Greek Lemon Chicken and Potatoes
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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!
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!
Ingredient notes
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.)
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
This Greek lemon chicken and potatoes is a complete meal, but we love it with a salad like our Greek salad or a simple spring mix salad.
Serving a crowd? It naturally pairs with other Greek-inspired dishes like our Greek shrimp with tomatoes and feta and mint tzatziki sauce.
Recipe FAQs
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.
Greek Lemon Chicken and Potatoes Recipe
Ingredients
- 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)
Instructions
- 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
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More Greek-inspired recipes
For more inspiration, check out all of our chicken recipes!
This was the perfect one pot dinner. There wasn’t a bite left after dinner!
This is delicious.
Thank you!!
Can I use boneless chicken breast instead? I’m not a fan of dark meat.
Absolutely you can!
In the photo your lemon and potato look golden – is this just an effect for the photo ? It would not seem to me that it would come out looking that way from being baked covered in the oven as per your instructions.
Nope that’s the way the chicken looks! But it is baked uncovered. I’m sorry that wasn’t more clear!
This looks so incredibly delicious. A one pan dinner is my idea of simple. Saves me time to do other things rather than stirring pots on the stove top! Thanks for sharing. I haven’t tried Whole30 but this is my type of food anyway. Yum.
One pan meals are the best, aren’t they?!! You can’t go wrong with meat and potatoes. Totally my kind of food, too. 🙂