Looking for a crowd pleasing baked chicken and potatoes dinner? 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, this one pan chicken dinner is perfect for a midweek meal, but impressive enough for guests. Don’t forget a Greek salad on the side!
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 chicken and potatoes in the oven.
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.
But while this is an authentic recipe for Greek chicken (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 oven baked chicken.
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…
Why this will become one of your go-to recipes
- 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. Even the pickiest eaters will love it.
- It’s easy – but it’s impressive! Serve it as an easy midweek meal for your family, or for guests with a Greek salad, crusty fresh bread and tzatziki sauce (recipe in this post). 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!)
Ingredients
This is all you need (I told you it was easy):
- potatoes roughly sliced into chunky wedges
- 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
And finally:
- 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!
I’m convinced – so how do you make it?
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)
The oven does most of the work. And that’s where the magic happens. While the dish is baking, the juices from the chicken mix with the marinade to make the most incredible ‘sauce’. They also run into the potatoes and make them perfectly tasty, tender, and crispy.
Erm… that’s a lot of olive oil!
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
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 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. We like to toast ours and drizzle it with olive oil and sprinkle it with salt.
- tzatziki (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.
Make sure you have a bit of everything on your fork, including some feta from the salad and a bit of Greek yogurt or tzatziki. Then close your eyes and imagine yourself at a taverna at the foot of the Acropolis in Athens.
Can I reheat the leftovers?
Surprisingly… yes! I usually just reheat 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.
Final thoughts…
- After you’ve made this 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 lemony 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!
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 scrumptious Greek main meals
- Greek oven baked fish (your new favourite way to cook fish!)
- Easy moussaka (the ultimate guide!)
- One pan Greek couscous with halloumi (a vegetarian option)
- Greek lamb with lemony garlic potatoes (highly recommended if you’re looking to impress!)
- Greek stuffed peppers and tomatoes
- Baked Greek chicken orzo (another tasty one pot chicken dinner)
Or if you’re just enjoying the whole Greek food vibe in this post, you might like to check out my Greek recipes archives!
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).
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Amazingly delicious Greek baked chicken and potatoes
Equipment (affiliate links)
Ingredients (UK/Australia? Click below for grams/ml)
- 1¾ pounds medium-sized potatoes peeled & sliced into wedges
- ¼ 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
Instructions
- 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.
Notes
Feeding a crowd?
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).Potatoes
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!Obligatory sides!
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.Reheating leftovers
We often reheat the leftovers the next day and eat them with a fresh Greek salad. I usually just reheat on 50% heat for a few minutes in the microwave until the chicken is piping hot. The potatoes are often a bit less crispy, but just as if not more delicious!Nutrition
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!
Diana Richardson says
Out of this world and SO easy to make, my husband couldn’t believe how fabulous this dish was. I added garlic for additional authenticity!
It will be a regular Saturday evening dish!
Thank you so much for all your stunning recipes.
Helen says
Thank you, Diana, and you’re so welcome! This is my favourite potato dish EVER! So happy that you liked it too! I really hope you continue enjoying the recipes here. 🙂
Debbie (Despina) says
Hobo Helen, I happen to be Greek and make this particular recipe quite often. The only thing I do differently is I use thyme instead of oregano. As you, they are in the same family only thyme is a little milder. Otherwise you recipe is definitely GREEK are you?
Helen says
Hi Despina! I always LOVE it when I get a review from a true Greek, but I also feel nervous as well! Have I got the recipe right? Hahaha! I’m so happy you think I got this one right. Thank you! I love the idea of making it with thyme. I love thyme and will try it that way next time. I’m actually not Greek, although I spent around 14 years living there. I still feel very connected to the country and people, and will NEVER stop cooking Greek food! Best wishes, Helen.
Helen Johnson says
Another winner! I love your recipes Helen 😍😍
Helen says
Hi Helen, and thank you so much for the vote of confidence! I’m so glad you like this meal – it’s one of our absolute favourites either for ourselves or for guests. Have you tried my moussaka as well? Also amazingly delicious!
