Greek Lemon Chicken and Potatoes – One-Pan Family Favorite
Greek Lemon Chicken and Potatoes – One-Pan Family Favorite
This Greek lemon chicken and potatoes recipe is a weekly family favorite. Juicy chicken, golden potatoes, and bright lemon-herb flavor roasted in one pan for easy cleanup.
Some recipes sneak into your weekly routine because they’re easy, healthy, and everyone actually eats them. For us, this Greek lemon chicken and potatoes has become that dish.
My son is 12 now and working to put on a little weight for baseball. He knows the chicken is good for him, so he purposely eats more of it. The clean, simple flavors — lemon, garlic, herbs — make it easy to love. No heavy sauces, just bright seasoning that keeps the chicken juicy and the potatoes golden and flavorful.
It’s also a one-pan wonder. The potatoes roast on the bottom, the chicken nestles on top, and all the drippings turn into the best kind of pan sauce. That means less fuss while cooking — and easier cleanup after.
This has become a once-a-week dinner in our house. The kids devour it, my wife and I go back for seconds, and I can feel good knowing it’s protein-packed, wholesome, and satisfying.
Cook’s Note
I use a pair of poultry shears to break down the chicken. They make quick work of the bones and help keep the pieces meaty and even. If you’ve only ever used a chef’s knife for this, shears are a game-changer — less effort, more control, and a cleaner cut.
Ingredients
Chicken & Marinade
1 whole organic chicken, cut into 10 pieces (each breast cut into 2 pieces)
Juice of 1 ½ lemons
Grated rind of 1 lemon
3–4 tablespoons extra virgin olive oil
2 garlic cloves, pressed
1 teaspoon dry thyme
1 teaspoon dry oregano
½ teaspoon granulated garlic
Kosher salt and freshly cracked black pepper
Potatoes
2 lbs potatoes, peeled and cut into wedges (or halved baby potatoes)
2–3 tablespoons extra virgin olive oil
Juice of ½ lemon
1 teaspoon dry oregano
Kosher salt and freshly cracked black pepper
For Roasting
½–1 cup water or chicken stock
Instructions
1. Make the Marinade
Whisk together the lemon juice, lemon rind, olive oil, garlic, thyme, oregano, and granulated garlic in a small bowl.
2. Season the Potatoes
Toss potato wedges (or baby potatoes) with olive oil, lemon juice, oregano, salt, and pepper. Place cut side down in a roasting pan.
3. Prepare the Chicken
Pat chicken dry and season liberally with kosher salt and cracked black pepper. Place in a large bowl and pour the marinade over. Toss to coat.
4. Assemble
Nestle the marinated chicken pieces on top of the potatoes.
5. Roast
Preheat oven to 400°F. Pour water or chicken stock into one corner of the pan until it comes halfway up the potatoes. Roast uncovered for 55 minutes, until chicken is golden and potatoes are tender.
6. Rest & Serve
Remove from oven, cover loosely with foil, and rest 15 minutes. Spoon pan drippings over chicken and potatoes before serving.
Cook’s Note
The magic of this dish is in the balance — lemony, garlicky chicken roasting over potatoes until everything is golden and tender. Put the potatoes cut side down for extra browning, and don’t skip pouring the pan drippings over the top before serving.
For us, this isn’t just about dinner. It’s about fueling my son as he grows into his own — stronger, more confident, and ready for baseball season. When he piles a few extra pieces of chicken on his plate, I can smile knowing he’s not just eating well, but also building toward something that matters to him.
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