Greek chicken and potatoes is the best crowd pleasing Greek chicken recipe! Just throw chicken thighs and potatoes into a pan, pour over a lemon, olive oil and oregano marinade, and bake. Made with just 6 ingredients, it’s perfect for a midweek meal, but impressive enough for guests. Don’t forget a Greek salad on the side!
Why you’ll love it
Transport yourself to sunny Greece! One of the fastest ways to imagine yourself eating in Greece in a cute taverna with blue wooden chairs is to make this easy Greek chicken and potatoes.
It’s one of the simplest every day meals in Greece. If you’d grown up there, something like this would have appeared on the dinner table regularly (along with this similar Greek biftekia and potatoes!).
But while this is an authentic Greek recipe (which is what you can proudly tell your friends when they’re tucking into it!), It doesn’t have a fancy name. It’s just called roasted Greek chicken and potatoes!
In Greek it’s called ‘kotopoulo me patatas’ or Κοτόπουλο με Πατάτες in case you want to impress your friends!
You could say it’s the Greek aunt of this simple stove top chicken and rice.
This is one of the many reasons I love Greek food so much. It often doesn’t sound (or even look) anything special, but one bite and you’ll be blown away…
- It’s a one pan meal. And who doesn’t love those?
- You only need about 10 minutes hands on time to make it.
- It’s a 6-ingredient recipe made with everyday ingredients. Buy some chicken thighs and a lemon and you probably have everything else already.
- It’s a crowd pleaser. Who wouldn’t enjoy juicy chicken thighs marinated in lemon and simple Greek flavours with yummy crispy potatoes? Even the pickiest eaters will love it.
- It’s easy – but it’s impressive! Serve it as a super easy midweek meal for your family, or for guests with a Greek salad, crusty fresh bread and tzatziki sauce. It’ll look like a Greek feast!
- You can prepare the potatoes and marinade ahead. All you have to do when you’re ready to eat is pop the potatoes in the oven for 20 minutes, nestle in the chicken, then pour over the marinade and bake.
- It’s an easy and super delicious way to try out the Mediterranean diet! (Hello olive oil, oregano, and super healthy Greek salad ingredients!)
This is all you need (I told you it was easy):
- potatoes roughly sliced into chunky wedges: Leave the skins on, or peel them – your choice.
- skinless boneless chicken thighs
For the Greek chicken marinade:
- the juice and zest of a lemon
- lots of olive oil (but it doesn’t taste oily)
- dried oregano
- plenty of salt & pepper
Yep, just 6 ingredients!
Pro tip: Grind more salt over this dish than you would usually. Just trust me on this one!
How do you make Greek chicken and potatoes?
You only need to follow 5 simple steps to get this on your dinner table in about an hour (with only about 10 minutes hands-on time!)
Step 1: Toss some potato wedges in olive oil, then roast in the oven for about 20 minutes. To give them a head start! (Photo 1)
Step 2: Make the easy Greek marinade. (Photo 2)
Step 3: Nestle chicken thighs in among the part cooked potatoes (Photo 3), then drizzle over the marinade. Mostly over the chicken, but it doesn’t matter if some goes over the potatoes too. (Photo 4)
Step 4: Drizzle the whole dish with the delicious Greek chicken marinade. (Photo 4)
Step 5: Tuck the used lemon halves into the pan as well, then sprinkle generously with salt and pepper. Bake for about 45 minutes. (Photos 5 and 6)
Note about the marinade: As you make the marinade, you might be thinking it’s a lot of oil to use.
But again, trust me. As the chicken cooks, the juices run into the marinade and create the most delicious lemon oregano ‘sauce’ to mop up with your bread.
What to serve with this meal
The best way to serve this amazing Greek lemon chicken dinner is with:
- a traditional Greek salad (see this post: how to make a Greek salad for a perfect recipe and how-to video!) or, alternatively, this super simple Greek lettuce salad (maroulosalata).
- fresh crusty bread. We like to serve this 2-minute toasted bread with olive oil and salt.
- tsatziki sauce (or just Greek yogurt if you like – that’s what I usually serve!)
Don’t skip these amazing Greek side dishes. 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 feast to serve to guests.
On that note, if you’re having a Greek dinner party, check out this list of 15 easy Greek appetizers. You’re bound to find something you like there!
Helen’s top tips
- After you’ve made this Greek chicken and lemon potatoes a couple of times, you could probably make it without the recipe. Have you added a little more or less of each ingredient? No problem!
- You will find that the potatoes are half crispy and half soaked in the delicious lemon oregano ‘sauce’. This is exactly how they are supposed to be. Enjoy!
- 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!
Honestly? It really doesn’t matter. I’ve used every kind of potato imaginable, and they all work well. The best thing about this dish is that it’s super super easy. Which means you use whatever you already have or like!
Run out of oregano, or running short? No problem! You can use thyme, basil or marjoram instead. For more options, check out this list of 20 oregano substitutes.
To be honest, I’ve used so many different kinds of dishes for this! The main thing is that you don’t want the chicken and potatoes to be too crowded. I find that the best size dish is a 9 x 11 inch baking dish or equivalent.
If you want to serve more people, simply double the ingredients and use either a huge baking dish or two dishes if you prefer.
Yes, actually you can! I usually use boneless chicken thighs but I find them easier to eat. But if you use bone in skin on thighs arguably your meal will be even more juicy and delicious!
The cooking time should be the same. Just check with a meat thermometer in the deepest part of the thigh that the temperature is at least 165F.
Absolutely! What I usually do is prepare the marinade and pop it in the fridge until I want to use it. Then I prepare the potatoes, put them in the baking dish and keep that covered in the fridge too.
Then all I have to do to finish off this amazing meal is pre-cook the potatoes, then tuck the chicken in with the potatoes, then pour the marinade over and roast!
This is what makes this such a great meal for entertaining!
Another great thing about this meal is that it keeps really well once it’s cooked. It will keep for up to 4 days in the fridge. When you want to eat the leftovers, just reheat as described below! All you’ll have to do is make a fresh Greek salad!
Surprisingly… yes! I usually just reheat the Greek potatoes and chicken slowly (on 50% power) in the microwave. There are fewer crispy bits, but it’s more intensely flavoured by the marinade by the second day.
FORGET THE CHICKEN, JUST FEED ME POTATOES! If you just need a potato side dish that’s easy but a little bit different, try these amazing crispy Greek potatoes. They truly are the best! Serve with chicken, fish, steak, anything…
More amazing Greek meals
- Greek oven baked fish (your new favourite way to cook fish!)
- One pan Greek couscous with halloumi (a vegetarian option)
- Greek lamb with lemony garlic potatoes (highly recommended if you’re looking to impress!)
- Baked Greek chicken orzo (another tasty one pot chicken dinner)
- Quick lemony baked feta chicken (5-minute prep!)
Last but not least: Need a quick and easy dessert to serve after this meal? Here are 11 really easy dessert recipes (6 ingredients or less).
Easy Greek Chicken And Potatoes
Equipment (affiliate links)
Ingredients (UK/Australia? Click below for grams/ml)
- 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.
Note: This post has been updated from its original version to include new photos, step-by-step cooking instructions, an FAQ, similar recipes, and a how-to video. I hope you like it!