One Pan Greek Lemon Chicken and Potatoes Recipe
This One Pan Greek Lemon Chicken and Potatoes recipe is a flavorful and easy-to-make dish featuring juicy chicken thighs marinated in a zesty lemon and herb mixture, roasted alongside tender Yukon gold potatoes. Perfect for a weeknight dinner or special occasion, this classic Mediterranean-inspired meal combines bright citrus, aromatic garlic, and traditional herbs to deliver a deliciously satisfying and well-balanced plate.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Greek
Ingredients
Marinade
- ¼ cup Extra virgin olive oil
- ¼ cup Lemon juice (juice of 2 lemons)
- 4-6 Garlic cloves (finely minced)
- 2 tsp Dried oregano
- 1 tsp Dried thyme
- 1 ½ tsp Kosher salt
- ¼ tsp Black pepper
Main Ingredients
- 3 lbs Chicken thighs
- 4-5 Yukon gold potatoes (cut into large wedges)
- 1 Lemon (cut into rings)
- Fresh parsley for garnish
Instructions
- Make the marinade: In a large bowl, combine the extra virgin olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, dried thyme, kosher salt, and black pepper. Mix thoroughly to create a flavorful marinade base.
- Marinate the chicken: Add the chicken thighs to the marinade bowl and toss well to ensure each piece is evenly coated. Set aside while preparing the baking sheet to allow the flavors to infuse.
- Arrange the chicken and potatoes: Preheat the oven to 400°F (205°C) and line a large rimmed baking sheet with parchment paper. Transfer the marinated chicken thighs and the marinade to the baking sheet. Add the Yukon gold potato wedges. Toss everything together gently to coat the potatoes with the marinade. Spread the chicken and potatoes in a single layer on the sheet, ensuring minimal overlap. Nestle the lemon rings and additional garlic cloves, if desired, among the chicken and potatoes for extra flavor.
- Roast: Place the baking sheet in the preheated oven and roast for 40-50 minutes, or until the chicken is cooked through, golden brown, and the potatoes are tender and crisp on the edges. For extra color and a slightly crispy finish on the chicken skin, broil the dish for an additional 5-8 minutes at the end of roasting.
- Garnish and serve: Remove from the oven and sprinkle fresh parsley or fresh oregano over the top before serving. Enjoy your vibrant and wholesome Greek lemon chicken and potatoes directly from the pan for a rustic and effortless meal.
Notes
- Chicken thighs can be bone-in or boneless depending on preference.
- If you prefer a stronger garlic flavor, add extra minced garlic to the marinade or scatter whole cloves in the roasting pan.
- Using Yukon gold potatoes is recommended for their creamy texture and ability to roast evenly.
- Broiling at the end helps achieve a crisp skin on the chicken; watch carefully to avoid burning.
- For a complete meal, serve with a simple Greek salad or steamed vegetables.
