Greek Chicken and Lemon Potatoes

Glass baking dish full of chicken pieces and potatoes.

This Greek Lemon Chicken and Potatoes recipe is a one-pan wonder full of zesty, garlicky goodness. Perfectly roasted chicken and crispy potatoes soak up all the delicious lemon-herb flavors. Great for an easy dinner or meal prep!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings Servings

Calories 783kcal

Equipment

Casserole dish (9x13)
knife and cutting board
Mixing Bowl
Measuring spoons
Oven

Ingredients

½ cup olive oil
½ cup lemon juice
2 teaspoons fine salt
1 teaspoon freshly ground black pepper
2 tablespoons dried oregano
½ teaspoon thyme
1 tablespoon garlic powder
5-6 medium yellow potatoes
8 cloves garlic smashed
4 chicken thighs
4 chicken legs

Instructions

Preheat the oven to 400F.
Cut each potato into bite size wedges. Spread the potatoes out in the bottom of a 9x13 casserole dish.
Peel and smash the garlic cloves. You can smash the garlic cloves down with either the side of a knife or the bottom of a glass.
Pour the olive oil and lemon juice into a medium bowl.
Add the fine salt, freshly ground black pepper, dried oregano, thyme, and garlic powder to the oil and lemon mixture. Stir everything together.
Pour half of the oil and lemon seasoning mixture over the potatoes, tossing them gently to coat each piece.
Place the chicken thighs and legs on top of the coated potatoes.
Pour the other half of the mixture out evenly over the chicken. Ensure everything is coated and the seasoning
Optional: place some slices of fresh lemon in the pan with the chicken and potatoes for extra color and lemon seasoning.
Bake the chicken and potatoes at 400F for 1 hour.
Check the chicken after one hour and cook for an additional 10 to 30 minutes as needed until the chicken is cooked through and the potatoes are soft.
Serve hot.
Spoon the liquids in the pan over the chicken and the potatoes for some delicious extra flavor.
Enjoy!

Nutrition