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Greek Lemon Chicken

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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 in a skillet

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. Heinen’s and I are excited to bring you this simple but flavorful meal. 

Today’s recipe is made in one-pot which is always a plus in my book. 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. 

Greek Lemon Chicken on a dish

There is something so satisfying about a sweet lemony marinade infused into potatoes and chicken. It is comforting and warming but also light enough to eat in the summer or the colder months. 

I love pairing this Greek Lemon Chicken with a Lemon Arugula Salad with Pine Nuts and crusty bread to soak up that lemon juice. 

Greek Lemon Chicken ingredients

WHAT INGREDIENTS ARE 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 chicken breasts or chicken tenders. 

POTATOES: Red potatoes was my choice for this one pot recipe. I chop them into 1 to 2 inch chunks to help them cook faster. You can use any potato that you like! 

ONION & 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: My favorite part of this dish is the lemon marinade. 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 lemon juice. I love the sweet flavor it adds and the acidity helps to tenderize the meat. 

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. 

Greek Lemon Chicken raw chicken

HOW DO YOU THIS MAKE GREEK LEMON CHICKEN RECIPE?

This recipe is easy to make and it all cooks in one pot which I love! 

  1. 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.
  2. In a large skillet or dutch oven, heat the 2 Tablespoons olive oil over medium-high heat. Add the chicken and 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 more 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 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.
  5. Serve with chopped Italian parsley and crumbled feta cheese.

Greek Lemon Chicken on plate

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. 

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. 

Greek Lemon Chicken close-up

Greek Lemon Chicken close-up

Greek Lemon Chicken

Yield: 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

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! 

Ingredients

  • 2.5 to 3 pounds chicken thighs
  • 4 Tablespoons of olive oil, divided 
  • 1/2 of a red onion, sliced 
  • 1 pound red potatoes, cut into 1- inch chunks 
  • 1 lemon, cut into slices
  • 3/4 cup of chicken broth 

For the sauce

  • 1/3 cup of extra virgin olive oil 
  • 3 Tablespoons red wine vinegar 
  • 1 lemon, juiced 
  • 4 garlic cloves, minced 
  • 2 teaspoons oregano 
  • 1/4 teaspoon thyme 
  • Fresh chopped Italian parsley, garnish 
  • Crumbled feta cheese, garnish 
  • 1/2 teaspoon salt 
  • 1/8 teaspoon black pepper 

Instructions

  1. 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.
  2. In a large skillet or dutch oven, heat the 2 Tablespoons olive oil over medium-high heat. Add the chicken and 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 more 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 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.
  5. Serve with chopped Italian parsley and crumbled feta cheese.

Notes

If you want a crispy outer skin on the chicken you can quickly broil them in the oven for 2-3 minutes.

Today’s post is sponsored by Heinen’s. As always, opinions are 100% my own. 

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Cindy

Saturday 21st of August 2021

Wouldn't it just be easier to combine and bake in the oven?

Julia

Saturday 21st of August 2021

You can do that too! I like the crispiness of the skin that it gets from the skillet but either way works great.

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Fay Koon

Wednesday 7th of July 2021

Does it freeze well????

Julia

Thursday 8th of July 2021

I have not tried to freeze it. I think the chicken would freeze well but I don't know how well the potatoes would freeze.

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