Easy Greek Chicken and Potatoes – One Pan Recipe

Quick, easy, and delicious is my mantra. And this Greek Chicken and Potatoes recipe does not disappoint. Delicious, crispy potatoes and juicy succulent chicken thighs are the perfect recipe for a heartwarming family meal and a quick escape from the dreaded “What’s for dinner, Mom?” question.

The post has extra tips to make sure the recipe comes out amazing on your first try. If you're in a rush, use the link above to jump to the recipe card at the end! 👩‍🍳🔝
crispy chicken thighs with baked potatoes and greek salad served on a plate ready to eat

Greek roasted chicken and potatoes

We had this Mediterranean chicken last night and I am sure this delicious recipe is destined to join my beloved Mexican chicken and rice and Greek drumsticks and rice recipes, both reader favorites. After all, who doesn’t need a collection of quick sheet pan recipes like this one to conquer SOS weeknight dinners?

Why You’ll Love This Chicken and Potatoes Recipe

  • Easy and Quick to Prepare: This recipe is a lifesaver for busy weeknights, requiring minimal preparation and cooking time. A perfect family dinner.
  • Budget-Friendly: Chicken thighs, potatoes, and onions are all affordable ingredients, making this dish a wallet-friendly option.
  • Kid-Approved: Kids love the combination of crispy potatoes and juicy chicken, making it a surefire crowd-pleaser.
  • One-Pan Convenience: This recipe is a one pan meal, minimizing cleanup and maximizing enjoyment.
a spoon dripping the sauce onto baked golden Greek chicken thigh

Ingredients

The list is short with only a few simplest ingredients, which is great because it makes this recipe not only kid-friendly but also budget-friendly, a win-win. Here is what you will need to make the Greek roasted chicken with potatoes in one pan:

Ingredients needed to make Greek chicken and potatoes in one pan
  • Bone in, skin-on chicken thighs. Yes, any other chicken cut will work too. You can use chicken drumsticks or chicken breast. You can even use the whole chicken, just ask your butcher to cut it into pieces for you.
  • Potatoes. Red potatoes, white potatoes, baby potatoes, or even sweet potatoes, all can be used, there are no rules.
  • Onions. I prefer to use red onions for this recipe, but you can use brown onions as well.

Marinade ingredients

  • Lemons. Look for unwaxed lemons if you can find some. We will need some lemon zest and fresh lemon juice.
  • Dried herbs. I like using Italian dry herbs mix.
  • Fresh garlic cloves. Freshly crushed garlic, a lot of it.
  • Extra virgin olive oil.

Optional but highly recommended ingredients:

  • Pitted kalamata olives.
  • Feta cheese.
  • Fresh parsley or other fresh herbs.
  • Extra lemon slices

Instructions:

  1. Marinate the Chicken: In a large bowl, combine the lemon juice, olive oil, Mediterranean dried herbs, minced garlic, salt, pepper, and lemon zest. Add chicken thighs and mix well to coat the chicken pieces evenly. Cover and refrigerate for at least 30 minutes, or a couple of hours. You can also refrigerate the marinated chicken overnight.
  2. Prepare the Vegetables: Preheat the oven to 400°F (200°C). While the oven is preheating, prepare the potatoes and onions by cutting them into halves or wedges.
row marinated chicken thighs with potatoes and onions ona baking tray

3. Assemble the Baking Dish: Arrange the marinated chicken thighs in a single layer on a large rimmed baking sheet or oven-safe baking dish. Scatter the potatoes and onion wedges around the chicken. Drizzle with a little extra olive oil and lemon juice and mix well. Feel free to use your hands to toss potatoes.

baked chicken and potatoes on a baking tray

4. Bake the Chicken and Vegetables: Bake for 40-45 minutes in preheated oven, or until the chicken is cooked through and the potatoes are tender. If desired, for extra crispy skin, broil the chicken for the last 5 minutes of cooking. Watch closely to avoid burning.

Garnish and Serve: Garnish with fresh parsley or other fresh herbs, and serve with extra lemon slices.

Your Greek lemon chicken with potatoes is ready to be served and savored. 

Top Tips 👩‍🍳

  • The chicken is cooked when the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius). Use a meat thermometer to check the temperature in the thickest part of the thigh, away from the bone.
  • For a more flavorful marinade, let the chicken marinate overnight in the refrigerator.
  • If you like your potatoes extra crispy, parboil them for 5-10 minutes before adding them to the baking dish.

How to serve

This Greek chicken recipe is certainly a complete meal and can be served as is. However, if you would like to add even more nutrients to your dinner, serve with our Mediterranean salad or The Spiced Chickpea Salad.

