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Juicy Oven-Baked Greek Lemon Chicken with Potatoes

Close-up of juicy greek chicken drumsticks served with lemon-herb roasted potatoes on a white plate.

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Make this easy, flavorful Greek Lemon Chicken and Potato tray bake for a simple weeknight dinner. The chicken stays juicy thanks to a bright lemon and oregano marinade.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1.5 lbs small yellow or red potatoes, quartered
  • 1/2 cup fresh lemon juice
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 lemon, sliced for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a large rimmed baking sheet.
  2. In a medium bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, rosemary, salt, pepper, and paprika to create the marinade.
  3. Place the chicken pieces and quartered potatoes in a large bowl or a large zip-top bag. Pour the marinade over the chicken and potatoes. Toss well to coat everything evenly.
  4. Let the chicken and potatoes marinate for at least 30 minutes, or up to 4 hours in the refrigerator. For best flavor, marinate for 1 hour.
  5. Arrange the marinated chicken and potatoes in a single layer on the prepared baking sheet. Place the lemon slices over the chicken if using.
  6. Bake for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and slightly browned.
  7. Remove from the oven. Let the chicken rest for 5 minutes before serving directly from the pan.

Notes

  • For extra crispy potatoes, toss them with 1 tablespoon of the marinade separately and place them on the pan first for 10 minutes before adding the chicken.
  • You can substitute chicken thighs for breasts; thighs may require 5-10 minutes longer cooking time.
  • This recipe works well as a sheet pan Greek chicken dinner for easy cleanup.

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