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!
I’ve given you Lemony Greek Chicken, and I’ve given you Lemony Greek potatoes. But I’ve never given you the two combined into one simple sheet pan meal… until now!
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
- Potatoes
The Marinade:
- Olive oil
- Lemon juice
- Water
- Garlic cloves, grated
The Spices:
- Salt
- Freshly ground black pepper
- Dried oregano
- Ground cumin
- Crushed red pepper flakes
Optional seasonings:
- Paprika
- Ground Sumac
The Lemon
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.
Optional Spices
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.
Ladolemono Sauce
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.
The potatoes
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.
Why water?
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.
Extra color
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!
ONE PAN GREEK-STYLE ROASTED CHICKEN & POTATOES
Ingredients
- 2 and ½ -3 pounds chicken thighs and drumsticks, bone-in, skin on
- 1 and ½ pound potatoes, peeled and cubed
The Spices:
- 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
The Marinade:
- 1/3 cup olive oil
- ¼ cup fresh lemon juice
- ¼ cup water
- 2-3 garlic cloves, grated
Optional seasonings:
- 1 teaspoon paprika
- 1 teaspoon ground Sumac
Instructions
- 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!
lonnie hartstack says
Can I make this and freeze it a week before my event or can I make and refrigerate for 4 days before I serve it???
dimitra says
Hi Lonnie! This dish is best made the day it will be served however you can cut the potatoes a day ahead of time,place them in a bowl and cover with water and set in the fridge until the next day. Marinate the chicken and set it in the baking tray, cover with plastic and refrigerate. The next day, about 30 minutes before you are ready to roast the chicken take it out of the fridge, strain the potatoes, add them to the chicken tray and season them then roast everything and serve. Hope this helps. xoxo
Terri Pierracos says
This dish is now one of my family favourites! We all love it and I always get requests to make it. It is so easy to make and has so much flavour!. As usual Dimitra’s recipes are amazing! I made too much marinade the last time because I was tripling the quantities and I froze it in a jar. I made it tonight and after defrosting the marinade it took so little time. I cannot tell you how many compliments I got. Thank you so much Dimitra!
DIENIE FAY . says
In Australia we have concentrated lemon juice in small bottles that I always use for cooking , would that be suitable to use in this recipe ? Thank you .
dimitra says
We have concentrated lemon juice here too, however, I highly recommend fresh lemon juice. The flavor is superior.
Jonathan Sturm says
And make sure you use Eureka, or Lisbon lemons not Meyer. The latter are too sweet for this dish.
Jonathan Sturm says
I really don’t know why this dish only rates 3 stars! Made it last night and it went down a treat with my wife and older son who declared it one of my best efforts yet. And I’m renowned as one of the top three home cooks in the community of several thousand where I live. Definitely agree about the fresh lemon juice. And looking forward to cooking this again with maybe a couple of tiny tweaks to make the recipe mine. Oh, and I used wild Sicilian oregano rather than ordinary. If you make the dish with inferior oregano you’ll be missing out big-time.
Lise says
Very good but I put too much salt!!! I red tablespoons…. but it was teaspoons… next time will be better!!!
Father Raphael Abraham says
Evlogia Kyriou
I don’t speak Greek but would like to know what this dish is called in Greek. My presbytera is letting me cook tonight which is taking a big change. Your recipe is in the oven right now. I will let you know how I did with your excellent recipe.
Colbi says
Thank you so much for posting this recipe. We have made it three times now! And it is my new favorite go to chicken recipe. The whole family just loves it I add carrots with the potatoes do you have an extra vegetable with dinner. You may want to try it it is just fantastic! I love this recipe and highly recommend it
sue silvester says
love this greek style chicken and potatos
Hollis R. says
Do you recommend the pan to be be covered in foil for any period of time?
Bri LaHaie says
This meal is incredible! I have made it multiple times for guests. It’s my husbands fav! And super easy.
Gina says
Hi! We love bone in skin on breasts in our home. How would the cooking time change if we choose breasts?