Costas says
Hi there, Greek here, and, yes, this, or a variation of this, with a whole chicken, used to be one of my top favorite memories from the 70s Sundays, when my mom used to make it and the whole family would gather around for the traditional mid-day main Greek meal. If fact, for many an older-school Greek, this dish just spells, Sunday! I’m happy that it still is “alive and well” so to speak in the modern age internet, and the whole world gets a chance to know it and appreciate it. It’s *signature* Greek all right! Best regards from Thessaloniki, Greece, Costas.
Helen says
Hello Costas! I really appreciate your enthusiasm for this! It’s a great idea actually to make it with a whole chicken. I actually haven’t tried that but now I’m thinking I should. The potatoes wouldn’t really need a head start, in fact. It might be a signature classic but it’s still very delicious, especially served with a Greek salad and tzatziki I think. Thank you so much for saying hi – I really appreciate it! P.S. How did I never get to Thessaloniki in years of living in Greece? 🙂
Costas says
Hi Helen, thanks for the nice reply to…my reply ; ) Yes, I can confirm the potatoes wouldn’t need any previous pre-baking with a whole chicken, in fact, one of the reasons our moms would do that dish was that it’s so hassle-free! It’s basically just all the ingredients together in the oven, and after say 80-90 min, oriste! (voila! ; ), the family Sunday main course was ready. Each gets his/hers favorite bit of the chicken meat, everybody’s happy! And, yes, in the summer, a choriatiki (Greek) salad was (is) indispensable, and tzatziki of course goes superbly with everything potato, especially baked… : ) If you couple it with a good, cool retsina wine, why, you can’t get more down-to-earth-Greek than that!
PS Never been in the Thess??!! Gee, your loss, ; ) quick, remedy that 1st chance you get ; ) I guarantee you it’s an experience, especially in a culinary sense: Athenians after all use “Thessaloniki” as an alternative expression for “the best in food”, especially if we are talking Anatolian Greek cuisine and mezedes…Yamas! ; )
Helen says
Wow, you are making me very hungry now, Costas! I never heard that expression (Thessaloniki) while I was living in Greece, but I love it! I especially love the more Anatolian Greek dishes. Another meal I make every now and again is baked eggplant with tomato sauce and feta. It’s so yummy with some simple Greek meatballs! Yamas to you too! 🙂 P.S. I’m definitely going to try the Greek chicken and potatoes with a whole chicken. Love the idea 🙂
Sue R says
Yum. This would still work with bone in skin on thighs too right since I assume the skin isn’t under liquid too much. Might get a little crispy. I’ll try it both ways, just need to adjust the cooking times.
Helen says
I actually think you’d be OK cooking for the same amount of time if you use skin on thighs, Sue. I’ve made this with skin on bone in thighs before and didn’t change anything. I suppose I cook the skinless ones for a bit longer than average so that the potatoes are properly cooked. The chicken always seems to stay nice and tender – probably because there’s all that lovely ‘juice’ in there!
Sue R says
Doing it per the recipe with skinless tonight but will try with bone and skin again soon as a test run for Christmas. Good to know you’ve done it for the same time though.
.
Helen says
Hope you enjoy your dinner, Sue! Yum yum!
Sophie Anderson says
Made it as stated. We love it!
Helen says
Great to hear this, Sophie! Thanks so much for letting me know – I really appreciate it!
Linda, Kefalonia says
My husband won’t eat chicken thighs! Could I make this with chicken breasts?
Helen says
Hi Linda! Yes, you can definitely give this a go with chicken breasts. I’d advise turning the oven down to 180C when you add the chicken to the pan, and only cooking for about 35 minutes. Chicken breasts are a little less forgiving of course than thighs so could easily be overcooked! Just check that the potatoes are still nicely cooked at the end of this cooking time. If not you can always remove the chicken breasts from the pan and put them on a plate covered with some foil while you cook the potatoes for another 10 minutes. You should be fine! Let me know how you go!
Joyce says
What’s the degrees u cook it on? I do not have 290 on my oven
Helen says
Hi Joyce! It’s actually 390 degrees fahrenheit, or 200 degrees centigrade. I hope you enjoy it as much as we always do!
Christina says
This is a great weeknight dinner! So much flavor!
Helen says
Thanks, Christina!