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Mediterranean Greek Lemon Chicken and Potatoes

Mediterranean Greek Lemon Chicken and Potatoes Recipe

Allan
Mediterranean Greek Lemon Chicken and Potatoes is a comforting, flavorful one-pan dinner built around juicy roasted chicken, golden potatoes, garlic, oregano, olive oil, and fresh lemon. The potatoes absorb the savory lemon-garlic pan juices while the chicken develops beautifully browned skin in the oven. Fresh parsley and lemon wedges add a bright finish that balances the richness of the roasted ingredients. It's an easy Mediterranean-inspired meal that's perfect for weeknight dinners, family gatherings, meal prep, or a relaxed Mediterranean dinner night.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dinner, Main Course
Cuisine Mediterranean-Inspired
Servings 6
Calories 575 kcal

Ingredients
  

  • 2½ pounds bone-in skin-on chicken thighs
  • 2 pounds Yukon Gold or baby potatoes cut into 1½-inch wedges
  • ¼ cup extra-virgin olive oil
  • ¼ cup fresh lemon juice
  • Zest of 1 lemon
  • 6 garlic cloves minced
  • 2 teaspoons dried oregano
  • 1 teaspoon sweet paprika
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1½ teaspoons kosher salt divided
  • ½ teaspoon freshly ground black pepper
  • ¼ cup chopped fresh parsley
  • ½ cup low-sodium chicken broth
  • Lemon wedges for serving

Instructions
 

  • Preheat the oven to 425°F (220°C). In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, paprika, Dijon mustard, honey, 1 teaspoon salt, and black pepper.
  • Pat the chicken thighs dry and place them in a large bowl. Pour about two-thirds of the marinade over the chicken, toss thoroughly, and let it sit for 15–20 minutes.
  • Cut the potatoes into approximately 1½-inch wedges or chunks and place them in a large baking dish. Toss with the remaining marinade and sprinkle with the remaining ½ teaspoon salt.
  • Pour the ½ cup chicken broth around the potatoes without covering their surfaces. Roast the potatoes for 15 minutes.
  • Carefully remove the baking dish from the oven and arrange the marinated chicken thighs among the potatoes, keeping the chicken skin-side up.
  • Return the dish to the oven and roast for 35–45 minutes, until the chicken reaches 165°F (74°C) internally and the potatoes are tender and golden around the edges.
  • If desired, broil for 1–2 minutes at the end to further brown the chicken skin, watching carefully to prevent burning.
  • Remove the dish from the oven and let it rest for 5–10 minutes. Scatter fresh parsley over the chicken and potatoes and serve with lemon wedges.