Every cook needs easy, “real life” recipes that deliver tasty results again and again, with simple ingredients and minimal prep time. This easy, one pan Greek lemon chicken and potatoes recipe is one of those. Just a few staples from the pantry and fridge, 15 minutes of prep and an hour in the oven, and you have a main dish and side dish in one, with tons of amazing flavor. This dish relies on the classic Greek combination of lemon, garlic, oregano, and olive oil. As it cooks, it basically forms its own sauce that’s so yummy you’ll want to drink it straight!
A couple of weeks ago, my husband and I were finishing up a LONG day of yard work, and we were both dead tired. I suggested ordering pizza for dinner, and he kind of gave me the side eye. Don’t get me wrong, because he is not especially demanding. He just travels a lot for work, and he eats a lot of restaurant food. He appreciates a home cooked meal when he can get one. Luckily, I remembered this super easy recipe, and soon we had a homemade dinner without a lot of fuss.
This recipe uses basic, inexpensive (actually very cheap) ingredients I usually have on hand. Drumsticks are one of my favorite cuts of chicken because they are so cheap and easy to work with. I usually get a huge pack of drumsticks from Costco for $8-$10, and it’s enough for four meals for a family of four! For this recipe I also used farm-fresh red potatoes, which I get delivered every week with my milk, but you can use any thin-skinned, red or gold potato.
Start your one pan Greek lemon chicken and potatoes by making the seasoning mix, a combination of kosher salt, garlic powder, dried oregano, black pepper, and red pepper flakes. This seasoning mix is the secret to the recipe’s huge flavor, along with the lemon and olive oil.
Arrange the chicken and potatoes in a 9 x 13-inch baking dish, and sprinkle with the seasoning mix. As you are sprinkling, try to get some of the seasoning under the chicken skin and some on top. The skin on the chicken legs will usually be bunched up, exposing the meat, so you can season the meat first, then pull up the skin and season some more. The skin is like a sock that has fallen down and needs to be pulled back up. After seasoning, it will look like this:
Drizzle the chicken and potatoes with lemon juice and olive oil. I use fresh lemon juice, but you can certainly use bottled if that’s what you have. I also used olive oil from the island of Crete, which I fell in love with when I went on a trip to Greece last year. I usually don’t buy it because it’s a little more expensive, but recently it was my lucky day and my favorite store put it on sale. Use whatever olive oil you like.
Cover the baking pan with foil. Bake the chicken and potatoes for 40 minutes at 350 degrees, then remove the foil. Bake 20 minutes longer at 400 degrees until browned.
I admit it’s not the prettiest dish, but the flavor is amazing! The sauce is so good, you’ll probably start looking for pieces of bread to dip in it. You may just start eating it with a spoon!
Tastes so good you'll want to drink the sauce straight! Chicken and potatoes meet lemon, olive oil, garlic and oregano in this simple one pan recipe.
- 2 teaspoons kosher salt
- 1 tablespoon dried oregano
- 2 teaspoons garlic powder
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes, crushed slightly
- 8 chicken drumsticks
- 6-8 medium red or yellow potatoes, or about 2 pounds
- 1/3 cup fresh lemon juice
- 1/3 cup extra virgin olive oil, preferably from Greece
- Preheat oven to 350 degrees.
- Combine salt, dried oregano, garlic powder, black pepper, and crushed red pepper flakes in a small bowl. Set aside.
- Pat chicken drumsticks dry with paper towels. Set aside.
- Scrub potatoes and cut into 1-inch chunks.
- Arrange potatoes and drumsticks in a 9 x 13-inch baking pan. Sprinkle with seasoning mixture, making sure some seasoning gets under the skin of the chicken. End by pulling the skin of each chicken leg up over the meat, so the meat is covered and the skin is on top.
- Drizzle the chicken and potato mixture with lemon juice, then olive oil.
- Cover pan with foil. Bake at 350 degrees for 40 minutes.
- Remove foil and raise oven temperature to 400 degrees. Bake an additional 20 minutes until browned.
As a busy mom, one of the things I value most is an easy dinner recipe with minimal prep time! Costco has a ton of options for easy-prep or no-prep dinners, and one of my favorites is the Costco seasoned tri-tip. Unlike a frozen “mystery box” dinner, it’s just beef and a few simple seasonings. Throw it in the Crock-Pot with a little water, set the heat to low, and eight hours later you have perfectly tender, juicy pot roast! If you want to get fancy, you can add some onions and garlic, but you really don’t need to, because the meat is perfectly pre-seasoned.
A lot of people are looking for meatless meals that make the whole family happy, like these crispy black bean and avocado rice tacos with pineapple salsa. Black beans and rice are a classic combo, and when you add crispy corn tortillas, creamy avocado, fresh cilantro and parsley, melty cheese and a spicy-sweet pineapple salsa, who can argue with that? Leave out the cheese if you want vegan tacos, because they will still have plenty of flavor.
