Easy Greek Lemon Chicken and Potatoes (One-Pan Roast)

Craving a sun-bright dinner with crispy skin, tender potatoes, and a pan sauce you’ll want to sip? This Easy Greek Lemon Chicken and Potatoes is a one-pan roast that layers garlic, lemon, and oregano into a perfume of pure comfort. The focus here—Greek lemon chicken and potatoes—proves that a bold marinade and high-heat roasting deliver restaurant results at home. Bonus: the potatoes roast under the chicken, soaking up every savory drop.

Ingredients

Ingredient	Amount / Quantity	Notes
Garlic (for marinade)	8 cloves	Fresh; smashed/peeled
Olive oil	¾ cup (180 ml)	Extra-virgin for flavor
Fresh lemon juice	½ cup (120 ml)	From ~3–4 lemons
Dijon mustard	2 tsp	Emulsifies and adds tang
Honey	1 Tbsp	Balances acidity
Greek dried oregano	1 Tbsp	Classic Mediterranean aroma
Dried thyme	1 tsp	Warm herbal note
Fine sea salt	2 tsp	Season in layers
Black pepper	1 tsp	Freshly ground

Remaining Ingredients

Ingredient	Amount / Quantity	Notes
Chicken thighs, skin-on	8 large	Trim overlapping skin for even crisping
Yukon Gold potatoes	5 medium	Peeled, large chunks; soak then dry
Fresh oregano (garnish)	1 sprig	Optional
Lemon slices (garnish)	5 slices	Optional, for serving

Timing

Stage	Time
Prep (blend marinade, trim chicken, cut/dry potatoes)	15–20 minutes
Marinate (refrigerated)	2 hours (inactive)
Roast at 425°F (220°C)	10 minutes
Continue at 375°F (190°C)	45–55 minutes (to 185°F in thighs)
Rest (lightly tented)	10–15 minutes
Total (incl. marinating):	~3 hr 10 min – 3 hr 40 min (active time ~35–45 min)

Context: Faster than many braises yet delivers deeper flavor thanks to the marinade and two-stage roast.

Step-by-Step Instructions

Step 1: Blend the Greek Marinade

Blend garlic, olive oil, lemon juice, Dijon, honey, oregano, thyme, salt, and pepper until smooth and fragrant.
Tip: Emulsifying the oil with lemon and Dijon helps the marinade cling to both chicken and potatoes for even browning.

Step 2: Marinate the Chicken

Add chicken thighs and all the marinade to a sealable bag. Refrigerate 2 hours.
Tip: Arrange thighs skin-side up in the bag so the skin isn’t submerged in acidic liquid for too long—helps preserve crisping later.

Step 3: Heat the Oven & Prep the Pan

Preheat to 425°F (220°C) with the rack in the middle. Pat dry the soaked potatoes thoroughly (water inhibits browning).
Tip: A large roasting dish or rimmed sheet pan prevents crowding; use two pans if needed.

Step 4: Season the Potatoes

Add potatoes to the baking dish. Pour half of the used marinade over them and toss by hand until every surface glistens. Spread into an even, single layer.
Tip: Flat sides down = deeper caramelization.

Step 5: Arrange the Chicken

Place chicken thighs skin-side up directly on top of the potatoes. Drizzle with the remaining marinade.
Tip: Tuck any excess skin under; exposed skin crisps, tucked edges prevent burning.

Step 6: Two-Stage Roast for Crisp Skin

Roast 10 minutes at 425°F, then reduce to 375°F and continue 45–55 minutes, until the chicken is deeply golden and reaches an internal 185°F (85°C) in the thickest part (thighs love higher temps for tenderness).
Note: If potatoes are still firm, remove chicken to a plate (tent with foil), increase oven to 425°F, and return potatoes until tender and browned.

Step 7: Rest & Serve

Rest chicken and potatoes 10–15 minutes, lightly tented, so juices reabsorb. Garnish with fresh oregano and lemon slices/wedges. Spoon pan juices over everything and serve.
Tip: A quick broil (1–2 minutes) at the end can further crisp the skin—watch closely.

