If you’re craving a dish that’s bursting with bright, zesty flavors and effortless in its preparation, you have to try this One Pan Greek Lemon Chicken and Potatoes Recipe. This vibrant meal combines tender, juicy chicken breasts with golden, crispy baby potatoes, all infused with fresh garlic, tangy lemon juice, and fragrant oregano. It’s the kind of recipe that feels like a warm hug from the Mediterranean, perfect for busy weeknights and impressively simple to pull off with just one pan. Trust me, once you make it, this will become a favorite in your dinner rotation.
Ingredients You’ll Need
Keeping this One Pan Greek Lemon Chicken and Potatoes Recipe straightforward is part of its magic. Each ingredient is essential, contributing to the tantalizing harmony of flavors and comforting textures that make this dish shine.
- 4 boneless, skinless chicken breasts: The star protein, easy to cook evenly and soak up all the zesty marinade flavors.
- 4 cloves fresh garlic, minced: Adds a punch of aromatic depth that complements the brightness of lemon beautifully.
- 1/2 cup freshly squeezed lemon juice: Provides the signature tangy kick that defines this recipe.
- 1/4 cup extra virgin olive oil: Helps to keep the chicken moist and the potatoes golden and crisp.
- 1 lb baby potatoes, halved: Their creamy interiors and crispy edges make the perfect side to the chicken.
- 2 tsp dried oregano (preferably Greek): Brings herbal earthiness and a hint of Mediterranean authenticity.
- Salt and pepper to taste: Essential for seasoning and balancing all the flavors.
- Fresh parsley (optional for garnish): Adds a pop of fresh green color and a subtle herbal note.
How to Make One Pan Greek Lemon Chicken and Potatoes Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). This ensures that the chicken and potatoes cook evenly, giving you a delightfully crispy outside and juicy inside.
Step 2: Prepare the Marinade
In a medium bowl, whisk together the olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, salt, and pepper. This marinade is the heart of the recipe, infusing every bite with bold, zesty flavor.
Step 3: Marinate the Chicken
Add the chicken breasts to the marinade, making sure each piece is thoroughly coated. This step is crucial for tenderizing the chicken and locking in the scrumptious lemon-garlic goodness.
Step 4: Add the Potatoes
Halve the baby potatoes and toss them into the bowl with the chicken and marinade. The potatoes will soak up the seasoned liquids, crisping up beautifully during baking.
Step 5: Arrange in a Single Layer
Transfer the chicken and potatoes, along with all the marinade, to a baking dish. Lay everything out in a single layer to ensure even roasting and that irresistible golden color.
Step 6: Bake Until Perfect
Bake in the preheated oven for 30 to 35 minutes or until the chicken is cooked through and the skin is golden brown. The potatoes should be tender on the inside and lightly crisped outside — absolute comfort food at its best.
How to Serve One Pan Greek Lemon Chicken and Potatoes Recipe
Garnishes
For an extra pop of freshness, sprinkle chopped fresh parsley over your One Pan Greek Lemon Chicken and Potatoes Recipe just before serving. It adds a lovely vibrant green contrast and a subtle herbal lift that enhances every bite.
Side Dishes
This dish is wonderfully complete on its own, but if you want to add some variety to your plate, consider serving it with a crisp Greek salad or warm pita bread. Both options complement the zesty, herbal flavors perfectly without overpowering the main ingredients.
Creative Ways to Present
For an elegant touch, arrange the chicken breasts atop the potatoes on each plate, then drizzle some of the pan juices over everything. You could also serve the chicken sliced thinly for easy sharing or to create wraps with a dollop of tzatziki on the side.
Make Ahead and Storage
Storing Leftovers
Place any leftovers from your One Pan Greek Lemon Chicken and Potatoes Recipe into an airtight container and store in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making it even tastier the next day.
Freezing
If you want to stash some for later, freeze the cooked chicken and potatoes separately in heavy-duty freezer bags or containers. They can be frozen for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a preheated oven at 350°F (175°C) for about 15 minutes to maintain crispiness, or microwave for a quicker option, though it may soften the potatoes a bit. Adding a sprinkle of fresh lemon juice after reheating can brighten the flavors right back up.
FAQs
Can I use bone-in chicken instead of boneless breasts?
Absolutely! Bone-in chicken thighs or breasts can be used, but you might need to increase the baking time by 10 to 15 minutes to ensure they cook through properly.
What can I substitute for baby potatoes?
You can use small Yukon Gold or fingerling potatoes instead. Just make sure to cut them into similar-sized pieces so they roast evenly alongside the chicken.
Is it possible to make this recipe dairy-free and gluten-free?
Yes, this One Pan Greek Lemon Chicken and Potatoes Recipe is naturally gluten-free and dairy-free, making it a great option for those with dietary restrictions.
Can I prepare the marinade ahead of time?
Definitely! The marinade keeps well in the fridge for up to 24 hours. Marinating the chicken for at least 30 minutes, or even overnight, will boost the flavors even more.
How can I make the potatoes crispier?
For crispier potatoes, give them a quick parboil before marinating, or increase the oven temperature slightly during the last 5 to 10 minutes of cooking. Also, spreading them out to avoid overcrowding helps them roast perfectly.
Final Thoughts
You really can’t go wrong with this One Pan Greek Lemon Chicken and Potatoes Recipe. It’s a perfect harmony of flavors that’s simple, satisfying, and incredibly flavorful. Whether you’re cooking for family or friends, this dish will wow without all the fuss. Give it a try — I promise you’ll fall in love with this little Mediterranean kitchen gem!
Print
One Pan Greek Lemon Chicken and Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Description
A simple and flavorful one-pan Greek recipe featuring tender lemon-marinated chicken breasts and baby potatoes roasted to golden perfection with garlic and oregano.
Ingredients
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 2 tsp dried oregano (preferably Greek)
- Salt and pepper to taste
Vegetables
- 1 lb baby potatoes, halved
Garnish
- Fresh parsley (optional for garnish)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken and potatoes.
- Make the marinade: In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper until well combined.
- Marinate the chicken: Add the chicken breasts to the bowl and toss them thoroughly in the marinade until fully coated.
- Prepare the potatoes: Halve the baby potatoes and add them to the bowl with the chicken and marinade, mixing to evenly coat the potatoes.
- Arrange in baking dish: Transfer the chicken breasts and potatoes to a baking dish, laying everything in a single layer to ensure even cooking and browning.
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the chicken is golden brown and cooked through, and the potatoes are tender.
- Garnish and serve: Optionally, sprinkle chopped fresh parsley over the cooked dish before serving for a fresh, herbaceous finish.
Notes
- You can swap baby potatoes for fingerling potatoes if desired.
- Make sure chicken breasts are evenly sized for consistent cooking.
- For extra crispiness, broil for 2-3 minutes at the end of baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
