Greek Lemon Chicken and Potatoes
Published February 6, 2025. This post may contain affiliate links. Please read my disclosure policy.
This Greek Lemon Chicken and Potatoes recipe features juicy, tender roasted chicken and crispy golden potatoes, infused with zesty lemon, garlic, and aromatic herbs. I marinate the chicken ahead of time for a flavor-packed weeknight dinner or a vibrant Mediterranean meal perfect for entertaining.
If you’re as big of a chicken fan as my family and I, you may also think that roast chicken and crispy oven-roasted potatoes couldn’t possibly get any better. Well, my Greek-inspired lemon chicken and potatoes recipe is here to prove otherwise, transforming a classic into a Mediterranean feast that both kids and adults adore.
Greek Lemon Chicken and Potatoes
This Greek Lemon Chicken and Potatoes is one of my favorite simple, home-style meals that packs a punch of bright Mediterranean flavors. I marinate my choice of chicken cuts in a zesty blend of lemon, garlic, and herbs, letting those fresh, aromatic flavors infuse every bite. Then, I roast everything together in the oven, allowing the golden, crispy potato wedges to soak up the savory, herby pan drippings, finishing it all with a flavorful pan sauce.
If you’ve tried my Greek Chicken Souvlaki or my delicious Greek-Style Lamb Shank before, you’ll notice that this chicken dinner uses a similar combination of flavors. Acid (lemon or vinegar), garlic, oregano, and olive oil form the foundation of countless Greek recipes. Without them, the chicken and potatoes would be missing the bright, herbaceous, and savory qualities that make Greek food irresistible.
I highly recommend marinating the chicken ahead of time to deepen the flavors and get a head start on this recipe. Once that’s done, the oven does most of the work. All you need to focus on is preparing the sides and getting this delicious, family-friendly meal on the table.
Ingredients and Substitutions
- Chicken – I separated a whole chicken into thighs, breasts, legs, and wings. You can also buy a combination of cuts or one cut if you haven’t fabricated a whole chicken before.
- Potatoes – I like Yukon Gold potatoes best for Greek potatoes because they’re creamy and buttery on the inside and crisp up nicely on the outside. Russet potatoes should also work, but they will be drier on the inside.
- Aromatics – Garlic cloves and a shallot are two staples in Greek cuisine.
- Lemon – Pick up 2 or 3 lemons. You need both the juice and zest to brighten up the entire dish.
- Mustard – I used Dijon mustard, but yellow mustard will also work.
- Herbs and Seasonings – A mix of paprika, dried oregano, fresh thyme, coarse sea salt, and freshly cracked pepper gives this meal its signature Mediterranean flavors.
- Oil – Olive oil is my favorite. For added richness, you can substitute melted clarified butter here.
- Water – It will thin the marinade slightly.
- Stock – You need chicken stock (homemade or store-bought) to deglaze the pan and create a rich, velvety pan sauce.
- Butter – I always use unsalted butter to control the saltiness of this dinner.
How to Make Greek Lemon Chicken and Potatoes
Mix: I whisk together grated garlic, shallot, lemon zest, lemon juice, mustard, paprika, oregano, thyme, olive oil, and water in a large bowl until fully emulsified. Then, I set it aside.
Marinate: I place the chicken in a large bag or casserole dish, then pour the marinade over it, ensuring every piece is well coated. I seal the bag or cover the dish and refrigerate for 12 to 48 hours, allowing the flavors to fully infuse into the chicken.
Prepare: I transfer the marinated chicken to a large rondeau pot or roasting pan, making sure the pieces are evenly spread out. Then, I pour any remaining marinade over the top and cover with a lid or foil to lock in moisture and flavor.
Roast: I place the chicken in the oven and let it roast for 45 minutes, allowing the flavors to develop. Then, I uncover it and continue roasting until the skin turns golden brown and the chicken is tender and cooked through.
Crisp: Meanwhile, I heat the remaining olive oil in a large pan over high heat until it starts to shimmer. I add the potato wedges, letting them cook undisturbed until they develop a crispy, golden crust, then stir and cook for a few more minutes to evenly brown.
Season: I sprinkle the potatoes with salt and freshly cracked black pepper, ensuring they’re evenly coated. Then, I transfer them to a baking sheet and roast them on the rack beneath the chicken for 20 minutes, allowing them to become crispy and golden.
Finish: Once the potatoes are done, I toss them with the remaining grated garlic and dry oregano, letting the aromatic flavors infuse. I mix everything together and set them aside until ready to serve.
Rest: I remove the chicken from the oven and carefully transfer it to a plate, letting it rest for a few minutes to keep it juicy and tender.
Sauce: I set the roasting pan or rondeau pot over medium heat and whisk in the chicken stock, scraping up all the flavorful browned bits. I let it simmer until slightly reduced, then whisk in the butter.
Serve: I arrange the roasted chicken and crispy potatoes on a serving platter, creating a beautiful, rustic presentation. Then, I drizzle the rich pan sauce over the top and garnish with fresh oregano and lemon slices.
Enjoy: I serve the Greek lemon chicken and potatoes as is for a simple, flavorful meal, or I pair it with my favorite Mediterranean sides. Check out my serving suggestions below for the perfect accompaniments.
