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 Greek chicken recipe 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 Greek chicken and potatoes recipe, and soon we had a homemade dinner without a lot of fuss.
Greek Lemon Chicken and Potatoes
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.
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.
Greek Lemon Chicken and Potatoes
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.
Optionally, you can place the finished dish under the broiler for about 3 minutes, to make the chicken skin more browned and crispy.
Greek Lemon Chicken and Potatoes
This easy lemon chicken recipe is simple, 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!
One Pan Greek Lemon Chicken and Potatoes
Equipment
Ingredients
- 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
Instructions
- 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.
- Optional: Placed the finished dish under the broiler for 3-4 minutes to make the chicken skin more browned and crispy. Watch carefully so it doesn't char.
Can you recommend the brand of olive oil?
Hi Teresa – you can use any brand of extra virgin olive oil. I like to look for one that is from Greece, especially the island of Crete. Recently my local Costco started selling Greek olive oil.
Hi! I live with a picky eater and will only do chicken breasts. How would I adjust the cooking time for boneless, skinless breasts?? Thanks!!
Hi Natalie! For boneless, skinless chicken breasts, you probably want to bake them a little hotter, like 400 degrees, for 20-25 minutes. The potatoes might not be completely cooked in that amount of time. I would suggest that you put the potatoes in a microwave-safe bowl (like a glass bowl) and microwave 3-4 minutes to partially cook them before putting them in the oven with the chicken and other ingredients. Just so you know, I haven’t tested this! I’m pretty sure it will work, though. Good luck!
This really is an easy recipe with lots of flavor. I used fingerling potatoes, which I cut lengthwise. It’s really delicious to have the interior of the potato covered with the lemony sauce. I used boneless chicken thighs, as that was what I had. I DO prefer the dark meat, and the boneless thighs are easier to eat, as you do not have to eat around the bones – not a big deal – just sayin’. I also sprinkled the dish with crumbled feta, which adds another little Greek touch, and some added saltiness to the overall flavor. Thanks for this yummy, easy, quick recipe!
Such a good point, Christina! Boneless chicken thighs are tasty and easy to work with. Using chicken thighs would make it easier to sprinkle with feta cheese, also. Thanks for sharing your creative variations!
– Used thighs instead of drum sticks
– Added onion plus halved Brussels sprouts that came packaged with bacon bits
– Added sprigs of rosemary, sage and thyme
Turned out really well – love the flavor. Used whole small potatoes instead of larger cut up ones. Have baby carrots I wish I would have added. After an hour at 350 / 400 removed onions, sprouts and spice twigs; then placed chicken and potatoes under broiler for four minutes. Skin browned nicely and was crispy. Sprouts and onion were still crispy and sweet. Potatoes were just at mashable stage. Have enough for another five servings; three will go in freezer. Lined pan with tin foil which made cleanup a snap. One pan meals are much appreciated.
Sounds incredible, Terry! I love your variations! Adding more oven-ready vegetables plus fresh herbs would take this dish to another level!
I love chicken drumsticks and these flavors sound amazing. The presentation is beautiful too!
Thank you, Erika!
So simple and packed with flavor! Love sheet pan meals!
Agreed, Michelle! I love having easy recipes with results I can count on.
We just loved this easy peasy chicken dinner! So many lovely flavors! Loving how easy it too!
So glad you enjoyed it, Beth!
We adore lemony Greek dishes and this one certainly checks that box! By the way, I love your baking pan. 🙂
Thanks, Pam! I agree the Greek combination of lemon, oregano, olive oil, and garlic is so tasty!
This is SO delicious!! I love a one pan meal and when I cook an entire dinner AND get rave reviews from my family, I’m sold!!
Thanks, Toni! This recipe is a family favorite.
This was a perfectly easy dinner that turned out great! I followed the directions exactly, it was easy and turned out just like the photos. My family loved it – will be making again!
So happy it turned out well for you, Jenni!
Oh my goodness…I made this last weekend and it was fantastic. So much flavor and so easy.
Thank you, Wendy!