This post may contain affiliate links.
Greek Lemon Chicken is a one pot meal that mixes chicken thighs with a lemony Greek inspired marinade and baked with red potatoes, onion and garlic. This dish is slightly sweet, zesty and the perfect weeknight easy meal!
This Greek lemon chicken is a one-pot dinner of juicy bone-in chicken thighs and tender red potatoes simmered in lemon, garlic, oregano and olive oil. It takes about an hour start to finish, and most of that is hands-off simmering. You marinate the chicken while you prep, sear it until golden, then let it simmer with the potatoes and onion so they soak up all those lemony pan juices. A fresh squeeze of lemon, feta and parsley at the end makes it taste bright and finished. It’s my go-to on busy sports nights because it’s one pan to wash.
When Mike and I went to Greece, a simple plate of lemony chicken and potatoes was one of my favorite meals of the trip, and this is my weeknight version of it. Lemon, garlic and olive oil chicken with potatoes is also a staple in Lebanese home cooking, so this one feels like home to me twice over. My favorite part is the marinade, which works on just about any protein. Try this Greek Village Salads, Stuffed Grape Leaves {Dolmos} and this Greek Chicken with Tzatziki Orzo Salad.
Why This Recipe Works
• Bone-in, skin-on thighs stay juicy. Thighs can handle a long simmer without drying out, and the skin and bone add flavor to the pan juices.
• A hard sear builds flavor and crisp skin. Searing skin side down until deep golden renders the fat and leaves browned bits that flavor the potatoes.
• Skin side up keeps it crisp. Nestling the chicken on top of the potatoes keeps the skin above the liquid while the meat cooks through.
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Chicken: I used bone-in, skin-on chicken thighs for this recipe but you can easily do bone-less or even change it up and do skinless chicken breasts or chicken tenders.
- Potatoes: Red potatoes was my choice for this one pot recipe. You can use any potato like yukon gold potatoes. Make sure to cut your potatoes small enough so they cook quickly with the chicken.
- Marinade: Olive oil, fresh lemon juice, red wine vinegar, garlic, dried oregano and thyme. The acid helps tenderize the chicken, and 15 minutes while you prep is plenty. I finish the dish with more fresh lemon juice and zest, plus a side of Easy Homemade Tzatziki Sauce.
- Feta Cheese: Once your dish is done feta cheese is a great addition. The creamy, salty cheese is a nice garnish. I also like to add chopped Italian parsley.
Recipe Modifications
- Protein: I love using chicken in this dish but you could also use seafood. Any white fish or salmon would be a nice pairing with the flavors in this recipe. Of course the cook time will be different for fish. You will want to cook until the internal temperature reaches 145 degrees F.
- Vegetables: I didn’t add any vegetables to this dish except for onion. I think vegetables are a great addition especially root vegetables like carrots. Some other ideas are zucchini, spinach and bell peppers.
- Herbs: Fresh herbs are always a good idea in my opinion. This dish uses fresh parsley but you could also use fresh basil, dill and fresh oregano to create a delicious recipe.
How Do You Make This Greek Chicken Recipe
Step 1. Marinate the chicken: In a large bowl, whisk the olive oil, red wine vinegar, lemon juice, garlic, oregano, thyme, salt and pepper. Add the chicken thighs and toss with tongs until coated. Let them sit while you prep the potatoes and onion, or refrigerate up to 2 hours.
Step 2. Sear the chicken: Heat 2 tablespoons olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Lift the chicken out of the marinade, pat the skin dry, and discard the marinade. Place the thighs skin side down and sear 5 to 6 minutes until deep golden, then flip and cook 2 minutes more. Work in batches and transfer to a plate.
Step 3. Cook the onion and potatoes: Pour off all but about 2 tablespoons of fat from the pot. Add the onion and potatoes and sauté for 5 minutes, scraping up the browned bits.
Step 4. Simmer: Add the broth and lemon slices. Nestle the chicken on top of the potatoes skin side up and bring to a boil. Cover, reduce the heat to medium-low and simmer for 25 minutes. Uncover and simmer 5 to 10 minutes more, until the potatoes are fork tender and the chicken reaches at least 165°F on an instant-read thermometer.
Step 5. Crisp and finish: For extra crispy skin, broil the oven-safe pan for 2 to 3 minutes, watching closely. Squeeze fresh lemon juice over the top, then sprinkle with lemon zest, feta and parsley.
Recipe Tip: You can also use a large roasting pan instead of a skillet. Make sure everything fits snugly in a single layer.
Common Mistakes to Avoid
- Cutting the potatoes too big. Keep them 1 inch or smaller so they’re tender by the time the chicken is done.
