Dinner

Greek Lemon Herb Chicken and Potatoes Recipe

Name: Greek Lemon Herb Chicken and Potatoes Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Greek
Ingredients: 4-6 bone-in, skin-on chicken thighs or legs; 1/4 cup olive oil; 2 tablespoons fresh lemon juice (about 1 lemon); 1 tablespoon lemon zest; 3 garlic cloves, minced; 1 tablespoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 pounds Yukon gold or red potatoes, cut into even chunks; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon dried oregano; Fresh parsley, chopped; Lemon wedges for serving

Byluca Carter March 28, 2026March 28, 2026

Jump to Recipe

Introduction

Greek Chicken and Potatoes offers a delicious and simple way to bring Mediterranean flavors to your dinner table. This dish features juicy, lemony chicken paired with perfectly roasted potatoes seasoned with oregano and garlic. It’s a comforting, flavorful meal that’s easy to prepare and perfect for any night of the week.

The image shows a white plate with a piece of grilled chicken breast placed on the left side, covered with a golden-brown herb crust with visible specks of green rosemary and black pepper, giving it a textured and slightly crispy look. On the right side of the plate, there are chunky roasted potato pieces with a crispy golden-brown outside and a soft interior, sprinkled with herbs and seasonings. The plate sits on a white marbled surface, creating a clean and simple background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4-6 bone-in, skin-on chicken thighs or legs
1/4 cup olive oil

2 tablespoons fresh lemon juice (about 1 lemon)
1 tablespoon lemon zest

3 garlic cloves, minced
1 tablespoon dried oregano

1 teaspoon salt
1/2 teaspoon black pepper
2 pounds Yukon gold or red potatoes, cut into even chunks

2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

1/2 teaspoon dried oregano
Fresh parsley, chopped
Lemon wedges for serving

Instructions

Step 1: In a large bowl or zippered bag, combine 1/4 cup olive oil, fresh lemon juice, lemon zest, minced garlic, 1 tablespoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the marinade.
Step 2: Add the chicken pieces to the marinade, ensuring each piece is well coated. Let the chicken marinate for at least 30 minutes, or preferably a few hours in the refrigerator for deeper flavor.
Step 3: Cut the potatoes into even-sized chunks to ensure even cooking. Toss them with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano.

Step 4: Preheat your oven to 425°F (220°C). Arrange the marinated chicken skin-side up in a single layer on a large roasting pan or baking dish. Nestle the seasoned potatoes closely around the chicken.
Step 5: Roast everything for 40-45 minutes, turning the potatoes halfway through cooking. The chicken skin should be crisp and golden, and the potatoes tender and browned.
Step 6: Remove the dish from the oven and sprinkle with chopped fresh parsley. Serve hot with lemon wedges for an optional bright, fresh squeeze.

Tips & Variations

For extra crisp skin, pat the chicken dry before marinating and avoid overcrowding the pan.
Try adding some sliced onions or bell peppers to the roasting dish for added flavor and color.
If you prefer boneless chicken, thighs work best for maintaining juiciness, though cooking time may be slightly shorter.

Use fresh oregano instead of dried for a more vibrant herbal note.

Storage

Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350°F (175°C) oven until heated through to help maintain crispness of the chicken skin. Avoid microwaving if possible, as it can make the skin soggy.

How to Serve

The image shows a white plate with a grilled chicken breast in the front center, covered in a mix of herbs and spices giving it a slightly charred and textured look. Behind the chicken, there are golden-brown roasted potato chunks sprinkled with herbs, arranged closely together with some pieces leaning against the chicken. The plate sits on a white marbled surface. The lighting highlights the juicy texture of the chicken and the crispy edges of the potatoes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, you can substitute Yukon gold or red potatoes with russet or fingerling potatoes. Just be sure to cut them into uniform pieces for even roasting.

Is it necessary to marinate the chicken for several hours?

Marinating for at least 30 minutes will impart good flavor, but allowing the chicken to marinate for a few hours or overnight in the fridge will deepen the lemony and herb taste significantly.