Greek Lemon Chicken and Potatoes Recipe
This Greek Lemon Chicken and Potatoes is an easy, one-pan meal bursting with zesty lemon, garlic, paprika, oregano, and thyme. The chicken roasts to golden perfection while the potatoes and onions soak up all the incredible flavors. A simple, no-fuss dinner that’s perfect for busy nights!
Servings 4 Servings
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!
