Roasted Lemony Greek Chicken & Potatoes
★★★★★ 5.0 from 312 reviews
By Biteful Kitchen
A rustic Mediterranean classic featuring golden roasted chicken thighs and crispy lemon-garlic potatoes. Juicy, tangy, and perfectly seasoned — this one-pan dish brings Greek sunshine to your dinner table.
Quick Facts
• Prep Time: 15 minutes
• Marinating Time: 30 minutes (optional)
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes
• Servings: 4
Ingredients
For the Marinade:
• ¼ cup olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon paprika
• Salt and pepper, to taste
For the Chicken & Potatoes:
• 4 bone-in, skin-on chicken thighs (or breasts if preferred)
• 1 ½ lbs baby potatoes, halved
• 1 lemon, thinly sliced
• 1 tablespoon olive oil
• ½ teaspoon salt
• Fresh parsley or dill, chopped (for garnish)
Directions
1. In a bowl, whisk olive oil, lemon juice, vinegar, garlic, oregano, thyme, paprika, salt, and pepper.
2. Add chicken to a resealable bag or bowl. Pour half the marinade over it and refrigerate for 30 minutes (optional but flavorful).
3. Toss halved baby potatoes with the remaining marinade and 1 tablespoon olive oil.
4. Preheat oven to 400°F (200°C). Arrange potatoes in a large roasting pan or baking dish. Nestle chicken thighs among the potatoes and top with lemon slices.
5. Roast for 45–50 minutes, or until chicken skin is golden and potatoes are tender and crisp (internal temp 165°F / 74°C).
6. Sprinkle with chopped parsley or dill. Serve warm with tzatziki, Greek salad, or pita bread.
Chef’s Tips
• Add a drizzle of honey to the marinade for a touch of sweetness.
• For ultra-crispy potatoes, finish under the broiler for 3–5 minutes.
• Serve with a squeeze of fresh lemon for extra brightness.
Nutrition (per serving)
Approx. 490 calories, 36g protein, 30g fat, 12g carbohydrates
