If you are craving a meal that is bursting with vibrant Mediterranean flavors and fuss-free preparation, the Lemon Greek Chicken and Potatoes Recipe is an absolute must-try. This dish delivers perfectly roasted, juicy chicken thighs paired with tender baby potatoes soaked in a bright, garlicky lemon marinade that sings with oregano and paprika. Each bite offers a harmonious balance of tangy citrus, aromatic herbs, and just the right hint of spice, making it a family favorite that’s both comforting and elegant. Whether you’re cooking for a weeknight dinner or a casual gathering, this recipe is as inviting as it is delicious.
Ingredients You’ll Need
The beauty of this Lemon Greek Chicken and Potatoes Recipe lies in its simplicity and the quality of its ingredients. Each component plays a vital role, from the zesty lemons brightening the dish to the earthy baby potatoes that soak up the flavorful marinade beautifully. These straightforward ingredients come together to create a meal that feels both wholesome and indulgent.
- 4 bone-in, skin-on chicken thighs: These give you juicy, flavorful meat with wonderfully crispy skin when roasted.
- 1 ½ pounds baby potatoes (halved): Their small size ensures quick roasting and an even, tender texture inside.
- 3 tablespoons olive oil: Adds richness and helps develop that irresistible golden crust.
- 3 tablespoons fresh lemon juice: Infuses vibrant acidity and brightens every bite.
- 1 tablespoon red wine vinegar: Adds subtle tanginess that complements the lemon.
- 4 cloves garlic (minced): Garlic adds aromatic depth and a savory punch.
- 1 tablespoon dried oregano: A classic Greek herb that brings fragrant earthiness.
- 1 teaspoon salt: Enhances all the natural flavors in the dish.
- ½ teaspoon black pepper: Provides a mild heat to balance the tangy notes.
- ½ teaspoon paprika: Adds a subtle smoky warmth and vibrant color.
- Zest of 1 lemon: Intensifies lemon flavor without extra acidity.
- 2 tablespoons fresh parsley (chopped, for garnish): Finishes the dish with a fresh green pop and mild herbal brightness.
How to Make Lemon Greek Chicken and Potatoes Recipe
Step 1: Prepare the Marinade
Start by whisking together olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, pepper, paprika, and lemon zest in a small bowl. This marinade is the heart of the Lemon Greek Chicken and Potatoes Recipe, infusing the chicken and potatoes with layers of bright, herbaceous flavor. Whisk it thoroughly so all the ingredients marry perfectly.
Step 2: Coat the Chicken and Potatoes
Place the chicken thighs and halved baby potatoes into a large mixing bowl. Pour the marinade over them and toss well to ensure every piece is coated evenly. This step not only imparts flavor but also helps tenderize the chicken skin for that coveted crispy finish. Make sure the potatoes are nicely covered, as they will soak up the lemony goodness during roasting.
Step 3: Roast to Perfection
Transfer the marinated chicken and potatoes to a large baking dish or a sheet pan, arranging the chicken with skin side up for optimal crispiness. Roast in a preheated 400°F (200°C) oven for 40 to 45 minutes, until the chicken is cooked through and has a gorgeous golden brown color, and the potatoes are tender and aromatic. For extra crispy skin, pop the dish under the broiler for 2 to 3 minutes at the end, watching closely so nothing burns.
Step 4: Rest and Garnish
Once out of the oven, let the chicken and potatoes rest for about 5 minutes to lock in the juices. Finally, sprinkle with freshly chopped parsley to add vibrant color and a fresh herbal note that complements the lemon beautifully in this Lemon Greek Chicken and Potatoes Recipe.
How to Serve Lemon Greek Chicken and Potatoes Recipe
Garnishes
Fresh parsley is a natural choice, but you can also scatter some thinly sliced lemon wheels or a pinch of crumbled feta cheese for an extra burst of Greek character. Adding a drizzle of extra virgin olive oil just before serving will give everything a silky finish and elevate the textures.
Side Dishes
This Lemon Greek Chicken and Potatoes Recipe pairs wonderfully with a cool, creamy tzatziki sauce or a crisp Greek salad loaded with tomatoes, cucumbers, red onions, and Kalamata olives. Simple steamed green beans or sautéed spinach also complement the dish beautifully without competing with its bright flavors.
