This Greek Lemon Chicken and Potatoes recipe brings that magical experience straight to your kitchen with minimal effort and maximum flavor. Known as “Kotopoulo me Patates” in Greece, this beloved one-pan wonder has been gracing family tables for generations, transforming simple ingredients into something truly extraordinary.

What makes this dish so special is its beautiful simplicity – tender chicken pieces nestled alongside golden potatoes, all bathed in a heavenly sauce of fresh lemon juice, olive oil, and fragrant herbs. The magic happens as everything roasts together, creating layers of flavor that would make any Greek grandmother proud.

Ingredients List

For the Chicken and Potatoes:

3-4 lbs chicken pieces (thighs and drumsticks work best, though you can use breasts)
3 lbs Yukon Gold or russet potatoes, peeled and cut into wedges
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice (about 2 large lemons)
2 tablespoons lemon zest
6 garlic cloves, minced
2 tablespoons dried oregano (or 3 tablespoons fresh)
2 teaspoons salt (or to taste)
1 teaspoon black pepper
1 cup chicken broth
1/2 cup white wine (optional, can substitute with more broth)

For Garnish:

Fresh parsley, chopped
Lemon wedges for serving
Crumbled feta cheese (optional but delicious)

Smart Substitutions:

Dairy-free: Skip the feta cheese or use a plant-based alternative
Lower sodium: Reduce salt and use low-sodium broth
Wine-free: Replace wine with additional chicken broth or lemon juice
Potato alternatives: Try sweet potatoes or baby potatoes for variety

Timing

This Greek Lemon Chicken and Potatoes recipe is wonderfully manageable, requiring just 20 minutes of active preparation time and about 1 hour and 15 minutes of hands-off cooking time.

Time Breakdown:

Prep time: 20 minutes
Cooking time: 1 hour 15 minutes
Total time: 1 hour 35 minutes

Time-Saving Tips:

Cut potatoes the night before and store in cold water in the refrigerator
Marinate the chicken in lemon juice and oregano for 2-4 hours ahead of time for deeper flavor
While the dish bakes, prepare a simple Greek salad or warm pita bread
Double the recipe and freeze half for a future meal

How to Make It

1. Prepare Your Ingredients and Preheat

Preheat your oven to 425°F (220°C). Pat the chicken pieces completely dry with paper towels – this ensures beautiful golden skin. Cut your potatoes into uniform wedges, roughly 2-3 inches long, so they cook evenly alongside the chicken.

2. Create the Magical Marinade

In a large bowl, whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, oregano, salt, and pepper. This aromatic mixture is the heart of authentic Greek flavoring. The smell alone will transport you to the Greek islands!

3. Marinate the Chicken

Add chicken pieces to the marinade, turning to coat every surface. Let the chicken soak up these Mediterranean flavors for at least 15 minutes, though 30 minutes is even better if you have time.

4. Arrange in the Pan

Choose a large roasting pan or rimmed baking sheet. Arrange the marinated chicken pieces skin-side up, then nestle the potato wedges around them. Pour any remaining marinade over everything, ensuring the potatoes get coated too.

5. Add the Liquid

Pour chicken broth and white wine (if using) around the edges of the pan. This creates steam that keeps everything moist while allowing the tops to get beautifully golden. The liquid should come about 1/4 inch up the sides.

6. Roast to Perfection

Place in the preheated oven and roast for 45 minutes. Then increase temperature to 450°F (230°C) and continue cooking for 15-20 minutes until the chicken skin is crispy and golden, and potatoes are fork-tender with crispy edges.

7. Rest and Serve

Let the dish rest for 5 minutes before serving. This allows the juices to redistribute, ensuring every bite is succulent. Garnish with fresh parsley and serve with lemon wedges.

Nutritional Information

Each serving of this Greek Lemon Chicken and Potatoes provides approximately:

Calories: 520-580 per serving
Protein: 35-40g
Carbohydrates: 35-40g
Fat: 25-30g
Fiber: 4-5g

This dish offers excellent protein from the chicken, complex carbohydrates from potatoes, and heart-healthy monounsaturated fats from olive oil. The lemon provides vitamin C, while oregano contributes antioxidants. It’s a well-balanced meal that fits nicely into a Mediterranean-style eating pattern.

Note: Nutritional values may vary based on specific ingredients used and portion sizes.

