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Greek Lemon Chicken and Potatoes on a braising pan
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Greek Lemon Chicken and Potatoes

This Greek Lemon Chicken and Potatoes is a one-pan wonder—juicy chicken, tender potatoes, and bright lemon make an easy, cozy family dinner.
Course Chicken Dinner
Cuisine Greek
Keyword greek chicken recipes, Lemon Chicken Recipes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
Calories 253kcal
Author Kathleen

Ingredients

  • 6 bone in skin on chicken thighs
  • 2 pounds Yukon gold potatoes cut into wedges
  • 1 lemon zested + sliced
  • 4 sprigs fresh oregano or 2 teaspoons of dried
  • 3 sprigs fresh rosemary or 2 teaspoons of dried
  • 1/3 cup olive oil
  • 1/4 cup lemon juice bottled or the juice of 1 additional lemon
  • 4 cloves garlic finely chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1 cup chicken broth
  • 1 teaspoon Dijon mustard
  • 3 tablespoons white wine
US Customary - Metric

Instructions

  • Prep the oven and pan: Preheat oven to 400°F (204ºC). Lightly grease a braising pan or 9x13 baking dish.
  • Make the marinade: In a small bowl, whisk together olive oil (1/3 cup), lemon juice (1/4 cup), lemon zest, garlic (4 cloves), salt (1 teaspoon), pepper (1/2 teaspoon), and smoked paprika (1/2 teaspoon) until smooth and fragrant.
  • Season the potatoes: Add potato wedges (2 pounds) to the baking dish. Toss with half of the marinade until well coated. Lay the lemon slices, oregano (4 sprigs), and rosemary (3 sprigs) over the potatoes.
  • Season the chicken: Pat chicken thighs dry with paper towels (this helps crisp the skin). Rub the remaining marinade over and under the skin. Nestle the chicken, skin side up, on top of the potato mixture.
  • Mix the pan sauce: In a small bowl, whisk together chicken broth (1 cup), Dijon mustard (1 teaspoon), and wine (3 tablespoons). Pour this mixture around (not directly on top of) the chicken so the skin stays dry.
  • Roast: Place uncovered in the oven and roast for 50–60 minutes, or until chicken skin is golden and crisp, internal temp reaches 175°F (80°C), and potatoes are tender.
  • Optional finish: For extra-crispy skin and caramelized potatoes, broil on high for 2–3 minutes at the end. Don't take your eyes off it at this stage!
  • Rest + serve: Let the chicken rest for 5 minutes before serving. Spoon the flavorful pan juices over the chicken and potatoes.

Notes

  1. Marinate if you can: Even 30 minutes in the lemon-garlic mixture makes the chicken and potatoes extra flavorful.
  2. Dry chicken well: Moisture on the skin = steaming, not crisping. Pat thoroughly with paper towels.
  3. Layer lemon flavor: Zest, juice, and slices work together to brighten the dish from start to finish.
  4. Don’t skip the rest: A quick 5-minute rest after roasting helps the juices redistribute for tender chicken.

Nutrition

Serving: 1serving | Calories: 253kcal | Carbohydrates: 31g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 420mg | Potassium: 746mg | Fiber: 5g | Sugar: 2g | Vitamin A: 116IU | Vitamin C: 44mg | Calcium: 53mg | Iron: 2mg