Real Recipes From Real Home Cooks ®

greek lemon chicken with potatoes

(14 ratings)
Blue Ribbon Recipe by
Didi Dalaba
Greece, NY

This is a recipe that has been handed down from generation to generation. There is a regional difference from what region of Greece you are from that dictates how you make this chicken recipe. This chicken recipe is easy, amazingly moist yet crispy chicken and has an outstanding lemon flavor. The potatoes are crispy outside, tender inside, and filled with lemon/garlic flavor!

Blue Ribbon Recipe

This Greek lemon chicken with potatoes is a super easy meal for any night of the week. The spice rub is a delicious homemade Greek seasoning. It has plenty of garlic and herbs. You won't use all of the seasoning in the recipe, so you'll have it handy the next time you make this. Lemon adds a hint of bright citrus flavor to the meal. The chicken is filled with classic Greek flavors of garlic, oregano, lemon, and olive oil.

— The Test Kitchen @kitchencrew
(14 ratings)
yield 6 -8
prep time 30 Min
cook time 2 Hr
method Bake

Ingredients For greek lemon chicken with potatoes

  • 3 1/2 Tbsp
    garlic powder
  • 2 Tbsp
    dried thyme
  • 1 Tbsp
  • 1 tsp
    black pepper
  • 3 Tbsp
    dried oregano
  • grated zest of either 1 lemon or 1 lime
  • 4-5 lb
    chicken thighs or chicken drumsticks
  • 6-8
    potatoes, quartered
  • 1/3 c
    olive oil
  • 1/2 c
    lemon juice (I use the juice of the zested lemon and add enough bottled juice to equal 1/2 cup)

How To Make greek lemon chicken with potatoes

  • Rub ingredients in a bowl.
    Preheat oven to 325 F. Mix the rub ingredients in a small bowl.
  • Seasoned chicken thighs in a baking dish.
    Rinse and dry your chicken thighs. Season both sides of your chicken thighs (legs) with rub and place in a large baking pan.
  • Potatoes cut into quarters.
    Scrub the potatoes and quarter them.
  • Potatoes in a bowl sprinkled with seasoning and lemon juice.
    Place the potatoes in a medium bowl. Generously sprinkle the rub over the potatoes and add 1/2 of the lemon juice. Mix your potatoes thoroughly.
  • Potatoes added to the dish with the potatoes.
    Place potatoes in between chicken thighs.
  • Pour the rest of the lemon juice over the chicken and potatoes.
    Pour the rest of the lemon juice over the chicken and potatoes.
  • Drizzle with olive oil.
    Drizzle with olive oil.
  • Cover with aluminum foil and bake.
    Cover with aluminum foil. Bake for 1 hour. Drain excess juices from the baking pan. Do leave a bit of juice at the bottom though. Increase the oven temperature to 375 F. Uncover the foil from the pan. Bake for another 30 minutes and let the potatoes and chicken get nicely roasted. The chicken should have released some juices. You want to discard the excess juices otherwise your chicken and potatoes will not crisp.