Nutritional Information (estimated per serving, 6 servings)

• Calories: ~540 kcal
• Protein: ~28 g
• Carbohydrates: ~26 g (Sugar: ~4 g)
• Fat: ~36 g (Saturated: ~8 g)
• Fiber: ~3 g
• Sodium: ~820 mg
  Estimates vary by thigh size and how much marinade is consumed. Yukon Golds add potassium; olive oil provides heart-friendly monounsaturated fats.

Healthier Alternatives

• Less oil, same flavor: Reduce olive oil to ½ cup; add 2–3 Tbsp chicken broth to maintain coverage.
• Lower sodium: Cut salt to 1½ tsp and finish with a lemon zest + parsley sprinkle for perceived brightness.
• Skinless option: Use skinless thighs; brush with 1 Tbsp oil before roasting for color.
• Low-carb swap: Replace half the potatoes with zucchini or cauliflower florets (add in the last 25–30 minutes to avoid mush).
• Honey-free: For refined-sugar-free, use pure maple syrup or 1 tsp balsamic for complexity.

Serving Suggestions

• Classic Greek plate: Add a tomato-cucumber salad, kalamata olives, and feta.
• Herb finish: Shower with chopped dill/parsley and a final lemon squeeze.
• Saucy upgrade: Serve with tzatziki or a quick garlic-yogurt sauce (Greek yogurt + garlic + lemon + dill).
• Carb partners: Warm pita or orzo to catch all the pan juices.
• Entertaining tip: Garnish with roasted lemon wheels for a bistro look.

Common Mistakes to Avoid

• Overcrowding the pan: Leads to steaming, not roasting. Fix: Use two pans if ingredients touch.
• Wet potatoes: Water blocks browning. Fix: Soak to remove starch, then dry thoroughly before roasting.
• Under-seasoning: Potatoes need salt to pop. Fix: Season the marinade well and taste the pan juices before serving.
• Crisp skin failure: Skin sitting in liquid won’t crisp. Fix: Keep skin exposed and start hot at 425°F.
• Cutting too soon: Juices spill out. Fix: Rest 10–15 minutes to reabsorb.

Storing Tips

• Refrigerate: Up to 3 days in an airtight container.
• Reheat: 350°F (175°C) for 10–15 minutes; add a splash of broth/lemon to revive.
• Freeze: Chicken (off the bone) and potatoes up to 2 months; reheat covered at 350°F until hot.
• Make-ahead: Marinate chicken up to 12 hours; keep potatoes cut in water, then drain/dry right before roasting.

Conclusion

Bright lemon, punchy garlic, and rustic oregano—this Easy Greek Lemon Chicken and Potatoes nails everything we love about Mediterranean roasting in one pan. The two-stage bake guarantees crackling skin and creamy-centered potatoes, while the marinade doubles as a built-in sauce. Cook it once and rate the recipe—then tell us if you went classic with tzatziki or added a shower of feta. Subscribe for more weeknight-friendly Mediterranean favorites!

FAQs

Q1. Can I use chicken drumsticks or breasts?

Yes. Drumsticks roast similarly to thighs; check for doneness around the 40–45 minute mark at 375°F. Breasts cook faster; pull at 160–165°F and rest—skin won’t crisp as much.

Q2. Do I have to soak the potatoes?

Soaking removes surface starch for crisper edges. If you skip it, be extra sure to dry well and give potatoes room on the pan.

Q3. Can I marinate overnight?

Absolutely—up to 12 hours is great. If marinating longer than 4 hours, keep most of the marinade beneath the meat, leaving the skin side more exposed to prevent toughness.

Q4. What if my chicken is done but potatoes are firm?

Remove chicken, tent with foil, raise oven to 425°F, and return potatoes until tender and deeply golden.

Q5. How do I make it dairy-free or gluten-free?

It’s naturally dairy-free and gluten-free as written—just verify dried herb blends are pure and not mixed with fillers.

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