Greek Lemon Chicken and Potatoes
Savor the vibrant flavors of this Greek Lemon Chicken with Potatoes, where juicy chicken thighs roast to perfection alongside tender spuds, all infused with zesty lemon and aromatic herbs. Pair it with a refreshing Greek salad for a delightful weeknight feast that’s as easy as it is delicious. Trust me, this is a dish you'll crave again and again!
Prep
15
min
Cook
90
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(11)
- 3 beefsteak tomatoes
- 1 bunch flat-leaf parsley
- 6 garlic cloves, minced
- 2 garlic cloves, minced
- 1/2 cup fresh lemon juice (about 2 large lemons) (120 ml)
- 1/4 cup fresh lemon juice (60 ml)
- 6 Persian cucumbers
- 3 lbs golden potatoes, peeled and quartered (1.36 kg)
- 1/2 red onion
- 1 red pepper
- 1/4 cup water (60 ml)
🥩Meat & Seafood(1)
- 7 bone-in chicken pieces (about 2 lbs 10 oz) (1.19 kg)
🫙Pantry Staples(2)
- 1/4 cup olive oil (60 ml)
- 1/3 cup olive oil (79.2 ml)
🧂Spices & Seasonings(5)
- 1 tsp black pepper (5 ml)
- 1 tbsp dried oregano (15 ml)
- A few fresh oregano sprigs or 1 tbsp driedoptional
- 2–3 tsp salt (10 ml)
- 2 tsp salt (10 ml)
🍯Sauces & Condiments(3)
- 1 tbsp Dijon mustard (15 ml)
- 1 cup pitted Kalamata olives (240 ml)
- 2 tbsp red wine vinegar (30 ml)
Nutrition (per serving)
Calories
1100
Protein
70g
Carbs
95g
Fat
51g
👨🍳 Instructions
- 1
Preheat oven to 375°F (190°C). Pat chicken dry and arrange in a large oven-safe pot or braiser. Add potatoes on top.
- 2
Shake sauce ingredients, except water, in a jar. Pour over chicken and potatoes. Swirl water in the jar and pour into the pot.
- 3
Cover with an oven-safe lid or parchment and foil. Bake for 1½ hours. Uncover, baste and bake another 30 minutes, until chicken is cooked through and potatoes are tender and golden.
- 4
Meanwhile, chop salad vegetables and parsley. Combine with olives in a bowl.
- 5
Shake dressing ingredients in a clean jar, toss with salad and serve.
💡 Pro Tips
- ✓Pat the chicken completely dry before arranging in the pot—even a thin moisture film prevents the skin from reaching 300°F+ and browning via the Maillard reaction, resulting in pale, steamed skin instead of golden and crispy.technique300°F+ skin temperature required for Maillard
- ✓Use fresh lemon juice and add it to the oil-mustard emulsion before combining with water; the citric acid (pH 2.2) lowers the pH to ~3.5, which stabilizes the emulsion by preventing oil separation and allows better flavor penetration into the chicken over 2 hours.ingredientpH 2.2 (fresh juice) to ~3.5 (final sauce)
- ✓Uncover and baste after 90 minutes to allow the 200°F+ oven heat to evaporate surface moisture and concentrate the pan sauce from ~15% to 25% solids, coating the potatoes and chicken with a glossy, flavorful glaze during the final 30 minutes.timing90 minutes covered, 30 minutes uncovered
- ✓Quarter potatoes to 1.5-2 inch pieces so they cook at the same rate as bone-in chicken thighs (internal temp 165°F in ~2 hours); smaller pieces overcook and disintegrate, while larger pieces remain hard-centered due to starch gelatinization requiring 185-200°F sustained heat.ingredient1.5-2 inch pieces, 185-200°F starch gelatinization
- ✓Arrange chicken pieces skin-side up in a single layer before adding potatoes on top; this allows direct radiant heat from the upper oven to reach the skin while the potatoes sit in the sauce, preventing steaming of the chicken skin.techniqueSkin-side up positioning for radiant heat exposure
Share this recipe
Prep
15
min
Cook
90
min
Serves
4
people
Level
beginner
Share this recipe
Greek Lemon Chicken and Potatoes
Savor the vibrant flavors of this Greek Lemon Chicken with Potatoes, where juicy chicken thighs roast to perfection alongside tender spuds, all infused with zesty lemon and aromatic herbs. Pair it with a refreshing Greek salad for a delightful weeknight feast that’s as easy as it is delicious. Trust me, this is a dish you'll crave again and again!
