The Scent of Sunshine
I first tasted this dish in a tiny Athens taverna. The air smelled of lemon and herbs. Chicken crackled from the kitchen grill. Juicy potatoes soaked up all the glorious juices. Ever wondered how to bring that Greek sunshine to your own table? This recipe is your answer. It fills your home with the most amazing aroma. Everyone will follow their nose straight to the kitchen.
My First Kitchen Adventure
My first try was a funny mess. I used a pan that was way too small. Potatoes and chicken were fighting for space. It still turned out delicious, just a bit crowded. That taught me a good meal does not need to be perfect. It just needs to be made with care. Home cooking is about the love you put in.
Why It Tastes So Good
Two things make this dish special. The marinade makes the chicken incredibly tender. The high heat makes the potato edges crispy. Which flavor combo surprises you most? Is it the lemon and oregano? Or the garlic and paprika? Share your favorite part in the comments below. I love hearing from you all.
A Taste of History
This is a classic home-style meal from Greece. Families there have cooked it for generations. It is a staple for Sunday dinners and big gatherings. *Did you know the lemon and oregano combo is used all over the Mediterranean?* It is a timeless taste of the region. What is your favorite family dinner tradition? Tell me your stories.
| Ingredient | Amount | Note |
|---|---|---|
| Chicken thighs | 3 pounds | bone-in, skin-on (About 8 pieces) |
| Russet potatoes | 4 large | peeled and cut into wedges (about 2 pounds) |
| Olive oil | 1/4 cup | extra virgin olive oil |
| Lemon juice | 1/2 cup | 2-3 lemons |
| Chicken broth | 1/4 cup | |
| Garlic cloves | 4 | minced |
| Dried oregano | 2 teaspoons | |
| Dried thyme | 1 teaspoon | |
| Dried rosemary | 1 teaspoon | |
| Paprika | 1 teaspoon | |
| Salt | 1 teaspoon | |
| Black pepper | 1/2 teaspoon | |
| Fresh oregano | 2 teaspoons | chopped, for garnish |
Your Guide to Perfect Greek Lemon Chicken
Step 1
Gather your chicken and potatoes. Pat the chicken skin very dry. This helps it get crispy later. (My hard-learned tip: Dry skin is the secret to golden, crunchy chicken).
Step 2
Whisk the oil, lemon juice, and spices together. This makes your flavorful marinade. Coat the chicken pieces first. Then toss the potato wedges in the same bowl.
Step 3
Arrange everything in your baking dish. The chicken goes skin-side up. Tuck the potatoes all around them. Cover it tightly with foil to bake.
Step 4
After baking, remove the foil. Let it cook a bit longer. This crisps the chicken and potatoes beautifully. You will know it is done by the color.
What is the key to crispy chicken skin? Share below!
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 4-6 servings
Category: Dinner, Mediterranean
Try These Tasty Twists
This classic dish is so easy to change up. I love getting creative with different flavors. Here are three fun spins to try for your next meal.Lemon & Artichoke: Add a can of drained artichoke hearts before baking.
Spicy Feta: Crumble feta cheese and a pinch of red pepper over the top.
Herb Garden: Use all fresh herbs like dill and parsley instead of dried.
Which twist sounds best to you? Vote in the comments!
My Favorite Ways to Serve It
This meal is a full dinner on its own. But a simple side makes it even better. I love a cool, crisp Greek salad or some warmed pita bread. Do not forget to spoon those delicious pan juices over everything. For a drink, try a chilled glass of white wine. A dry Riesling is perfect. For a non-alcoholic option, sparkling lemon water is always refreshing.Which would you choose tonight: the wine or the lemon water?
Keep It Fresh and Tasty
Store leftovers in a sealed container. They last three days in the fridge. You can also freeze them for a month. Reheat in the oven for the best crispness. The microwave works but makes things soft.
This dish is perfect for making ahead. I often double the recipe for busy weeks. My grandkids love it on a busy school night. Just assemble everything in the pan. Keep it covered in the fridge until baking time.
Simple Fixes for Common Hiccups
Is your chicken not browning? Your oven might run cool. Just broil it for a few minutes at the end. Watch it closely so it does not burn.
If the potatoes are still hard, they were probably too big. Cut them smaller next time. You can also parboil them for five minutes first. Are things too dry? You might have skipped the foil step. That seals in the steam and juices.
Your Questions, Answered
Q: Is this recipe gluten-free?
A: Yes, it is naturally gluten-free. Just check your chicken broth label to be sure.
Q: Can I make it ahead?
A: Absolutely. Assemble the whole dish a day early. Keep it covered in your fridge until baking.
Q: What are good herb swaps?
A: Use an Italian seasoning blend. Fresh herbs work great too. Use three times the amount if fresh.
Q: Can I use chicken breasts?
A: You can, but they may dry out. Thighs stay much more juicy and tender.
Q: How do I scale the recipe down?
A: Halve all the ingredients. Use a smaller baking dish so everything fits snugly.
A Note From My Kitchen
This meal feels like a warm hug. The lemon and oregano smell fills your home. It is pure comfort. I hope it becomes a favorite in your house too.
Did you give this recipe a try? I would love to see your results.
Share your photos and tag @AmeliaHartwell on Pinterest.
Happy cooking! —Amelia Hartwell.
Greek Lemon Chicken and Potatoes Recipe
Description
A classic and comforting one-pan meal featuring tender, herb-marinated chicken and crispy roasted potatoes.
Ingredients
Instructions
- Preheat oven to 425°F.
- Peel and cut potatoes into quarters, then into wedges.
- Pat chicken thighs dry with paper towels.
- In a large bowl, whisk together the olive oil, lemon juice, chicken broth, garlic, dried oregano, thyme, rosemary, paprika, salt, and pepper.
- Add the chicken thighs and toss to coat them in the marinade. In a 9×13″ baking dish, place the pieces, skin side up, in a single layer.
- Add the potato wedges to the bowl and toss to coat them in the marinade. Place the potato slices in the baking pan around the chicken thighs.
- Cover the dish with parchment paper, then with aluminum foil and seal tightly.
- Bake for 45 minutes.
- Remove the foil and parchment and bake for a further 15 minutes, until the chicken and potatoes are browned and crisp.
- To serve, transfer the chicken and potatoes to a serving platter. Spoon the pan juices over them and sprinkle with fresh oregano.
Notes
- For best results, ensure the chicken skin is patted dry before baking to help it get extra crispy.
