Greek Lemon Chicken with Potatoes and Greens
Recipe Key
This lemon chicken dish is a nourishing, one-pan meal bursting with Mediterranean flavors. Tender golden chicken thighs are roasted to perfection alongside buttery potatoes, all infused with a garlicky lemon-oregano marinade that caramelizes beautifully in the oven. Fresh greens wilt into the savory pan juices soaking up every drop of flavor. Best of all, it’s incredibly easy to make.
Why I Love This Dish
The first time I made this Greek Lemon Chicken I was thrilled with the bright, zesty lemon, garlic herb taste. I love the juicy chicken and how the potatoes remained tender on the inside while the outsides get crispy. The greens are succulent absorbing all the flavors. This is the kind of dish I like to make for my family. It’s incredibly easy and even my grandson loves it. It’s one of those recipes you’ll look forward to making frequently and here is why:
- Naturally gluten and dairy free
- Packed with flavor – zesty lemon, garlic, and oregano make every bite vibrant
- One-pan meal – minimal cleanup with everything roasted together
- Healthy and nourishing – balanced with protein, fiber, and healthy fats
- Versatile – use spinach, kale, or any greens you have on hand
- Family-friendly – comforting, satisfying, and loved by all ages
- Meal prep–friendly – makes great leftovers and reheats beautifully
- Mediterranean flavors – inspired by classic Greek home cooking
Ingredients
This recipe is extremely pantry-friendly, including the marinade! Here’s what you need:
- Bone-in, skin-on chicken thighs – I use only 4 thighs but there is enough marinade for 6 thighs if you want more chicken.
- Lemon juice
- Garlic cloves
- Extra virgin olive oil
- Dried oregano and thyme – both herbs have healing properties, including anti-inflammatory, antimicrobial, and antiseptic effects
- Dijon mustard
- Sea salt and black pepper
- Yukon Gold potatoes, small/medium, cut into wedges (directions below)
- Fresh greens – I like the slightly bitter taste of baby arugula but spinach or baby kale work just as well.
How To Cut Potato Wedges
- Start with medium-sized potatoes (Yukon Gold work best).
- Wash and scrub the potatoes thoroughly; leave the skins on if organic. They give the potatoes extra texture and nutrients.
- Cut the potato in half lengthwise so you have two equal halves.
- Lay each half flat-side down on the cutting board for stability.
- Slice each half into 3–4 wedges, depending on the size of the potato. Aim for wedges about ½ to ¾ inch thick at the widest part.
- Try to keep the wedges uniform in size so they cook evenly and get crispy on the edges.
How To Make Greek Lemon Chicken with Potatoes and Greens
There are only a few steps to make this recipe, the oven does most of the work. To get the most amount of flavor let the chicken marinate for at 1-2 hours (up to 8 hours). But it will come out fine if you only marinate it for 15 minute while you cut the potatoes. This is how you do it:
Make the marinade: This only takes a few minutes. Combine the olive oil, lemon, garlic, mustard, oregano, thyme, sea salt and pepper together in a medium bowl large enough to hold the chicken.
Marinate the chicken – Add the chicken to the bowl and mix to evenly coat. Marinate for 1 to 2 hours (up to 8 hours) in the refrigerator.
Prepare the potatoes. When you’re ready to cook the dish cut the potatoes into wedges (see above). Transfer the chicken to a rimmed baking sheet. Add the cut potatoes to the bowl and mix with remaining marinade to coat the potatoes. Transfer the potatoes to the baking dish and fit them in between the chicken in one layer if possible.
Roast the chicken and potatoes. Put pan into preheated oven and roast for 40 minutes until chicken and potatoes are golden. I like to baste the chicken after 20 minutes while it cooks and stir the potatoes to brown evenly but it’s optional.
Add the greens and mix with the potatoes and pan juices.
Cook the greens. Return the pan to the oven and roast for 3-5 minutes until greens are wilted and tender. Serve topped with lemon slices.
Frequently Asked Questions
Yes, get bone in skin on chicken breasts.
Absolutely. While bone-in, skin-on thighs are traditional for added flavor and moisture, boneless thighs can be used. Adjust cooking times accordingly to prevent overcooking. I don’t recommend boneless breasts because they tend to dry out.
Substitute potatoes with cauliflower florets. They will brown up very nicely.
Yes, this traditional recipe is naturally gluten-free.
Usually the skin will get golden and crispy when roasting it uncovered at 425°F. But if it’s not brown enough, broil the dish for 2-3 minutes, before adding the greens. Keep a close eye to prevent burning. For the potatoes, make sure they’re well-coated in the marinade which helps them crisp up.
Serving
This is a complete meal. Serve chicken on a plate with potatoes and greens on the side. If you want, serve with salad.
Storing
- Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. The chicken will stay nice and juicy.
- The chicken can be frozen but not the potatoes and greens.
This Greek Lemon Chicken with Potatoes and Greens is everything a nourishing meal should be—flavorful, healthy and beautifully simple. With just one pan and a handful of fresh ingredients, you get a dish that’s vibrant, comforting, and perfect for any night of the week.
More Delicious One Pan Chicken Recipes
- Sheet Pan Chicken with Zucchini Tomatoes and Basil
- Sheet Pan Asian Chicken with Crispy Cabbage
- One Skillet Chicken with Artichokes and Olives
- One Skillet Greek Chicken with Cauliflower and Kale
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Greek Lemon Chicken with Potatoes and Greens
A simple, nourishing one-pan meal of chicken thighs roasted alongside tender potatoes and fresh greens in a garlicky lemon-oregano marinade. If possible plan to let it marinate for 1-2 hours (up to 8 hours)
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 3–4 servings 1x
- Category: Main Dish
- Method: Roast
- Cuisine: Paleo, Gluten Free, Dairy Free, Whole30
Ingredients
- 4–6 bone-in chicken thighs, excess skin trimmed off
- 3 Tablespoons extra-virgin olive oil
- ¼ cup lemon juice
- 4 garlic gloves, grated or minced
- 1 Tablespoon dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound small/medium Yukon Gold potatoes, sliced into wedges (see directions above)
- 5 cups greens; spinach, arugula or baby kale
- Lemon slices for garnish (optional)
Instructions
- In a medium bowl large enough to hold the chicken, stir together the oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper.
- Add the chicken thighs to the bowl and mix to evenly coat. Marinate for 1 to 2 hours (up to 8 hours) in the refrigerator
- When you’re ready to cook the dish, preheat the oven to 425°F and remove the chicken from the refrigerator. Cut the potatoes into wedges.
- Transfer the chicken to a rimmed baking sheet. Add the cut potatoes to the bowl and mix with marinade left in the bowl to coat the potatoes.
- Transfer the potatoes to the baking dish and fit them in between the chicken in one layer.
- Put pan into preheated oven and roast for 40 minutes until chicken and potatoes are golden. I like to baste the chicken after 20 minutes while it cooks and stir the potatoes to brown evenly. The chicken is fully cooked when it registers 175°F on an instant-read thermometer.
- Add the greens and mix with the, chicken, potatoes and pan juices. Return the pan to the oven and roast for 3-5 minutes until greens are wilted and tender.
- Serve topped with lemon slices.
