One-Pan Greek Lemon Chicken and Potatoes
Juicy lemon-oregano chicken roasted in one pan with tender potatoes, garlic, and a bright mustard-lemon sauce. Everything cooks together, soaking up flavor while the skin turns golden and crisp.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 700 g Yukon Gold or Maris Piper potatoes peeled and cubed
- 60 ml extra virgin olive oil
- 60 ml fresh lemon juice
- 120 ml chicken broth or water
- 8 garlic cloves minced
- 1 tablespoon mustard yellow or Dijon
- 1½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1½ tablespoon dried oregano
- 1 teaspoon ground cumin
- ¼ teaspoon crushed red pepper flakes
- Lemon slices optional
- Chopped parsley optional
Instructions
- Preheat oven to 425°F / 220°C (400°F convection / 200°C fan).
- Pat 6 bone-in, skin-on chicken thighs dry with paper towels and place them in a large roasting pan.
- Add 1½ lb (700 g) cubed potatoes to the pan, spreading them evenly around the chicken.
- In a bowl, whisk together ¼ cup (60 ml) olive oil, ¼ cup (60 ml) lemon juice, ½ cup (120 ml) chicken broth, 8 minced garlic cloves, 1 tablespoon mustard, 1½ teaspoons salt, ½ teaspoon black pepper, 2 tablespoons dried oregano, 1 teaspoon ground cumin, and ¼ teaspoon crushed red pepper flakes.
- Pour the mixture evenly over the chicken and potatoes. Toss the potatoes and chicken gently to coat, then arrange the chicken skin-side up on top.
- Roast uncovered for 50–60 minutes, until the chicken reaches 165°F / 75°C internally and the potatoes are tender and golden.
- Broil for 3–4 minutes at the end for crispier skin, if desired.
- Rest for 5 minutes before serving. Spoon the pan juices over the top and garnish with lemon slices and chopped parsley if desired.
Notes
Dry the Chicken Well: Before it goes into the pan, I always pat the chicken thoroughly with paper towels. I find this simple step makes the skin turn beautifully golden instead of soft.
Coat the Potatoes Properly: I like to toss the potatoes right in the pan with the lemon-mustard mixture, so they’re fully coated. Every piece absorbs the flavor that way, and I can taste the difference in the final dish.
Don’t Crowd the Pan: I try to spread everything out in a single layer rather than piling it up. When I give the potatoes space, they roast and caramelize instead of steaming.
Nutrition
Calories: 755kcal | Carbohydrates: 36g | Protein: 40g | Fat: 50g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 213mg | Sodium: 1206mg | Potassium: 1271mg | Fiber: 5g | Sugar: 2g | Vitamin A: 254IU | Vitamin C: 42mg | Calcium: 90mg | Iron: 4mg