- Rushing the sear. Two minutes won’t render the fat. Give the skin 5 to 6 minutes undisturbed until it releases easily from the pan.
- Crowding the pot. Sear in batches. Too many thighs at once will steam instead of brown.
- Leaving all the fat in the pan. Thighs render a lot. Pour off all but about 2 tablespoons before adding the potatoes so the dish isn’t greasy.
- Simmering covered the whole time. Uncover for the last 10 minutes so the liquid reduces and the skin doesn’t go soft.
What to Serve with Greek Lemon Chicken
This is a full meal on its own, but a few sides make it feel like a Greek taverna dinner:
- Crusty bread to soak up the lemony pan juices (my family fights over this part)
- A crisp salad: my Lemon Arugula Salad Recipe with Parmesan Cheese or a Greek Village Salad.
- Tzatziki on the side for dipping
- Rice or cauliflower rice to stretch it for a bigger crowd
- A Greek spread: add Easy Stuffed Grape Leaves for a weekend dinner with friends
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
- Reheat: For the best texture, cover with foil and warm in a 325°F oven until heated through. The air fryer is great for re-crisping the skin. A skillet or microwave works in a pinch.
Recipe FAQ
They were likely cut too large or the simmer was too low. Cut potatoes into 1-inch or smaller chunks and keep the pot at a steady gentle bubble. If they’re still firm when the chicken is done, move the chicken to a plate and simmer the potatoes covered for 5 to 10 more minutes.
Sear the thighs skin side down for 5 to 6 minutes until deep golden, then nestle them skin side up on top of the potatoes so the skin stays above the liquid. Simmer uncovered for the last 10 minutes, then broil for 2 to 3 minutes if you want it extra crisp.
Chicken thighs release fat and juices as they cook. Pour off extra fat after searing, and simmer uncovered for the last 10 minutes so the liquid reduces. You can also cut the broth to 1/4 cup.
Yes. Boneless thighs cook faster, so check them after 15 to 20 minutes of simmering. For breasts, use boneless, skinless and pull them as soon as they reach 165°F so they stay juicy. The potatoes may need extra time on their own.
More Chicken Recipes
Tried this recipe? Leave a star rating and comment below! Subscribe to my newsletter or follow me on Facebook, Instagram, or Pinterest for the latest.
Greek Lemon Chicken
Ingredients
- 2.5 to 3 pounds bone-in, skin-on chicken thighs (about 8)
- 2 to 4 tablespoons olive oil, divided
- 1/2 of a red onion, sliced
- 1 pound red potatoes, cut into 1-inch chunks or smaller
- 1 lemon, cut into slices
- 1/2 cup of chicken broth
- Fresh chopped Italian parsley, garnish
- Crumbled feta cheese, garnish
For the marinade
- 1/3 cup of extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 lemon, zested and juiced
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- In a large bowl, whisk the olive oil, red wine vinegar, lemon juice, garlic, oregano, thyme, salt and pepper. Add the chicken and toss to coat. Marinate while you prep the vegetables, or refrigerate up to 2 hours.
- Heat 2 tablespoons olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade, pat the skin dry, and discard the marinade.
- Sear the chicken skin side down for 5 to 6 minutes until deep golden, then flip and cook 2 minutes more. Work in batches. Transfer to a plate.
- Pour off all but about 2 tablespoons of fat. (Add up to 2 tablespoons more olive oil only if the pot looks dry.) Add the onion, potatoes and salt and sauté for 5 minutes.
- Add the broth and lemon slices. Nestle the chicken on top of the potatoes skin side up and bring to a boil.
- Cover, reduce the heat to medium-low and simmer for 25 minutes. Uncover and simmer 5 to 10 minutes more, until the potatoes are fork tender and the chicken reaches at least 165°F.
- Optional: Broil for 2 to 3 minutes for extra crispy skin, watching closely.
- Squeeze the finishing lemon juice over the top and sprinkle with lemon zest, feta and parsley.
Notes
- Crispy skin: Keep the chicken skin side up above the liquid and broil for 2 to 3 minutes at the end. Use an oven-safe pan.
- Less liquid: Cut the broth to 1/4 cup if you prefer less sauce.
- Potatoes: Cut them 1 inch or smaller so they cook through in time with the chicken.
- Storage: Refrigerate up to 4 days or freeze up to 3 months. Reheat in a 325°F oven or the air fryer for the best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for this recipe! I’ll be going to the store (in the next few minutes) to get the ingredients I’m missing. Thanks again! Love your recipes.
I hope that you enjoy it! 🙂 We love this one.