Greek Lemon Chicken and Potatoes

Greek lemon chicken nestled with potatoes and a thyme garnish.

5 from 2 votes

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.

Prep Time15

Cook Time1 30

Resting Time10

Total Time1 55

Course: Main Course

Cuisine: Greek

Servings:

Calories: 748kcal

Author: Jami Powell

Equipment

Sheet pan
Meat cleaver
Citrus squeezer
Cutting board
Measuring cups
Whisk
Knife
Meat thermometer

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.

Notes

Tip For a golden-brown finish, increase the temperature to 425°F for the last 5-10 minutes of baking.

Storage Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freeze This dish is not freezer-friendly.

Reheat 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.

Substitutions

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.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition