Greek Lemon Chicken and Potato Bake
This Greek Lemon Chicken and Potato Bake is a one-pan wonder built around bone-in, skin-on chicken and thick Yukon Gold potato wedges roasted together in a bold lemon-garlic-oregano marinade. The chicken skin comes out deeply golden and crackling, while the potatoes soak up every drop of the citrusy pan juices and turn buttery and caramelized. It is naturally gluten-free, endlessly adaptable, and tastes like something you would find on a sun-drenched terrace in the Greek islands.
Equipment
- Large baking dish or roasting pan At least 9x13 inches; ceramic or enameled cast iron preferred
- Large mixing bowl For tossing potatoes in marinade
- Small bowl or measuring jug For whisking together the marinade
- Citrus juicer or press Handheld press recommended for juicing 3 lemons
- Chef's knife and cutting board For cutting potato wedges and mincing garlic
- Microplane or zester For zesting lemons before juicing
- Whisk or fork For combining marinade ingredients
- Basting brush or spoon For basting chicken during roasting
- Instant-read meat thermometer To check chicken has reached 165°F (74°C)
- Aluminum foil For tenting the pan if chicken skin browns too quickly
Ingredients
For the Chicken and Potatoes
- 3.25 lbs chicken pieces, bone-in skin-on about 1.5 kg; thighs and drumsticks recommended; breasts can be used but may need shorter cook time
- 2 lbs Yukon Gold potatoes about 900g; cut into 1.5 to 2-inch wedges; Russets can be substituted
For the Lemon-Garlic Marinade
- 3/4 cup fresh lemon juice about 180ml; from 3 large lemons; freshly squeezed only
- lemon zest from 2 of the 3 lemons
- 1/2 cup extra virgin olive oil about 120ml; Greek extra virgin olive oil strongly recommended
- 8 cloves garlic minced
- 2 tsp dried oregano Greek dried oregano preferred for more intense flavor
- 1 tsp dried thyme
- 1.5 tsp salt or to taste
- 1 tsp black pepper freshly ground
For the Pan
- 1/2 cup chicken broth about 120ml; added to the bottom of the pan during roasting
- 1 lemon sliced; for roasting in the pan and for garnish
For Serving
- fresh parsley small handful, roughly chopped
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a large 9x13-inch baking dish with a thin drizzle of olive oil and set aside.
- In a bowl or measuring jug, whisk together the lemon zest, lemon juice, olive oil, minced garlic, dried oregano, dried thyme, salt, and black pepper until well combined.
- Pat the chicken pieces thoroughly dry with paper towels, then place them in a large bowl. Pour half the marinade over the chicken, toss to coat, and tuck marinade under the skin where possible. Marinate for at least 30 minutes at room temperature, or up to 8 hours in the refrigerator.
- Cut the Yukon Gold potatoes into 1.5 to 2-inch wedges and place them in a large mixing bowl. Pour the remaining marinade over the potatoes and toss until every wedge is evenly coated.
- Spread the marinated potato wedges in a single layer in the prepared baking dish with one cut side facing down, then pour the chicken broth over them. Nestle the marinated chicken pieces skin-side up on top of the potatoes and scatter the lemon slices around the pan. Drizzle any remaining marinade from the bowls over the top.
- Roast at 400°F (200°C) for 45 minutes without opening the oven, then baste the chicken with the pan juices. Continue roasting for an additional 20 to 30 minutes, tenting with foil if the skin browns too quickly, until the chicken reaches 165°F (74°C) and the potatoes are fork-tender.
- Remove the pan from the oven and let it rest for 5 to 10 minutes. Scatter freshly chopped parsley over the top, spoon the pan juices over each portion, and serve with an extra squeeze of fresh lemon if desired.
Notes
- Always pat the chicken skin completely dry before marinating. Wet skin steams instead of crisping in the oven, no matter how high the temperature is.
- Marinating the chicken overnight in the refrigerator produces noticeably deeper flavor. Even a 2-hour marinade is significantly better than 30 minutes if you have the time.
- Do not crowd the baking dish. If the chicken and potatoes are stacked or overlapping, use two pans or roast in batches. Crowding traps steam and prevents browning.
- Use bone-in, skin-on chicken pieces only. Boneless or skinless cuts will overcook and dry out long before the potatoes are done.
- For extra crispy skin in the final minutes, increase the oven temperature to 425°F (220°C) or switch to the broil setting for 3 to 4 minutes. Watch closely to prevent burning.
- Always taste the pan juices before serving and add a fresh squeeze of lemon if needed. Roasting mellows the lemon flavor significantly, so a little brightness at the end goes a long way.
- For a full Greek spread, serve with tzatziki sauce, warm pita bread, and a simple Greek salad or cucumber tomato salad on the side.
- Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 350°F (175°C) oven with a splash of chicken broth to restore moisture.
- The dish can be frozen for up to 2 months, though potato texture softens slightly after thawing. Reheat from frozen in a covered dish in a 350°F oven until heated through.
- To add more vegetables, tuck bell pepper chunks, red onion wedges, or zucchini in with the potatoes. Add cherry tomatoes or asparagus only in the last 20 minutes to prevent them from becoming mushy.
Nutrition
Serving: 1ServingCalories: 520kcalCarbohydrates: 28gProtein: 38gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 145mgSodium: 680mgPotassium: 950mgFiber: 3gSugar: 2gVitamin A: 8IUVitamin C: 35mgCalcium: 6mgIron: 15mg
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