Tangy Greek Lemon Chicken

Why You’ll Adore This One-Pan Greek Lemon Chicken

This Greek lemon chicken recipe is more than just a meal; it’s a culinary experience designed for ease, exceptional flavor, and versatility. It consistently ranks as one of my go-to recipes for a stress-free yet utterly delicious chicken dinner. Imagine succulent bone-in, skin-on chicken thighs roasted to perfection alongside creamy Yukon gold potatoes, all bathed in an aromatic, herbaceous lemon sauce that you’ll want to drizzle over every morsel and sop up with every potato. Here’s why this dish will quickly become a family favorite:

• Unforgettable Flavor: The star of this dish is its bold, authentic Greek flavor profile. Freshly squeezed lemon juice provides a bright tang, while whole smashed garlic cloves infuse a deep savory aroma. Grainy mustard adds a subtle zesty kick, and a generous blend of dried Greek herbs – oregano, thyme, and garlic powder – creates a rich, aromatic foundation that transports your taste buds straight to the Mediterranean.
• Effortless Preparation: Say goodbye to complicated recipes and multiple dirty dishes! This is a true one-pan wonder. With just about 10 minutes of hands-on preparation, you can have this entire meal ready for the oven. Most ingredients are pantry staples, making it an accessible and convenient option for any night of the week.
• Incredible Versatility: While perfect as is, this recipe is wonderfully adaptable. Feel free to incorporate your favorite chopped vegetables like bell peppers, zucchini, or carrots alongside the potatoes for an extra boost of nutrition and color. If you prefer white meat, bone-in chicken breasts can be swapped for thighs (though cooking times may vary). This recipe can easily adjust to your pantry and preferences, ensuring a delightful meal every time.

The beauty of cooking the chicken and potatoes together in the same dish extends beyond convenience; it allows their flavors to meld beautifully, creating a harmonious and cohesive meal. This dish is so hearty and satisfying, you might find yourself skipping extra side dishes entirely – it truly stands alone as a complete and fulfilling dinner. However, should you wish to add more, it pairs wonderfully with a simple fresh green salad or steamed vegetables.

Essential Ingredients for Authentic Greek Flavor

Achieving the rich, vibrant flavors of this Greek Lemon Chicken and Potatoes relies on selecting and preparing a few key ingredients thoughtfully. Here’s a closer look at what you’ll need and why each component is crucial:

• Yukon Gold Potatoes: These golden-hued potatoes are truly ideal for roasting. Their naturally creamy texture provides a delightful contrast to the tender chicken, and their thin skin means there’s no need for tedious peeling. To ensure even cooking and perfect crispness, make sure to chop them into uniform, equal-sized pieces (about 1½ – 2 inches).
• Fresh Lemons: The star of the show! Freshly squeezed lemon juice provides the characteristic bright, tangy zest that defines Greek cuisine. Don’t discard the juiced lemon wedges; tossing them directly into the baking dish with the potatoes allows them to release even more aromatic lemon oil and flavor during roasting, intensifying the overall citrus notes.
• High-Quality Olive Oil: A staple in Mediterranean cooking, olive oil is essential for this recipe. It not only adds a rich, fruity flavor but also coats the potatoes, helping them achieve that desirable golden-brown, crispy exterior while keeping them moist and tender inside. Use a good quality extra virgin olive oil for the best results.
• Smashed Garlic Cloves: Fresh garlic is non-negotiable for an authentic savory depth. Smashing whole cloves rather than mincing them allows the garlic to mellow slightly during cooking, infusing a robust, sweet-savory flavor without becoming overpowering. To smash garlic, simply place an unpeeled clove on your cutting board, lay the flat side of your chef’s knife over it, and press down firmly with the heel of your hand until the clove flattens and the peel loosens. Discard the peel and use the smashed clove whole.
• Bone-in, Skin-on Chicken Thighs: For maximum flavor and juiciness, bone-in, skin-on chicken thighs are highly recommended. The bone contributes a deeper, richer flavor to the dish as it cooks, while the skin crisps up beautifully, adding a delightful texture and protecting the meat from drying out. If you prefer, boneless, skinless thighs can be used, but adjust cooking times accordingly.
• Grainy Mustard (Whole-Grain or Coarse-Grain): This isn’t just any mustard! Grainy mustard, characterized by its visible mustard seeds, offers a wonderfully complex flavor profile that is slightly spicy, tangy, and deeply savory. It helps tenderize the chicken and forms a flavorful crust. Ensure you choose one labeled as “whole-grain” or “coarse-grain” for that authentic taste and texture.
• Kosher Salt: A fundamental seasoning, kosher salt is crucial for enhancing and balancing the flavors of lemon, garlic, and herbs. Its coarse texture also aids in proper seasoning distribution. Accurate measurement is key to ensure the dish is perfectly seasoned.
• Classic Greek Seasonings: A blend of dried oregano, garlic powder, and thyme forms the aromatic heart of this Greek-inspired meal. These herbs are iconic in Greek cuisine, providing an earthy, fragrant, and slightly peppery undertone that complements the lemon and garlic beautifully. Fresh oregano sprigs are an optional but highly recommended garnish, adding a touch of freshness and vibrant color to the finished dish.

