Busy weeknights call for easy, flavorful dinners, and this Greek Lemon Chicken and Potatoes delivers! With minimal prep and a bold, herby lemon marinade, everything roasts together for a stress-free, delicious meal.
Some dinners just hit all the right notes, and this Greek Lemon Chicken and Potatoes is one of them. Juicy, golden-roasted chicken, tender potatoes, and caramelized onions soak up a bold, zesty marinade of lemon, paprika, garlic, oregano, and thyme, creating layers of bright, herby, and smoky flavors in every bite. As it roasts, the kitchen fills with an irresistible aroma that promises a meal bursting with warmth and comfort—without a ton of effort.
For busy families, this dish is a weeknight lifesaver. Everything goes on a sheet pan or in a baking dish, meaning minimal prep, hands-off cooking, and easy cleanup—exactly what you need after a long day. Serve it as-is for a hearty one-pan meal, or add a simple side of tzatziki or a crisp Greek salad for extra freshness. However you plate it, this is the kind of stress-free, flavor-packed dinner that makes home cooking totally worth it!
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A Stunning, Easy, and Delicious Recipe
Why Busy Families Will Love This Greek Lemon Chicken and Potatoes
- ✅ One-Pan Wonder – Everything cooks together on a single sheet pan or baking dish, meaning less prep, less cleanup, and more time for you.
- ✅ Minimal Effort, Maximum Flavor – A simple lemon, garlic, and herb marinade adds bold Greek-inspired flavors with almost no work.
- ✅ Hands-Off Cooking – Once it’s in the oven, your job is done—just let it roast to perfection while you handle the rest of your evening.
- ✅ Kid-Friendly & Family-Approved – Juicy chicken, tender potatoes, and caramelized onions create a meal that’s comforting, familiar, and easy to love.
- ✅ Works for Meal Prep – Make a big batch and enjoy leftovers for easy lunches or a quick reheat-and-eat dinner later in the week.
- ✅ Customizable & Versatile – Serve it as-is, pair it with a Greek salad, tzatziki, or warm pita, or swap in different veggies based on what you have.
- ✅ Wholesome & Satisfying – A balanced meal with protein, veggies, and carbs—no need to make extra sides unless you want to.
- ✅ Great for Any Night of the Week – Fancy enough for Sunday dinner, easy enough for weeknights, and perfect for when you need a no-stress meal.
Simple Ingredients and Substitutes
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- Chicken breasts boneless, skinless – I always have raw chicken breasts in the freezer as they can last up to 12 months if in an airtight container or packaging. Check out all of my tips on Prepping and Storing Chicken for Easier Dinners.
- Yukon potatoes – Often considered “all-purpose” potatoes, meaning they have enough starch to become creamy when baked, but also enough waxy content to maintain their shape and form a yummy crispy crust.
- Red onion – I used red onion, but you can use white onion, yellow onion, shallots, or even scallions.
- Olive Oil – The oil is used for the pan and the seasoning rub, so you want to be sure it’s a good quality.
- Lemon – You will be using the zest and the juice from one of the lemons then slicing up the lemons to bake in the oven.
- Seasonings – I used Smoked Paprika, Garlic Powder, Dried Oregano, and Dried thyme. You can use other seasonings and herbs that you love, such as chili powder, onion powder, basil, rosemary, or a blend, like Italian blend.
- Salt, Ground black pepper – I used coarse salt and ground pepper, but you can use any variety that you have.
- Fresh Italian Parsley – Fresh parsley is optional, but is a fresh and bright finish. You can substitute in other fresh herbs, such as basil or oregano.
- Parmesan Cheese – This cheese adds more depth, salty, and nutty flavor to the baked meat and potatoes.
See recipe card for quantities.
Simple Equipment
For this recipe, you need a large sheet pan (I use a 17×11) so there’s room to spread the meat and veggies out and cook evenly.
Time Saving Prep-Ahead Steps
We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)
Zest your lemon and juice the lemon when you’re done. Add it to a ziploc bag with the olive oil, seasonings, and water.
Talking Tip!
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Peel and slice half of a red onion.
Cut each of the chicken breasts into 4 pieces of equal size.
Clean and cut the potatoes into 8 wedges per potato that are about ¾ of an inch thick.
Add the chicken, potatoes and the onion slices to the bag or container with the seasoning.
Either store the seasoned chicken and veggies in the fridge or prepare immediately.
