Ultimate One-Pan Roasted Lemon Greek Chicken and Potatoes: Crispy, Juicy & Effortlessly Delicious

Prepare to embark on a culinary journey to the heart of Greece with this ultimate no-fail recipe for Roasted Lemon Greek Chicken and Potatoes. This extraordinary one-pan meal masterfully combines the crispiness of perfectly roasted chicken, infused with aromatic lemon and vibrant oregano, with the melt-in-your-mouth tenderness of potatoes bathed in flavorful pan juices. It’s a classic, comforting, and incredibly satisfying dish that promises rich flavors and minimal cleanup, making it an ideal choice for any occasion, from a simple weeknight dinner to a festive holiday gathering.

This Greek lemon potato-inspired chicken isn’t just a meal; it’s an experience. Imagine succulent, golden-brown chicken skin crackling with every bite, revealing juicy meat beneath, all permeated with the bright zest of lemon and the earthy notes of oregano. Below, you’ll find potatoes that have slow-roasted to perfection, absorbing every drop of the savory chicken drippings and zesty lemon broth, transforming them into irresistibly tender, flavor-packed morsels. The true magic lies in its simplicity: a single oven-safe pan is all you need, ensuring an effortless cooking process and a breeze of a cleanup.

Whether you’re hosting a large family gathering for Easter, a holiday feast, or simply craving a deeply satisfying meal for your loved ones, this recipe delivers on all fronts. While the ingredient list remains wonderfully minimal, the depth of flavor achieved is nothing short of amazing. The majority of the cooking takes place in the oven, allowing you to relax while the magic unfolds. By browning the chicken directly in the same oven-safe pan you’ll use for roasting, you save on extra dishes and build foundational flavors right from the start.

For this Greek chicken and potatoes recipe, we typically recommend using a whole chicken, broken down into 10 pieces. This ensures a delightful mix of bone-in chicken breasts, juicy thighs, and tender drumsticks, catering to every preference at the table. However, flexibility is key in the kitchen! This dish is equally delicious and successful with pre-cut chicken pieces like a pack of bone-in, skin-on drumsticks or chicken thighs if that’s what you have readily available or prefer. The critical elements are the bone-in nature, which adds immense flavor and keeps the meat moist, and the skin, which crisps beautifully and protects the meat from drying out.

Picture this: a perfectly roasted chicken, accompanied by an abundant side of classic Greek lemon potatoes, all cooked together in one pan. It’s pure culinary bliss. To elevate the experience further, consider crumbling a handful of tangy feta cheese over the hot dish as it emerges from the oven—the warmth will soften the feta, allowing its salty notes to beautifully complement the lemon and oregano. Beyond that, a vibrant Greek salad, a simple sautéed green vegetable like corn and zucchini, or a medley of roasted vegetables on the side are all you need to transform this into a truly complete and unforgettable meal.

@littlespicejar Greek Lemon Chicken and Potatoes Full recipe linked in my profile and on littlespicejar.com #onepanmeal #onepotmeals #chickenrecipe #greekchicken #greekpotatoes #easyrecipes #sundayroast #sundayfeast #quickrecipes ♬ Sunshine – WIRA

Essential Ingredients for Your One-Pan Greek Chicken and Potatoes

Crafting this flavorful Greek Chicken and Potatoes dish relies on a few simple yet powerful ingredients. Each component plays a crucial role in building the robust, comforting flavors that make this recipe a household favorite. Here’s a closer look at what you’ll need and why:

• Chicken pieces: The foundation of this hearty meal. For optimal flavor and moisture, we highly recommend using a full chicken, ideally weighing 3-3.5 pounds, which you can break down into 10 pieces (wings, drumsticks, thighs, and halved breasts) after removing the backbone. Bone-in, skin-on chicken is superior here as the bones impart flavor to the potatoes, and the skin renders beautifully crisp. If butchering a whole chicken isn’t for you, bone-in chicken breasts, or a pack of chicken thighs and drumsticks, also work wonderfully; just ensure you use approximately 3-3.5 pounds in total.
• Potatoes: The unsung hero soaking up all the delicious pan juices. Yukon Gold potatoes, also known as butter potatoes, are our top choice due to their creamy texture and superior flavor when roasted. They hold their shape well but become incredibly tender inside. Russet potatoes can also be used, though they tend to be starchier; if using, consider soaking them in cold water for 15-20 minutes before cooking to remove excess starch and ensure a crispier exterior. Cut them into 2-inch chunks for even cooking.
• Fresh Lemon Juice: The quintessential bright, zesty flavor that defines Greek cuisine. While lemon slices are sometimes used for aesthetic appeal, fresh lemon juice is paramount here. It’s used in the chicken marinade to tenderize and infuse flavor, and then combined with chicken broth to create a vibrant, tangy sauce that the potatoes eagerly absorb. Always opt for freshly squeezed lemon juice for the best, most authentic taste.
• Garlic: Aromatic and pungent, garlic is indispensable. You’ll need a generous handful of freshly minced garlic cloves. Dividing the garlic is key: half will enhance the chicken marinade, while the remaining half will be tossed with the potatoes, ensuring every element is deeply flavored.
• Oregano: The aromatic backbone of this Greek dish. Fresh oregano offers a vibrant, peppery, and slightly minty flavor that dried oregano can’t quite replicate. If you have an herb patch, this is its moment to shine! For those in the off-season, high-quality dried Mediterranean or Greek oregano is an excellent substitute. Remember the golden rule: use half the quantity for dried herbs compared to fresh. So, if the recipe calls for 2 tablespoons of fresh oregano, use 1 tablespoon of dried.
• Extra Virgin Olive Oil: This recipe calls for a bit more extra virgin olive oil than most, and for good reason. It serves multiple crucial roles: first, as a base for the chicken marinade, locking in moisture and flavor; second, as a vital fat for roasting the potatoes, helping them crisp up and achieve that desirable golden-brown exterior. A good quality olive oil will truly elevate the flavor profile of the entire dish.
• Red Pepper Flakes: For a subtle, warming kick. A small pinch of red pepper flakes adds just the tiniest hint of heat, beautifully complementing the lemon and oregano without overpowering them. Feel free to adjust the quantity or omit them entirely if you prefer a milder flavor. Alongside these, you’ll also need kosher salt and freshly ground black pepper to season generously and bring out all the flavors.
• Chicken Stock: The secret to intensely flavorful, tender potatoes. Chicken stock (or broth) is essential for cooking the potatoes, allowing them to simmer and absorb a rich, savory liquid that infuses them with incredible taste. A clever trick: instead of a carton of store-bought stock, try crumbling a bit of chicken bouillon into hot water. Bouillon cubes often pack a more concentrated flavor, which translates to a much more delicious and deeply savory potato component.

