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Weeknight dinner doesn’t get easier than Greek Chicken and Potatoes baked together in one pan. Juicy chicken, golden potatoes, and plenty of zesty flavor all come together for a meal that’s ready in under 45 minutes!

Greek lemon chicken and potatoes is the kind of dish that feels like a trip to the Mediterranean without leaving home. Want a taste of Greece? Make this Greek chicken recipe, serve it alongside our Mediterranean Pasta Salad, and you’re instantly transported.

Greek Chicken And Potatoes on a baking tray

What Makes This Recipe So Good

Greek Chicken and Potatoes is the kind of one-pan wonder that makes weeknights stress-free. The chicken stays juicy while the potatoes roast up golden and crisp, all infused with bright lemon, garlic, and herbs. It’s a simple Greek chicken recipe that delivers maximum flavor with minimal effort.

What people love about Greek lemon chicken and potatoes is how versatile and comforting it feels. You get tender meat, perfectly roasted potatoes, and all the classic flavors of Greece in under an hour. It’s hearty enough to stand on its own but easy to pair with sides like a fresh Mediterranean Pasta Salad for a complete meal.

What Goes Into Greek Chicken And Potatoes

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Top shot of ingredients: Lemon, red onion, feta cheese, chicken thighs, potatoes, olive oil, lemon juice, dried oregano, pepper, salt, garlic, red wine vinegar, and kalamata olives.

This Greek Chicken and Potatoes recipe uses everyday pantry staples combined with Mediterranean favorites to create bold, zesty flavors. With just a few key ingredients, you’ll transform simple chicken and potatoes into a comforting dish full of Greek flair.

  • Chicken Thighs: Bone-in thighs stay juicy and flavorful during baking, soaking up all the lemon and herb marinade.
  • Lemon Juice: Fresh lemon juice brightens the chicken and potatoes, giving the dish that signature Greek tang.
  • Dried Oregano: A classic herb in Greek cooking that adds earthy, aromatic depth to both the marinade and tray bake.
  • Kalamata Olives: Salty, briny olives balance the richness of the chicken and bring authentic Mediterranean flavor to the pan. For the best taste, try using Mezzetta Pitted Greek Kalamata Olives.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Greek Chicken And Potatoes

Use this section for process shots, alternating between the step and image showing the step. Users don’t like seeing process shots cluttering up the recipe card, so include your process shots here.

Chicken thighs in a dish with marinade covered with plastic.
  1. Mix the Marinade: In a dish, whisk olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper. Add chicken, coat, cover, and marinate for at least 15 minutes or up to overnight.
Baking sheet lightly greased with oil
  1. Preheat the Oven: Set your oven to 220°C (430°F) and lightly grease a baking sheet or pan with oil or cooking spray. This will keep the chicken and potatoes from sticking while roasting.
Placed the chicken, potatoes, and onion onto the prepared baking sheet.
  1. Arrange the Ingredients: Place chicken, potatoes, and onion onto the prepared baking sheet. Drizzle with olive oil and half of the lemon juice, then season with salt, pepper, and extra oregano.
Placed the slices of lemon over the chicken and potatoes.
  1. Layer with Lemon Slices: Slice the remaining lemon into thick rounds and place them evenly over the chicken and potatoes. This will add extra brightness and flavor as everything bakes together.
Roasting the chicken and potatoes in the oven.
  1. Bake Until Tender: Roast for about 30 minutes, until the chicken is cooked and potatoes are golden and tender. The aromas will fill your kitchen with Greek flavors.
Close-up shot of Greek Chicken And Potatoes.
  1. Finish and Serve: Switch the oven to broil for 5 minutes to crisp up the skin and edges. Serve hot with Kalamata olives and feta cheese scattered over the top.

Pair Greek Chicken and Potatoes with Spaghetti Squash Lasagna Boats for a lighter twist on comfort food. The cheesy, veggie-packed layers balance the zesty lemon and herbs while keeping the meal wholesome and satisfying.

For extra variety, add a cozy Stove Top Green Bean Casserole or bold Smokey Mexican Beef Wedges. The creamy greens bring comfort while the smoky spice offers contrast, turning this one-pan Greek chicken into a complete feast or serve it alongside my Honey Garlic Salmon for a sweet-and-savory combo that elevates the meal to next-level delicious.

Recipe FAQ’s

What Kind Of Potatoes Work Best For This Recipe?

Waxy potatoes like Yukon Gold or red potatoes hold their shape well and roast up golden and tender.

Can I Add More Vegetables To The Pan?

Absolutely! Bell peppers, zucchini, or cherry tomatoes roast beautifully alongside the chicken and potatoes.

How Do I Know When The Chicken Is Fully Cooked?

