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 bursting with vibrant Mediterranean flavors. Marinate the chicken ahead of time for a perfect weeknight dinner or an impressive meal for entertaining.
If you’re as big of a chicken fan as my family and I, you may also think that roast chicken and oven-roasted potatoes couldn’t possibly get any better. Well, this Greek-inspired lemon chicken and potatoes recipe is here to prove otherwise. We love pairing this zesty, aromatic dinner with garlic rice and Greek salad for a Mediterranean feast that both kids and adults adore.
Greek Lemon Chicken and Potatoes
This Greek chicken and potatoes recipe is a simple meal with a bright and bold flavor profile. Your choice of chicken cuts is marinated in lemon, garlic, and herb-packed marinade to infuse fresh and aromatic flavors into every bite. They’re then roasted in the oven with the golden potato wedges and served with a pan sauce made from the delicious leftover chicken drippings.
If you’ve tried my Greek Chicken Souvlaki or 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
Make the marinade by whisking the grated garlic, shallot, lemon zest, lemon juice, mustard, paprika, oregano, thyme, olive oil, and water in a large bowl until fully emulsified. Set aside.
Place the chicken in a large bag or casserole dish. Pour the marinade over the chicken. Seal the bag, cover the dish, and refrigerate for 12 to 48 hours.
Transfer the marinated chicken to a large rondeau pot or roasting pan. Pour any remaining marinade over the top and cover with a lid or foil.
Roast the chicken for 45 minutes. Uncover and continue roasting until the chicken is golden brown and cooked through.
Meanwhile, heat the remaining olive oil in a large pan over high heat. Place the potato wedges in the pan and cook until they develop a crispy crust. Stir and cook for another few minutes.
Season the potatoes with salt and pepper, then transfer them to a baking sheet. Roast them on the rack underneath the chicken for 20 minutes.
Once fork tender, take the potatoes out of the oven and toss them with the remaining garlic and oregano. Set aside.
Remove the chicken from the oven and transfer it to a plate.
Set the roasting pan or rondeau pot over medium heat on the stovetop and whisk in the chicken stock. Simmer until the sauce reduces slightly. To finish, whisk in the butter.
Arrange the chicken and potatoes on a serving platter. Drizzle the sauce over the top, and garnish with fresh oregano and lemon slices.
Serve the Greek chicken and potatoes alone or with Greek salad, tzatziki, and warm pita on the side.
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.
Chef Notes + Tips
- To butcher a whole chicken, remove the wings by cutting at the joint, separate the legs and thighs by cutting between the thigh and breast, and cut the breast in half for evenly sized pieces. For a detailed, step-by-step tutorial, check out this helpful guide by Serious Eats.
- 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.
- The chicken pieces should not be touching in the rondeau pot or roasting pan. Overcrowded chicken won’t cook evenly or crisp as well.
- For extra crispy roasted potatoes, soak the wedges in cold water for 30 minutes before cooking. This will remove any excess starch and help them crisp up nicely. Make sure to pat them completely dry before roasting.
- Vegetables you can roast alongside the potatoes are carrots, red onions, or Brussels sprouts.
- A meat thermometer is the best way to check for doneness. Chicken thighs and drumsticks are done when they reach 175°F internally. For breasts, 165°F is perfect.
More Chicken Recipes
- Brick Chicken Recipe
- Roast Spatchcock Chicken Recipe
- Beer Can Chicken Recipe
- Peri Peri Chicken Recipe
- Spatchcock Cornish Hen Recipe
Greek Lemon Chicken and Potatoes Recipe
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.
Greek Lemon Chicken and Potatoes Recipe