This recipe was inspired by Allie’s Avocado Green Rice, and it was a huge hit! My teen son devoured the tacos, but my favorite part was the pineapple salsa. It’s such an addictive flavor combination, I couldn’t stop eating it! I guess I did stop at some point, though, because the next day I used the leftover salsa to make nachos.
I developed this recipe for SoFab Food, so check it out on their site: Black Bean and Avocado Rice Tacos with Pineapple Salsa via SoFab Food
I admit it, vegetable side dishes are kind of an obsession of mine! I’m also obsessed with cooking gadgets, so put two and two together, and you’ll know why I decided to make these spiral sweet potato oven fries.
Regular sweet potato fries are delicious, but let’s face it, they’re not an everyday kind of food. These spiral sweet potato oven fries have a similar taste and texture, but they’re a lot healthier! They’re great as a side dish, snack, salad topping or burger topping. You can cut the sweet potatoes with a vegetable spiralizer, or you can buy spiralized sweet potatoes in many grocery stores.
Recently, a dear friend asked me to bring cupcakes to a women’s event, and I started thinking about a cupcake recipe that would appeal to almost anyone. Chocolate chip is the most popular cookie flavor, I thought, so why not chocolate chip cupcakes? A few hours later I had 48 of these cute chocolate chip cupcakes – some for the event, some for neighbors, and a few to keep for myself and my family.
Cupcakes can be a lot of work, so I decided to use a “doctored up” cake mix recipe, spiked with decadent chocolate chips and piled high with vanilla buttercream. I love recipes that take a plain old cake mix and make it special. One of my favorite cookbooks is The Cake Mix Doctor, and I’ve made lots of fun desserts from it over the years. This recipe is not from that book, but it could be.
Who doesn’t love chicken fingers? I guess technically they’re considered kid food, but adults love them too. I’ve been testing and perfecting this recipe for crazy mixed-up oven fried chicken fingers for a few weeks now, and I don’t think my family was the least bit upset that they had to try several different versions before I got them just the way I wanted.
Oven fried chicken fingers are a little tricky, because deep frying is what makes restaurant chicken fingers so tasty. It takes the right combination of flavorful marinade, crunchy crumb coating and a light oil spray to create crispy, delicious chicken fingers without a deep fryer.
Is it weird that I love, love, love veggie side dishes? Plain veggies are good for you, but dressing them up makes them a lot more appealing. I’m seriously excited about these green beans with breadcrumbs, almonds and garlic, a recipe I’ve been perfecting for several months now. This recipe comes together in just 15 minutes with a few simple ingredients from the freezer and pantry. I usually have the ingredients for this recipe on hand, so I can whip it up on short notice.
If you read this blog regularly, you might have noticed that we make a lot of soup, especially tomato soup! Is there anything better than a hot mug of tomato soup with a grilled cheese sandwich on a cold winter day? One of my favorite recipes is this creamy tomato basil soup for the Instant Pot. My family loves this soup, and I love it because it’s easy and inexpensive to make.
I got my Instant Pot electric pressure cooker more than a year ago, and it’s become one of my favorite kitchen gadgets. The thing I use it for the most is making soup. It has a pre-programmed soup setting, so cooking the soup is automatic.
This creamy tomato basil soup is packed with flavor, and with healthy veggies. Just a touch of heavy cream gives the soup richness without too many calories.
Ahh, key lime pie – it’s a dessert that always reminds me of a beautiful trip my husband and I took to the Carolina coast. I’m pretty sure we ate key lime pie every day while we were there. Beach vacation memories are especially appealing right now, as I’m looking out my window at February drizzle. I’m craving the tastes of summer, like this Greek yogurt key lime pudding – a recipe I contributed recently to the SoFab Food blog.
Greek yogurt key lime pudding is a healthier dessert you can have any time of year. It brings the sweet-tart taste of summer along with probiotics, protein and calcium, and it takes only a few minutes to make. It’s an American twist on an authentic Greek yogurt lemon pudding recipe.
If you love a simple dessert recipe with healthy ingredients, give it a try. You can get the recipe for Greek Yogurt key lime pudding now from SoFab Food.
Disclosures: This post contains links to a sponsored post.
I’ll be honest and say that my favorite thing about Sunday’s “Big Game” is the food! I love college football, but I’m not so much into the NFL. Still, who’s going to say no to an excuse to bring out a bunch of party food and spend time socializing?
What are you planning to make for Game Day? I’ve put together a list of some of our favorite party recipes to give you some inspiration.
Classic football food, crispy and delicious with no deep fryer in sight! Serve these with carrot and celery sticks plus an easy blue cheese dip.
Are you Team Buffalo or Team Barbecue? I can’t quite decide, so usually I serve both. These barbecue wings are crispy, sweet and smoky, and taste great with a simple ranch dip.
This crispy black bean taco recipe is by far our most popular! Our readers love them, and so do we! You can easily cut these small tacos in half or thirds to make them into finger food. Don’t skip the avocado lime sauce – it’s to die for!