Greek Lemon Chicken and Potatoes


Greek chicken and potatoes is a classic. I don't have the energy or courage to cater for a living but, if I did, this lemony dish would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.

Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hrs


  • 4 pounds skin-on, bone-in chicken thighs

  • 3 russet potatoes, peeled and quartered

  • ½ cup fresh lemon juice

  • ½ cup olive oil

  • 6 cloves garlic, minced

  • 1 tablespoon dried oregano

  • 1 tablespoon kosher salt

  • 1 teaspoon dried rosemary

  • 1 teaspoon freshly ground black pepper

  • 1 pinch cayenne pepper

  • 1 cup chicken broth, divided

  • 1 teaspoon chopped fresh oregano, or to taste


  1. Preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.

  2. Place chicken and potatoes in a large bowl. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until chicken and potatoes are evenly coated.

  3. Place chicken pieces skin-side up in the prepared pan. Tuck potato pieces around chicken. Drizzle with 2/3 cup chicken broth. Spoon any remaining marinade from the bowl over chicken and potatoes.

  4. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, then place chicken skin-side up again.

  5. Continue baking until chicken is browned and cooked through, about 25 minutes more; an instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C).

  6. Transfer chicken to a serving platter and keep warm; leave potatoes in the pan.

  7. Turn on the broiler, or set oven to highest heat. Toss potatoes again to coat in pan juices. Place the pan under the broiler and broil until potatoes are crisped, about 3 minutes.

  8. Transfer potatoes to the platter with chicken.

  9. Place the roasting pan on the stovetop over medium heat. Add the remaining 1/3 cup chicken broth and scrape up browned bits from the bottom of the pan. Strain pan juices over chicken and potatoes. Sprinkle with fresh oregano.

    A platter of chicken thighs and roasted potatoes, garnished with fresh thyme
    Kim's Cooking Now

Nutrition Facts (per serving)

1139 Calories
75g Fat
35g Carbs
80g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 1139
% Daily Value *
Total Fat 75g 96%
Saturated Fat 17g 85%
Cholesterol 284mg 95%
Sodium 1866mg 81%
Total Carbohydrate 35g 13%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 80g
Vitamin C 26mg 128%
Calcium 93mg 7%
Iron 6mg 36%
Potassium 1428mg 30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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