Healthier Alternatives for the Recipe

Reduce Calories:

Use skinless chicken thighs or breasts to cut about 100 calories per serving
Reduce olive oil to 1/3 cup and add more lemon juice for moisture
Include more vegetables like bell peppers, zucchini, or onions to bulk up the dish

Lower Carb Option:

Replace half the potatoes with cauliflower florets or turnips
Add extra vegetables like green beans or Brussels sprouts

Heart-Healthy Modifications:

Use skinless chicken to reduce saturated fat
Add herbs like rosemary or thyme for extra antioxidants without calories

Boost Nutrition:

Include colorful vegetables like red bell peppers or cherry tomatoes
Sprinkle with fresh herbs just before serving for extra vitamins

Serving Suggestions

This Greek Lemon Chicken and Potatoes is substantial enough to serve as a complete meal, but these accompaniments make it even more special:

Traditional Pairings:

Greek village salad (horiatiki) with tomatoes, cucumber, and feta
Warm pita bread or crusty sourdough
Tzatziki sauce for dipping
A glass of crisp Assyrtiko or Pinot Grigio

Creative Presentations:

Serve family-style directly from the roasting pan for rustic charm
Plate individually with a sprinkle of fresh herbs and lemon zest
Add a dollop of Greek yogurt mixed with fresh dill

Seasonal Variations:

Summer: Add cherry tomatoes and fresh basil in the last 20 minutes
Fall: Include chunks of butternut squash with the potatoes
Winter: Toss in some olives and capers for extra Mediterranean flavor

Common Mistakes to Avoid

Overcrowding the Pan:
Use a large enough pan so ingredients aren’t stacked. Overcrowding creates steam instead of the desired golden browning.

Not Drying the Chicken:
Wet chicken won’t develop that coveted crispy skin. Always pat completely dry before seasoning.

Cutting Potatoes Too Small:
Tiny potato pieces will become mushy. Aim for 2-3 inch wedges that can hold their shape during the long cooking time.

Forgetting to Adjust Seasoning:
Always taste and adjust salt and lemon before serving. The brightness of fresh lemon juice added at the end makes all the difference.

Opening the Oven Too Often:
Resist the urge to check constantly. Each opening releases heat and extends cooking time.

Storing Tips for the Recipe

Refrigerator Storage:
Store leftover Greek Lemon Chicken and Potatoes in airtight containers for up to 4 days. The flavors actually improve overnight, making leftovers a real treat.

Freezing Guidelines:
While potatoes can become slightly grainy when frozen, the dish freezes reasonably well for up to 3 months. Freeze in portion-sized containers for easy weeknight meals.

Reheating Instructions:

Oven method: Reheat at 350°F for 15-20 minutes, covered with foil
Microwave: Heat in 1-minute intervals, stirring between, until warmed through
Stovetop: Add a splash of broth and reheat gently in a covered pan

Make-Ahead Tips:
Assemble the entire dish up to 24 hours ahead and refrigerate. Add an extra 10-15 minutes to the cooking time if going straight from refrigerator to oven.

Conclusion

This Greek Lemon Chicken and Potatoes recipe proves that the most memorable meals often come from the simplest ingredients prepared with love and patience. The combination of tender chicken, perfectly roasted potatoes, and that incredible lemony sauce creates comfort food that feels both exotic and familiar.

Whether you’re cooking for a busy weeknight dinner or entertaining friends, this one-pan wonder delivers restaurant-quality results with minimal cleanup. The beauty lies in its flexibility – you can easily adapt it to your family’s preferences while maintaining its authentic Greek soul.

Give this recipe a try, and don’t be surprised if it becomes your new go-to comfort meal. The aromas alone will have everyone gathering in the kitchen, eager for dinner!

FAQs

Can I use boneless chicken for this recipe?
Absolutely! Boneless thighs work wonderfully, though you’ll need to reduce the cooking time by about 15-20 minutes. Boneless breasts tend to dry out, so keep a close eye on them.

What if I don’t have white wine?
No problem at all! Simply replace the wine with equal amounts of chicken broth or add extra lemon juice for more citrus brightness. The dish will be just as delicious.

How can I make the potatoes extra crispy?
For maximum crispiness, parboil the potato wedges for 5 minutes before adding them to the pan. This partially cooks them and creates a fluffy interior with a crispy exterior.

Can I prepare this dish ahead of time?
Yes! You can marinate the chicken and prep the vegetables up to 24 hours ahead. You can also fully assemble the dish and refrigerate it, then bake when ready to serve.

What’s the best way to know when the chicken is done?
Use a meat thermometer – chicken thighs should reach 165°F internal temperature. The juices should run clear, and the skin should be golden brown and crispy.

Can I add other vegetables to this dish?
Definitely! Bell peppers, onions, zucchini, and cherry tomatoes all work beautifully. Add softer vegetables like zucchini in the last 30 minutes to prevent overcooking.