If you’re a fan of simple one-pot chicken dinners, and want to imagine yourself eating in a cute taverna with blue wooden chairs, you’ll adore this baked Greek chicken & potatoes!
This one-pot baked Greek chicken & potatoes is one of the simplest every day meals in Greece. If you’d grown up there, most likely something like this would have appeared on the dinner table regularly. Over there, it doesn’t have a fancy name, it’s just called ‘chicken in the oven’. Which is very typical of Greek food, and one of the reasons I love it so much. It doesn’t sound (or even look) anything special, but boy is it delicious!
Alright, so Greek chicken & potatoes is tasty and easy. How do you make it?
You only need to follow 4 simple steps to get this delicious baked Greek chicken with lemon potatoes on your dinner table in about an hour.
- Roast some potato wedges in the oven for about 20 minutes.
- Nestle chicken thighs in among the potatoes.
- Drizzle the whole dish with a simple marinade containing these 3 ingredients: olive oil (lots of it!), the juice and zest of a whole lemon, dried oregano.
- Sprinkle generously with salt and pepper and bake for about 45 minutes.
One of the many great things about this meal is that it’s all made in just one pot. No pre-boiling of the potatoes or browning of the chicken is necessary.
After you’ve given the potatoes a head start in the oven, the only other ‘work’ you have to do is toss the potatoes around a bit before adding the chicken and drizzling over that delicious Greek marinade. Then pop the whole dish back in the oven.
And here’s where the magic happens. While the dish is baking, the juices from the chicken run into the potatoes and make them perfectly tasty, tender, and a little bit crispy.
You end up with a delicious one-pot meal with a kind of ready made lemony herby ‘sauce’ for dunking your bread into.
But how do I serve this baked Greek chicken?
I don’t know about you but I always like to know how to serve a meal I find online! The best way to serve this dish is with:
- a traditional Greek salad (see this post: how to make a Greek salad for a perfect recipe and how-to video!)
- fresh crusty bread
- tsatziki (or just Greek yogurt if you like – that’s what I usually serve!)
Don’t skip these little extras. Trust me, they turn a good meal into a fantastic meal – one you can just as equally enjoy as an easy midweek meal, or as a delicious Mediterranean treat to serve to guests.
After you’ve made this Greek chicken a couple of times, you could probably make it without the recipe. A little more or less of each ingredient won’t make much difference to the final result. Just don’t skimp too much on the olive oil. ¼ cup might seem like a lot to pour over the potatoes and chicken, but (I repeat!!) it combines beautifully with the chicken and potatoes to make a gorgeous lemony sauce for dipping your bread into.
And if you find your potatoes stick to the pan a bit (or a lot), no problem! In fact, all the better. Scrape up all those delicious crispy bits and the person who gets them will be one very happy diner!
And if you like this baked Greek chicken & lemon potatoes recipe, you might wish to try this baked Greek chicken orzo, too! It’s also very delicious and easy, but perhaps a little bit different to what you usually make!
Please scroll down to the recipe to watch the handy how-to video!
Here’s the pot I like to cook this Greek baked chicken & potatoes in (affiliate link):
Baked Greek chicken & potatoes
This baked Greek chicken & potatoes is the easiest and yet surely one of the tastiest one-pot chicken dishes you could ever make. Millions of Greeks can't be wrong! Just bake chicken and potato wedges together drizzled with an olive oil, lemon and oregano marinade. Perfect served with a traditional Greek salad.
- 1.75 pounds medium-sized potatoes peeled & sliced into wedges
- 1/4 cup olive oil plus a little extra
- 2 pounds skinless boneless chicken thighs (8-10 thighs)
- 1 lemon zest & juice
- 1 large teaspoon dried oregano
- salt & black pepper
Pre-heat the oven to 390F/200C.
Put the raw potato wedges into a large baking dish or roasting pan (in one layer if you can). Drizzle with a little olive oil, toss with your hands and bake for about 20 minutes.
Remove the potatoes from the oven and nestle the chicken thighs in amongst them in the dish. Add the squeezed lemon halves as well.
Whisk together the olive oil, lemon juice & zest & oregano and drizzle all over the chicken and potatoes. Grind over plenty of salt and black pepper, then put the dish back in the oven and bake for 45 minutes or until the chicken juices run clear when you poke the meat with a knife and the whole dish is golden.
Serve with a big traditional Greek salad, Greek yogurt and crusty bread.
This can very easily be doubled or tripled for a larger number of people – just use a HUGE dish (or you could use 2 smaller ones of course).
Don't worry if the potatoes are a bit (or a lot!) stuck to the baking dish after you've pre-baked them. Just loosen them and toss before adding in the chicken. This will just make the potatoes all the more crispy and delicious when you serve the final dish!
Serve with a traditional Greek salad of tomatoes, cucumber, onions, green peppers, black olives and a big slab of feta cheese. Sprinkle the salad with oregano and plenty of olive oil just before serving.