Chef Tip + Notes
When I butcher a whole chicken, I start by removing the wings at the joint, then separating the legs and thighs by cutting between the thigh and breast. To ensure even cooking, I always cut the breast in half, creating uniform pieces that roast perfectly golden and juicy. For a detailed, step-by-step tutorial, check out this helpful guide by Serious Eats.
- Marinate is key: The longer the chicken marinates, the better. If you’re short on time, 4 to 6 hours will add great flavor, but aim for at least 12 hours. For the best flavor, 24 to 48 hours is ideal.
- Don’t Overcrowd the Chicken: I always make sure the chicken pieces aren’t touching in the rondeau pot or roasting pan. If they’re too close together, they won’t cook evenly or crisp up properly, and that golden-brown skin is too good to miss!
- Extra Crispy Potatoes: I always soak the potato wedges in cold water for 30 minutes before cooking to remove excess starch, this makes them extra crispy when roasted. The key is to pat them completely dry before they hit the pan, so they brown beautifully instead of steaming.
- Roasting Vegetables: I love adding carrots, red onions, or Brussels sprouts alongside the potatoes for extra flavor and color. They roast beautifully and soak up all those delicious pan juices.
- Check for Doneness: I always use a meat thermometer to ensure perfectly cooked chicken. Thighs and drumsticks are best at 175°F, while breasts stay juicy at 165°F.
Serving Suggestions
As a chef, I’ve made Greek lemon chicken and potatoes more times than I can count, but it never fails to impress. I love serving it with a classic Greek salad for a fresh contrast or a side of creamy tzatziki and warm pita to round out the meal. No matter how many times I make it, this dish always brings people together.
Make-Ahead and Storage
Make-Ahead: The chicken can be marinated 12 to 48 hours in advance. The potatoes can also be par-cooked and seasoned 1 day in advance. If you need to keep the roasted potatoes and chicken warm before serving, cover both loosely with foil and keep them in a 200°F oven for up to 30 minutes.
How to Store: The leftover chicken and potatoes can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Store the sauce separately. Thaw the chicken and potatoes overnight in the refrigerator before reheating.
How to Reheat: Place the chicken and potatoes on a baking sheet, cover loosely with foil, and reheat in the oven at 375°F for 15 to 20 minutes. Remove the foil for 5 minutes to crisp the chicken skin and potatoes. Reheat the sauce separately on the stovetop over low heat.
More Chicken Recipes
- Brick Chicken Recipe
- Roast Spatchcock Chicken Recipe
- Beer Can Chicken Recipe
- Peri Peri Chicken Recipe
- Spatchcock Cornish Hen Recipe
Video
Greek Lemon Chicken and Potatoes
Ingredients
- 9 finely grated garlic cloves
- ½ peeled and finely grated shallot, optional
- Zest of 2 lemons, about ¼ cup
- Juice of 2 lemons, about 6 tablespoons
- 2 tablespoons Dijon or yellow mustard
- ½ teaspoon paprika
- 3 ½ teaspoons dry oregano
- 6 sprigs fresh thyme
- ½ cup olive oil + 3 tablespoons
- ¼ cup water
- 3 ½ to 4 pound roasting chicken, broken down into breasts, thighs, legs, and wings
- 3 pounds peeled Yukon gold potatoes, cut into wedges
- 1 cup chicken stock
- 1 tablespoon unsalted butter
- Coarse salt and freshly cracked pepper to taste
Instructions
- In a large bowl, whisk together 6 cloves of finely grated garlic, shallots, lemon zest, lemon juice, mustard, paprika, 2 teaspoons of oregano, thyme, ½ cup of olive oil, and ¼ cup of water until it becomes emulsified. Set it aside.
- Pat the chicken dry with paper towels, then place the chicken in a plastic zip bag or a 13×9 casserole dish. Cover it in the marinade and massage it into the chicken, ensuring it’s completely coated. Cover with plastic and marinate in the fridge for 12 to 48 hours. The longer the marinade the more flavorful it will become.
- Turn the heat up to 425 F with no convection. Transfer the chicken to a rondeau pot or large roasting pan. Spread out the chicken pieces so that they are not touching one another. The goal is to roast, not steam. Pour on the remaining marinade and add on a lid or cover with foil.
- Roast in the oven on a top-third rack and cook for 45 minutes.
- Remove the lid and cook it for 30 to 35 minutes or until well browned and cooked throughout.
- While the chicken is cooking, add the remaining 3 tablespoons to a large non-stock, ceramic-coated, or carbon steel pan and heat over high heat until it begins to lightly smoke.
- Add in the potatoes and cook untouched for 3 to 4 minutes. Then, toss them around and let them cook for another 3 to 4 minutes.
- Season the potatoes with salt and pepper and mix to coat. Place them in the oven on a rack below the chicken and cook for 20 minutes. I usually come back and toss them once more after 10 minutes to evenly brown and cook them.
- When they’re done, remove the potatoes and toss with the remaining 3 grated garlic cloves and 1 ½ teaspoons of dry oregano. Mix them together and set them aside.
- Take the chicken out of the oven and set the chicken to the side on a plate. Place the rondeau on a burner over medium heat, whisk in the chicken stock, and cook for 4 to 5 minutes or until it starts to thicken up. Finish it with butter.
- Serve the chicken with the potatoes and top off with the sauce. Garnish with optional lemon slices and fresh oregano leaves.
Looks amazing. Should i have salt in the marinade?
Yes, I generously season the marinade with coarse salt and freshly cracked black pepper.
How can i print this recipr?
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