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! 

GREEK LEMON CHICKEN 

If you have been hanging out here for any period of time you know my love for Mediterranean food, in particular Greek food like Greek Village Salads, Stuffed Grape Leaves {Dolmos} and this Greek Chicken with Tzatziki Orzo Salad. 

I just adore the flavors and ingredients used in Greek cooking.

When Mike and I went to Greece a couple of years ago I was in food heaven.

One dish we ate that I enjoyed was a Greek Chicken and Potatoes dish.

Of course they topped the dish with creamy feta cheese which I have been doing ever since, including in today’s Greek Lemon Chicken.

I love chicken recipes and my family eats them on rotation week after week. This is not only a healthy recipe but a delicious one too.

Today’s recipe is made in one-pot dish full of greek flavors which is always a plus in my book. My favorite part is the greek chicken marinade which you can use for any protein!

Dinner time in my house can get hectic during the week with after-school sports so having a dish with minimal clean-up is key. 

There is something so satisfying about a sweet lemony marinade infused into potatoes and chicken.

I always love brining mediterranean flavor into my recipes and this one is the perfect chance to do that. 

It is comforting and warming but also light enough to eat in the summer or the colder months. 

I love pairing this easy greek lemon chicken recipe with a Lemon Arugula Salad with Pine Nuts and crusty bread to soak up that lemon juice. 

Recipe Ingredients in this Greek Chicken and Potatoes Dish

• Chicken: I used bone-in 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 that you like! Make sure to cut your potatoes small enough so they cook quickly with the chicken. 
• Onion and Garlic: When I make a dish with chicken and potatoes I like to also add in onion and garlic. I used red onion but sweet onion works great too. If you like garlic you can use more garlic than I used to really get that garlic flavor. 
• Lemon Marinade Ingredients: The best part of this dish is the lemon marinade with the greek seasoning. It reminds me of the marinade I use in this Mediterranean Chicken and this Lemon Marinade for Chicken that I used for these chicken tenders. When I make chicken one of my favorite ingredients to pair with it is fresh lemon juice. I love the sweet flavor it adds and the acidity helps to tenderize the meat. After the Greek Lemon Chicken is done cooking I like to add lemon zest and a side of tzatziki sauce. 
• Broth: There is some chicken broth or chicken stock added into the dish. You can also use my homemade chicken broth.
• 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. 

How Do You Make This Greek Chicken Recipe?

1. Create the Marinade: In a large mixing bowl combine the olive oil, red wine vinegar, lemon juice, garlic, oregano, thyme, salt and pepper. Mix well. Add the chicken thighs to the marinade mixture and mix with tongs until all of the chicken is coated. You can refrigerate for up to 2 hours or just let it sit in the marinade while you prep the other ingredients. 

2. Sear Chicken: In a large skillet or dutch oven, heat the 2 Tablespoons olive oil over medium-high heat. Add the chicken and discard the marinade. 

Cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat until all the chicken has been browned. Set aside on a plate. 

3. Add Onions and Potatoes: Add 2 Tablespoons of olive oil and add the onion and potatoes and sauté for 5 minutes. Add the chicken back in to the pot along with the lemon slices and broth and bring to a boil.

4. Cover and Simmer: Cover and reduce the heat to low or medium-low and simmer for 30-35 minutes or until the potatoes are tender and the chicken reachers 165 degrees F. 

To get a crispy skin on the chicken you might want to broil the chicken in the oven for 2-4 minutes. Serve with chopped Italian parsley and crumbled feta cheese over rice or cauliflower rice.

Store leftovers in an airtight container for up to 4 days.

How Can I Modify This One Pot Chicken Recipe?

• 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 basil, dill and oregano to create a delicious recipe.
• Garnishes: I am always a big fan of garnishes. I added feta cheese and parsley but I also like kalamata olives, fresh dill and extra lemon wedges. 

Tips for Making This Dish:

• Potatoes: The key to getting the potatoes to cook through when baking this dish in the oven is to ensure they are diced small enough. I have found if my potatoes are too large they don’t get soft enough. You could also par-boil your potatoes first. 
• Chicken: If you want extra crispy skin on your chicken thighs I suggest quickly broiling the dish in the oven for 2-4 minutes at the end of cooking. This will help the chicken get that nice crisp skin.  
• Too Much Juice: I add a good amount of chicken broth and lemon juice to help the potatoes cook and to infuse the flavor into the chicken. If you want to have less broth in the finished dish you can cut it in half. 
• Sheet Pan Meal: Another option for this dish is to make it a sheet pan meal. You just won’t want to add the broth and will just squeeze lemon juice over the dish before baking. I would make sure your potatoes are very small so they cook appropriately. 
• Bake: Instead of cooking this dish on the stove you can also bake the dish at 350 degrees F for 40-50 minutes or until the chicken reaches 165 degrees F internal temp. 

Other Chicken Recipes You Might Like:

YOGURT MARINATED CHICKEN

GRILLED CHICKEN THIGHS WITH GREEK MARINADE

MOROCCAN CHICKEN THIGHS 

GREEK CHICKEN WITH TZATZIKI 

SUN-DRIED TOMATO GOAT CHEESE CHICKEN

CHICKEN ENCHILADA SLIDERS