Description
Sunshine in a dish? You got it. This Greek Lemon Chicken & Potatoes recipe wraps zesty lemon, bold herbs, crispy golden chicken, and melt-in-your-mouth potatoes into a comforting, no-fuss sheet pan supper. It’s cozy, craveable, and comes with zero culinary drama. Whether you’re gathering your crew or flying solo with leftovers, this one brings big Greek flavors with minimal cleanup. Dive in—and don’t forget the crusty bread.
Ingredients
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4 lbs bone-in, skin-on chicken thighs
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3 russet potatoes, peeled & quartered
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½ cup fresh lemon juice
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½ cup Greek olive oil
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6 garlic cloves, minced
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1 tbsp dried oregano
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1 tbsp kosher salt
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1 tsp dried rosemary
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1 tsp black pepper
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Pinch of cayenne (or paprika)
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1 cup chicken broth, divided
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Optional garnish: fresh oregano or lemon zest
Instructions
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Prep: Preheat oven to 425°F (220°C). Lightly grease a large sheet pan.
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Marinate: In a large bowl, whisk lemon juice, oil, garlic, herbs, salt, pepper, and cayenne. Toss chicken and potatoes to coat. Let sit 10–120 minutes.
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Arrange: Place chicken skin-up. Nestle potatoes cut-side down. Pour half the broth around edges.
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Roast: Bake 25 mins. Add remaining broth. Roast another 25–30 mins (chicken to 165°F, potatoes tender). Broil 2 mins for crispy skin.
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Finish: Rest 5 mins. Garnish with fresh herbs or lemon zest. Serve family-style.
Notes
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Use Yukon Golds for quicker cook time.
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Don’t crowd the pan—crisp > steam.
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Double the marinade and freeze with raw chicken for next time.
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Add sliced lemon or feta for a flavor twist!
- Prep Time: 10 mins
- Cook Time: 50 mins
Nutrition
- Calories: 520 cal Per serving
- Fat: 35g
- Carbohydrates: 18g
- Protein: 35g