Creative Ways to Present
For a rustic yet elegant presentation, serve the chicken and potatoes family-style on a large platter garnished with lemon wedges and fresh herbs. Alternatively, plate individual servings with a dollop of tzatziki and a sprinkle of toasted pine nuts or crushed walnuts to add texture and a nutty depth.
Make Ahead and Storage
Storing Leftovers
Leftovers from the Lemon Greek Chicken and Potatoes Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors intensify overnight, making for a delicious second round. Be sure to separate the chicken and potatoes if possible, to keep textures optimal during reheating.
Freezing
You can freeze the cooked dish for up to 2 months. Wrap the chicken and potatoes tightly in freezer-safe containers or heavy-duty foil to prevent freezer burn. Thaw in the refrigerator overnight before reheating gently. Keep in mind that the potatoes may become slightly softer after freezing but will still taste fantastic.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) for about 15 to 20 minutes, or until warmed through, which helps maintain the crispy skin and prevents the potatoes from getting mushy. If in a hurry, you can use a microwave, but be mindful that it may soften the textures.
FAQs
Can I use chicken breasts instead of thighs?
While you can substitute chicken breasts, thighs are preferred for this recipe because they remain juicy and flavorful during roasting. Breasts may dry out more quickly, so adjust cooking time accordingly and consider marinating longer for moisture.
Is it necessary to use red wine vinegar?
Red wine vinegar adds a subtle fruity acidity that complements the lemon. If you don’t have it on hand, a splash of white wine vinegar or apple cider vinegar can work as a substitute, though it will slightly alter the flavor profile.
Can this recipe be made gluten-free?
Absolutely! The Lemon Greek Chicken and Potatoes Recipe is naturally gluten-free since it relies on fresh ingredients and simple seasonings without any wheat-based products.
What sides go best with this dish?
Traditional Greek sides like tzatziki, Greek salad, lemon rice pilaf, or roasted vegetables work beautifully. The light, fresh accompaniments balance the rich, citrusy chicken and potatoes perfectly.
Can I add other vegetables to the roasting pan?
Yes, adding sliced red onions, bell peppers, or even cherry tomatoes can add extra flavor and color to the dish. Just be sure to cut them into similar sizes so everything cooks evenly.
Final Thoughts
Your dinner routine will thank you for trying the Lemon Greek Chicken and Potatoes Recipe. It’s a stellar combination of bright, zesty flavors paired with tender, savory ingredients that never fails to impress. Whether feeding family or friends, this dish brings a cozy Mediterranean vibe to your table with minimal effort. Give it a go—you’ll find it quickly becoming a beloved staple in your cooking repertoire.
Print
Lemon Greek Chicken and Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Greek
- Diet: Gluten Free
Description
A flavorful and easy-to-make Greek-inspired recipe featuring tender roasted chicken thighs and crispy baby potatoes, marinated in a zesty lemon and oregano mixture, perfect for a wholesome weeknight dinner.
Ingredients
Chicken and Potatoes
- 4 bone-in, skin-on chicken thighs
- 1 ½ pounds baby potatoes, halved
Marinade
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- Zest of 1 lemon
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the chicken and potatoes.
- Make the Marinade: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, black pepper, paprika, and lemon zest to create a flavorful marinade.
- Coat Chicken and Potatoes: Place chicken thighs and halved baby potatoes in a large mixing bowl. Pour the marinade over them and toss well to ensure everything is evenly coated with the mixture.
- Arrange on Baking Dish: Transfer the marinated chicken and potatoes onto a large baking dish or sheet pan, laying them out in a single layer. Make sure chicken thighs are skin-side up for better crispiness.
- Roast: Bake in the preheated oven for 40 to 45 minutes until the chicken is cooked through, golden brown, and the potatoes are tender.
- Optional Broil for Crispiness: For extra crispy skin, switch the oven to broil and cook for an additional 2 to 3 minutes at the end of roasting.
- Rest and Garnish: Remove from oven and let the chicken rest for 5 minutes before serving. Sprinkle with freshly chopped parsley for a bright, fresh finish.
Notes
- Add sliced red onions or bell peppers to the pan for extra flavor and color.
- Serve with tzatziki or a fresh Greek salad for a complete and balanced meal.
