Greek lemony chicken and potatoes is a beloved classic in every Greek household. This easy one-pan recipe simplifies the process without compromising the incredible flavors!
Sheet pan meals are wildly popular, and for a good reason—they’re convenient, flavorful, and require minimal cleanup. Here’s my version of one-pan Greek chicken and potatoes, bursting with zesty lemon, aromatic spices, and golden roasted goodness.
It’s a recipe you’ll want to make again and again, so let’s dive right in!
Ingredients
Chicken & Potatoes
- 2 ½ - 3 pounds chicken thighs and drumsticks (bone-in, skin-on)
- 1 ½ pounds potatoes, cut into wedges
Marinade (Ladolemono Sauce)
- ⅓ cup olive oil
- ¼ cup freshly squeezed lemon juice
- ¼ cup water
- 2-3 cloves garlic, grated
Spices
- 2 teaspoons salt (or to taste)
- ½ teaspoon freshly ground black pepper
- 2 tablespoons dried oregano
- 1 teaspoon ground cumin
- ¼ teaspoon crushed red pepper flakes
Optional Additions
- 1 teaspoon paprika (for color)
Garnish
- Fresh parsley, chopped
- Extra lemons for flavour and garnish.
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Marinade: In a bowl, whisk together olive oil, lemon juice, water, and grated garlic.
- Season and Assemble: Arrange the chicken and potato wedges in a large baking dish or sheet pan. Pour the marinade over everything, tossing to ensure even coating. In a separate bowl, mix the spices and sprinkle them generously over the chicken and potatoes.
- Optional Marination: For deeper flavor, marinate the chicken (not the potatoes) for up to 24 hours in the refrigerator. Let it come to room temperature before roasting.
- Roast to Perfection: Bake in the oven for 45 minutes. Increase the heat to 450°F for the final 15-20 minutes to achieve a golden, crispy finish. Ensure the potatoes are fork-tender and the chicken is cooked through.
- Serve and Enjoy: Sprinkle with fresh parsley before serving. This dish pairs perfectly with a fresh Greek salad or warm, crusty bread to soak up the delicious juices.
Tips for the Best Results
The Lemon
Freshly squeezed lemon juice is non-negotiable for the bold, zesty flavor. Avoid pre-packaged juice for cooking—it doesn’t compare!
Why Add Water?
A splash of water in the marinade ensures the chicken and potatoes remain juicy and helps create a luscious sauce for serving.
Extra Color
For a richer golden color, you can sprinkle paprika over the chicken or broil it briefly at the end of roasting.
Customizations
- Prefer chicken breasts? Go for it, but reduce the roasting time slightly to prevent drying out.
- Use Yukon Gold or russet potatoes for the best texture and flavor.
This one-pan Greek chicken and potatoes recipe delivers authentic flavors with minimal effort. It’s a comforting, hearty dish you’ll want to make part of your regular rotation. Enjoy a taste of Greece with every bite!