Greek Chicken and Lemon Potatoes

Greek

Greek Chicken and Lemon Potatoes

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Prep

10 minutes

Cook

1 hour 20 minutes

Yield

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. ๐Ÿ—๐Ÿ‹

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.

โค๏ธ Why You’ll Love

  • 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

๐Ÿฒ 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.

๐Ÿ‘ฉโ€๐Ÿณ 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

๐Ÿช„ 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


๐Ÿ—’ 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


๐Ÿ—’ Best served with

๐Ÿ‘ 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.

๐Ÿค” 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 74 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. ๐Ÿ—๐Ÿ‹
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

Ingredients
  

  • 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

Instructions
 

Video

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 โ€“ 2 inch pieces)
    • 1x zucchini, cut into 1 ยฝ inch piecesย 
    • 1x red pepper, cut into 2 inch pieces
    • 1x red onion, cut into wedges then halved (about 1 1/2 โ€“ 2 inch pieces)

Nutrition

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!
Nina T

5 stars
Simple yet so delicious! Since I have Greek roots, too, I know the dish and the juicy flavor. But Mariaโ€™s idea to include mustard really made the difference. ฮ•ฮฏฮฝฮฑฮน ฯ„ฮฟ ฮบฮฌฯ„ฮน ฮฌฮปฮปฮฟ as we would say in Greek ๐ŸคŒ๐Ÿ‘

Maria Koutsogiannis

Exactly!!! SO perfect! You’re the best, Nina!

Vinny Eden Ortega

5 stars
THIS is the dish. My entire house smelled incredible and the final product was so good my tastebuds and soul were on cloud 9! You probably have all these ingredients in your kitchen already and it makes the perfect winter comfort meal. This is certainly something I will make when having guests over or when I want to treat myself. ๐Ÿ™๐Ÿฝ

Maria Koutsogiannis

Thank you so much, Vinny! I am so happy you enjoyed this!

Kamel

5 stars
Loved the flavors, loved the recipe ๐Ÿ‹๐Ÿ˜‹

Maria Koutsogiannis

thank you so much!!!!

Sam

Do you think it would be a good idea to make this with Dijon Mustard?

Maria Koutsogiannis

Yep! It’ll be fine with Dijon!

Kelsey A

5 stars
I made this for my family tonight (2 adults and 3 kids under 10 years old) and we loved it! All the kids ate it which honestly, is a miracle in itself. I only had boneless, skinless chicken breasts on hand so I roasted the potatoes for longer than the chicken. Definitely trying this out with thighs or drums next time! Thank you for this!

Maria Koutsogiannis

thank you for the love, kelsey! So glad your family enjoyed this. let me know how thighs and drums goes next time ok?

Brittany Yerry

5 stars
So perfect. Very lemony just as I hoped. Goes great with broccoli! thank you Maria. just the Greek mama I needed!

Maria Koutsogiannis

You’re the best sweetie, let mommy know what you make next ok?

Lucia Fraser

5 stars
This was soooo yummy, I made it for the next two days

Maria Koutsogiannis

YES! I love doing this as meal prep. It’s so good and easy!

Despina Diakoumakou Hales

5 stars
It was sensational!! If you want something easy that can take you back home this is it!!. Took ten minutes to prep and then 1hr 20โ€™ in the oven and the whole house smelled divine. Took me back to my childhood. Proper comfort food we had weekly. My 7year old loved it and asked me to make it every week. Thank you Maria for reminding me how amazing our food culture is!!

Maria Koutsogiannis

Thank you so much for the love, Despina!

paul

Greek Chicken and Lemon Potatoes
Ingredients:

6 skin-on, bone-in chicken thighs
3 medium yellow-fleshed potatoes, cut into 1 1/2 โ€“ 2 inch wedges and halved
1 zucchini, cut into 1 1/2 inch pieces
1 red pepper, cut into 2 inch pieces
1 red onion, cut into wedges then halved (about 1 1/2 โ€“ 2 inch pieces)
For the Sauce:

Juice of 2 lemons
2 tsp chicken stock paste
1/2 cup olive oil
10 smashed garlic cloves
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
Instructions:

Preheat Oven: Set your oven to 400ยฐF (200ยฐC). Adjust the oven rack to the top third position.
Prepare Vegetables: In a large casserole dish, combine the potato wedges, zucchini, red pepper, and red onion. Add the lemon juice, olive oil, and smashed garlic cloves. Toss well to coat.
Season Chicken: Place the chicken thighs over the vegetables. Drizzle with yellow mustard, and evenly sprinkle with salt, pepper, dried oregano, and garlic powder.
Mix and Arrange: Use your hands to spread the mustard and seasonings over the chicken thighs. Gently toss with the vegetables, then rearrange the chicken thighs on top.
Bake: Reduce the oven temperature to 375ยฐF (190ยฐC). Bake for approximately 1 hour and 20 minutes, or until the vegetables are tender and the chicken thighs have a deep golden brown color.
Serve: Garnish with fresh oregano before serving.

Genie

5 stars
I have made your potatoes like 5 times now since you posted this recipe. the mustard gives them a delicious tang. I’ll be using that recipe from here on out.

Maria Koutsogiannis

thank you so much, genie! I love these potatoes so much!

Nicole

5 stars
We loved this!! Moist chicken, lemony potatoesโ€ฆ so good! Canโ€™t wait to make again

Maria Koutsogiannis

thank you so much for the love, nicole!

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