Greek Lemon Chicken with Roasted Potatoes: The Ultimate Easy Mediterranean Dinner Recipe

Are you craving a taste of the Mediterranean without the fuss? This Greek Lemon Chicken with Roasted Potatoes recipe brings the sunny flavors of Greece right to your dinner table. Perfect for busy weeknights or elegant weekend dining, this one-pan wonder combines succulent chicken with crispy potatoes in a bright lemon-herb sauce.

Why You’ll Love This Recipe

• One-Pan Wonder: Everything cooks together, minimizing cleanup
• Budget-Friendly: Uses simple, accessible ingredients
• Make-Ahead Friendly: Can be prepped in advance
• Customizable: Easy to adjust seasonings to taste
• Family-Approved: A crowd-pleasing combination

Greek Lemon Chicken with Roasted Potatoes

4 chicken breasts 4 medium potatoes, cut into wedges 3 lemons 4 cloves garlic, minced 2 tbsp olive oil 1 tbsp dried oregano 1 tsp dried thyme Salt and pepper to taste

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course dinner

Cuisine Mediterranean

Servings 4

Calories 425 kcal

Equipment

• 1 Large Baking Dish or Roasting Pan Ensure it has high enough sides (at least 2 inches) to contain juices
• 1 Cutting Board and Knife Set
• Measuring Tools
• Mixing Bowls

Ingredients

  

• 4 chicken breasts
• 4 medium potatoes cut into wedges
• 3 lemons
• 4 cloves garlic minced
• 2 tbsp olive oil
• 1 tbsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

 

• Preheat oven to 400°F (200°C)
• In a bowl, mix olive oil, juice of 2 lemons, garlic, oregano, and thyme
  
• Place chicken and potatoes in a baking dish
  
• Pour marinade over chicken and potatoes, toss to coat
• Slice remaining lemon and place on top
• Bake for 45 minutes or until chicken is cooked through
• Broil for final 2-3 minutes for crispy skin

Notes

Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4

Keyword dinner, easy, Easy Mediterranean Dinner Recipes, Greek Lemon Chicken with Roasted Potatoes, mediterranean, recipes

Ingredients

For the Chicken and Potatoes:

• 4 chicken breasts (about 6 oz each)
• 4 medium Yukon Gold potatoes
• 3 fresh lemons
• 4 cloves garlic, minced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper
• Fresh herbs for garnish (optional)

Pro Tip: Choose bone-in chicken breasts for extra flavor, or boneless for faster cooking.

Kitchen Equipment Needed

• 9×13 inch baking dish
• Cutting board and sharp knife
• Mixing bowls
• Measuring spoons

Step-by-Step Instructions

1. Preparation (15 minutes)

1. Preheat your oven to 400°F (200°C)
2. Cut potatoes into even-sized wedges
3. Mince garlic and juice two lemons
4. Pat chicken breasts dry with paper towels

2. Create the Marinade

1. In a bowl, combine:

• Olive oil
• Lemon juice
• Minced garlic
• Dried oregano
• Dried thyme
• Salt and pepper

3. Assembly and Cooking (45 minutes)

1. Place chicken and potatoes in baking dish
2. Pour marinade over, ensuring even coating
3. Slice remaining lemon, arrange on top
4. Bake 45 minutes or until chicken reaches 165°F
5. Optional: Broil 2-3 minutes for extra crispiness

Pro Tips for Perfect Results

• Even Sizing: Cut potato wedges uniformly for consistent cooking
• Room Temperature: Let chicken rest 20 minutes before cooking
• Don’t Overcrowd: Leave space between ingredients for proper browning
• Check Temperature: Use a meat thermometer for perfectly cooked chicken
• Rest Before Serving: Let rest 5-10 minutes after cooking

Variations and Substitutions

• Potato Options: Swap in sweet potatoes or red potatoes
• Herb Choices: Try rosemary or sage instead of thyme
• Spice it Up: Add red pepper flakes for heat
• Low-Carb Version: Replace potatoes with cauliflower
• Different Cuts: Use chicken thighs for richer flavor

Storage and Reheating

• Refrigerate: Store leftovers up to 3 days
• Freeze: Can be frozen up to 2 months
• Reheat: Warm in 350°F oven for 15-20 minutes
• Meal Prep: Perfect for weekly meal planning

Nutritional Information

Per serving (1/4 recipe):

• Calories: 425
• Protein: 38g
• Carbohydrates: 35g
• Fat: 18g
• Fiber: 3g

Frequently Asked Questions (FAQ)

Q: Can I make this recipe ahead?
A: Yes! Marinate chicken and prepare potatoes up to 24 hours in advance. Store separately in refrigerator.

Q: Why aren’t my potatoes getting crispy?
A: Ensure potatoes aren’t overcrowded and oven is fully preheated. Pat potatoes dry before coating with oil.

Q: Can I use chicken thighs instead?
A: Absolutely! Adjust cooking time accordingly – thighs typically need 5-10 minutes longer.

Q: What sides go well with this dish?
A: Try:

• Greek salad recipe
• Steamed green beans
• Mediterranean roasted vegetables
• Crusty bread for sauce

Q: How do I know when the chicken is done?
A: Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).

External Resources

• Guide to Greek Herbs and Spices
• Choosing the Best Olive Oil
• Mediterranean Diet guide

Cook’s Notes

This recipe embodies the simplicity and flavors of Mediterranean cooking. The key is using quality ingredients and letting them shine. The lemon-herb combination creates a perfect sauce that flavors both the chicken and potatoes, while the high-temperature roasting ensures a golden-brown exterior and juicy interior.

Remember, cooking times may vary depending on your oven and the size of your chicken pieces. Always use internal temperature as your guide rather than time alone.