Lemon Greek Chicken and Potatoes
This one-pan Lemon Greek Chicken and Potatoes is packed with bold Mediterranean flavor—crispy skin, juicy chicken, and tender, lemony potatoes baked to golden perfection.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Dinner, One-Pan Meals, Mediterranean-Inspired
- Method: Baking / Roasting
- Cuisine: Greek, Mediterranean
- Diet: Gluten Free
Ingredients
½ 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 potatoes (cut into wedges and halved)
10 garlic cloves (smashed)
6 bone-in, skin-on chicken drumsticks or thighs
Instructions
Preheat Oven:
Preheat oven to 400°F (200°C) and move the rack to the top third of the oven.
Make Marinade:
In a bowl, whisk together olive oil, lemon juice, salt, pepper, oregano, thyme, and garlic powder until well combined.
Layer Potatoes:
Place chopped potatoes and smashed garlic in a large casserole or baking dish. Pour half the marinade over them and toss to coat evenly.
Add Chicken:
Arrange chicken pieces on top of the potatoes. Pour the remaining marinade over the chicken.
Coat & Arrange:
Use your hands or tongs to evenly coat the chicken and potatoes with the marinade. Reposition the chicken pieces neatly on top.
Bake:
Roast for 1 hour and 10 minutes, or until:
Potatoes are tender
Chicken is golden and crisp
Internal chicken temp reaches 175°F (79°C)
Notes
For crispier skin, broil the chicken for the last 3–5 minutes.
Use Yukon gold or any waxy yellow potato for the creamiest texture.
Add fresh lemon slices on top before baking for visual flair and extra zing.
Find it online: https://elladishes.com/lemon-greek-chicken-and-potatoes/
