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Golden Greek lemon chicken potatoes on a white plate, garnished with fresh oregano and lemon slices

Greek Lemon Chicken Potatoes

These Greek lemon chicken potatoes combine juicy chicken thighs and crispy potatoes, all infused with zesty lemon and aromatic herbs, creating a delightful one-pan meal that’s perfect for any weeknight. This easy Greek chicken recipe promises to impress your family and friends with its restaurant-quality flavors.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Greek
Servings 4 servings
Calories 1139 kcal

Ingredients
  

  • 4 pounds skin-on, bone-in chicken thighs
  • 3 medium russet potatoes, peeled and quartered
  • ½ cup freshly squeezed lemon juice
  • ½ cup Greek olive oil
  • 6 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon kosher salt
  • 1 teaspoon dried rosemary
  • 1 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 1 cup chicken broth, divided
  • 1 teaspoon chopped fresh oregano (for garnish)

Instructions
 

  • Gather all your ingredients and preheat the oven to 425°F (220°C). Lightly oil a large roasting pan to prevent sticking.
  • In a large mixing bowl, combine chicken thighs and quartered potatoes. Pour in lemon juice, olive oil, minced garlic, dried oregano, kosher salt, rosemary, black pepper, and a pinch of cayenne. Toss everything until evenly coated with the marinade.
  • Arrange the chicken thighs skin-side up in the prepared roasting pan, nestling the potato pieces around them. Drizzle 2/3 cup of chicken broth over the pan and spoon any remaining marinade on top of the chicken and potatoes.
  • Bake for 20 minutes. Afterward, toss the chicken and potatoes gently and reposition the chicken skin-side up to ensure crispiness.
  • Continue baking for another 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown. Remove the chicken and transfer it to a serving platter, keeping it warm.
  • Turn the oven to broil. Toss the potatoes in the pan juices and broil for approximately 3 minutes, or until they are crispy and golden.
  • Transfer the potatoes to the platter with the chicken. Place the roasting pan on the stovetop over medium heat, adding the remaining 1/3 cup of chicken broth. Scrape up the browned bits to make a flavorful pan sauce.
  • Strain the pan sauce into a measuring cup and pour it over the chicken and potatoes. Sprinkle with fresh oregano before serving.