Step-by-Step Guide to Making Greek Lemon Chicken and Potatoes

This recipe is designed for simplicity, making it perfect for even novice cooks. Follow these easy steps to bring the flavors of Greece to your dinner table:

Before You Begin:

Preheat your oven to 375°F (190°C). Position an oven rack in the top third of the oven. This placement helps achieve wonderfully crispy chicken skin and perfectly roasted potatoes.

• Prepare the Potatoes: Take your uniformly cut Yukon gold potatoes (aim for 1½ – 2-inch pieces) and place them directly into a large casserole or baking dish.
• Season the Potatoes: To the potatoes, add the juice from 2 lemons, along with the squeezed lemon wedges themselves. Incorporate the smashed garlic cloves, 1½ teaspoons of kosher salt, and the olive oil. Toss everything thoroughly with your hands or a large spoon until the potatoes are evenly coated and glistening with the seasoning.

• Marinate the Chicken: In a separate large mixing bowl, combine the bone-in, skin-on chicken thighs. Add the grainy mustard, the remaining 1½ teaspoons of kosher salt, dried oregano, thyme, and garlic powder, along with the juice of the third lemon.
• Coat the Chicken: Using your hands (don’t be shy!), thoroughly massage the mustard and seasoning mixture into the chicken thighs, ensuring every piece is completely coated. This hands-on approach guarantees maximum flavor infusion. For an even deeper flavor, gently lift the skin of each thigh and rub some of the seasoning directly onto the meat underneath.
• Assemble the Dish: Carefully transfer the seasoned chicken thighs from the bowl to the casserole dish, arranging them in a single, even layer on top of the potatoes. Make sure the chicken skin side is facing up; this is crucial for achieving that desirable crispy skin.
• Bake to Perfection: Place the casserole dish into your preheated oven. Bake for approximately 1 hour, or until the chicken thighs have reached an internal temperature of at least 165°F (74°C) when measured with a meat thermometer, and the potatoes are tender and golden-brown. If the chicken skin begins to brown too quickly, loosely tent the dish with aluminum foil. Remove the foil for the last 10-15 minutes of cooking to allow the skin to crisp up.
• Finish and Serve: Once baked, carefully remove the dish from the oven. Using a spoon, generously drizzle the flavorful lemon-herb sauce accumulated at the bottom of the pan over the chicken and potatoes. This step adds moisture and enhances the overall taste.

• Garnish and Enjoy: For an extra touch of freshness and aroma, garnish your beautifully roasted Greek lemon chicken and potatoes with fresh oregano sprigs. Serve immediately and enjoy this wholesome, flavorful meal!

