If there is one dinner that never fails me, it is a lemony, herby Greek chicken situation roasted with crispy potatoes all in one pan. It is easy, wildly flavorful, and basically tastes like you booked a last minute trip to the Mediterranean. If you love these flavors, my Greek chicken salad uses the same bright lemon-herb-feta combination in a lighter format, and my easy Mexican shredded chicken is the weeknight chicken thigh counterpart when you want Tex-Mex instead. For a complete spread, serve it alongside lemon panko parmesan asparagus or a caprese orzo pasta salad.
Greek Chicken and Potatoes at a Glance
- 🕒 Total Time: ~1 hour
- 👪 Servings: 4–6
- 🍝 Cuisine Type: Mediterranean / Greek-Inspired
- 🧂 Flavor Profile: Bright lemon, garlic, and oregano with crispy golden potatoes and juicy roasted chicken — savory, herby, and comforting
- 📖 Dietary Info: Gluten-free; dairy-free; contains poultry
- 📦 Storage Notes: Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in the oven to re-crisp the potatoes
- ⭐ Why You’ll Love It: A simple sheet-pan dinner packed with bold Mediterranean flavor — easy enough for weeknights, impressive enough for guests.
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Why I Love This Recipe
This Greek Chicken and Potatoes is one of those recipes that feels fancy but requires almost zero effort, which is truly my love language during busy weeks. The chicken marinates in a punchy lemon, garlic, and herb mixture that makes everything insanely juicy and flavorful, while the potatoes soak up all those drippings in the oven and turn golden and crispy. Then you finish the whole thing with fresh cucumber, tomatoes, feta, and olives so it has that bright, fresh Greek salad vibe built right in. It is perfect for feeding family, friends, or anyone who just wants a very solid, very delicious dinner without juggling five pans.
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Ingredients
Substituions
🍗 Chicken Options
- Bone-in, skin-on chicken thighs — juiciest and most flavorful.
- Chicken drumsticks — equally forgiving and great for roasting.
- Chicken breasts — leaner, just watch cook time.
- Whole spatchcocked chicken — impressive but still simple.
🥔 Potato Swaps
- Yukon Golds — buttery and ideal for roasting.
- Baby potatoes — easy and no peeling required.
- Red potatoes — hold their shape beautifully.
- Sweet potatoes — slightly sweeter, still delicious.
- Add cauliflower florets — lighter but still roasty.
🍋 Citrus & Marinade Variations
- Fresh lemon juice — non-negotiable brightness.
- Add lemon zest — extra pop of citrus flavor.
- Red wine vinegar — if you’re short on lemon.
- A splash of white wine — adds depth to the pan juices.
🌿 Herb Swaps
- Dried oregano — classic Greek flavor.
- Fresh oregano — more aromatic if you have it.
- Thyme or rosemary — cozy Mediterranean twist.
- Parsley or dill — fresh finish at the end.
🧄 Flavor Boosters
- Extra garlic cloves — always welcome.
- Smoked paprika — subtle depth.
- Crushed red pepper flakes — a little heat.
🧀 Toppings & Serving Options
- Feta cheese — salty, creamy finish.
- Tzatziki — cool and refreshing.
- Olives — briny pop.
- Serve with warm pita or a Greek salad — rounds it out into a full meal.
🍋🍗✨ Tips & Tricks for the Best Greek Chicken & Potatoes
Golden, crispy, and loaded with lemony goodness
- Marinate if you can. Even 30 minutes makes a difference, but a few hours lets the lemon, garlic, and herbs really soak in.
- Cut the potatoes evenly. Uniform pieces cook at the same rate and get perfectly tender with crispy edges.
- Don’t crowd the pan. Give everything space so the chicken roasts instead of steams and the potatoes get golden.
- Use plenty of lemon. Greek flavors shine with brightness. Zest and juice bring freshness without overpowering.
- Season generously. Potatoes especially need a good pinch of salt before roasting.
- Spoon pan juices over everything before serving. That lemony, garlicky goodness at the bottom of the pan is liquid gold.
- Broil at the end if needed. A quick blast under the broiler deepens color and crisps the edges.
- Finish with fresh herbs. A sprinkle of parsley or oregano at the end keeps it vibrant and fresh.
FAQ's
Can I use bone in chicken thighs for the Greek Chicken?
Yes, absolutely. Increase cooking time by about 10 to 15 minutes and cook until the internal temp hits 175 for super tender meat.
