Roasted Greek Lemon Chicken and Potatoes (10 Ingredients!)
on Aug 17, 2026
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This is a dinner we never get tired of: Roasted Greek Lemon Chicken and Potatoes with under 10 ingredients. Chicken and potatoes get roasted together in one pan with a garlicky, lemon, and oregano-spiced marinade. Serve alongside some Greek yogurt, and dinner is perfection!
Since coming back from Greece this past month, all I’ve been thinking about is all the amazing Greek flavors and fresh produce we had during our trip, and this recipe is inspired by those aromas and flavors.
If you’re looking for more one-pan chicken recipes, be sure to check out our Tandoori Roasted Chicken and Potatoes and One Pan Balsamic Calabrian Chicken with Cherry Tomatoes
Why You’ll Love This Recipe
- Great for meal prep
- Bright, lemony, garlicky, and herby flavors
- Easy to prepare, scale servings, with hands-off prep time
- Made in one pan
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Chicken leg quarters: We personally just love chicken leg quarters, but you can use any chicken you prefer, such as skin-on chicken thighs or breast. We do recommend a skin-on chicken because this method crisps the skin up really nicely.
- Baby potatoes: Halved or quartered (depending on your size) baby potatoes, or medium-sized yukon gold potatoes that you’ve quartered.
- Chicken and potato marinade: A mix of extra-virgin olive oil, fresh lemon juice, garlic, dried oregano, paprika, kosher salt, and black pepper is tossed over the chicken and potatoes. Serve with an extra lemon wedge on the side!
- Parsley and Yogurt: Finely chopped for serving, brightness, and freshness, and Greek yogurt alongside for dipping!
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Pat chicken dry before adding to the marinade so the skin crisps
- Cut potatoes uniformly so they finish cooking at the same time
- Gluten-free: naturally gluten-free
- Storing: Store in an airtight container in the fridge, up to 4 days.
- Reheating: Reheat in the oven or air fryer to keep the skin crispy.
How to Make Greek Chicken and Potatoes
Step 1: Make the marinade in a small bowl.
Step 2: Arrange the potatoes and chicken and pour over the marinade.
Step 3: Roast until chicken and potatoes are cooked.
Step 4: Top with parsley and serve.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with Greek chicken and potatoes? We have you covered!
Greek Chicken and Potatoes FAQs
Yes, you can, but just ensure your chicken is fully thawed out first before cooking.
This could mean your potatoes were not cut small enough. If this may be the case, you can remove the chicken and continue cooking the potatoes until fork-tender.
Yes, toss your chicken and potatoes in the marinade the night before, up to 24 hours.
Yes! And if you feel that your chicken is cooked first, you can remove the chicken and finish roasting the potatoes until fully cooked. This will vary depending on the size of your chicken and the size of your potatoes.
More Chicken Recipes
If you do make this Greek Chicken and Potatoes recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
Roasted Greek Lemon Chicken and Potatoes (10 Ingredients!)
Equipment
Ingredients
- 1/3 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds baby potatoes, halved or quartered
- 5 to 6 bone-in skin-on chicken thighs or legs, about 2 1/2 pounds
- Serve with chopped fresh parsley and Greek yogurt
Instructions
- Preheat your oven to 425°F. In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, paprika, salt and pepper.
- Toss the potatoes in a large baking dish, sheet pan, or cast iron with about half of the marinade. Toss until fully coated.
- Pat chicken dry and toss with the remaining marinade, coating well. Nestle the chicken on top of the potatoes.
- Transfer to the preheated oven with the skin-side up. Roast and cook for 50 to 1 hour, until the chicken reaches an internal temperature of 165°F. You can also flip the pan halfway for even browning on all sides.
- If the potatoes need more time, and the chicken is done, remove the chicken on a separate plate, and transfer the potatoes back in the oven until fork tender.
- Garnish with fresh parsley, and serve alongside yogurt and a lemon wedge.
Notes
- Pat chicken dry before adding to the marinade so the skin crisps
- Cut potatoes uniformly so they finish cooking at the same time
- Gluten-free: naturally gluten-free
- Storing: Store in an airtight container in the fridge, up to 4 days.
- Reheating: Reheat in the oven or air fryer to keep the skin crispy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A new recipe I’ve been working on! I love a one pan dinner, and this greek inspired chicken dinner is my new fave! Enjoy!