Weeknight Greek lemon chicken with potatoes is an easy and delicious recipe. You’re going to love how tasty this is! Boneless chicken thighs bake in the oven with cherry tomatoes, seasoning and crusty lemony potatoes.
Imagine this: It’s dinner time and everyone is hungry.
That’s when a simple back-up plan (this recipe) comes to the rescue.
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!
This baked chicken and potatoes is the ultimate family pleaser, a one dish dinner with tender chicken, lots of tangy sauce and big chunks of lemony roasted potatoes.
There’s probably no better way to make everyone in your house feel nourished and cared-for – including you or whoever is cooking!
Putting dinner in the oven — and I mean the whole dinner — is definitely one of my favorite ways to cook, especially on days when you’re up to your ears.
It’s no wonder that sheet-pan dinners are so popular.
I’ve been testing this recipe on repeat over the past few weeks, and it seems to get better and better – craveable, in fact.
This is a perfect easy dinner for a busy night, and it tastes fantastic for days after you make it.
It all started with these crusty lemon potatoes from the NY Times Cooking.
One night I made the potatoes and served them with a Mediterranean baked chicken recipe I was working on.
All the flavors came together so perfectly: Lemon, olive oil and oregano-seasoned crusty potatoes, and aromatic fennel seed, tomato, and tangy white-wine pan sauce with the chicken.
They were literally meant to be together, like many of our favorite lemon chicken combinations.
Chef Tips for making Greek lemon potatoes:
It couldn’t be easier to make these tasty spuds, but here’s a few pointers for best results.
- Use yellow or even 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.
- Learn this 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.
Can you use a baking dish to make lemon potatoes?
I recommend using a sheet pan if you’re planing to make these potatoes.
A baking dish has taller sides, which will steam the potatoes rather allowing the hot air in the oven to crisp them.
It might seem like a lot of liquid at first, but it will evaporate by the time the potatoes are golden brown and tender, and it allow the edges to crisp up a bit toward the end of baking.
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!
What kind of chicken is best for Greek lemon chicken?
This recipe uses boneless, skinless chicken thighs. I find them meaty, tasty and less likely to become dry and overcooked.
If you’d rather substitute chicken breasts in this recipe use four breasts and reduce the baking time to 25-30 minutes. Run the dish under the broiler for a few minutes if you want to brown the chicken and tomatoes before serving.
The chicken and potatoes make a satisfying plate.
If you want to round out the meal, serve with a tossed salad and some crusty bread to soak up all the pan sauce.
You can also sprinkle the dish with crumbled feta cheese, fresh Italian parsley or chopped thyme. Fresh grated lemon zest is a simple touch that will add even more flavor.
- 3 pounds yellow potatoes (such as Yukon Gold), quartered
- 1/3 cup chicken stock or water
- 1/2 cup fresh lemon juice (about 4 large lemons)
- 1/2 cup olive oil
- 1 tablespoon kosher salt or 2 teaspoons table salt
- 2 tablespoons dried oregano
- 1 leek, white and light green sections sliced
- 1 shallot, chopped
- 2 1/2 - 3 pounds boneless, skinless chicken thighs (6-8 pieces)
- Kosher salt
- 1/4 cup dry white wine (or lemon juice)
- 2 tablespoons extra-virgin olive oil
- 1 pint cherry tomatoes
- 1 teaspoon ground fennel seed
- 1/2 teaspoon crushed red chili
- Optional for serving: Chopped Italian parsley, freshly ground black pepper and crumbled feta cheese.
- Arrange two oven racks so that one is in the center and the other 4-6 inches below it. Preheat oven to 450F (225C).
- To 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, until fork-tender and the edges are golden brown.
- Spread the leek and shallot over the bottom of a 13 x 9 x 2-inch (2-quart) baking dish. Season the chicken very generously on both sides, then arrange it on top of the leeks and shallots. Pour over the wine and olive oil. Scatter the tomatoes over the chicken and sprinkle with the fennel and chili.
- Put the chicken on the middle rack and roast 45 minutes. The chicken should be tender and cooked through, and the tomatoes burst and juicy.
- Serve the chicken with the potatoes, sprinkled with parsley, black pepper and feta cheese if you like.
- The chicken and potatoes taste delicious the next day (and day after). Wrap the baking dish with foil and refrigerate.
- If you'd rather substitute chicken breasts, use four breasts and reduce the baking time to 25-30 minutes. Run the dish under the broiler for a few minutes if you want to brown the chicken and tomatoes before serving.
Amount Per Serving: Calories: 839 Total Fat: 48g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 34g Cholesterol: 188mg Sodium: 685mg Carbohydrates: 61g Net Carbohydrates: 0g Fiber: 7g Sugar: 7g Sugar Alcohols: 0g Protein: 44g