Can I use chicken breasts instead for the Greek Chicken?
You can, but reduce cook time and pull them once they hit 165 so they do not dry out.
Do I have to marinate?
No, but a minimum of 1 to 2 hours will def help if you are short on time.
Can this Greek Chicken be prepped ahead?
Yes. Marinate the chicken and cut the potatoes the day before, then assemble and roast when ready.
Similar Recipes
Greek Chicken and Potatoes
Ingredients
- 4 cloves garlic roughly chopped
- 4 tablespoons fresh flat-leaf parsley finely chopped
- 2 tablespoons basil finely chopped
- 1 tablespoon fresh oregano finely chopped
- 1 tablespoon rosemary finely chopped
- 1 tablespoon thyme finely chopped
- 1 teaspoon red pepper flakes
- ½ cup olive oil
- ½ cup fresh lemon juice
- 6 boneless skinless chicken thighs
- 6 medium Yukon Gold Potatoes cut into bite sized pieces
- Kosher salt and freshly cracked black pepper
Optional Garnishes
- 1 cup cucumber small dice
- 1 cup cherry tomatoes halved
- ½ cup feta crumbled
- ½ cup Castelvetrano olives pitted and smashed
Instructions
- In a medium bowl, whisk together the lemon juice, garlic, parsley, basil, oregano, rosemary, thyme, red pepper flakes, and olive oil. Reserve 4 tablespoons of the marinade and set aside.
- Place the chicken thighs in a large zip top bag or bowl and pour about three quarters of the marinade over the chicken. Seal and marinate in the refrigerator for at least 1-2 hours, preferably 8+ hours.
- Preheat the oven to 375 degrees F.
- Place the potatoes in a large bowl, drizzle with the remaining marinade, and toss to coat well. Season generously with salt and pepper.
- Arrange the potatoes in the bottom of a large cast iron skillet or roasting pan. Remove the chicken from the marinade and nestle it into the potatoes. Season the chicken with salt and pepper.
- Roast for 35 to 45 minutes, until the chicken is cooked through and the potatoes are tender and golden.
- Transfer to a serving platter or serve straight from the pan. Top with diced cucumber, cherry tomatoes, feta, olives, and drizzle with the reserved marinade. Finish with extra herbs if desired and serve immediately.
Notes
-
- Marinate if you can. Even 30 minutes makes a difference, but a few hours lets the lemon, garlic, and herbs really soak in.
- Cut the potatoes evenly. Uniform pieces cook at the same rate and get perfectly tender with crispy edges.
- Don’t crowd the pan. Give everything space so the chicken roasts instead of steams and the potatoes get golden.
- Use plenty of lemon. Greek flavors shine with brightness. Zest and juice bring freshness without overpowering.
- Season generously. Potatoes especially need a good pinch of salt before roasting.
- Spoon pan juices over everything before serving. That lemony, garlicky goodness at the bottom of the pan is liquid gold.
- Broil at the end if needed. A quick blast under the broiler deepens color and crisps the edges.
- Finish with fresh herbs. A sprinkle of parsley or oregano at the end keeps it vibrant and fresh.
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
I loved the flavors and the ease of this recipe, but it didn’t create the skillet crispness I expected. First time I tried it, chicken browned only on top and potatoes were mushy. Second time, I turned the chicken and cooked it on both sides, then popped it under the broiler. I also roasted the potatoes separately. Two dishes, but worth the effort.
Hi Gaby,
This looks fantastic! I have some frozen chicken breasts I want to use up. Would you still bake for the same amount of time with using breasts only?
they won't cook quick as long since breasts cook faster
I can't wait to try this one Gaby! Looks so good and I love the chopped fresh veg on top. Yum...yum!
We love Greek... sounds delicious!
Greek flavors are my favorite! Love this.
Oh my goodness YES. Perfection!
Oh boy! I was looking for inspiration and looks like I found it with this!!!!
What a great idea. I love a good old Greek salad and this is such an awesome flavor profile with chicken and potatoes. Can't wait to try! Pinned for sure.
This looks delicious and healthy, thanks for sharing!
I love this twist on chicken and potatoes! (obviously we love the Greek flavors here!)
Huge Greek fans here. Except you would never be able to order this at any Greek restaurant where I live! Too greasy here, nothing like this dish. You are right, perfect for a gloomy winters day. Here in Buffalo, we have had both 1) record cold 2) record snow 3) record wind and you NEED comfort food =)