The chicken should reach an internal temperature of 75°C (165°F) and the juices should run clear when pierced.

A fork pierced in a chicken piece
4.92 from 12 votes

Greek Chicken And Potatoes

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 8
Weeknight dinner made simple with Greek baked chicken and potatoes. So many flavours happening in one pan and dinner is ready in less than 45 minutes!
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Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 
 

Marinade:

  • 1/4 cup olive oil
  • 1/4 cup lemon juice juice of 1 lemon
  • 1 tablespoon red wine vinegar
  • 1 tablespoon garlic minced, or 2 large garlic cloves, minced
  • 2 tablespoons dried oregano plus extra
  • 2 teaspoons salt plus extra
  • 1 pinch cracked pepper to taste
  • 8 chicken thighs bone in, skin on or off

Tray Bake:

  • 17 1/2 oz potatoes diced into 1-inch pieces
  • 1 red onion cut into wedges
  • 1 lemon halved
  • 4 tablespoons pitted Kalamata olives
  • 4 tablespoons feta cheese cubed

Instructions 

  • Combine marinade ingredients together in a large, shallow dish. Add the chicken and coat evenly. Cover and marinate for 15 minutes if rushed, 1 hour if time allows, or over night, turning each chicken thigh occasionally in the marinade.
  • Preheat oven to 220°C | 430°F. Spray a baking pan / sheet with cooking oil spray, or lightly grease with oil. Arrange the chicken, potatoes and onion wedges on the baking tray / sheet. Drizzle the potatoes and onion with a small amount of olive oil and juice from half of the lemon. Season chicken. potatoes and onion with the extra salt and pepper to taste, and extra oregano. Toss the potatoes and onion through the oil mixture to evenly coat. Slice the remaining lemon into thick slices and arrange over the chicken.
  • Bake until the potatoes are golden/crispy on the outside and tender on the inside, and the chicken is completely cooked through (about 30 minutes). Change oven setting to grill / broil on a medium heat setting for about 5 minutes, or until crispy and golden brown. Serve with olives and feta cheese.

Notes

The longer the chicken is marinaded, the more flavour intense it will be when baking.
Marinade adapted from this Greek Lemon Garlic Chicken Salad.

Nutrition

Calories: 270kcal | Carbohydrates: 15g | Protein: 23g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 104mg | Sodium: 837mg | Potassium: 570mg | Fiber: 2g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 18mg | Calcium: 87mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this? Leave a comment below!

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4.92 from 12 votes (3 ratings without comment)

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29 Comments

  1. Jan says:

    5 stars
    Your recipe has always been my go-to for years and it has always been a hit! Thank you for sharing your recipe!

  2. Gail says:

    5 stars
    I put the thighs in marinade 2 nights ago while another meal was cooking. I cooked this tonight and my husband responded with “Wow! Make the again. Please.” To which I responded “I will. Recipe was from ‘my chef’.” No surprise there since Cafe Delites has become my go-to. My 15 yr old said the only good thing that came out of the pandemic is that I found this website and now we have a whole new menu of good eats.

  3. Debbie says:

    5 stars
    Delicious! Easy last minute recipe idea
    Saving and making again!

  4. Maria says:

    This is so delicious! I used a cast iron skillet and all the juices were divine! I just wished I had bread to dip into juice/sauce. Definitely recommend.

  5. Liz says:

    5 stars
    My family ADORED this. So good! So fast! I had red bliss potatoes and no red onion (we’re sheltering in place) and so used white onion. Also no feta or olives (which in any case my spouse hates). It was a perfect, rustic dish, and truly Greek. I’ve spent months in Greece and I’m here to say … this is the flavor! Brava!

  6. Alli says:

    5 stars
    This marinade was fantastic. Thank you for a quick and delicious dinner!

  7. Rachel Krebs says:

    Delicious! So easy, I marinated it overnight and served it with a simple salad. My kids liked it, too. Thank you!!

    1. Deborah says:

      Can grape seed oil be used instead of olive oil if that’s all you have on hand?

  8. BJ says:

    You don’t mention what type of potato you use for this recipe and I was curious what type you used and what other readers have used. Russet, red potatoes, youkon gold,? I’m wondering if some potatoes cook quicker than others and don’t want them to over cook in the time it takes the chicken to cook. Thanks!

  9. Mary says:

    5 stars
    Really easy recipe and so tasty! Thanks for sharing this recipe ! I made it almost exactly except I was out of plain olive oil so I used Tuscan Herb infused olive oil.

    1. Karina says:

      YAY! That is just what I love to hear hun! Thank you so much for letting me know and following along with me!

  10. Beth says:

    5 stars
    Made this last night. Added tomatoes and it rocked! Easy clean up too which is always plus.

    1. Karina says:

      Yay!!!