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Plate of Greek Lemon Chicken with Crispy Potatoes in a garlicky lemon sauce.

Greek Lemon Chicken with Crispy Potatoes

A bright and lemony one-pan dinner featuring juicy chicken and crispy, golden potatoes that soak up flavorful juices, making it perfect for weeknight meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Chicken thighs or drumsticks (bone in, skin on) Preferred for juiciness
  • 2 pounds Yukon gold or red potatoes Cut into chunky wedges
  • 2 pieces Fresh lemons Juice plus a few slices
  • 8 cloves Garlic Use more if desired
  • 2 teaspoons Dried oregano Essential for flavor
  • 1/4 cup Olive oil For roasting
  • 1/2 cup Chicken broth or water Just a splash to help with the pan juices
  • 1 teaspoon Salt To taste
  • 1/2 teaspoon Black pepper To taste

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large pan, toss potato wedges with olive oil, lemon juice, oregano, salt, and pepper.
  3. Nestle the chicken pieces into the pan with the potatoes and spoon some of the lemony mixture over the chicken.
Cooking
  1. Roast in the oven for about 30 minutes.
  2. Halfway through cooking, flip the potatoes and baste the chicken with pan juices.
  3. For extra color, broil for a couple of minutes at the end, keeping an eye on it to avoid burning.

Notes

Store leftovers in an airtight container for up to 4 days. For reheating, use the oven or air fryer at 400°F for the best crispy potatoes. Freezing is possible, but the potatoes may become mealy; consider freezing just the chicken and adding fresh potatoes later.