This easy one pan Greek Lemon Chicken and Potatoes recipe features tender chicken, crispy potatoes, and a zesty lemon garlic sauce. It’s an easy, flavor-packed meal perfect for effortless cooking.
Our family loves to serve this with a Chopped Greek Salad and a Flaming Saganaki Cheese appetizer.
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Greek lemon chicken, also known as Kotopoulo Lemonato, is a traditional dish that brings together the best flavors of the Mediterranean. It has been a staple in Greek cuisine for generations, celebrated for its simplicity and taste.
If you like this Greek recipe, you may also love our Juicy Lamb Kabob Recipe or our Greek Lamb Meatballs (Keftedes).
Why We Love This Recipe
- Flavorful and Tangy: The lemon garlic marinade gives the chicken and potatoes an amazing flavor.
- Easy One-Pan Meal: Perfect for busy weeknights, this recipe requires minimal cleanup.
- Healthy Ingredients: Packed with protein and wholesome ingredients like olive oil, garlic, and fresh herbs.
- Family-Friendly: A crowd-pleaser that’s ideal for family dinners or entertaining guests.
Greek Lemon Chicken and Potatoes Ingredients
- Whole Chicken: A 6 lb chicken, ideal for feeding a family. Make sure to remove the giblets and neck.
- Yukon Gold Potatoes: These potatoes roast beautifully, becoming crispy on the outside and tender inside.
- Lemons: Fresh lemons provide the tangy base for our marinade.
- Garlic: Essential for that robust Greek flavor.
- Olive Oil: Use high-quality olive oil for the best results.
- Oregano: Dried oregano brings an authentic Greek taste to the dish.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Chicken: You can use chicken thighs or drumsticks instead of a whole chicken.
- Yukon Gold Potatoes: Substitute with russet potatoes for a different flavor.
- Cavender's Greek Seasoning: Use a mix of thyme, rosemary, and basil if you don't have Greek seasoning.
- Flavor: Add kalamata olives and feta cheese for extra Greek flavor.
How to Make Greek Lemon Chicken and Potatoes
STEP ONE: Prepare the Chicken
Remove the chicken from the refrigerator, discard the neck and giblets, and cut the chicken into two halves along the center, removing the backbone.
STEP TWO: Prepare the Marinade
In a measuring cup, whisk together olive oil, lemon juice, chopped garlic, and oregano. Reserve 3-4 lemon halves for baking.
STEP THREE: Arrange the Ingredients
Place the chicken halves and potato wedges on a sheet pan. Pour the marinade over all ingredients and generously sprinkle with salt and pepper.
STEP FOUR: Roast the Chicken and Potatoes
Roast in a preheated oven at 350°F (177°C) for up to 90 minutes, or until the internal temperature of the chicken reaches 165°F. For a golden-brown finish, increase the temperature to 425°F for the last 5-10 minutes.
📌Pro Tip: Move the potatoes and chicken around to redistribute the juices. Let rest for 10 minutes before serving.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Marinate the chicken and potatoes for 30 minutes before roasting.
✔️ DO Make sure to toss the potatoes occasionally to ensure even cooking.
✔️ DO Remove the chicken and continue cooking the potatoes if they need more time.
✔️ DO Increase temperature to 425°F for the last 5 minutes to help the chicken skin and potatoes get that beautiful golden-brown finish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and potatoes on a baking sheet and cover with foil to prevent drying out. Bake at 350°F until warmed through.
Recipe FAQs
Roaster chickens are typically older chickens and weigh between 5lb-7lbs, whereas broiler-fryers are considered young chickens and weigh less. A roaster chicken will take longer to cook and will result in more tender meat.
To make lemon chicken and potatoes crispy, use enough olive oil in the marinade to coat the chicken and potatoes thoroughly. During the roasting process, you can raise the oven temperature to 425°F for the last 5-10 minutes to help the skin and potatoes crisp up.
Chicken and potatoes pair well with a variety of side dishes. Some popular options include: A Greek salad, tzatziki sauce for dipping, warm pita bread or a crusty loaf of bread to soak up the juices, and a side of steamed vegetables like green beans for a balanced meal.
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📖 Recipe
Greek Lemon Chicken and Potatoes
Equipment
- Cutting board
- Whisk
- Knife
Ingredients
- 1 whole chicken 6 lbs, giblets and neck removed
- 6 medium Yukon Gold potatoes washed and cut into wedges
- 3 lemons juiced, with 3-4 halves reserved for baking
- 8 large garlic cloves peeled and coarsely chopped
- 1 cup olive oil
- 2 tablespoons oregano
- ½ teaspoon Cavender's Greek Seasoning
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste
- 2 sprigs thyme for garnish
Instructions
- Set your oven to 350°F (177°C).
- Remove the chicken from the refrigerator, discard the neck and giblets, and set the chicken aside.
- In a 4-cup measuring cup, whisk together olive oil, lemon juice, chopped garlic, and oregano. Reserve 3-4 lemon halves to nestle among the potatoes when baking.
- Wash the potatoes and cut them into even wedges.
- Cut the chicken into two halves along the center, removing the backbone.
- Arrange the chicken halves and potato wedges on a sheet pan. Pour the marinade over all the ingredients, then generously sprinkle with salt and pepper.
- Roast for up to 90 minutes or until the internal temperature of the chicken reaches 165°F (74°C). While roasting, occasionally move the potatoes and chicken around in the dish to redistribute the juices.
- Remove the sheet pan from the oven, lightly cover with foil, and let rest for 10 minutes.
- Using a meat cleaver, chop the chicken halves into servable portions. Arrange the chicken and potatoes on a platter, pour the remaining juices over the top, and garnish with thyme sprigs.
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Notes
- Chicken: You can use chicken thighs or drumsticks instead of a whole chicken.
- Yukon Gold Potatoes: Substitute with russet potatoes for a different flavor and texture.
- Cavender's Greek Seasoning: Use a mix of thyme, rosemary, and basil if you don't have Greek seasoning.
Kasey says
Amazing dish! The chicken and potatoes are both super tasty and the dish was very easy to make. I definitely recommend dipping a baguette (or bread of your choice) in the extra sauce!
Jami Powell says
So glad you liked it, Kasey! The bread is an excellent recommendation!