There is something undeniably satisfying about a dish that brings both bold flavors and simple preparation together in one glorious pan. The One Pan Greek Lemon Chicken and Potatoes Recipe masterfully captures that magic by combining juicy, golden chicken thighs and tender roasted potatoes infused with bright lemon, fragrant oregano, and garlic. This recipe is like a warm hug from the Mediterranean, promising a comforting yet vibrant meal that will quickly become a favorite in your dinner rotation.
Ingredients You’ll Need
This recipe shines because it relies on a handful of simple yet essential ingredients that work harmoniously to layer flavor, color, and texture. Each element is thoughtfully chosen to elevate the dish without complicating the process.
- 4 bone-in, skin-on chicken thighs: The perfect cut for juicy meat and crispy, savory skin.
- 1 ½ pounds baby potatoes, halved: Tender on the inside and perfectly roasted outside, they absorb all the delicious juices.
- 1/3 cup olive oil: Adds richness and helps the chicken skin crisp beautifully.
- 1/4 cup freshly squeezed lemon juice: Brings valuable brightness and tang that wakes up every bite.
- 1 tablespoon red wine vinegar: Gives a subtle acidity that balances the richness of the chicken.
- 4 garlic cloves, minced: Provides an aromatic depth that complements the citrus beautifully.
- 2 teaspoons dried oregano: The quintessential herb that infuses the dish with authentic Greek flavor.
- 1 teaspoon dried thyme: Adds an earthy note that rounds out the herb profile.
- 1 teaspoon salt: Enhances all the other flavors and helps crisp the skin.
- 1/2 teaspoon black pepper: Offers just enough subtle heat and complexity.
- Zest of 1 lemon: Intensifies lemon flavor without extra acidity.
- 1/2 teaspoon paprika: Brings a mild smoky warmth and vibrant color to the dish.
- Chopped fresh parsley and lemon wedges (for garnish): Adds a fresh, green finishing touch and extra zing when served.
How to Make One Pan Greek Lemon Chicken and Potatoes Recipe
Step 1: Prepare Your Oven and Marinade
Start by preheating your oven to 400°F (200°C) to ensure it’s hot and ready for roasting. While it warms up, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, thyme, salt, black pepper, lemon zest, and paprika in a small bowl. This mixture isn’t just a marinade; it’s the flavor powerhouse that will tenderize the chicken and infuse the potatoes with those vibrant Greek-inspired notes.
Step 2: Marinate Chicken and Potatoes
Place your chicken thighs and halved potatoes into a large mixing bowl or directly onto a rimmed baking sheet if you prefer less mess. Pour the marinade evenly over the ingredients and toss gently but thoroughly to coat every piece. Be sure the chicken skin remains exposed as much as possible for better crispiness during baking. If you really want to go for crispy skin, pat your chicken dry before adding it to the marinade.
Step 3: Arrange for Roasting
Arrange the chicken thighs skin-side up on the baking sheet, spreading the potatoes evenly around them in a single layer. This arrangement allows for even roasting so that every piece cooks perfectly. The potatoes will soak up the juices as the chicken roasts, resulting in tender interiors and golden, flavorful edges.
Step 4: Roast Until Golden and Tender
Place the pan in the oven and roast for about 40 to 45 minutes. The chicken should cook through, reaching an internal temperature of 165°F, and the skin should turn a lovely golden brown. Meanwhile, the potatoes will become tender and soak in the aromatic juices. If you crave extra crispiness, switch the oven to broil for the last 2 to 3 minutes, but watch carefully so nothing burns.
How to Serve One Pan Greek Lemon Chicken and Potatoes Recipe
Garnishes
Once out of the oven, sprinkle the whole dish with freshly chopped parsley for a burst of green color and a fresh, subtle peppery flavor. Serve with lemon wedges on the side so everyone can add an extra squeeze of lemon—that citrus hit really brightens up the meal and complements every savory bite.
Side Dishes
Although the One Pan Greek Lemon Chicken and Potatoes Recipe is a star on its own, pairing it with a crisp Greek salad, creamy tzatziki sauce, or warm pita bread takes the meal to a whole new level. A simple side of steamed green beans or roasted asparagus can also balance the richness nicely.
