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Rustic presentation of Greek Lemon Chicken and Potatoes on a vintage plate with lemon slices and fresh herbs.

Greek Lemon Chicken and Potatoes Recipe

Amanda S
This authentic Greek Lemon Chicken and Potatoes recipe features succulent chicken marinated in lemon, garlic, and fresh herbs, perfectly roasted with crispy potatoes for a vibrant Mediterranean meal.
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Prep Time 20 minutes
Cook Time 55 minutes
Marinating and resting 1 hour 5 minutes
Total Time 2 hours 20 minutes
Course Dinner
Cuisine Greek
Servings 4 Servings
Calories 440 kcal

Ingredients
  

Chicken and Potatoes

  • 1.5 lbs Bone-in, skin-on chicken thighs About 4 small pieces; trim excess fat, do not rinse
  • 4 medium Potatoes Cut into 3/4-inch wedges
  • 2 Lemons Juice 1 1/2 lemons; slice remaining 1/2 for serving
  • 4 cloves Garlic Minced
  • 3 tbsp Olive Oil 2 tbsp for marinade, 1 tbsp for potatoes
  • 2 tbsp Fresh Herbs (oregano and thyme) 1 tbsp for marinade, 1 tbsp for potatoes
  • Salt To taste
  • Black Pepper To taste

Instructions
 

  • Combine the juice of 1 1/2 lemons, minced garlic, 2 tbsp olive oil, 1 tbsp herbs, and salt and pepper. Add the chicken, cover and marinate in the refrigerator for 1 hour (up to 4 hours).
    Bowl of chicken marinating for Greek Lemon Chicken and Potatoes with lemon juice, garlic, olive oil, and herbs.
  • Near the end of marinating, preheat the oven to 400°F (200°C). Use a large rimmed baking sheet or roasting pan.
  • Cut the potatoes into even 3/4-inch wedges. Toss with the remaining 1 tbsp olive oil, 1 tbsp herbs, and salt and pepper.
    Raw potato wedges tossed with olive oil, oregano, thyme, salt and pepper in a mixing bowl.
  • Place chicken skin-side up and potatoes in one layer on the pan with space between pieces. For roasted lemon slices, tuck a few thin slices from the reserved half lemon around the chicken, leaving any remaining slices for serving. Discard any leftover marinade that touched raw chicken.
    Baking sheet with marinated chicken and potato wedges arranged for Greek Lemon Chicken and Potatoes.
  • Roast for approximately 45–55 minutes, turning potatoes halfway through. Avoid basting the chicken skin if you want it to brown. If the chicken finishes first, keep it warm while the potatoes cook.
    Four golden roasted chicken thighs with potato wedges, herbs and lemon slices in a roasting pan.
  • Check the thickest part of the chicken with a food thermometer, without touching bone. The internal temperature must reach at least 165°F (74°C). Potatoes should be golden and fork-tender.
  • Let the chicken rest for 5 minutes, garnish with the reserved fresh lemon slices, and serve alongside the potatoes.
    Final plated Greek Lemon Chicken and Potatoes garnished with fresh lemon slices and herbs.
Rustic presentation of Greek Lemon Chicken and Potatoes on a vintage plate with lemon slices and fresh herbs.
Greek Lemon Chicken and Potatoes Recipe

Notes

For this timing use bone-in, skin-on chicken thighs; boneless thighs or breasts may cook faster, so check early and remove when the thickest part reaches 165°F (74°C). Refrigerate leftovers within 2 hours, use within 3–4 days and reheat to 165°F (74°C).

Nutrition

Calories: 440kcalCarbohydrates: 33gProtein: 24gFat: 23gSaturated Fat: 5gFiber: 4g
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