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

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A bright, savory Greek lemon chicken and potatoes dinner that roasts together on one pan. A garlicky, Dijon-lemon marinade clings to crispy skin-on thighs and caramelized Yukon Golds for maximum flavor with minimal effort—perfect for busy weeknights or laid-back Sundays.

  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings

Ingredients

  • For the Greek Marinade

    • Garlic (fresh, smashed/peeled) — 8 cloves

    • Olive oil (extra-virgin) — ¾ cup (180 ml)

    • Fresh lemon juice — ½ cup (120 ml) (about 3–4 lemons)

    • Dijon mustard — 2 tsp

    • Honey — 1 Tbsp

    • Greek dried oregano — 1 Tbsp

    • Dried thyme — 1 tsp

    • Fine sea salt — 2 tsp

    • Black pepper (freshly ground) — 1 tsp

  • Remaining Ingredients

    • Chicken thighs, skin-on — 8 large (trim overlapping skin)

    • Yukon Gold potatoes — 5 medium (peeled, cut into large chunks; soak then dry)

    • Fresh oregano — 1 sprig (optional, for garnish)

    • Lemon slices — 5 slices (optional, for serving)

Instructions

  1. Blend the Greek Marinade
    Add garlic, olive oil, lemon juice, Dijon, honey, oregano, thyme, salt, and pepper to a blender and process until smooth and emulsified.

  2. Marinate the Chicken (2 hours inactive)
    Place chicken thighs in a sealable bag; pour in all the marinade. Arrange thighs skin-side up in the bag. Seal and refrigerate 2 hours.

  3. Heat Oven & Prep Pan
    Preheat to 425°F (220°C), rack in the middle. Pat soaked potatoes completely dry. Lightly oil a large roasting dish or rimmed sheet pan to prevent sticking.

  4. Season the Potatoes
    Spread potatoes in the pan. Pour half of the used marinade from the bag over potatoes; toss until evenly coated. Arrange in a single layer (flat sides down).

  5. Arrange the Chicken
    Set thighs skin-side up on top of potatoes; drizzle with the remaining marinade. Tuck any excess skin under to prevent burning.

  6. Two-Stage Roast for Crisp Skin
    Roast 10 minutes at 425°F (220°C). Reduce to 375°F (190°C) and continue 45–55 minutes, until skin is deep golden and the thickest part of the thigh registers 185°F (85°C).
    If potatoes need more color/tenderness: transfer chicken to a plate (tent with foil), increase oven to 425°F, and roast potatoes a few extra minutes.

  7. Rest & Serve
    Rest 10–15 minutes, lightly tented. Garnish with fresh oregano and lemon slices/wedges. Spoon pan juices over chicken and potatoes to serve.

Notes

  • Marinade science: Dijon helps emulsify the lemon and oil so it clings to both chicken and potatoes for superior browning.

  • Crisp factor: Keep chicken skin above excess liquid; pat potatoes very dry.

  • Make-ahead: Marinate up to 12 hours.

  • Doneness: Thighs are most tender around 185°F (85°C).

  • Finish: A quick 1–2 minute broil crisps skin—watch closely.

  • Pan choice: Avoid crowding; use two pans if needed.

  • Storage: Refrigerate up to 4 days; reheat at 375°F (190°C) until hot.

  • Serving ideas: Add a Greek salad and warm pita; finish with extra lemon.

  • Author: Amber
  • Prep Time: 20 minutes
  • Marinating: 2 hours
  • Cook Time: 60 minutes
  • Category: Dinner, Main Course
  • Method: Oven Roast, One-Pan
  • Cuisine: Greek, Mediterranean

Nutrition

  • Serving Size: 1/6 of recipe (≈1 thigh + potatoes)
  • Calories: 540 kcal
  • Sugar: 4 g
  • Sodium: 820 mg
  • Fat: 36 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 28 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 3 g
  • Protein: 28 g
  • Cholesterol: 130 mg

Find it online: https://ambersbridal.com/easy-greek-lemon-chicken-and-potatoes-one-pan-roast/