Simple ingredients, bold flavor.
In this crazy new season of life called motherhood, I’ve found myself defaulting to simple sheet pan meals, one-pot recipes, and dump-and-bake basics.
But just because the method is simple doesn’t mean the flavor has to be.
And that’s exactly the case with this Greek Lemon Chicken and Potatoes recipe.
Bright lemon, fresh garlic, oregano, and a good quality olive oil (the Sizzle Olive Oil by Graza is pure flavor magic!) make this one seriously de-licious.
What makes this recipe different?
If you look up Greek Lemon Chicken and Potatoes online, you’ll see most recipes use bone-in, skin-on thighs. Totally great if you’re going for crispy skin. But I prefer boneless here for a few reasons: there’s less marinating time to get great flavor, they cook faster, and they stay incredibly juicy.
I also add a pinch of paprika, because, well… Texas, ya’ll 😉
Same bold Mediterranean flavor, easier execution — which, at this stage of life, is exactly what I’m after.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Chicken thighs: Boneless, skinless chicken thighs are the move here. They cook faster than bone-in, stay super juicy at high heat, and are much more forgiving than chicken breasts.
- Olive oil: Use a good-quality olive oil (this one tastes amazing and is affordable!) since it makes up a big part of the marinade and pan sauce.
- Fresh lemon juice: Freshly squeezed is essential. Bottled lemon juice won’t give you the same bright, zippy flavor, and it can taste flat once baked.
- Mustard: Just a little helps emulsify the marinade and adds subtle depth without making the dish taste mustardy.
- Garlic: Fresh garlic is a must here. It infuses the chicken and potatoes with that classic Greek lemon-garlic flavor as everything roasts together. I use this garlic press to speed up the mincing process.
- Dried oregano & thyme: These bring in those bold Mediterranean flavors. Don’t skip the oregano — it’s key to getting that traditional Greek taste.
- Paprika: Just a pinch adds warmth and a little color to the marinade. It’s subtle but makes a difference.
- Yukon gold potatoes: These are ideal because they roast up tender on the inside while getting lightly golden on the edges. You can use red potatoes if that’s all you can find, but avoid russet as they don’t have the same starch content and won’t crisp up the same.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Marinate the chicken.
Whisk together the olive oil, fresh lemon juice, mustard, oregano, thyme, paprika, garlic, salt, and pepper until well combined.
Add the chicken thighs and toss until fully coated. Let marinate for 20-30 minutes while you prep the potatoes.
Pro Tip: Boneless thighs don’t need hours to soak up flavor. A quick 20 minutes is plenty!
My all-time FAVE olive oil!
This olive oil by Graza will make ALL the difference in the finished taste of your dish.
Just make sure you use the “Sizzle” olive oil for recipe’s where it needs to hold up at higher heat, and the “Drizzle” olive oil for finishing dishes!
Arrange and assemble.
Spread the potatoes in an even layer in a 9×13-inch baking dish. Nestle the marinated chicken in between and pour the remaining marinade over everything, tossing the potatoes lightly to coat.
Pro Tip: Keep the potatoes as close as you can to a single layer (it helps when you use a big enough and deep enough baking dish like this one!) so they roast instead of steam.
Bake until golden and tender.
Bake at 425°F for 35-40 minutes, or until the potatoes are fork-tender and the chicken is cooked through.
Pro Tip: If you want extra golden edges on the potatoes, remove the chicken and pop the potatoes under the broiler for 2-3 minutes more.
FAQs
Yes! Just increase the cook time slightly and make sure the chicken is nestled into the potatoes so the skin has a chance to crisp while the meat stays juicy.
You can, but they’re more likely to dry out at this high temperature. If using breasts, cut them into large chunks and start checking for doneness around 25-30 minutes.
Yes, but not for long. Since this marinade contains fresh lemon juice (which is acidic), letting the chicken sit too long can start to break down the texture and make it slightly mushy on the outside. Boneless thighs only need about 20-30 minutes to soak up plenty of flavor.