Cooking Steps
To a large sheet pan, coat the bottom with olive oil or spray with cooking spray.
Spread out the chicken, onions, and potatoes into a single layer. Add the lemon slices on top.
Roast in the oven for 30 minutes.
Substitutions
If you’re missing an ingredient or need to adjust for dietary preferences, here are some great swaps to keep the flavors bold and delicious:
- Chicken – If you want an alternative to chicken breasts, you can use bone-in chicken, turkey or portabella mushrooms.
- Veggies – Use cauliflower florets for a low-carb alternative or butternut squash for a sweet and soft option.
- Lemon substitutes – White wine vinegar offers a good acidity boost. But using apple cider vinegar gives a tang with a touch of sweetness.
- Olive oil – add avocado oil or some ghee!
Variations
If you love Greek Lemon Chicken and Potatoes but want to switch things up, or use what you have on hand, here are some delicious variations to keep it fresh and exciting!
- Mediterranean – Add fresh rosemary, thyme, and basil along with oregano mix. Toss in Kalamata olives and cherry tomatoes in the baking mix during last 10 minutes.
- Spice it up – A bolder, slightly smoky, and spicy take on the classic dish comes when along with the smoked paprika, we add hot honey or cayenne pepper.
- Make it creamy – Stir in ½ cup Greek yogurt or heavy cream at the end for a creamy finish. Be sure to add a good dose of parmesan cheese over the top!
Greek Lemon Chicken Recipe FAQs
Yes, you can switch out the cut of the chicken. You will marinate it like normal then bake the chicken thighs for 25 minutes at 400. If you use drumsticks, they need to cook about 35-40 minutes or until the internal temperature reaches 165°F (74°C).
Using Yukon Gold potatoes will help you achieve crispy potatoes if you bake them to your preference. You can choose russet potatoes as well, because they also crisp up well. Whether you use Yukon potatoes or Russet potatoes, you can choose to leave them on the baking sheet alone at the end and broil them for the last 5 minutes for a golden, crispy finish.
Yes! Great additions include red bell peppers or zucchini (add in the last 20 minutes). Broccoli is great too!
Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 15-20 minutes to keep the potatoes crisp
Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!
Greek Lemon Chicken and Potatoes Recipe
Ingredients
- 1 pound Chicken Breasts, boneless, skinless
- 1 ½ pounds Yukon potatoes (about 3 large potatoes)
- ½ Red onion, large
- 3 tablespoons Olive Oil
- ¼ cup Water
- 1 Lemon (1 large or 2 small)
- 1 teaspoon Smoked Paprika
- 2 teaspoon Garlic Powder
- 1 teaspoon Dried Oregano
- ½ teaspoon Dried thyme
- 1 ½ teaspoon Salt
- 1 teaspoon Ground black pepper
- ¼ cup Fresh Italian Parsley, chopped
- 2 tablespoons Grated Parmesan Cheese
Instructions
Prep Ahead Steps
- For the seasoning paste, to a plastic bag or glass container, add the olive oil, water, garlic powder, oregano, thyme, salt, and pepper.
- For the Lemon, zest the entire lemon(s), then cut it in half and juice half of the lemon. Add lemon juice and zest to the seasoning paste and mix to combine. For the remaining half of lemon, cut it into slices and set aside.
- Peel and slice half of a red onion. Cut each of the chicken breasts into 4 pieces of equal size. Add the chicken and the onion slices to the bag or container with the seasoning.
- Clean and cut the potatoes into 8 wedges per potato that are about ¾ of an inch thick. Add them to the same bag/container as the chicken and onions. Then seal the bag or carefully mix in the container the seasoning all over the chicken, onions, and potatoes. Either store the seasoned chicken and veggies in the fridge or move on to the next step.
Cooking Steps
- Preheat the oven to 425 F degrees. To a large sheet pan, coat the bottom with olive oil or spray with cooking spray. Spread out the chicken, onions, and potatoes into a single layer. Add the lemon slices on top.
- Roast in the oven for 30 minutes, until the chicken reaches an internal temperature of 165F degrees and the potatoes are fork tender. At this point, you can remove the chicken pieces from the pan and continue to cook the potatoes another 10 minutes until crispy or take everything out and serve with the potatoes just tender.
- To serve, sprinkle with fresh chopped parsley and parmesan cheese. Enjoy!
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