Description
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.
Ingredients
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
Instructions
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.
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!
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.
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.
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.
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.
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.
Nutrition
- Calories: 520-580
- Fat: 25-30g
- Carbohydrates: 35-40g
- Fiber: 4-5g
- Protein: 35-40g