Greek Lemon Chicken and Potatoes

Rating: 4.73 stars
762 Ratings
  • 5 star values: 597
  • 4 star values: 138
  • 3 star values: 18
  • 2 star values: 5
  • 1 star values: 4

I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes 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.

 By Chef John
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

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

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  • Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.

  • Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.

  • Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.

  • Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.

  • Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

Nutrition Facts

Per Serving:
1139 calories; 74.5 g total fat; 284 mg cholesterol; 1866 mg sodium. 34.5 g carbohydrates; 80.4 g protein; Full Nutrition

Reviews (530)

Read More Reviews

Most helpful positive review

Dena T
Rating: 5 stars
12/27/2016
I'm an old Greek girl and this recipe is the real deal baybeez. This is exactly what my mother and my Aunt Helen used to make for Sunday dinners. Smelled like it and tasted like it. I was a little (no a lot) confused by reviews that said "too much olive oil". Here's my take: Don't use cheap olive oil. Ever. You can get amazing California EVOO for less than 10. You can get great EVOO from Crete for the same price. Everyday EVOO... check reviews and make a decision. Respectfully submitted. Read More
Helpful
(111)

Most helpful critical review

Megan Landers
Rating: 3 stars
05/27/2015
Held back about 1/4 cup of the oil from the marinade per another reviewer's suggestion and even then it was too oily. The lemon flavor was nice in the chicken but is rather strong in the potatoes so some of the kids were put off. Chicken was very moist. I ended up having to cook longer than the instructions and turn on the broiler on the chicken to crisp up the skins. I drained out the excess marinade in order to even get the potatoes mildly crispy under the broiler. Maybe it was the 2/3 cup of broth that made the liquid ratio out of balance but I was very dissatisfied with the consistency of the potato ( 1/2 mush 1/2 just right). I read and re-read the recipe several times thinking I had missed a step or gotten something wrong. Wouldn't make again but was ok for a dinner night. Read More
Helpful
(20)
762 Ratings
  • 5 star values: 597
  • 4 star values: 138
  • 3 star values: 18
  • 2 star values: 5
  • 1 star values: 4
Reviews:
Most Helpful Most Positive Least Positive Newest
Dena T
Rating: 5 stars
12/27/2016
I'm an old Greek girl and this recipe is the real deal baybeez. This is exactly what my mother and my Aunt Helen used to make for Sunday dinners. Smelled like it and tasted like it. I was a little (no a lot) confused by reviews that said "too much olive oil". Here's my take: Don't use cheap olive oil. Ever. You can get amazing California EVOO for less than 10. You can get great EVOO from Crete for the same price. Everyday EVOO... check reviews and make a decision. Respectfully submitted. Read More
Helpful
(111)
Dena T
Rating: 5 stars
12/27/2016
I'm an old Greek girl and this recipe is the real deal baybeez. This is exactly what my mother and my Aunt Helen used to make for Sunday dinners. Smelled like it and tasted like it. I was a little (no a lot) confused by reviews that said "too much olive oil". Here's my take: Don't use cheap olive oil. Ever. You can get amazing California EVOO for less than 10. You can get great EVOO from Crete for the same price. Everyday EVOO... check reviews and make a decision. Respectfully submitted. Read More
Helpful
(111)
KiltedFish
Rating: 5 stars
05/09/2017
I've made this a couple of times for the family and my wife has continually declared it her favorite dish. The only change I've made is using skinless chicken breast tenders instead of skin-on thighs. In order to avoid the chicken drying out prepare as described but cook just the potatoes for the first 20-25 minutes. Then pull the pan out of the oven place the chicken on the pan making sure to recoat it in the marinade and cook for the remaining 20 minutes. It comes out juicy and flavorful every time. Read More
Helpful
(72)
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jenny davis
Rating: 5 stars
05/21/2015
Chef John my hero strikes again. This is restaurant-quality. Absolutely delicious as is. Just one question: 4 lb of chicken for 4 servings? I would think that 4 lb of chicken thighs should serve at least 8 and very generously at that. Read More
Helpful
(35)
gingy1
Rating: 5 stars
05/02/2015
Another great recipe from Chef John. I made this recipe and boy was it good. The only thing for me personally I would cut the olive oil down some as with the skin on the chicken it was a little on the slippery side for me. Will be on the rotation list. Read More
Helpful
(31)
Nancy
Rating: 5 stars
09/04/2017
Used boneless/skinless thighs and let the chicken and potatoes marinate for 30-45 minutes. No other changes. It was delicious! Served with a side salad of fresh heirloom tomatoes cucumber kalamata olives feta cheese fresh garden basil and homemade balsamic vinaigrette. Read More
Helpful
(30)
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Judy
Rating: 5 stars
11/15/2015
Yum! Too much olive oil? Au contraire! Marinated the chicken for a a couple hours in the oil/ lemon mixture. Turned twice during baking. Did not broil but baked a few extra minutes until chicken skin was crispy. Just wonderful! Read More
Helpful
(26)
Megan Landers
Rating: 3 stars
05/27/2015
Held back about 1/4 cup of the oil from the marinade per another reviewer's suggestion and even then it was too oily. The lemon flavor was nice in the chicken but is rather strong in the potatoes so some of the kids were put off. Chicken was very moist. I ended up having to cook longer than the instructions and turn on the broiler on the chicken to crisp up the skins. I drained out the excess marinade in order to even get the potatoes mildly crispy under the broiler. Maybe it was the 2/3 cup of broth that made the liquid ratio out of balance but I was very dissatisfied with the consistency of the potato ( 1/2 mush 1/2 just right). I read and re-read the recipe several times thinking I had missed a step or gotten something wrong. Wouldn't make again but was ok for a dinner night. Read More
Helpful
(20)
Nathan
Rating: 4 stars
07/24/2016
I used boneless skinless chicken breast and cut the recipe in half (just the 2 of us and I don't like chicken with bones or thighs). Super tasty and delicious Read More
Helpful
(15)
sissyneck
Rating: 5 stars
09/05/2016
This was soooooo good! The video was really helpful and now that I know how to make this I'll certainly be making this again soon. I'll probably reduce the olive oil slightly. I also think this dinner and the extra marinade once cooked would also be amazing paired with asparagus artichokes or brussel sprouts. Read More
Helpful
(14)
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