📝 Ingredients
Serves 4🥬Fresh Produce(11)
- 3 beefsteak tomatoes
- 1 bunch flat-leaf parsley
- 6 garlic cloves, minced
- 2 garlic cloves, minced
- 1/2 cup fresh lemon juice (about 2 large lemons) (120 ml)
- 1/4 cup fresh lemon juice (60 ml)
- 6 Persian cucumbers
- 3 lbs golden potatoes, peeled and quartered (1.36 kg)
- 1/2 red onion
- 1 red pepper
- 1/4 cup water (60 ml)
🥩Meat & Seafood(1)
- 7 bone-in chicken pieces (about 2 lbs 10 oz) (1.19 kg)
🫙Pantry Staples(2)
- 1/4 cup olive oil (60 ml)
- 1/3 cup olive oil (79.2 ml)
🧂Spices & Seasonings(5)
- 1 tsp black pepper (5 ml)
- 1 tbsp dried oregano (15 ml)
- A few fresh oregano sprigs or 1 tbsp driedoptional
- 2–3 tsp salt (10 ml)
- 2 tsp salt (10 ml)
🍯Sauces & Condiments(3)
- 1 tbsp Dijon mustard (15 ml)
- 1 cup pitted Kalamata olives (240 ml)
- 2 tbsp red wine vinegar (30 ml)
Nutrition (per serving)
Calories
1100
Protein
70g
Carbs
95g
Fat
51g
👨🍳 Instructions
- 1
Preheat oven to 375°F (190°C). Pat chicken dry and arrange in a large oven-safe pot or braiser. Add potatoes on top.
- 2
Shake sauce ingredients, except water, in a jar. Pour over chicken and potatoes. Swirl water in the jar and pour into the pot.
- 3
Cover with an oven-safe lid or parchment and foil. Bake for 1½ hours. Uncover, baste and bake another 30 minutes, until chicken is cooked through and potatoes are tender and golden.
- 4
Meanwhile, chop salad vegetables and parsley. Combine with olives in a bowl.
- 5
Shake dressing ingredients in a clean jar, toss with salad and serve.
💡 Pro Tips
- ✓Pat the chicken completely dry before arranging in the pot—even a thin moisture film prevents the skin from reaching 300°F+ and browning via the Maillard reaction, resulting in pale, steamed skin instead of golden and crispy.technique300°F+ skin temperature required for Maillard
- ✓Use fresh lemon juice and add it to the oil-mustard emulsion before combining with water; the citric acid (pH 2.2) lowers the pH to ~3.5, which stabilizes the emulsion by preventing oil separation and allows better flavor penetration into the chicken over 2 hours.ingredientpH 2.2 (fresh juice) to ~3.5 (final sauce)
- ✓Uncover and baste after 90 minutes to allow the 200°F+ oven heat to evaporate surface moisture and concentrate the pan sauce from ~15% to 25% solids, coating the potatoes and chicken with a glossy, flavorful glaze during the final 30 minutes.timing90 minutes covered, 30 minutes uncovered
- ✓Quarter potatoes to 1.5-2 inch pieces so they cook at the same rate as bone-in chicken thighs (internal temp 165°F in ~2 hours); smaller pieces overcook and disintegrate, while larger pieces remain hard-centered due to starch gelatinization requiring 185-200°F sustained heat.ingredient1.5-2 inch pieces, 185-200°F starch gelatinization
- ✓Arrange chicken pieces skin-side up in a single layer before adding potatoes on top; this allows direct radiant heat from the upper oven to reach the skin while the potatoes sit in the sauce, preventing steaming of the chicken skin.techniqueSkin-side up positioning for radiant heat exposure