Easy Greek Chicken and Potatoes

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This super delicious Easy Greek Chicken and Potatoes recipe is a quick and easy-to-prepare, one pan, midweek family meal. There’s no marinade to make and no messy fingers, you simply toss the ingredients together in a pan. Chicken thighs, new potatoes, courgettes (zucchini), lemon wedges, garlic, Kalamata olives, oregano, and extra virgin olive oil are all roasted together, creating a luscious lemony sauce.

Easy Greek Chicken and Potatoes - overhead view into roasting pan.

Why this Greek Chicken and Potatoes recipe is super “Easy”

There are lots of recipes for Greek Chicken and Potatoes but there are 3 drawbacks to them in my opinion.

They require lemon zest and a marinade to be made which takes extra time and utensils.
You’re expected to get your hands covered in marinade whilst you mix everything together.
Covering chicken thigh skin in marinade makes it go soggy and therefore needs grilling at the end of cooking time if you want a crispy golden brown skin.

So, for these reasons, I developed this recipe recently and haven’t stopped making it since as so easy and delicious.

Easy Greek Chicken & Potatoes in roasting tray.

Instead of squeezing fresh lemon juice to make a marinade I simply add cut wedges of lemon to the pan. These break down and make a lemony sauce along with the juices from the chicken, onions, garlic, and courgettes as they roast.

The skin-on chicken thighs remain crispy as they are simply seasoned with sea salt, black pepper, and dried oregano, and sit on top of the vegetables.

Hence, I’m pretty certain that my version of Greek Chicken and Potatoes is the quickest and easiest to prepare.

Easy Greek Chicken and Potatoes served on a plate with Greek Salad

Why You Should Make Easy Greek Chicken and Potatoes:

An easy dinner perfect for busy weeknights when you just don’t want to cook or feel too tired or ill.
Budget friendly as skin-on chicken thighs are one of the cheapest cuts of meat/poultry you can buy.
A one pan family dinner you can take straight to the dinner table and serve.
As with all Greek cuisine, it uses the simplest ingredients for maximum flavour.
The best part is that there’s minimal cleanup as there’s only one roasting pan to wash up!
A great recipe for easy entertaining.
You get to enjoy Greek cooking without having to stump up an airfare!

Easy Greek Chicken & Potatoes close up of chicken thigh in roasting pan with surrounding vegetables.

Ingredients

Skin on Chicken Thighs – trimmed of excess fat and scored.
New Potatoes (baby potatoes) – cut into equal-sized pieces for even cooking.
Courgettes (zucchini) – cut into large chunks.
Brown Onions – cut into wedges.
Whole Fresh Garlic Cloves – turn into little caramelised flavour bombs!
Unwaxed lemon – or a well-scrubbed/washed lemon.
Dried Oregano – no need to measure, you can sprinkle on by eye!
Extra Virgin Olive Oil – for authentic Greek flavour.

How to make Easy Greek Chicken and Potatoes

Summary of recipe (full recipe at bottom of post).

Add chunks of new potato, courgette (zucchini), onion, garlic cloves and lemon wedges to a roasting tin. Then drizzle with extra virgin olive oil and season with salt, black pepper, and dried oregano. Mix well with a spatula to coat everything evenly.
Pat the chicken thighs dry and lay on top of a single layer (ish) of vegetables. Season thighs with salt, black pepper, and oregano.
Place the roasting tray on the top shelf of the preheated oven and time for 35 minutes.
Remove from oven and move the chicken thighs to one side then toss the vegetables with a spatula. Repeat for the other side.
Scatter on the Kalamata olives.
Return tray to oven for another 30 minutes or until thighs have crispy skin, (internal temperature of the chicken is at least 75°C or165°F) and you have tender potatoes.
Serve immediately being sure to add the lemony pan juices.

Variations

To change things up a little in this classic Greek dish you could use:

chicken leg portions or chicken breasts in place of thighs.
red onion instead of brown onion.
fresh herbs in place of dried oregano.
additional veggies like bell peppers, baby plum tomatoes etc (I’d add these in the last half hour).
added Feta cheese (again add in the last half hour of cooking).
for more colour on the chicken thighs add a sprinkling of cayenne pepper.

Easy Greek Chicken & Potatoes in roasting tray showing the lemony sauce with plate of dinner in background.

Pairing Suggestions

You can eat this Greek Lemon Chicken recipe on its own or with the following:

Greek Salad
Tomato & Onion Salad
Mixed Green Salad

Easy Greek Chicken & Potatoes served on a plate with Greek Salad.

Frequently Asked Questions

How long will leftover Greek Roasted Chicken and Potatoes keep?

Will keep in the fridge for 3 days in an airtight container.

Can you reheat leftovers?

I wouldn’t advise this but the leftovers taste great cold.

What sized baking pan/roasting tray is best to use?

A good size is around 27 x 36 cm (10.5 x 14″).

Easy Greek Chicken & Potatoes close up in roasting pan.

More One-Pan Dishes

For more One pot and sheet pan recipes check out the following:

I’m sure you’ll love this super easy and delicious recipe.

I’m always pushed for time and have made my Easy Greek Chicken Thighs and Potatoes recipe many times since I developed it as my family loves it.

Just don’t attempt to eat the roasted lemon slices like my son did! #bitter

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