Mastering Your Greek Lemon Chicken: Expert Tips for Success

Achieving a consistently perfect Greek Lemon Chicken and Potatoes is simple with a few insider tips. These suggestions will elevate your dish, ensuring juicy chicken, tender potatoes, and maximum flavor every time:

• Chicken Cut Variations: While bone-in, skin-on thighs are recommended for their superior flavor and moisture, this versatile Greek seasoning blend works wonderfully with other chicken cuts too! Experiment with boneless, skinless chicken thighs for a quicker cook, bone-in chicken breasts, or even a whole roast chicken. Just be mindful that cooking times will vary significantly depending on the cut and size of the chicken. Always use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (74°C).
• Potato and Veggie Substitutions: Yukon gold potatoes are fantastic, but you can certainly substitute them with other hearty root vegetables. Red potatoes work well, and you can also add or swap in other vegetables like carrots, parsnips, quartered onions, or even bell peppers. For veggies with different cooking times (like quicker-cooking peppers or zucchini), consider adding them halfway through the baking process to prevent them from becoming too soft or mushy.
• Room Temperature Chicken: For the most even cooking, it’s a good practice to allow your chicken thighs to come to room temperature for about 20-30 minutes before roasting. This simple step prevents the exterior from cooking too quickly while the interior remains cold, ensuring a uniformly cooked, tender result. This is especially critical if you opt for larger cuts like a whole chicken.
• Season Under the Skin: Don’t just season the surface! After tossing the chicken thighs with the mustard and herb mixture, gently lift the skin and rub some of that delicious seasoning directly onto the meat underneath. This technique truly infuses the chicken with that vibrant lemony Greek flavor from the inside out, leading to a much more profound taste experience.
• Don’t Overcrowd the Pan: To ensure optimal browning and crisping of both the chicken and potatoes, avoid overcrowding your baking dish. If your ingredients are too packed, they will steam instead of roast, leading to a less desirable texture. If necessary, use two baking dishes to give everything enough space.
• Rest Your Chicken: Patience is a virtue, especially after roasting chicken. Once your Greek lemon chicken is out of the oven, allow it to rest for at least 5-10 minutes before carving or serving. This allows the juices to redistribute throughout the meat, resulting in incredibly tender, moist, and flavorful chicken.
• Fresh Squeeze at the End: For an extra burst of brightness, consider squeezing a fresh lemon wedge over the cooked chicken and potatoes right before serving. The fresh citrus zest will awaken all the flavors.

Convenient Make-Ahead Tips for Busy Schedules

This Greek Lemon Chicken recipe is incredibly accommodating for meal prep, offering several options to save you time and effort on busy days. Whether you prefer to tackle just the chopping or assemble the entire dish in advance, these tips will streamline your cooking process:

• Pre-Chop Potatoes: To get a head start, chop your Yukon gold potatoes into 1½ – 2-inch pieces up to 24 hours in advance. To keep them fresh and prevent discoloration, completely submerge the chopped potatoes in a bowl of cold water. Cover the bowl tightly with plastic wrap and store it in the refrigerator until you’re ready to cook. Drain thoroughly before use.
• Full Assembly in Advance: You can prepare the entire Greek lemon chicken and potatoes dish up to 24 hours before baking. Assemble the potatoes and seasoned chicken in your casserole dish, cover it tightly with plastic wrap, and store it in the refrigerator. When it’s time for dinner, simply pop it into the preheated oven as per the instructions. Allow an extra 5-10 minutes of baking time since the dish will be starting from a colder temperature.
• Important Note on Lemon Juice and Meat: Do not assemble the dish more than 24 hours in advance. While lemon juice is fantastic for flavor, its acidity can start to break down the proteins in the chicken if left to marinate for too long, potentially resulting in a mushy or undesirable texture. Sticking to the 24-hour window ensures optimal texture and flavor.

Storing and Reheating Your Leftovers

Leftover Greek Lemon Chicken and Potatoes are just as delicious the next day, making this an excellent dish for meal prepping or enjoying throughout the week. Proper storage and reheating will help maintain its quality and flavor:

• Refrigeration: Allow any leftover chicken and potatoes to cool completely to room temperature (within 2 hours) before storing. Transfer the leftovers to an airtight container and store them in the refrigerator for 3-4 days.
• Reheating in the Oven: For best results and to help the chicken skin crisp up again, reheat leftovers in the oven. Preheat your oven to 350°F (175°C). Place the chicken and potatoes in an oven-safe dish, cover loosely with foil to prevent drying, and bake for 15-20 minutes, or until thoroughly warmed through.
• Crisping the Skin: If you desire extra crispy chicken skin, remove the foil during the last 3-5 minutes of reheating and turn on your oven’s broiler for a minute or two. Keep a close eye on it to prevent burning, as broilers can work very quickly.