How to Master One-Pan Greek Lemon Chicken and Potatoes

Creating this magnificent one-pan meal is straightforward, with each step building layers of flavor. Follow these detailed instructions for a dish that tastes like it came from a Greek taverna:

1. Prepare Your Oven for Perfection. Begin by setting your oven to a robust 400ºF (200ºC). This initial high heat is crucial for achieving beautifully crisp chicken skin and perfectly roasted potatoes. Position an oven rack in the center of the oven to ensure even heat distribution for both components of your dish.
2. Marinate and Sear the Chicken to Golden Glory. In a large mixing bowl, combine your chosen chicken pieces (bone-in, skin-on is highly recommended) with half of the fresh lemon juice, half of the minced garlic, half of the chopped oregano, a generous “glug” (about 2 tablespoons) of olive oil, the red pepper flakes, 2 teaspoons of kosher salt, and a big pinch of freshly ground black pepper. Toss everything together thoroughly, ensuring each piece of chicken is well coated. Let this marinate for at least 10 minutes to allow the flavors to meld. While the chicken marinates, heat a large, oven-safe skillet—a cast iron skillet is ideal for its heat retention and ability to go from stovetop to oven seamlessly—over medium-high heat. Once hot, add the marinated chicken pieces, skin side down, in a single layer. Sear for 2-4 minutes per side, or until the skin is beautifully golden brown and crispy. The goal here is to develop color and texture, not to cook the chicken through. If all chicken pieces don’t fit comfortably in one layer, work in batches to avoid overcrowding, which can lead to steaming rather than searing. Once seared, remove the chicken to a plate or baking sheet, loosely tent it with aluminum foil, and set aside.
3. Initiate the Potato Roast for Tender Perfection. Using the same bowl where you marinated the chicken (embrace that one-pan cleanup ethos!), add your 2-inch potato chunks. To them, add the remaining 4 tablespoons of olive oil, the rest of the minced garlic, the remaining chopped oregano, ¾ teaspoon of kosher salt, and ½ teaspoon of black pepper. Toss the potatoes vigorously to ensure they are evenly coated with all the delicious seasonings. Now, spread these seasoned potatoes evenly into the same skillet you used to sear the chicken. If you don’t have an oven-safe skillet, transfer the potatoes to a 9×13 inch baking dish coated with cooking spray. Place the potatoes into the preheated 400ºF (200ºC) oven and roast for an initial 20 minutes. This head start allows the potatoes to begin softening before the chicken is added, ensuring they finish cooking simultaneously.
4. Unite and Finish Roasting Your Lemon Chicken and Potatoes. After 20 minutes, carefully remove the skillet or baking dish with the potatoes from the oven. To the potatoes, add the chicken broth and the remaining ¼ cup of fresh lemon juice. Give the potatoes a good toss to ensure they are thoroughly coated in this flavorful liquid; this broth will infuse them with incredible taste and help them become incredibly tender. Next, arrange the seared chicken pieces on top of the potatoes, ensuring the crispy skin side is facing upwards. Return the entire dish to the oven for another 25-35 minutes. The dish is ready when the chicken is cooked through to an internal temperature of 165ºF (74ºC) and the potatoes are fork-tender and deeply golden. For an extra boost of crispiness on the chicken skin (or if you desire crispier potatoes), you can carefully broil the dish for the last 1-2 minutes, watching it closely to prevent burning. Just before serving, sprinkle generously with fresh chopped parsley or additional fresh oregano for a burst of color and aroma.

Pro Tips for the Perfect Greek Lemon Chicken and Potatoes

• Don’t Overcrowd the Pan: When searing the chicken and later when roasting with potatoes, ensure there’s enough space. Overcrowding leads to steaming, not searing or roasting, resulting in less crispy skin and softer potatoes. Cook in batches if necessary.
• Rest the Chicken: After removing the dish from the oven, let it rest for 5-10 minutes. This allows the juices in the chicken to redistribute, resulting in more tender and flavorful meat.
• Use a Meat Thermometer: The safest way to ensure your chicken is perfectly cooked is to use a meat thermometer. Insert it into the thickest part of the chicken, avoiding the bone, until it registers 165ºF (74ºC).
• Fresh Herbs Make a Difference: While dried oregano works, fresh oregano and parsley add an incredible vibrancy and freshness to the dish that truly elevates it.
• Adjust Lemon to Taste: If you love a stronger lemon flavor, you can add an extra squeeze of fresh lemon juice just before serving.

Other Recipes You Might Enjoy:

• Soul-Warming Lemon Garlic Braised Chicken
• Greek Chicken Meatballs in Lemon Cream Sauce
• Greek Chicken Souvlaki Skewers
• One Pot Greek Chicken and Rice Pilaf
• Marinated Feta Greek Salad Recipe