Greek lemony chicken and potatoes is a classic Greek dish that’s served in every Greek home! And this one-pan version is the easiest way to go!
Since sheet pan meals are so popular, I made my version of a one-pan Greek Lemony Chicken and potatoes. It was so good that I shared it on Facebook and Instagram. I ended up with a ton of messages from you guys asking for the recipe. So, here it is!
It doesn’t get simpler than this, so let’s go over the ingredients.
- Chicken thighs and drumsticks, bone-in, skin on
- Olive oil
- Lemon juice
- Garlic cloves, grated
- Freshly ground black pepper
- Dried oregano
- Ground cumin
- Crushed red pepper flakes
- Ground Sumac
The main flavor in lemony chicken and potatoes is lemon. So you’ll want to have the best lemon flavor possible. Whenever you need lemon juice for a recipe that you’re going to cook, you must use freshly squeezed lemon juice. Never the stuff that comes in a jar. You can use that stuff for cleaning but never cooking.
If you like for your chicken to have a little bit of color, you can add some paprika to your seasonings. It’s not traditional, but it gives the dish a bit of color that some people seem to like. Don’t forget that everything is really optional here. If you don’t like oregano, you can use rosemary or thyme. If you don’t like chicken thighs, you can use chicken breasts. Make it your own using your favorites.
The marinade is not only super simple, but it’s also my Ladolemono sauce. It’s a lemon and olive oil mix that’s really delicious. So, I use it on everything… chicken, fish, salad. It’s great stuff!
If you want to get the sauce ready ahead of time, the chicken can be marinated in the lemon marinade with all of the spices for up to 24 hours before roasting, stored in the refrigerator. Just make sure to bring it to room temperature before roasting.
Normally, the potatoes for lemony potatoes would be cut into wedges. However, I want these potatoes to be ready at the same time as the chicken. So, cut the potatoes in about 1-inch cubes. They’ll cook evenly and quickly.
You can use russet potatoes, yukon gold, baby potatoes, or really just any baking potato. I’m not a fan of the red potato because they don’t roast as well, but you could still use them. You can even choose whether you want to leave your potato skins on or not.
After you mix your chicken and potatoes in the spices and marinade, you’ll add just a bit of water. It’s not going to change the flavor of the dish, however, it will help to create a little more sauce and to prevent anything from sticking to the pan.
If you like a darker color on your chicken, turn the oven temperature up to 450 for the last 10-15 minutes or so. Just keep an eye on it to make sure that it doesn’t burn.
You can keep things simple and serve this alongside a salad. I like to serve this with some toasted bread so I can get all of those delicious juices. Try my rosemary bread with it and enjoy!
- 2 and ½ -3 pounds chicken thighs and drumsticks, bone-in, skin on
- 1 and ½ pound potatoes, peeled and cubed
- 2 teaspoons salt, or more
- ½ teaspoon freshly ground black pepper
- 2 tablespoons dried oregano
- 1 teaspoon ground cumin
- ¼ teaspoon crushed red pepper flakes
- 1/3 cup olive oil
- ¼ cup fresh lemon juice
- ¼ cup water
- 2-3 garlic cloves, grated
- 1 teaspoon paprika
- 1 teaspoon ground Sumac
- Garnish: Fresh parsley
- Preheat the oven to 425 °F, 220 °C.
- Combine all of the spices in a small bowl and mix together.
- Combine the marinade ingredients in another bowl and whisk together.
- Wash and pat dry the chicken.
- Place the chicken and potatoes in a baking tray/pan.
- Pour the marinade over the chicken and potatoes.
- Note: The chicken can be marinated with the marinade and spices for 24 hours before roasting, stored in the refrigerator. The potatoes should not be marinated ahead of time or they will turn brown. If you decide to marinate the chicken, make sure that it comes to room temperature before roasting.
- Season the potatoes and chicken with the spices.
- Roast for 45 minutes. Increase the temperature to 450 °F and roast until the potatoes are fork tender. About 15-20 minutes more.
- Garnish with fresh parsley and serve alongside a salad and some toasted bread. Enjoy!