Frequently Asked Questions About Greek Lemon Chicken

Here are answers to some common questions about this delightful Greek-inspired dish:

Explore More Delicious Chicken Recipes

• 4-Ingredient Grilled Curry Chicken Thighs
• Miso Chicken Thighs and Legs
• Teriyaki Chicken Wings
• Sweet & Spicy Chicken Skewers

Greek Lemon Chicken and Potatoes

By Shinee Davaakhuu

This easy one-pan dish brings vibrant, tangy Greek flavors to your weeknight dinner. Fill your home with the delicious aroma of tender lemony chicken and savory roasted potatoes.

Prep Time: 10 mins

Cook Time: 1 hr

Total Time: 1 hr 10 mins

Servings: 6 servings

Ingredients

• 5 medium Yukon gold potatoes, cut into 1½ – 2-inch pieces (Note 1)
• 3 lemons, juiced and divided
• ½ cup (120 ml) olive oil
• 12 cloves garlic, smashed
• 6 skin-on and bone-in chicken thighs (Note 2)
• 2 tablespoons grainy mustard
• 3 teaspoons kosher salt, divided
• 1 tablespoon dried oregano
• 2½ teaspoons garlic powder
• 1 teaspoon thyme, fresh or dried
• 4 sprigs fresh oregano, for garnish

Equipment

• Large baking dish

Instructions

1. Preheat the oven to 375°F (190°C). Move the oven rack to the top third of the oven.
2. Cut the potatoes into 1½ – 2-inch pieces and transfer them to a large casserole dish.
3. Add the juice of 2 lemons along with the squeezed lemon wedges, the smashed garlic cloves, 1½ teaspoons of kosher salt, and the olive oil to the potatoes. Toss thoroughly to combine everything.
4. In a separate large bowl, combine the chicken thighs with the grainy mustard, the remaining 1½ teaspoons of kosher salt, dried oregano, thyme, garlic powder, and the juice of the remaining 1 lemon. Toss the chicken until fully coated.
5. Arrange the seasoned chicken thighs on top of the potatoes in the casserole dish, ensuring the skin side is facing up in an even layer.
6. Bake for 1 hour, or until the chicken thighs reach an internal temperature of at least 165°F (74°C) with a meat thermometer and the potatoes are tender. If the chicken skin begins to brown too quickly, loosely tent the dish with aluminum foil and remove it for the last 10 minutes to allow the skin to crisp.
7. Remove the dish from the oven. Drizzle some of the flavorful lemon sauce from the bottom of the pan over the chicken and potatoes. Garnish with fresh oregano sprigs and serve immediately. Enjoy!

⭐️ Did you make this recipe?
Please leave a review and let us know how you liked it!

Tips & Notes

• Note 1: Feel free to swap Yukon gold potatoes with red potatoes or add other root vegetables like carrots, onions, or parsnips. Remember that cooking times may vary for different vegetables.
• Note 2: This recipe is flexible! You can substitute bone-in chicken thighs with boneless ones, bone-in chicken breasts, or even a whole chicken. Be aware that cooking times will need to be adjusted accordingly for different cuts.
• Storing Tips:
  • Store leftover Greek lemon chicken tightly covered in the fridge for 3-4 days.
  • This recipe freezes well! Once cooled, transfer to a freezer-safe container or wrap tightly with plastic wrap and aluminum foil. Freeze for up to 3 months.
  • Thaw frozen chicken and potatoes in the fridge overnight. Reheat leftovers in the oven at 350°F (175°C) until warmed through. A few minutes under the broiler at the end (3-5 minutes, watching carefully) will help crisp the chicken skin back up.

Nutrition

Servings: 1 serving

Calories: 200 kcal

Carbohydrates: 10g

Protein: 2g

Fat: 19g

Sugar: 2g

Sodium: 1222mg

Did you make this?

Leave a rating and your feedback. Thank you!