Greek Lemon Chicken is the ultimate easy one-pot meal, bringing together tender, juicy chicken and golden roasted potatoes in a bright, flavorful sauce of fresh lemon, garlic, and oregano.
This classic Greek-inspired dish is simple enough for a weeknight dinner yet impressive enough to serve to guests.
As everything roasts together in a single pan, the potatoes soak up the delicious, citrusy, herb-infused juices, creating a comforting meal packed with Mediterranean flavor and requiring minimal cleanup.
Having grown up enjoying Mediterranean flavors and preparing this dish countless times over the years, I love how a handful of simple ingredients transform into a meal that is both comforting and bursting with flavor.
In this Article
- A Note From Giangi
- Ingredients needed to make this recipe
- Step by step on how to make this delicious Greek lemon chicken
- Equipment Needed
- Giangi’s Pro Tips
- What dishes pair well with this Greek lemon chicken and potatoes?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this Greek lemon chicken recipe, you may want to try my other recipes.
- Greek Lemon Chicken
A Note From Giangi
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Olive oil is used to coat the potatoes and to rub the leg quarters. I use mild olive oil, but feel free to use extra-virgin olive oil.
Lemon juice provides the acidity this dish needs.
Garlic minced allows the natural oils to be blended with the lemon juice and oil, creating an infused aroma that is perfect when you bite into it.
Fresh oregano is the best with this recipe. Using fresh, do not be as generous as with the dried one, as it has a very bold, strong flavor.
Salt and ground black pepper are the seasonings needed for this recipe.
Chicken broth added to the oil and lemon juice helps cook the chicken until tender and adds a nice flavor to your potatoes.
Yukon Gold potatoes are the potatoes I use; they respond best when baked.
Leg quarters, skin-on and bone-in, are my favorite and cook beautifully in this dish. If serving little ones, you can split the chicken thighs from the drumsticks after cooking.
Medium onion, sliced, added with the potatoes; it releases a sweet flavor during cooking.
Lemon slices: This step is optional and mainly for decoration. But then, when you entertain your family and friends, presentation does make everyone special.
Step by step on how to make this delicious Greek lemon chicken
For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.
- Preheat the oven to 375 F
- Meanwhile, in a large bowl, toss the potatoes with the chicken broth, lemon juice, half of the olive oil, garlic, onion slices, salt, and oregano.
- Once the potatoes are well coated, place them on the bottom of a large Dutch oven or roasting pan.
- Rub the chicken with the remaining olive oil. Generously season the chicken with salt and pepper, and place the chicken leg quarters on top of the potatoes. Cover and roast in the center of the oven for about 45 minutes.
- Remove the lid, give the potatoes a quick stir, and continue cooking uncovered for about 30 to 40 more minutes, or until the chicken reaches 165 F and the potatoes are tender.
- Place the Dutch oven with the chicken under the broiler briefly to give it a nice golden color and extra crispy skin. Do keep a watchful eye on it so it does not burn.
- You can either serve in your Dutch oven or in a pretty serving platter with a high rim.
- Ensure that the potatoes go first, the chicken on top, and lemon wedges around it; of course, the lemon is optional. Do pour over the remaining sauce in your pan.
Equipment Needed
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Giangi’s Pro Tips
- Not all ovens are the same, and altitude can interfere with the cooking process. Another way to know if your chicken is cooked is to poke it with a fork. If no juices are running off, then it is ready.
- To have crisper skin without a broiler, sear the chicken skin-side down in a skillet with a bit of olive oil for about 5 minutes, or until you can easily move it around in the skillet and the skin is not separating from the chicken. This step is not necessary if you have a broiler and intend to use it.
- Let the chicken rest before serving.
What dishes pair well with this Greek lemon chicken and potatoes?
This Greek lemon chicken and potatoes is a whole meal in itself. You may want to add a refreshing bell pepper salad or carrot salad alongside.