Cripsy golden Greek chicken and potatoes on a plate cut with fork and knife.

Storage

Leftover Greek chicken and potatoes can be stored safely in the refrigerator for up to 3-4 days. Simply place the cooled chicken and potatoes in an airtight container or zip-lock bag and store them in the refrigerator.

For longer storage, you can freeze the cooked chicken and potatoes. Allow them to cool completely, then place them in a freezer-safe container or zip-lock bag and freeze them for up to 3 months.

Reheating

  • To reheat the chicken and potatoes from the refrigerator, preheat the oven to 350°F (175°C) and place the chicken and potatoes on a baking sheet. Bake for 15-20 minutes, or until heated through.
  • To reheat the chicken and potatoes from the freezer, thaw them overnight in the refrigerator. Then, follow the same reheating instructions as for refrigerated chicken and potatoes.

If you’re a fan of Mediterranean or Greek cuisine, don’t miss out on these delicious and effortless family meals:

Have you tried this One-pan meal? If so, I'd greatly appreciate it if you could leave a star rating and share your thoughts in a comment. Your feedback means a lot to me, and it can also help others who are interested in trying it out. Thank you! 🌟👩‍🍳
crispy Greek baked chicken thighs with golden baked potatoes and greek salad

Easy Greek Chicken and Potatoes – One Pan Recipe

Elena Elliott
Golden baked potatoes, and crispy and juicy chicken thighs, This Greek one-pan chicken and potatoes meal is the ultimate family dinner. Easy to make and absolutely delicious.
5 from 10 votes
Prep Time 15 minutes
Cook Time 45 minutes
Marinating 30 minutes
Total Time 1 hour 30 minutes
Course dinner
Cuisine Greek
Servings 4 people

Ingredients
  

  • 1 kg chicken thighs, bone-in, skin-on 2 lbs
  • 0.5 kg baby potatoes or any other potatoes paraboiled. 1 lb. I use parboiled potatoes for faster cooking, but you can use row potatoes as well.
  • 1-2 brown or red onions

Greek chicken marinade

  • 4-5 tablespoons extra virgin olive oil
  • 1 lemon, zested and juiced
  • 3 large garlic cloves, minced
  • 1 tablespoon Mediterranean dried herbs
  • 1 teaspoon sea salt

Instructions
 

  • Chicken Marination: In a large mixing bowl, combine lemon juice, olive oil, minced garlic, dried herbs, salt, pepper, and lemon zest. Add the chicken thighs to the bowl and mix well. Ensure the chicken pieces are evenly coated. Cover the bowl and refrigerate for a minimum of 30 minutes, or for a couple of hours. You can also refrigerate marinated chicken overnight.
    1 kg chicken thighs, bone-in, skin-on, 4-5 tablespoons extra virgin olive oil, 1 lemon, zested and juiced, 3 large garlic cloves, minced, 1 tablespoon Mediterranean dried herbs, 1 teaspoon sea salt
  • Vegetable Preparation: While the oven is heating, cut potatoes and onions into wedges.
    0.5 kg baby potatoes or any other potatoes paraboiled., 1-2 brown or red onions
  • Assembly: Arrange the marinated chicken thighs in a single layer on a large rimmed baking sheet or oven-safe baking dish. Surround the chicken with potato and onion wedges. Drizzle with additional olive oil and lemon juice, mixing well. Feel free to use your hands to toss the potatoes for an even coating.
  • Baking: Bake in the preheated oven for 40-45 minutes or until the chicken is thoroughly cooked, and the potatoes are tender. For an extra crispy skin, broil the chicken during the last 5 minutes of cooking. Keep a close eye to prevent burning.
  • Garnish with fresh parsley or your choice of fresh herbs. Serve with extra lemon slices. Your delightful Greek lemon chicken with potatoes is now ready to be enjoyed and savored.

Notes

  1. Extended Marination for Flavor: Allow the chicken to marinate for an extended period, preferably overnight. This enhances the absorption of flavors, resulting in a more delicious and flavorful Greek lemon chicken.
  2. Uniform Potato Size for Even Cooking: Cut the potatoes into uniform wedges to ensure even cooking. This helps in achieving a consistent texture throughout the dish, preventing some pieces from being undercooked or overcooked.
  3. Broiling for Crispy Skin: For an extra crispy texture on the chicken skin, broil the dish during the last 5 minutes of cooking. Keep a close eye on it to prevent burning and achieve a perfect balance of tenderness and crispiness in your Greek lemon chicken.
  4. Parboil Potatoes for Faster Results: Consider parboiling potatoes before assembly to expedite the cooking process and ensure tender potatoes with less oven time.
Keyword one pan chicken and rice
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