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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)
295 people are discussing this recipe. Join in
Easy and delicious! I added a white onion cut the same size as the potatoes. I had steamed artichokes as a side dish, and there was enough of the yummy sauce to use for dipping the leaves. Really good! I agree with starting at 400° and then lowering to 375° — the skin was nice and crispy. Also I used convection bake and everything was cooked in one hour. Next time I might add a couple of torn bay leaves along with the oregano. I could also see using herbes de Provence in place of the oregano for a change. All in all a great dish that will be in rotation at my house.
Love to hear it!!! Thank you so much for the love, Marion!!!
Wow, wow, wow. Used skinless/boneless thighs, hot mister mustard and potatoes and zucchini…everything else was exact to the recipe. This recipe will be in regular rotation! So yummy.
Thank you so much, Kristen!!!
I’m making your recipe right now and the house smells amazing! I prefer chicken breast so I cut them in half to cook more evenly and they’re not quite as big that way. can’t wait to try it!! thanks from one Maria to another Ha 😋
I want to make this recipe, but have two questions, do you put the food in the oven at 400 and immediately turn it down to 375? And do you cover in foil before putting in the oven?
Hey Helen! No to you put it in at 400F and then decrease after the time specified in the instructions. No foil needed!
Thank you so much for the love, maria! I can’t wait to hear what you think!
it was absolutely delicious! I will definitely make this again, and again
Thank you so much for the love, Maria!
I just made this exactly as the recipe suggests and WOW. I stomped my foot when I ate the first bite. Delicious, so many flavors and textures. Will make it again! My only change will be removing the thing bones to make cutting the meat easier at plating.
Thank you so much for the love, Crystal! This makes me so happy!!!
I was looking for something lemony that didn’t require marinating. This hit the spot. I feel like I needed a bigger casserole dish so the chicken was more spread out and I did decrease the salt and pepper some because of that but it still came out great. Definitely going to make again
So glad you loved this Amanda! Thank you!
Hi ! What is the sauce you add at the end??
It’s the pan drippings!
Easy, perfect and delicious
Thank you for sharing
thank you so much hun!
Maria
I tried your recipe. Followed it to the letter. It’s perfect. So perfect I will make it for my Greek friends. Thank you for sharing it.
Big hugs
Sam
Thank you so much for the love, Sam!!!!
Easy, Flavorful, and Authentic! This dish brings me back to childhood. My Aunt Stravoula would make this for me as a kid. Maria’s is better though haha
saw this recipe video on IG and tried it that night; it was delicious! there were no leftovers, it was that good. 💕
That makes me so happy! thank you so much!
hahahahahh love this os much! Thanks Josh! I won’t tell Thea the truth!!
What’s the point in going to 400° if you just go down to 375°? Why not preheat to 375?
i also preheat my oven when roasting chicken 25-50 degrees hotter and then turn the heat down after sliding the roasting pan into the oven. my experience is that the skin renders faster gets crispier without drying the meat.
It’s truly the best strategy! Learnt it from my mamma and other memebrs of my Greek family! Glad you do this too!
If you’d prefer to do it your method pleae go ahead! This ensures the chicken gets really crispy 🙂