Greek Lemon Chicken and Potatoes
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.
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 13x9 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.
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.
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.
Nutrition
Calories: 792kcalCarbohydrates: 44gProtein: 39gFat: 51gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 26gTrans Fat: 0.1gCholesterol: 172mgSodium: 262mgPotassium: 1433mgFiber: 6gSugar: 3gVitamin A: 1846IUVitamin C: 53mgCalcium: 84mgIron: 5mg