You can whisk the marinade and chop the potatoes earlier in the day. Store separately and assemble just before baking for the best texture.
It’s a full meal on its own, but a simple Greek salad or warm pita with tzatziki makes it feel extra special.
Agh! What happened?!
My potatoes are still firm.
They were likely cut too large. Make sure they’re about 1-inch pieces so they cook through in the same time as the chicken. To save the dish, simply pull out the chicken and return the potatoes to the oven until they’re cooked through.
My chicken turned out dry.
This usually happens with chicken breasts or overcooking. Boneless thighs are much more forgiving and should stay juicy at 425°F. To save the dish, slice the thighs and let them soak in the pan juices for 5-10 minutes.
There’s a lot of liquid in the pan.
That’s normal- and absolutely delicious! The lemon juice and chicken juices create an amazing pan sauce. Spoon it over everything before serving (and try not to lick your plate! lol)
My chicken texture feels a little off.
If it sat in the marinade for several hours, the lemon juice may have started to affect the texture. Stick to 20-30 minutes for the best results.
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Greek Lemon Chicken and Potatoes Recipe
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Equipment
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 2 teaspoons salt divided
- ¾ teaspoon black pepper divided
- ½ cup olive oil
- ⅓ cup fresh lemon juice from about 3 lemons
- 2 teaspoons mustard
- 1 teaspoons dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- 5 garlic cloves finely minced
- 1 ½ pounds Yukon gold potatoes cut into 1-inch pieces
- Fresh parsley finely chopped, for serving
Instructions
- Preheat the oven to 425°F.
- In a large bowl, whisk together the olive oil, lemon juice, mustard, oregano, thyme, paprika, garlic, salt and black pepper.½ cup olive oil, 2 teaspoons mustard, 1 teaspoons dried oregano, 1 teaspoon dried thyme, ½ teaspoon paprika, 5 garlic cloves, ⅓ cup fresh lemon juice
- Add the chicken, making sure it’s completely immersed in the liquid, and marinate for 20-30 minutes.1 ½ pounds boneless skinless chicken thighs
- Add the potatoes to the bottom of a 9×13-inch baking dish, spreading them into an even layer. (This dish gives you plenty of space!) Remove the chicken pieces from the marinade and nestle them in-between the potatoes. Pour the remaining marinade over the chicken and potatoes, tossing the potatoes lightly so they’re coated in the sauce.1 ½ pounds Yukon gold potatoes
- Bake for 35-40 minutes, or until the potatoes are tender and the chicken is cooked through.
- Serve the chicken and potatoes with the lemony pan sauce and finish with fresh parsley, if desired.Fresh parsley
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Notes
- Fresh lemon juice: Freshly squeezed lemon juice is essential for this recipe. Bottled lemon juice doesn’t have the same brightness and can taste flat or bitter once baked.
- Potato size: Cut the potatoes into 1-inch chunks (no larger) so they cook through in the same time as the chicken. Larger pieces may stay firm, while smaller pieces can over-brown.
- Chicken choice: Boneless, skinless chicken thighs are strongly recommended. They stay juicy at higher oven temperatures and are more forgiving than chicken breasts, which are more likely to dry out in this recipe.
- If using chicken breasts: Chicken breasts are not ideal here, but if you choose to use them, cut them into large chunks and start checking for doneness around 25-30 minutes to avoid overcooking.
- Bone-in option: Bone-in, skin-on chicken thighs also work well. Increase the cook time slightly and make sure the chicken is nestled into the potatoes so the skin roasts while the meat stays juicy.
- Crispy potatoes tip: If you want extra golden edges on the potatoes, remove the chicken and pop the potatoes under the broiler for 2-3 minutes more.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with Greek Chicken and Potatoes?
While this is already a complete dinner in a pan, you can whip up an easy side if you’d like.
Add some Greek flavor with Tzatziki Sauce or Greek Rice.
Keep it simple with a salad with some Homemade Salad Dressing.
Air Fryer Broccoli or Air Fryer Green Beans are super quick.
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