Creative Ways to Present
For a dinner party or casual family meal, present the chicken thighs and potatoes on a large rustic platter surrounded by lemon wedges and fresh parsley sprigs. Drizzle any pan juices over the dish just before serving to keep everything succulent. Adding olives or crumbled feta on the side invites even more authentic Mediterranean flair.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making the dish even tastier the next day. Just be sure to keep the chicken skin separate or re-crisp it when reheating for optimal texture.
Freezing
You can freeze portions of the chicken and potatoes in a freezer-safe container or bag for up to 2 months. It’s best to freeze without garnishes or lemon wedges, adding those fresh touches only when you’re ready to enjoy the meal again.
Reheating
Reheat leftovers gently in the oven at 350°F until warmed through—about 15 to 20 minutes. This method helps restore the chicken’s crispy skin. Alternatively, reheating in a skillet over medium heat with a splash of olive oil also works well to regain that delightful crust.
FAQs
Can I use boneless chicken breasts instead of thighs?
Absolutely! Just keep in mind boneless chicken breasts cook faster and can dry out if overcooked, so reduce the roasting time accordingly and monitor carefully.
What type of potatoes works best for this recipe?
Baby potatoes are ideal because they roast evenly and soak up flavors well. Yukon Gold or red potatoes are excellent substitutes if you can’t find baby potatoes.
Is this recipe gluten-free?
Yes, this One Pan Greek Lemon Chicken and Potatoes Recipe is naturally gluten-free as it uses whole, fresh ingredients without any wheat-containing additives.
Can I prepare the marinade ahead of time?
Definitely. The marinade can be whisked and stored in the fridge for up to a day before cooking, which makes this even easier to pull together when you’re short on time.
How can I make the chicken skin extra crispy?
Patting the chicken dry before applying the marinade helps a lot. Also, placing the chicken skin-side up and finishing with a few minutes under the broiler ensures a crispy, golden skin.
Final Thoughts
If you’re looking for a dinner that’s equal parts vibrant, comforting, and simple to make, the One Pan Greek Lemon Chicken and Potatoes Recipe is your new go-to. With fresh lemon flavors, tender chicken, and perfectly roasted potatoes all cooked together in one pan, it doesn’t get much better than this. Give it a try and get ready to fall in love with the delicious taste of Greece without leaving your kitchen.
Print
One Pan Greek Lemon Chicken and Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Gluten Free
Description
This One Pan Greek Lemon Chicken and Potatoes recipe is a flavorful and easy-to-make meal featuring tender, juicy chicken thighs baked alongside golden baby potatoes in a zesty lemon and herb marinade. Perfect for a hassle-free dinner with vibrant Mediterranean flavors.
Ingredients
Chicken and Potatoes
- 4 bone-in, skin-on chicken thighs
- 1 ½ pounds baby potatoes, halved
Marinade
- 1/3 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Zest of 1 lemon
- 1/2 teaspoon paprika
Garnish
- Chopped fresh parsley
- Lemon wedges
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for roasting the chicken and potatoes evenly.
- Prepare Marinade: In a small bowl, whisk together olive oil, freshly squeezed lemon juice, red wine vinegar, minced garlic, dried oregano, dried thyme, salt, black pepper, lemon zest, and paprika to create a vibrant, flavorful marinade.
- Coat Chicken and Potatoes: Place the chicken thighs and halved baby potatoes in a large mixing bowl or directly on a rimmed baking sheet. Pour the marinade over everything and toss well to coat all pieces evenly.
- Arrange for Baking: Arrange the chicken thighs skin-side up on the baking sheet and spread the potatoes around them in a single layer to ensure even roasting.
- Bake: Bake in the preheated oven for 40 to 45 minutes or until the chicken is cooked through, the skin is golden brown, and the potatoes are tender when pierced with a fork.
- Optional Crisping Step: For extra crispy chicken skin, broil for 2 to 3 minutes at the end of baking, watching carefully to prevent burning.
- Garnish and Serve: Remove from oven, garnish with chopped fresh parsley, and serve with lemon wedges on the side for added zest and freshness.
Notes
- For a crispier chicken skin, pat the chicken dry with paper towels before marinating to remove excess moisture.
- You can substitute chicken thighs with drumsticks or boneless chicken breasts, but be sure to adjust the cooking time accordingly: drumsticks may take slightly longer, while boneless breasts will cook faster.
- Use Yukon Gold or red potatoes for best roasting results as they hold their shape and have a creamy texture when cooked.
