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One-Pan Baked Greek Lemon Chicken with Potatoes

Close-up of a perfectly roasted piece of greek lemon chicken with crispy, herbed skin next to roasted potato wedges.
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Make this easy, one-pan Greek lemon chicken recipe featuring juicy chicken thighs and tender potatoes, all coated in a bright lemon, garlic, and oregano marinade for a simple Mediterranean dinner.

Ingredients

Scale
  • 2 lbs bone-in, skin-on chicken thighs (or breasts)
  • 1.5 lbs small Yukon Gold potatoes, quartered
  • 1/2 cup fresh lemon juice
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 lemon, thinly sliced for topping

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a large, rimmed baking sheet.
  2. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, thyme, salt, pepper, and paprika to create the marinade.
  3. Place the chicken thighs and quartered potatoes in a large bowl. Pour about three-quarters of the marinade over the chicken and potatoes. Toss everything well to coat evenly.
  4. Arrange the chicken thighs skin-side up on the prepared baking sheet. Scatter the potatoes around the chicken. Drizzle any remaining marinade over the potatoes.
  5. Place the thin lemon slices on top of the chicken pieces.
  6. Bake for 35 to 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and slightly browned.
  7. Let the chicken rest for 5 minutes before serving directly from the pan.

Notes

  • For extra crispy skin, you can briefly place the pan under the broiler for the last 2-3 minutes, watching closely to prevent burning.
  • If you are planning your week, this recipe pairs well with simple meal planning for healthy chicken dinners.
  • You can substitute chicken thighs with bone-in chicken breasts, adjusting the cooking time as needed.

Nutrition

Find it online: https://delicerecipe.com/greek-lemon-chicken-one-pan-recipe/