This Greek chicken and potatoes is a one pan meal with marinated garlic and herb chicken and tender potatoes, all roasted to golden brown perfection. A super easy dinner for a busy weeknight.
I am all about the sheet pan meals like Asian salmon, lemon thyme chicken and this flavorful Greek chicken. It’s less work with minimal cleanup involved!
In my opinion, you can never go wrong with a one pan meal. The protein and veggies all cook together and you only have one dish to clean at the end! This Greek chicken and potatoes is tender and juicy chicken thighs with golden brown potatoes. You can serve this dish as is, or add an additional veggie on the pan to round out your meal.
How do you make Greek chicken with potatoes?
The first step in this recipe is to make a marinade of olive oil, lemon juice, garlic, oregano and spices. The chicken and potatoes are tossed in the olive oil mixture, then they go onto a sheet pan to roast until they’re golden brown and cooked through. Add a sprinkling of fresh parsley and some lemon wedges and dinner is served!
Tips for Greek Chicken
- I prefer to use bone-in skin-on chicken thighs for this recipe because they are super flavorful and they don’t dry out in the oven. You could also use chicken drumsticks or bone-in, skin-on chicken breasts if you prefer. The bone-in chicken breasts will take longer to cook than the chicken thighs, so keep that in mind.
- If you’d like, you can reserve a tablespoon or two of the marinade before you add the chicken and potatoes, then drizzle that reserved marinade over the cooked dish for added flavor.
- Round out your meal with a loaf of crusty bread or some mixed greens coated in Greek salad dressing.
- This dish is great for meal prep; it will keep in the fridge for up to 4 days.
Greek Chicken with Potatoes Variations
You can add other ingredients to this dish to create other flavor variations that suit your tastes.
- Vegetables: During the last 15 minutes of the baking time, you can add vegetables such as broccoli, asparagus, cauliflower or zucchini.
- Cheese: Sprinkle 1/3 cup crumbled feta cheese over the finished dish.
- Herbs: Instead of garnishing your Greek chicken with fresh parsley, you can use green onions, chives, dill or basil.
- Potatoes: You can use red potatoes, Russet potatoes or even sweet potatoes instead of the Yukon gold potatoes.
How long does it take to bake chicken thighs?
It takes approximately 45 minutes to bake chicken thighs at a temperature of 400 degrees F.
How do you know when chicken is done?
You can tell that your chicken is done when the juices run clear and a thermometer inserted into the thickest part of the chicken registers at least 165 degrees F. I use a digital probe thermometer with a remote so that I can monitor the progress of the chicken from anywhere in the house.
I cannot get enough of this Greek chicken, my family loves it and I’m sure your family will enjoy it too!
More one pot meals
Greek Chicken and Potatoes
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 pound small Yukon gold potatoes halved
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 1 tablespoon minced garlic
- 2 teaspoons dried oregano
- 2 tablespoons chopped fresh parsley
- lemon wedges for garnish
- cooking spray
Instructions
- Preheat the oven to 400 degrees F.
- Place the olive oil, lemon juice, lemon zest, salt, pepper, garlic and oregano in a large bowl. Whisk to combine.
- Add the chicken and potatoes to the bowl; toss to coat with the marinade.
- Coat a sheet pan with cooking spray. Arrange the chicken and potatoes on the pan in a single layer.
- Bake for 40-45 minutes or until chicken is done and potatoes are tender, stirring halfway through the cooking time.
- Sprinkle with parsley. Garnish with lemon wedges and serve.
I love this dish can I marinate overnight?
You can marinate the chicken overnight but I’d add the potatoes later or they might discolor!
Do you put the marinade with the chicken and potatoes when cooking?
You would remove the chicken and potatoes from the marinade before cooking!
This is first time to your page. Loved this simple yet delicious and tasty sheet pan. Made on an evening wasn’t wanting to prep too much. Potatoes turned out amazing with the perfect amount of toast. Will definitely make this one again! Could totally see cooking this for a big crowd.
Made this and loved it! I poured the marinade in with the chicken and potatoes when cooking…not sure if I was supposed to do that?? It did make the final product a bit wet. Either way it was a winner. Great flavors and super easy.
I would eat this every other night if it were up to me. This was the second recipe I tried from you and 10/10, if it comes from your website I’m willing to try it. After making this a few times I switched to cooking the potatoes and chicken on separate pans because I love crispy potatoes and didn’t want to overcook the chicken trying to get my potatoes perfectly cooked to my preference.
Made this for the family and they loved it. Very easy and simple marinade. Looks like a new one for dinner rotation.
Amazing recipe! I used boneless skinless thighs because that’s all the butcher had in stock and the whole family loved it, even the toddler! Can’t wait to use bone-in skin-on thighs next time.
Could you do this in an airfryer?
Yes that should work, you’d just need a bigger air fryer so you can lay everything out in a single layer so it can get crispy.
I’ll be serving about 16 people a main dish, for lunch, after having been gone all morning, so I’m thinking of just putting boneless chicken, (no potatoes) in the crockpot, stirring in all the other ingredients. Thinking perhaps it won’t be necessary to grate the lemon, instead I’ll just throw in some lemon slices, will that work?
So you’re just looking to coat the chicken in the sauce and put it in the crock pot? I haven’t tried this technique before with this recipe so it’s hard to say how it will come out!
This recipe was super delicious and soooo easy. It will be part of my regular rotation. Thank you!!!
Can I prep everything together the night before and place in fridge?
That should be fine, the potatoes may discolor a bit from sitting overnight but it won’t affect the flavor at all.
Delish. I would cut the Evoo in 1/2 next time.
Simple and easy to make. Was a definite crowd pleaser at my house.
Can you use boneless/skinless chicken? If so, how would you adjust the temp and cook time?
I assume you are referring to boneless skinless chicken thighs? They’d take less time to cook, more like 30 minutes. That being said, the potatoes may take longer than 30 minutes to cook, so you’ll need to make sure both components are cooked through at the 30 minute mark, or else remove the chicken at that point and let the potatoes keep cooking.
Can I marinate chicken overnight?
Yes that’s fine!
Love this simple and delish recipe. I make a cucumber, tomato, parsley , lemon juice, EVOO simple salad on the side! I also don’t use the full cup of EVOO.
Love this recipe – have made it many times. I would add more time to the preparation, though. It takes me at least 10 minutes to just squeeze and zest the lemons. I also cut fat off of the chicken.
I also feel prep times are a bit on the low side. I always thought it was me. Lol. But this is a delicious dish. I’m making it tonight!
Easy recipe with a fantastic result. Great for a crowd.
This was a hit last night, and I love how easy it was to prepare. I marinated the chicken all day and added some zucchini for the last 15 minutes. Will definitely be making again.
What a delicious meal, quick and easy to make. Ended up licking the plate…lol
Should I flip the chicken halfway through?
I do not flip it!