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Golden roasted chicken thighs served with perfectly crispy potatoes, seasoned with thyme for a flavorful, comforting Chicken and Potatoes meal.

Greek Lemon Chicken and Roasted Potatoes

A zesty and savory dish with crispy chicken and golden potatoes, bursting with classic Greek flavors.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Greek
Calories: 1139
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 pounds skin-on bone-in chicken thighs (Bone-in for added flavor and moisture)
  • 3 medium russet potatoes peeled and quartered (Starchy potatoes work best for crispiness)
  • ½ cup freshly squeezed lemon juice Fresh juice for bright, tangy flavor
  • ½ cup Greek olive oil Rich in flavor and perfect for roasting
  • 6 cloves garlic minced (Adds aromatic depth)
  • 1 tablespoon dried oregano Classic Greek herb for earthy flavor
  • 1 tablespoon kosher salt Enhances flavor
  • 1 teaspoon dried rosemary Adds a woodsy aroma
  • 1 teaspoon freshly ground black pepper For a mild heat
  • 1 pinch cayenne pepper A subtle kick of heat
  • 1 cup chicken broth divided (For moisture and flavor)
  • 1 teaspoon chopped fresh oregano or to taste (Fresh touch for garnish)

Equipment

  • 1 Large roasting pan To roast chicken and potatoes together, giving them room to crisp instead of steaming.
  • 1 Large bowl For tossing the marinade and coating the chicken and potatoes evenly.
  • 1 Instant-read thermometer To check the chicken’s doneness, ensuring it reaches 165°F (74°C).
  • 1 Strainer Helps to strain the pan juices for a smooth sauce.

Method
 

  1. Preheat the oven to 425°F (220°C) and lightly grease a large roasting pan.
  2. In a large bowl, combine the chicken and potatoes. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne pepper. Toss everything until well-coated.
  3. Arrange the chicken pieces, skin-side up, in the prepared pan. Place the potato quarters around the chicken. Pour ⅔ cup chicken broth over everything and drizzle any remaining marinade over the chicken and potatoes.
  4. Bake for 20 minutes. Toss the chicken and potatoes, then return the chicken skin-side up.
  5. Continue baking for an additional 25 minutes, or until the chicken is golden and an instant-read thermometer inserted into the bone reads 165°F (74°C). Remove the chicken and transfer it to a serving platter to keep warm. Leave the potatoes in the pan.
  6. Turn on the broiler or increase the oven's heat to the highest setting. Toss the potatoes in the pan juices. Broil the potatoes for about 3 minutes, or until they are crisped and golden.
  7. Transfer the potatoes to the platter with the chicken.
  8. Place the roasting pan on the stovetop over medium heat. Add the remaining ⅓ cup chicken broth to the pan, scraping up the browned bits from the bottom.
  9. Strain the pan juices into a measuring cup and pour over the chicken and potatoes.
  10. Sprinkle the dish with fresh oregano and serve.

Nutrition

Calories: 1139kcalCarbohydrates: 80gProtein: 35gFat: 75gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 32gTrans Fat: 1gCholesterol: 190mgSodium: 2100mgPotassium: 1230mgFiber: 6gSugar: 3gVitamin A: 15IUVitamin C: 60mgCalcium: 6mgIron: 15mg

Notes

This Greek Lemon Chicken and Potatoes dish is as satisfying as it is simple. The combination of zesty lemon, rich olive oil, and aromatic garlic gives the chicken and potatoes incredible depth of flavor. Don’t be afraid to play around with seasonings — this recipe is easy to tweak to your taste.

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