During the summer months, you can finish this chicken dinner with either a honey-vanilla poached apricot dessert or a strawberry icebox cake.
In the winter, our favorite pear cake is a well-balanced combination.
Variations and Substitutions
- I prefer using fresh oregano; I also grow it in my garden, and it survives the Arizona heat better than dried. Do remember that fresh is much stronger in flavor; therefore, do not add more than the recipe instructions, or it will overpower your dish.
- To have crisper skin without a broiler, sear the chicken skin-side down in a skillet with a bit of olive oil for about 5 minutes over your stovetop, or until you can easily move it around in the skillet and the skin is not separating from the chicken. This step is not necessary if you have a broiler and intend to use it.
- You can use different potatoes with this dish; do check them closely, as you do not want them to burn or be undercooked.
Storing and Reheating
Store: Once your leftovers have cooled, place them in an airtight container and refrigerate for up to 3 days.
Reheat: Bring it back to room temperature, then place it in a hot oven (325°F) and cook until warm through.
Freeze: Your chicken can be placed in a freezer-safe container and stored up to 3 months. Do not freeze the potatoes as they will not taste the same.
Frequently Asked Questions
What is the secret to tender lemon chicken?
Make sure the chicken does not sit in the lemon juice alone, as the acidity will break down the protein, making it rubbery. Marinate for no more than 20 minutes, and always combine with a fat, such as olive oil, to protect the meat.
What spices enhance lemon chicken flavor?
Rosemary, thyme, oregano, garlic, black pepper, red pepper flakes, and a touch of cumin will enhance lemon chicken. Combine any of the above spices and herbs with olive oil and lemon zest or juice.
How can I make my chicken super tender?
Pounding the chicken piece to even the thickness to prevent overcooking is one method. Brine boneless breasts in salt water for 20 to 30 minutes to retain moisture.
If you enjoy this Greek lemon chicken recipe, you may want to try my other recipes.
Greek Lemon Chicken
Ingredients
For The Lemon and Garlic Sauce
- ¼ cup olive oil
- ⅓ cup lemon juice
- 5 garlic cloves, minced
- ½ teaspoon fresh oregano, or 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup chicken broth
For the Chicken and Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cut into wedges
- 4 leg quarters, skin on
- 1 medium onion, peeled, halved then sliced
- 1 teaspoon salt
- 1 teaspoon salt
- ¼ teaspoon black ground pepper
- 1 lemon, sliced into 1/4 inch rounds (Optional)
Instructions
- Preheat oven to 375 F
- Toss the potatoes with chicken broth, lemon juice, half of the olive oil, minced garlic, sliced onions, ¼ teaspoon salt, and fresh oregano. Place the well-coated potatoes on the bottom of a large Dutch oven or roasting pan.
- Rub the chicken with the remaining olive oil. Season generously with the remaining salt and pepper, then place the chicken quarters on top of the potatoes. Cover and roast in the center of the oven for 45 minutes.
- Remove the lid, give the potatoes a quick stir, and continue cooking, uncovered, for another 30 to 40 minutes, or until the chicken reaches 165F and the potatoes are tender. Add more time if needed.
- To get more color on the chicken, place the Dutch oven under the broiler briefly to give the skin that golden, crispy color. Watch it carefully so it does not burn.
Notes
- Not all ovens are the same, and altitude can interfere with the cooking process. Another way to know if your chicken is cooked is to poke it with a fork. If no juices are running off, then it is ready.
- To have a crispier skin and do not have a broiler, sear the chicken skin-side down on a skillet with a bit of olive oil for about 5 minutes, or until you can easily move them around in the skillet and the skin is not separating from the chicken. This step is not necessary if you have a broiler and intend to use it.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Dinners, Poultry
- Cuisine: International
- Type: Affordable Gourmet
Did you make this?
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Moni Lodha
I love Greek style chicken. Awesome recipe. Thanks for sharing. 👍👏😊
Giangi Townsend
You are most welcome. Enjoy!