Lemon Greek Chicken and Potatoes

Why You’ll Love This Recipe

I love how this dish brings big flavor with minimal effort. The marinade does all the work—olive oil, lemon juice, garlic, and herbs soak into the chicken and potatoes, making every bite zesty and rich. Everything roasts in the same dish, and the result is a golden, caramelized top and a fragrant kitchen. It’s comforting, filling, and packed with savory depth.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/2 cup olive oil

• Juice of 3 lemons

• 2 teaspoons salt

• 1 teaspoon black pepper

• 2 tablespoons dried oregano

• 1 teaspoon thyme

• 2 teaspoons garlic powder

• 5 medium yellow-fleshed potatoes, cut into wedges and halved (about 1½–2-inch pieces)

• 10 garlic cloves, smashed

• 6 skin-on, bone-in chicken drumsticks and legs

Directions

1. I preheat the oven to 400°F and move the rack to the top third for better browning.

2. In a mixing bowl, I whisk together the olive oil, lemon juice, salt, pepper, oregano, thyme, and garlic powder until well combined.

3. I place the potato pieces in a large casserole dish and scatter the smashed garlic cloves on top.

4. I pour half of the olive oil-lemon mixture over the potatoes and toss them well to coat.

5. Then I arrange the chicken pieces over the potatoes and pour the remaining marinade over everything.

6. Using clean hands, I toss and massage the mixture to ensure everything is coated evenly, then re-arrange the chicken pieces on top.

7. I bake the dish for 1 hour and 10 minutes, or until the chicken is deeply golden and has reached an internal temperature of 175°F, and the potatoes are tender and flavorful.

Servings and timing

This recipe makes 6 servings and takes about 1 hour and 20 minutes from start to finish, including prep and roasting time. It’s a simple, satisfying dinner with built-in sides.

Variations

Sometimes I toss in red onion wedges or bell pepper slices for added color and sweetness. If I want a more robust citrus flavor, I zest the lemons before juicing and add that to the marinade. For extra richness, I’ve even used a mix of olive oil and melted butter. And if I’m cooking for a larger group, I double the ingredients and spread them across two baking dishes.

Storage/reheating

Leftovers store beautifully. I keep them in an airtight container in the fridge for up to 4 days. To reheat, I place them in a 350°F oven until warmed through—about 15 minutes. The chicken stays moist, and the potatoes get even more flavorful.

FAQs

Can I use boneless chicken instead?

Yes, but I prefer bone-in, skin-on pieces for the best flavor and moisture. If I use boneless, I reduce the cooking time to about 40–45 minutes.

Can I prep this ahead of time?

Definitely. I mix everything together and refrigerate it (covered) up to 12 hours before baking. It actually deepens the flavor.

What potatoes work best?

I use yellow-fleshed or Yukon gold potatoes—they hold their shape and get creamy inside with crispy edges.

Is it okay to leave the garlic cloves whole?

Yes. I smash them lightly so they release flavor while roasting but stay intact. They become sweet and mellow in the oven.

Can I cook this in a cast iron skillet?

If it fits, yes. I sometimes use a large oven-safe skillet or roasting pan for more caramelization and crisp edges.

Conclusion

This Lemon Greek Chicken and Potatoes recipe is a cozy, Mediterranean-inspired dinner that always delivers. I love the tangy lemon, earthy herbs, and rich garlic-infused olive oil soaking into the chicken and potatoes. It’s a one-pan wonder that’s easy to make and even easier to love. When I want something simple, hearty, and packed with flavor, this goes straight to the top of my list.

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