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Lemon Greek Chicken and Potatoes One-Pan Dinner

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Lemon Greek Chicken and Potatoes is a vibrant one-pan dinner that’s bursting with Mediterranean flavors. Juicy, herby chicken thighs are roasted alongside golden potatoes, all bathed in a zesty lemon-garlic marinade. It’s an easy, fuss-free weeknight meal that delivers big flavor with minimal cleanup.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 2 pounds baby potatoes, halved
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • Zest of 1 lemon
  • 4 garlic cloves, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika (optional)
  • 1/4 cup chicken broth or water (for roasting)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
  2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, pepper, and paprika.
  3. Place chicken thighs and potatoes in the pan. Pour the marinade over everything and toss to coat evenly.
  4. Arrange the chicken skin-side up and spread the potatoes around them. Pour chicken broth into the bottom of the pan for added moisture.
  5. Roast uncovered for 45–50 minutes, or until the chicken reaches 165°F (74°C) and the potatoes are golden and tender.
  6. Broil for 2–3 minutes at the end if desired for extra crispy skin.
  7. Sprinkle with chopped parsley before serving and spoon pan juices over the top.

Notes

  • Marinate the chicken for 30 minutes to 2 hours for deeper flavor (optional).
  • Swap baby potatoes with Yukon golds or red potatoes, cut into chunks.
  • This recipe also works with boneless chicken thighs—reduce cooking time by 10 minutes.
  • Serve with a side of Greek salad or warm pita bread for a full Mediterranean meal.

Nutrition

Find it online: https://amandafood.com/lemon-greek-chicken-and-potatoes-one-pan-dinner/