Greek Chicken and Lemon Potatoes


Greek Chicken and Lemon Potatoes

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10 minutes


1 hour 20 minutes


4 -6

This easy Greek chicken with lemon potatoes is the perfect recipe for a Sunday night dinner. It can be prepped quickly, and tastes great. πŸ—πŸ‹

Oh baby! You’re going to love this Greek chicken recipe with lemony 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.

❀️ Why You’ll Love Greek Chicken & Lemon Potatoes πŸ‹πŸ₯”

  • Zesty: This Greek chicken recipe will make your taste buds do a happy dance with its zesty and tangy flavors
  • Easy Prep: Whip this recipe up in only about 10 minutes. Your oven does the rest of the job
  • Juicy: This chicken is so juicy and succulent, it’ll melt in your mouth
Greek chicken in a casserole dish

🍲 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

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.


πŸ‘©β€πŸ³ How to Make Greek Chicken

  1. Preheat the oven to 400F. Move the oven rack to the top third of the oven.
  2. Place the chopped potatoes in a large casserole dish. Add the lemon juice, garlic cloves and olive oil and toss to combine.
  3. Place the chicken thighs on top of the potatoes. Drizzle over the mustard and the salt, pepper, dried oregano and garlic powder.
  4. 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.
  5. 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.
Close up of Greek chicken in a casserole dish

πŸͺ„ 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

πŸ—’ 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

πŸ—’ Best served with

πŸ‘ 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.

πŸ€” Common Questions

Do I need a side dish for this Greek chicken?

You don’t need one but I love serving this dish with some veggies like a fresh Greek salad.

What are the best potatoes for roasting?

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

What is the difference between fresh and bottled lemon juice?

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.

Greek Chicken and Lemon Potatoes

5 from 97 votes
This easy Greek chicken with lemon potatoes is the perfect recipe for a Sunday night dinner. It can be prepped quickly, and tastes great. πŸ—πŸ‹
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Greek
Servings 4 -6
Calories 433 kcal
I’m Your Mommy Now

Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. πŸ½οΈπŸ’ƒ


  • 5 medium yellow-fleshed potatoes, cut into wedges then halved (about 1 1/2 – 2 inch pieces)
  • juice of 3 lemons
  • 1/2 cup olive oil
  • 10 garlic cloves smashed
  • 6 skin-on, bone-in chicken thighs
  • 1 1/2 tbsp yellow mustard
  • 2 tsp salt
  • 1 tsp pepper
  • 1 1/2 tbsp dried oregano
  • 2 1/2 tsp garlic powder
  • fresh oregano for garnish
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  • 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 Β½ inch piecesΒ 
    • 1x red pepper, cut into 2 inch pieces
    • 1x red onion, cut into wedges then halved (about 1 1/2 – 2 inch pieces)


Calories: 433kcal | Carbohydrates: 48g | Protein: 12.7g | Fat: 24.1g | Saturated Fat: 3.5g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 16.4g | Cholesterol: 24.8mg | Sodium: 1033mg | Fiber: 6.6g | Sugar: 6.3g
Review This Recipe Let us know how it was!
Sam Kori George

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

Maria Koutsogiannis

Thank you so much for the love, Sam!!!!

Josh Nickerson

5 stars
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

Maria Koutsogiannis

hahahahahh love this os much! Thanks Josh! I won’t tell Thea the truth!!


What’s the point in going to 400Β° if you just go down to 375Β°? Why not preheat to 375?

Maria Koutsogiannis

If you’d prefer to do it your method pleae go ahead! This ensures the chicken gets really crispy πŸ™‚

suzanne donnelly

5 stars
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.

Maria Koutsogiannis

It’s truly the best strategy! Learnt it from my mamma and other memebrs of my Greek family! Glad you do this too!

Dani S

Absolutely love this recipe!! A winner every time

Maria Koutsogiannis

Thank you so much hunnie!

5 from 97 votes (30 ratings without comment)

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