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.
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.
Everyone loves a great Crock-Pot or slow cooker recipe, and if it’s cheap and easy, that’s even better! I’ve made these Crock-Pot sweet chili chicken drumsticks several times in the last few weeks, and they’ve been a hit with our family. This recipe is one of my “Costco hacks,” because the main ingredients are a bargain at Costco.
Do you ever go through “food phases,” where all you want to eat is a certain type of food? Lately, all I’ve been craving is spicy Asian food, so I decided to make this easy homemade kung pao chicken.
This is an update of a recipe I’ve been making for many years, from a cookbook I’ve had so long its cover is ripped off and pages are falling out. It’s one of the first stir fry dishes I learned how to make, and it’s still a family favorite. It’s an Americanized version of the Szechwan classic, but that doesn’t make it any less tasty.
This summer has been absolutely crazy at our house, with one daughter moving to another state, another daughter getting married, and a major renovation (still not finished) for the kitchen. I’ve been pulling out all my easiest, quickest and tastiest recipes to try to keep everybody fed during the chaos. This crock-pot honey balsamic chicken with carrots is perfect for busy days. It’s a main dish and side dish all in one, with fabulous flavors the whole family loves.
The key to this recipe is one of my favorite flavor combinations: balsamic vinegar and honey. Add a touch of garlic and a little bit of red chili oil, and you have a subtly sweet sauce with a depth of flavor that perfectly complements chicken and carrots.
I love summer parties and barbecues with my favorite people and some of my favorite foods – grilled burgers and chicken, smoked baby back ribs, and tons of yummy salad. This past 4th of July we were blessed to attend not one but two holiday barbecues – one with my family and one with my husband’s. I wanted to contribute a dish to both parties, but on such a busy day, there’s no time for fussy cooking. Those are days when I turn to recipes I call “Costco hacks,” dishes I can pull together in a few minutes with simple ingredients from my favorite warehouse store. With a little creativity, you can dress up drab pre-made salads and make them truly party-worthy.
It’s almost June, so I guess summer is here! I love summer foods, especially grilling. I eat a lot more hamburgers, hot dogs and potato salad than is good for me during the summer, but grilled chicken is one summer food you don’t have to feel guilty about. I love these Chipotle Lime Chicken Kabobs because they’re delicious, high in protein and low in calories, and because all foods are more fun when you serve them on a stick! Making meat, vegetables or fruit into kabobs just makes the food seem a little more fancy.
This recipe for Chipotle Lime Chicken Kabobs takes only about half an hour to make, but you do need to allow time to let the chicken marinate for anywhere from 30 minutes to overnight. The kabobs are moderately spicy, so they’re popular with both kids and adults.