Crusty Lemon Chicken and Potatoes
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Weeknight Greek-style lemon chicken with potatoes is an easy and delicious recipe. You’re going to love how tasty this is! With lemon, olive oil and oregano-seasoned crusty potatoes, in a tangy tomato and white-wine pan sauce, it’s a one-dish dinner to make with chicken thighs.
It’s dinner time and everyone is hungry — that’s when this lemony roasted chicken and potatoes sheet-pan dinner is your back-up plan.
All the flavors came together so perfectly: To make it, turn on the oven, slice some potatoes and assemble the rest of the ingredients and seasonings on a sheet pan and one baking dish.
Slide everything in the hot oven, then go and put on some comfy clothes. An hour later dinner is ready and your house smells delicious!
Cooking tips for crusty potatoes
It couldn’t be easier to make the tasty spuds, but here’s a few pointers for best results.
- Use yellow or red potatoes if you can. Baking potatoes (like russet) are dry and starchy. They won’t get as crusty on the outside or hold their shape as well.
- Cut the potatoes into large chunks (no need to peel them), about 2-inches wide. For average-sized yellow potatoes that just means halving once lengthwise, then crosswise. That way they won’t burn or overcook during the almost one-hour baking time.
- Choose a sturdy rimmed sheet pan (rather than a cookie sheet) so it doesn’t warp in the high heat. Plus this type pan makes it a bit easier to transport the potatoes and liquids to the oven without spilling.
A sheet pan is the best pan to make the potatoes. Baking dishes have taller sides, which steam the potatoes instead of crisping. 
Learn a chef’s secret: Place the pan with the potatoes close to the bottom section of the oven. This area is where the oven’s heat comes from, so it makes sense that the potatoes will form a better crust and golden color.
If the potatoes are stuck to your pan, let them cool on the pan for 5 minutes, then scrape them off the baking sheet with a metal spatula. Enjoy those crusty bits — they are the best part!
Chicken parts for chicken and potatoes
- This recipe uses boneless, skinless chicken thighs. I find them meaty, tasty and less likely to become dry and overcooked. Bone-in, skin on chicken thighs can be used instead.
- If you’d rather substitute chicken breasts in this recipe use four breasts and reduce the baking time to 25-30 minutes.
Serving ideas:
- Sprinkle the dish with crumbled feta cheese, fresh Italian parsley or chopped thyme.
- Grating lemon zest just before serving the chicken is a simple touch that will add even more flavor.
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Crusty Lemon Chicken and Potatoes
Ingredients
Lemon Potatoes:
- 3 pounds (1.36 kg) yellow potatoes, such as Yukon Gold, quartered
- ⅓ cup (75 ml) chicken stock or water
- ½ cup (125 ml) fresh lemon juice, about 4 large lemons
- ½ cup (125 ml) olive oil
- 1 tablespoon kosher salt or 2 teaspoons table salt
- 2 tablespoons dried oregano
Chicken:
- 1 leek, white and light green sections sliced
- 1 shallot or ½ red onion, chopped
- 2 ½ pounds (1.25 k) boneless skinless chicken thighs, (6-8 pieces)
- Kosher salt
- ¼ cup (60 ml) dry white wine, or lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 pint (300 g) cherry tomatoes
- 1 teaspoon fennel seed, whole or ground
- ½ teaspoon crushed red pepper
- ½ cup crumbled feta cheese
- 2 tablespoons Chopped parsley
Instructions
- Arrange two oven racks so that one is in the center and the other 4-6 inches below it. Preheat oven to 450F (225C).
Make the potatoes
- Put the potatoes in a large bowl. Pour over chicken stock, lemon juice, olive oil, salt and oregano. Toss around to coat with the seasonings. Dump everything onto a large rimmed baking sheet in an even layer, cut sides down.
- Slide the potatoes onto the lower oven rack and roast 55-60 minutes, or until fork-tender and the edges are golden brown. Check the potatoes after 45 minutes to be sure they aren't getting too brown.
Bake the chicken
- Spread the leek and shallot over the bottom of a 13 x 9 x 2-inch (2-quart) baking dish. Season the chicken generously on both sides with salt and pepper, then arrange the pieces on top of the leeks. Pour over the wine and olive oil. Scatter the tomatoes over the chicken and sprinkle with the fennel and red pepper.
- Put the chicken on the middle rack and roast along with the potatoes for 45 minutes. The chicken should be tender and cooked through, and the tomatoes soft and blistered.
- Sprinkle feta cheese and parsley over the chicken and potatoes and serve.
Karen’s Notes and Tips
- Storing leftovers: The chicken and potatoes taste delicious the next day (and day after). Wrap the baking dish with foil and refrigerate.
- Bone-in, skin on chicken thighs can be used instead of boneless, skinless chicken.
- To substitute with chicken breasts, use four breasts and reduce the baking time to 25-30 minutes. Brown the chicken and tomatoes under the broiler for a few minutes before serving.
Nutrition
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
Easy to make with delicious flavours! I will stir up the potatoes half way through next time. 45 minutes was enough in my oven.
Wow. I am truly impressed at how easy and delicious this recipe is. We also have tons of leftovers for the week now! Thank you so much! This is definitely going into my regular rotation.
Family with tiny picky eaters loved it! Tip – check potatoes about 10 minutes early. My oven over cooked them.
I make this all the time, but instead of cherry tomatoes, I use kalamata olives (which I always have) and artichoke hearts if I have them. It is especially nice when the Meyer Lemons are in season, and I roast slices of the lemons along with everything else. Pretty enough to serve for company too, and sooooo easy!