Greek Lemon Chicken And Potatoes Recipe

This Greek Lemon Chicken and Potatoes dish are known to every Greek, and it’s another comfort food we all grew up with. Tender chicken with a rich lemony sauce and bread to soak it all up, this was heaven. It is also easy to make. It is my mom’s very first dish she made once she got married and without a recipe. An inexperienced cook at the time, this was a foolproof recipe that my dad and our guests loved.

Time Zone

Time: 1 hour

Prep: 10 min

Cook: 50 min

Ready in: 1 hour

Greek Lemon Chicken and Potatoes

Appliance – OvenFryer PanKnife, Plate, Bowl.


The ingredient is the main part for cooking, without which cooking is impossible or if even any ingredient goes wrong your full dish will be ruined. So before cooking, choose all ingredients carefully. Your ingredient should be fresh and pure. Suppose your ingredient is not fresh your dish taste will not the way you want. So be careful with the ingredients.


  1. 5 -6 large potatoes, peeled and they are cut into big wedges (probably 1/4s).
  2. One lemon, juice of.
  3. 1⁄2 cup olive oil.
  4. 1⁄2 cup water.
  5. 1⁄2 teaspoon salt.
  6. 3⁄4 tablespoon dried oregano.
  7. 1⁄4 teaspoon pepper.
  8. 2 -3 minced garlic cloves.


  • One large chicken
  • One lemon, juice of
  • 3⁄4 tablespoon dried oregano (the Greek stuff if you can get, you are cooking!)
  • 3⁄4 teaspoon salt
  • 1⁄4 teaspoon pepper
  • Two garlic cloves, minced


  • (I often add about 1 tsp of crumbled, dried rosemary to the potatoes and 1/2 a teaspoon to the chicken- this is fantastic and it then becomes oregano-rosemary-lemon-garlic chicken).
  • Wash the chicken well and pat dry.
  • And then Combine all the remaining ingredients and massage the chicken, inside and out, with this mixture. While you prepare the potatoes, Put the chicken in a big bowl and put in the fridge.
  • After that put the potatoes and all remaining ingredients into a large baking pan, then wash your hands and put them in the pan and toss the potatoes around to coat with other ingredients.
  • Put in the oven and crank up the heat to 250°C (480F).
  • Once the oven is heated properly, Start roasting the potatoes and when they’re golden-brown, stirs them to bring the white sides up and push to the side of the pan to make room in the middle for the chicken.
  • If all the water has evaporated, and potatoes have started to stick to the pan, add 1/2 cup more.
  • After that, add the chicken, breast-side down, and pour any juices that have accumulated in a bowl over.
  • Then return to a very hot oven and roast until chicken is golden-brown.
  • And then Turnover, breast-side up and continue roasting until chicken is near as golden-brown on another side.
  • When the chicken is golden brown, I turn the oven off- don’t open it- and leave the chicken in for another 1/2 an hour. I like to think I’m saving energy this way, but it also cooks the chicken beautifully inside out with the heat of the oven.
  • I would say from when you put the potatoes into the cold oven to when you remove the chicken to carve after sitting in off oven for 1/2 an hour, and we’re talking 2 hours.
  • Serve with pan juices.

Nutritional Information

  1. Serving Size: 1 (518) g
  2. Servings per Recipe: 4

Calories: 1101.8, Calories from Fat 559 g51 %, Total Fat 62.2 g95 %, Saturated Fat 13.8 g68 %, Cholesterol 172.5 mg57 %, Sodium 917.9 mg38 %, Total Carbohydrate 84.2 g28 %, Dietary Fiber 10.8 g43 %, Sugars 4.3 g17 %, Protein 52.5 g105 %

**Nutrient information is not available for all ingredients. The amount is based on available nutrient data. Information is not currently available for this nutrient. And remember, if you have any medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Note: Foods are for our health so that we can be healthy and fit. But if you are sick, or on any special meditation or on a diet and taking doctor’s recommended foods only, please check your list or consult with your doctor before heaving it.


Make-Ahead: Leave the chicken skin-side up and uncovered for up to 24 hours, if you rub the chicken ahead of time and refrigerate. The skin of the chicken will dry slightly, resulting in a crisper skin.

Storage: You can storage the refrigerate leftovers for up to 4 days. But for that, you need to separate the potatoes from the chicken and broth so they can be re-crisped in the oven or stovetop. And then remove the bones from the chicken, slice the meat, and warm in a pan with the broth when reheating the leftover chicken.

Can I Use Chicken Breasts Instead Of Thighs?

Lately, I haven’t been a big fan of chicken breasts in the slow cooker because they can tend to dry out and the texture gets weird unless they only cook for about 4 1/2 – 5 hours.

But, if I were to try boneless skinless chicken breasts here, I’d skip the browning because that would pretty much cook them, to begin with. Then I’d add in some olive oil into the slow cooker since you don’t get the fat from the thighs and skin.

And as mentioned, I’d reduce that cooking time — I’m thinking 5 hours max (but as always test with an instant-read thermometer to 165 degrees in the centre of the thickest portion).

If you do try chicken breasts, please do let me know how they turned out. I love to get feedback and reviews!

Can I Cook This Chicken Dish On High For A Shorter Amount Of Time?

Technically, yes. But I recommend cooking it on low for a longer amount of time. This makes the chicken super tender!

Tips For The Greek Lemon Chicken And Potatoes

Note that the lemon slices were only added at the end for looks; I don’t recommend cooking them with the potatoes and chicken because that white pith of the lemon adds a bitter flavour.

As you are serving it reserves some of the lemon zest for sprinkling over the Greek chicken and potatoes.

I don’t recommend skipping the step of browning the chicken skin first. It adds a layer of flavour that would be missed.

Recent Content