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This Greek lemon chicken and potatoes is your new go-to meal for busy weeknights. The chicken is seared until crispy then roasted with potatoes, herbs, lemon, and asparagus. It's all made in one pan, and it's ready in an hour!
For another easy and delicious Mediterranean meal, try our Greek chicken skillet with tomatoes, olives, and feta cheese.
In our kitchen, you can never go wrong with a one-pan meal like this Greek lemon chicken and potatoes. Our take on this traditional Mediterranean dinner features juicy chicken thighs and tender nugget potatoes roasted with savory herbs and fresh lemon. It's an easy and super flavorful meal for busy weeknights that will soon become a family favorite!
This Greek lemon chicken and potatoes recipe is a simple meal full of familiar and feel-good ingredients.
- Bone-in chicken thighs: bone-in chicken thighs keep things juicy and flavorful, but you can use boneless chicken thighs or chicken breasts and adjust the cooking time for the cut of chicken.
- Nugget potatoes: nugget potatoes are delicious, small, and easy to work with. You can also use any variety of potatoes, diced into bite-sized pieces.
- Asparagus: use asparagus when it's in season or try another vegetables like green beans or baby broccoli.
Other ingredients you need for this recipe are extra virgin olive oil, onion, lemons, salt, black pepper, dried oregano, dried thyme, fresh garlic, and a couple lemon slices (for serving.)
How to make Greek lemon chicken and potatoes
This no-fuss Greek chicken with lemon and potatoes recipe is a nourishing meal that's easy to make. Here's how it comes together in a couple of simple steps:
- Start by seasoning the chicken with half the salt and pepper.
- Sear the chicken skin-side down until it starts to brown, then set it aside.
- Add all the other ingredients to the pan (except the asparagus) and season with the remaining salt and pepper.
- Nestle the chicken thighs on top and then bake until the potatoes are golden and the chicken is fully cooked. In the last few minutes of cooking, add the asparagus spears. Serve it with fresh lemon slices on the side, and that's it!
Is Greek lemon chicken and potatoes healthy?
Yes it is! It's a balanced meal that includes protein and vegetables simply seasoned with herbs and fresh lemon. It's comfort food but with real ingredients you can feel good about eating!
Tips for making the best Greek lemon chicken
Make the best Greek lemon chicken and potatoes with these few helpful tips:
- Bone-in chicken thighs: we keep the bones in and skin on which helps lock in moisture while cooking, resulting in chicken that's juicy and flavorful. Make sure to sear the skin until it's nice and crispy!
- Vegetables: feel free to add or substitute other veggies in this dish. Swap the potatoes for other root vegetables like red potatoes, sweet potatoes, parsnips, or carrots. Green beans, broccolini, and brussels sprouts make great substitutes for asparagus.
- Fresh lemon: if you love lemon, add a squeeze of fresh lemon juice before serving for an extra bright pop of lemon flavor.
What to serve with Greek lemon chicken and potatoes
I don't have an oven-proof skillet. Can I still make it?
Yes! If you don't have an ovenproof skillet, first season and sear the chicken in a pan, and then use a casserole dish in step 3.
Can I make this meal ahead of time?
Yes, you can. Make it the day before and reheat the leftovers and the next day for lunch or dinner.
How long do leftovers keep?
Store any leftover chicken and potatoes in an airtight container in the fridge for up to 3 days.
- 8 bone-in chicken thighs
- 1 teaspoon EACH sea salt and pepper (divided)
- 1 tablespoon olive oil
- 2 lb nugget potatoes (halved or quartered, depending on the size)
- 1 medium onion (thinly sliced)
- 2 lemons (zest and juice)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme leaves
- 1 large garlic clove (minced)
- 1 bunch asparagus (tough ends snapped off)
- Lemon slices (for serving)
- Preheat your oven to 400 degrees Fahrenheit. Season the skin of the chicken with ½ teaspoon of sea salt and ½ teaspoon of black pepper.8 bone-in chicken thighs
- Heat the olive oil in a large, ovenproof skillet (see notes) over medium-high heat. Add the chicken to the pan, skin-side down. Let the chicken cook until the skin has started to brown. Remove the chicken from the pan and turn off the heat.1 tablespoon olive oil
- Add all the remaining ingredients EXCEPT the asparagus to the pan and toss with the oil that is left in the pan from cooking the chicken. Sprinkle the remaining ½ teaspoon of sea salt and ½ teaspoon of pepper over the potatoes.2 lb nugget potatoes, 1 medium onion, 2 lemons, 1 teaspoon dried oregano, ½ teaspoon dried thyme leaves, 1 large garlic clove
- Nestle the chicken into the potatoes, skin-side up, and bake in your oven for 40-45 minutes, or until the potatoes are soft and the chicken has cooked through. During the last 5 minutes of cooking, add the asparagus on top of the chicken. Serve with some lemon slices on the side.1 bunch asparagus
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.