When dinner feels like a chore and the sink is already full, this is the dish that saves the day. Meet Lemon Greek Chicken and Potatoes One-Pan Dinner—a juicy, zesty, herby meal that brings bold Mediterranean flavor to your table with just one baking dish and practically no cleanup.

We’re talking crispy golden potatoes, perfectly seasoned chicken, and a lemon-garlic-oregano marinade that turns every bite into a tangy, savory delight. This recipe tastes like it came from your favorite Greek taverna, but it’s made right in your own cozy kitchen.

Why You’ll Love Lemon Greek Chicken and Potatoes

This recipe isn’t just about the ingredients—it’s about creating moments. Like gathering around the table for a simple yet satisfying dinner, or enjoying the way your house smells as this dish roasts away in the oven. It’s cozy. It’s full of love. And it’s deceptively easy.

Here’s why it’ll be on repeat in your kitchen:

• It uses one pan = less mess.
• The marinade is chef’s kiss delicious.
• You get crispy edges and juicy centers—on everything.
• It’s hearty, healthy, and tastes even better the next day.

Chef’s Pro Tips for Perfect Results

Want to nail this dish on your very first try? Here are some insider secrets…

• Marinate the chicken for at least 30 minutes (or overnight!) for max flavor.
• Cut the potatoes into uniform wedges so they cook evenly with the chicken.
• Use bone-in, skin-on chicken thighs for the juiciest result and crisp skin.
• Don’t overcrowd the pan—give everything space to roast, not steam.
• Use fresh oregano if you’ve got it, but dried oregano works beautifully too.

Ingredients

1. 4 bone-in, skin-on chicken thighs (or drumsticks)

2. 4–5 medium Yukon gold potatoes, cut into wedges

3. 1/4 cup olive oil

4. Juice of 2 lemons (plus 1 lemon sliced for roasting)

5. 4 garlic cloves, minced

6. 1 tablespoon dried oregano

7. 1 teaspoon salt

8. 1/2 teaspoon black pepper

9. 1 teaspoon paprika (optional, for color)

10. 1/4 cup chicken broth or water (for moisture during roasting)

11. Optional garnish: fresh parsley, crumbled feta

Instructions

Let’s dive into the steps to create this flavorful masterpiece…

1. In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, pepper, and paprika.

2. Place the chicken and potato wedges in a large bowl or zip-top bag. Pour in the marinade and toss to coat. Let marinate for 30 minutes or up to overnight in the fridge.

3. Preheat your oven to 400°F (200°C).

4. Arrange the chicken and potatoes in a single layer in a large baking dish or sheet pan. Tuck in lemon slices and pour the chicken broth around the edges (not directly over the food).

5. Roast for 45–50 minutes, turning the potatoes halfway through, until chicken is golden and cooked through (internal temp should reach 165°F).

6. Broil for the last 3–5 minutes if you want extra crispiness.

7. Garnish with fresh parsley and crumbled feta if using. Serve hot and enjoy!

Texture & Flavor Secrets

The beauty of this recipe lies in its texture—crispy where it should be, creamy where it matters. The chicken skin gets that crave-worthy golden crunch, while the meat stays juicy and tender. The potatoes soak up all the lemony, garlicky drippings and roast into little bites of heaven—crispy on the outside, fluffy inside.

And let’s not forget the flavor: bright lemon, earthy oregano, a kick of garlic, and that hit of umami from the chicken drippings. Every bite is bold, fresh, and totally comforting.

How to Serve Lemon Greek Chicken and Potatoes

This dish pairs wonderfully with various sides…

• A crisp Greek salad with cucumber, tomato, red onion, and feta
• Warm pita bread and tzatziki
• Steamed green beans or roasted asparagus
• A glass of dry white wine or sparkling lemonade
• Bonus: drizzle the pan juices over everything on the plate!

Creative Leftover Transformations

Don’t let leftovers go to waste! You can…

• Shred leftover chicken and toss with orzo, olives, and feta for a cold Greek pasta salad
• Dice up the potatoes and sauté with eggs for a lemony breakfast hash
• Make wraps with pita, hummus, and leftover chicken + potatoes
• Use the chicken in grain bowls with rice, quinoa, or farro

Additional Tips

Here are some extra tips…

• Short on time? Skip the marinade and just toss everything on the pan with the seasonings—it’ll still taste amazing.
• Don’t skip the broth or water. It helps the potatoes cook through and keeps everything juicy.
• Double the batch for meal prep—you’ll thank yourself.
• Want a saucier finish? Add a bit more olive oil and lemon juice after roasting for a finishing drizzle.

Make It a Showstopper (Presentation Ideas)

Want to wow your guests?

• Serve in the roasting pan for that rustic, family-style feel
• Garnish with lemon zest, parsley, and crumbled feta for pops of color
• Plate on a large platter with scattered lemon slices and fresh herbs
• Add a swirl of tzatziki on each plate for an elegant Mediterranean touch

FAQ’s

1. Can I use boneless chicken?

Yes, but reduce cooking time to 25–30 minutes to avoid drying out.

2. Can I use sweet potatoes instead of Yukon gold?

You can! Just cut them slightly thicker as they cook faster.

3. Can I cook this on a sheet pan?

Absolutely. Just line with parchment for easy cleanup and spread everything out well.

4. What if I don’t have pomegranate molasses?

No worries—you don’t need it for this recipe!

5. How do I make this dairy-free?

Just skip the feta garnish—everything else is naturally dairy-free.

6. Can I make this ahead of time?

Yes—marinate the chicken and potatoes in the morning, then bake at dinnertime.

7. Can I grill this instead of roasting?

Definitely! Use grill-safe pans or skewers and cook over medium-high heat.

8. Is this recipe gluten-free?

Yes—it’s naturally gluten-free as written.

9. What’s the best way to reheat leftovers?

Reheat in the oven or air fryer to crisp everything up again.

10. Can I use dried lemon peel or lemon zest?

Zest is perfect for garnishing or enhancing lemon flavor without adding more juice.

Conclusion

This Lemon Greek Chicken and Potatoes One-Pan Dinner is everything you want in a weeknight meal: bold flavor, easy prep, no-fuss cleanup, and a whole lot of comfort. It feels fancy, tastes like sunshine, and fills the house with that savory, citrusy aroma that makes everyone ask, “What’s for dinner?!”

Grab your sheet pan, squeeze those lemons, and let the oven do the rest. Trust me—you’re going to love this one.

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