Mary Anne says
Followed the recipe to a tee and it was spectacular! Husband and two picky toddlers loved it. I marinated for 4 hours the first time, and 8 the second time. Both times were equally delicious, with just as good leftovers.It’s now on the rotation permanently served with a Greek salad.
Theo Constantinides says
Hi,
Greek man here with an English wife and three fussy kids living in London but loving this dish. Directions so easy to follow that I managed to get it right first time and was such a success it’s become a regular – five stars all the way!
Helan says
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Denise says
Fantastic recipe! I love the YouTube video! I’ve made this 4 times already and it is going to remain in regular rotation! Thank you!!!
Bk says
when you say roast, does that mean uncovered?
Raymond Charry says
This is delicious-more than delicious. The only alteration I made is to use a whole cut up chicken (10 pieces with each breast cut in two). I use both paprika and sumac. Just a mouthwatering dish that I make twice each month.
Kathleen Craig says
I made this one last night. Fantastic! Thank you so much.
Christine Albone says
Been making this for a few years now, it’s delicious enough on its own but if you serve with, Greek salad, homemade tzatziki and wraps it’s even nicer. Thanks for the recipe!
Domestic Diva says
Made this tonight. I am STUNNED and so is my husband! This was such a perfectly balanced dish — just loaded with flavor. I made it exactly as written, but did prep everything the night before. (Thighs and marinade in casserole dish, potato cubes in bowl of water and both covered and stored in refrigerator. Also combined spices ahead of time.) We both went nuts for that crispy skin – it was the absolute bomb. Thanks for this easy, amazing recipe!
Irene Dickey says
I love all your recipes. They transport me back to when I was a child and watched my mother and yiayias cook. Thank you!
Sus says
Has anyone covered the chicken with foil while cooking or is it always uncovered?
Linda Steinlechner says
Very yum thank you, everyone loved it.
The 2nd time I did it I added grated lemon zest to the Marinade and cubed carrots and zucchini to the pan.
Sharon says
Great and simple put together.
Kathy Casotti says
This was FANTASTIC! I didn’t have boned chicken thighs but had boneless chicken breasts. STILL… came out delectable. I can’t wait to make this again!!!
Ronit Naudin says
I’ve made it for the first time last night, it was exceptional!! Thank you.
KATHY says
We really like this dish. It is part of my regular routine now and So easy! I make the marinade with all the spices included and marinate several hours or overnight for best flavour as suggested. About an hour before dinner I just quarter up some small red potatoes and throw the whole lot including marinade into a casserole, give it all a stir to coat the potatoes and then bake as directed …. quite a nice change and packs a nice slightly tart lemony flavour punch. Recipe is great as written, don;t have to change a thing.
Melisende says
Made this for a family dinner and added just a bit more garlic, lemon and olive oil and used fresh oregano. My potatoes and chicken was done after 45 min. so I didn’t do the high heat for an additional 15. Was easy and very popular, Was hoping it would last for 2 nights , but it was so popular there were few leftovers.
dimitra says
That’s wonderful to hear! glad to hear that you changed up the recipe to your liking.
Jane says
What an excellent recipe! Both the chicken and potatoes really sang with lemony freshness and Mediterranean spicing. I added a tablespoon of zaatar to the spice blend, which worked perfectly. I also used the optional teaspoon of sumac to boost the fresh lemon notes. The skin on the chicken was delightfully crispy, with moist, succulent meat. The potatoes were beautifully flavored by the marinade, and done to perfection alongside the chicken.
Amazing results for such a quick and simple preparation. The aroma, as it roasts, is amazing and will have everyone waiting in line to dig in! Great recipe. I will make this often.
dimitra says
I appreciate the way you switched things up in the recipe to your liking! Thank you so much:)
Donna Smeed says
I’m cooking dinner for our church for 100 people … should I just timed everything by 15 ???I’ve practised on the family and it’s delicious
dimitra says
Hi Donna! Is anything else on the menu? If this is the main course, then yes, multiplying the recipe by 15 is a good estimate 🙂 I hope that they love it!!