Greek Lemon Chicken

OPAAAA! Our Roasted Greek Lemon Chicken and Potatoes are out of this world, and so straightforward to make. Little back story: When we were teeny tiny, our family migrated to Greece and lived on the Island of Crete for 5 years. Our Dad was an athlete who competed in the Olympics for Water Polo. Well, his athleticism led us to Heraklion, as he trained some of the boys on the Greek team. As the men trained, the moms would get together and teach our mom how to cook authentic traditional food. Ever since then, we have been making Greek staples which were passed down through them.

What stands out

This savory and satisfying one-pot dish is bursting with flavor. Chicken, potatoes, and unpeeled garlic are roasted with lemon juice, creating a meal that will have your taste buds dancing. As it bakes with water and is covered in foil, a natural pan sauce forms—dip a crusty piece of bread into it, and you’ll be in shambles.

How to Prepare

Preheat the oven to 400F (200C).

Wash and quarter the potatoes (or peel if you prefer).

In a baking dish add the chicken, potatoes and unpeeled garlic.

To a small mixing bowl whisk together the olive oil, lemon juice, and seasonings.

Pour the dressing all over the chicken (toss in the squeezed lemon wedges as well) and massage it all together.

Push the potatoes and chicken inwards from one of the corners of the dish with a spoon, and add the water.

Cover the dish with foil and bake it covered for 45 minutes, then uncover it and bake for another 40 minutes (or until the internal temperature is at least 165F (74C) on a meat thermometer).

Feel free to brown the top of the chicken by putting it on BROIL (top broiler only) for the last 5 minutes making sure to watch it carefully.

Kitchen tip

The cooking time for this dish will highly depend on your oven so please keep an eye on it.

Swaps

1. You can use fresh oregano instead of dried.
2. If you don’t like the taste of oregano, you can use dried or fresh chopped parsley.
3. For extra veggies you can add some large chunks of cauliflower, carrots, or onions to the baking dish, along with the potatoes.
4. You can use any cut of chicken you like, just watch the internal temperature to ensure it’s cooked through.

Make Ahead Tips

This Greek Lemon Chicken recipe is our kind of weeknight meal. It’s so satisfying and hearty, but the hands-on time is minimal and it can be made ahead, too. We like to have it all ready the night before: Arrange the chicken, potatoes, garlic, and lemon wedges in the baking dish and mix together with the marinade. Then cover the dish tightly with foil or plastic wrap and keep in the refrigerator for up to 24 hours before baking. We like to pour the water in just before baking that way the potatoes don’t get mushy.

You could also freeze the chicken and potatoes in the marinade so it’s ready to defrost overnight in the fridge and then can be baked as directed for dinner.

Serve it with

• Bread is a must with this recipe for sopping up all the pan juices! Try our straightforward N o Knead Peasant Bread.
• A Simple Green Salad served alongside this dish makes for a meal.
• Serve this with our Tzatziki Recipe for dipping.

Questions

What kind of potatoes should we use?

This recipe is best made with waxy yellow potatoes, such as Yukons, but baby or fingerling potatoes will also work.

Why do you leave the garlic peels on?

Leaving the peels on prevents the garlic from burning, therefore leaving you with sweet garlic that you can squeeze right out of the skin and spread on bread.

strong Can we use boneless chicken instead of chicken thighs and drumsticks?

Yes, you can use boneless chicken, but it may cook faster. Check the internal temperature after 30–35 minutes when uncovered to avoid overcooking.

Can we add ADDITIONAL VEGETABLES TO THIS RECIPE?

Absolutely! You can add carrots, onions, or bell peppers alongside the potatoes.

c strong an this recipe be made ahead of time?

Yes, you can marinate the chicken and potatoes with the olive oil, seasoning, and lemon juice a few hours ahead or even overnight in the fridge.

Ingredients

Makes 4 potions

• 4 chicken thighs
• 5 chicken drumsticks
• 5 yellow potatoes, quartered
• 6 garlic cloves, unpeeled
• ¼ cup olive oil
• salt, to taste
• pepper, to taste
• 2 teaspoons dry oregano
• 1 lemon, quartered and juiced
• ¾ cup water, or broth

Equipment

• Cutting Board
• Nakiri Knife
• Redmond Real Salt
• Garlic Press
• Baking Dish
• Measuring Cups + Spoons
• Mixing Bowls
• Meat Thermometer

Method

1. Preheat the oven to 400F (200C). In a baking dish add the chicken, potatoes, and unpeeled garlic cloves.
2. To a mixing bowl, whisk together the olive oil, seasonings, and lemon juice.
3. Then pour the marinade over the chicken (with the squeezed lemon wedges) and massage it all together.
4. Push the potatoes and chicken inwards from one of the corners of the dish with a spoon, add the water. You don’t want to wash off the marinade by pouring the water on top, so please add it to the side of the dish.
5. Cover it with foil and bake it covered for 45 minutes, uncover it and bake for another 40 or until the internal temperature is at least 165F.
6. Feel free to brown the top of the chicken by putting it on BROIL (top broiler only) for the last 5 minutes making sure to watch it carefully.

Kitchen notes

The Chicken

: Bone-in, skin-on chicken legs and thighs are great in this recipe because they stay super juicy, and the skin crisps up perfectly. You can absolutely use boneless/skinless, just please check the internal temperature to make sure they don’t overcook. The Sauce: Olive oil, fresh lemon juice, and water combine to make a really beautiful sauce once the chicken is baked. You can also add a splash of white wine or brother if you want to add even more flavor. The Seasonings: we've kept the seasonings simple, but classic with dried oregano, lots of garlic, salt, and black pepper. You can also add rosemary and parsley as well.