place the chicken thighs on top of the potatoes. Drizzle over the mustard and the salt, pepper, dried oregano and garlic powder.
- Use your hands to spread the mustard and seasonings over the chicken thighs and sort of toss a bit with the potatoes, then arrange the chicken thighs back on top of the potatoes.
- Turn the heat down to 375F and bake for about 1 hour 20 minutes, until the potatoes are very tender and the chicken thighs are a deep golden brown.
Tips and Tricks
- Meal Prep: Make this on Sunday and have the leftovers for a second easy dinner or quick lunch for the week
- Veggies: You can add other veggies to this dish. I recommend hearty ones that will hold their shape in the dish when cooking like carrots or parsnips
- Lemon Juice: Use freshly squeezed lemon juice for the best, fresh flavor
Substitutions
There are a few different substitutions you can make to this Greek chicken recipe to make it your own:
- Swap the bone-in chicken thighs with boneless ones. You can also use bone-in chicken breasts or even make this recipe with a whole chicken (cooking times will vary)
- Swap the potatoes with red potatoes, or even just add in other veggies like carrots, onions, chopped celery, or whatever you have on hand. Just note that some veggies cook a lot quicker (like peppers) so you will want to opt for root veggies
Best served with
How to Store Leftovers
To store the leftovers of this Greek chicken, put it in a sealed container in the fridge for up to four days. You can also always freeze leftovers in a container for up to 3 months but this will always taste better made fresh.
Common Questions
You don’t need one but I love serving this dish with some veggies like a fresh Greek salad.
Russet potatoes, Yukon gold, red potatoes, yellow potatoes, and fingerling should be your go-to for roasting in the oven as they’ll maintain their shape and come out perfectly
You can use both interchangeably, but fresh is always best. Fresh will have more flavor, the acidity is more consistent, and it doesn’t have preservatives like lots of bottled juice does.
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Ingredients
- 5 medium yellow-fleshed potatoes, cut into wedges then halved, (about 1 1/2 – 2 inch pieces)
- juice of 3 lemons
- ½ cup water, (optional)
- ½ cup olive oil
- 10 garlic cloves, smashed
- 6 skin-on, bone-in chicken thighs
- 1 ½ tbsp yellow mustard
- 2 tsp salt
- 1 tsp pepper
- 1 ½ tbsp dried oregano
- 2 ½ tsp garlic powder
- fresh oregano for garnish
Variation – Cottage Cheese Lemon Marinated Chicken & Potatoes
- ½ cup Good Culture cottage cheese
- 2 tbsp lemon juice
- 1 lemon, zested
- 1 tsp kosher salt
- ½ tsp ground pepper
- 4 large garlic cloves
- 1 ½ tbsp dried oregano
- 6 skin-on, bone-in chicken thighs
- 5 medium yellow-fleshed potatoes, cut into wedges then halved (about 1 1/2 – 2 inch pieces)
- juice of 3 lemons
- ½ cup olive oil
- 10 garlic cloves smashed
- 1 ½ tbsp yellow mustard
- 1 tsp kosher salt
- ½ tsp ground pepper
- Garnishes: fresh dill, fresh mint and lemon wedges
Instructions
Start Cooking- Preheat the oven to 400F. Move the oven rack to the top third of the oven.
- Place the chopped potatoes in a large casserole dish. Add the lemon juice, water, garlic cloves and olive oil and toss to combine.
- Place the chicken thighs on top of the potatoes. Drizzle over the mustard and the salt, pepper, dried oregano and garlic powder.
- Use your hands to spread the mustard and seasonings over the chicken thighs and sort of toss a bit with the potatoes, then arrange the chicken thighs back on top of the potatoes.
- Turn the heat down to 375F and bake for about 1 hour 20 minutes, until the potatoes are very tender and the chicken thighs are a deep golden brown.
Variation – Cottage Cheese Lemon Marinated Chicken & Potatoes
- Marinate the chicken: Make the marinade: Use a hand blender or high speed blender to blend the 1/2 cup cottage cheese, 2 tbsp lemon juice, zest of 1 lemon, 1 tsp salt, 1/2 tsp pepper, 4x garlic cloves and 1 1/2 tbsp dried oregano. Blend until fully combined and smooth.Add the marinade to a bowl or a ziptop bag along with the chicken thighs and toss to coat well. Marinate for 1 hour or overnight.
- Cook the chicken and potatoes: Preheat the oven to 400F. Move the oven rack to the top third of the oven.Place the chopped potatoes in a large casserole dish. Add the juice of 3 lemons, 1/2 cup olive oil, 10 smashed garlic cloves, 1 1/2 tbsp mustard, 1 tsp salt and 1/2 tsp pepper. Toss everything together to combine.Remove the chicken thighs from the marinade and let any excess marinade drip off before placing the chicken thighs on top of the potatoes. Dust the top of the chicken thighs with salt and oregano.Turn the heat down to 375F and bake for about 1 hour 20 minutes, until the potatoes are very tender and the chicken thighs are a deep golden brown.Serve topped with fresh mint, fresh dill and lemon wedges.
Notes
- Serve this with our Maroulosalata aka my Mama’s Salad or Simple Homemade Greek Salad
- Want to add more vegetables to this recipe? Instead of using 5 potatoes use this ratio of potatoes and vegetables and then follow the rest of the instructions above:
- 3x potatoes, cut into wedges then halved (about 1 1/2 – 2 inch pieces)
- 1x zucchini, cut into 1 ½ inch pieces
- 1x red pepper, cut into 2 inch pieces
- 1x red onion, cut into wedges then halved (about 1 1/2 – 2 inch pieces)
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Stumbled across this recipe on Instagram today and it looked so good I had to try it and let me tell you… it’s so good!! And it was so easy to make. I think this would even be something kids would love. Highly recommend!
THIS MAKES ME SO HAPPY!!! THANKS JORDAN!