If you’ve spent any time exploring our recipes, you’ll know my deep affection for Mediterranean cuisine, especially the vibrant flavors of Greek food. There’s something truly magical about the fresh ingredients and aromatic spices used in Greek cooking. My passion was only deepened during a memorable trip to Greece with Mike a few years ago. Every meal was a delight, but one particular dish – a simple yet profoundly flavorful Greek Chicken and Potatoes – left an indelible mark.

Ever since that trip, I’ve made it a tradition to finish this kind of dish with a generous sprinkle of creamy feta cheese, a practice I enthusiastically continue with today’s Greek Lemon Chicken recipe. This isn’t just any chicken and potato dish; it’s a testament to the simplicity and elegance of Mediterranean flavors, all crafted in a single pot. For busy families like mine, where after-school sports and activities make weeknight dinners a scramble, a dish with minimal cleanup is an absolute game-changer.

The heart of this recipe lies in its spectacular Greek chicken marinade. Bursting with the bright tang of lemon and fragrant Greek herbs, it’s versatile enough to elevate any protein. There’s an undeniable satisfaction in tasting that sweet, zesty marinade deeply infused into both the succulent chicken and the earthy potatoes. It’s a harmonious blend of flavors that transforms ordinary ingredients into an extraordinary meal.

Bringing Mediterranean flair into my recipes is always a joy, and this one-pot Greek Lemon Chicken provides the perfect canvas. I love serving this easy chicken dish alongside a fresh Lemon Arugula Salad with Pine Nuts and some crusty bread. The bread is essential for soaking up every last drop of that delectable lemon-infused sauce – trust me, you won’t want to waste a bit!

If this Greek Lemon Chicken has captured your culinary heart, you’ll undoubtedly enjoy some of my other cherished Greek recipes. Why not explore our Greek Village Salad for a refreshing side, or dive into the authentic flavors of Stuffed Grape Leaves (Dolmades)? For another delightful chicken dish, try our Greek Chicken with Tzatziki Orzo Salad. Each recipe offers a taste of the sun-drenched Greek islands, right at your dining table.

How to Prepare This Irresistible One-Pot Greek Lemon Chicken

Creating this flavorful Greek Lemon Chicken and Potatoes is surprisingly simple, making it ideal for busy evenings. Follow these straightforward steps to bring a taste of the Mediterranean to your table.

Step 1. Prepare the Marinade: Begin by whisking together the extra virgin olive oil, tangy red wine vinegar, fresh lemon juice, pungent minced garlic, fragrant oregano, earthy thyme, a pinch of salt, and a dash of black pepper in a large mixing bowl. Once the marinade is well combined, add your chicken thighs. Use tongs to toss the chicken, ensuring every piece is thoroughly coated. You can let the chicken marinate in the refrigerator for up to 2 hours to deepen the flavors, or simply let it sit at room temperature while you prepare the remaining ingredients if you’re short on time.

Step 2. Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet or a sturdy Dutch oven over medium-high heat. Once the oil shimmers, carefully add the marinated chicken thighs, discarding any leftover marinade. Cook the chicken for approximately 2 minutes on each side until a beautiful golden-brown crust forms. This searing step is crucial for locking in juices and developing a rich flavor. Transfer the browned chicken to a plate and set it aside while you prepare the vegetables.

Step 3. Sauté Onions and Potatoes: Add another 2 tablespoons of olive oil to the same skillet. Introduce the sliced red onion and the diced red potatoes. Sauté for about 5 minutes, stirring occasionally, until the onions soften and the potatoes begin to lightly brown. This step helps to build a flavorful base for the dish. Once the vegetables are slightly softened, return the seared chicken to the pot. Add the fresh lemon slices and chicken broth, then bring the mixture to a gentle boil.

Step 4. Cover and Simmer to Perfection: Once the mixture comes to a boil, reduce the heat to low or medium-low. Cover the skillet or Dutch oven tightly and let it simmer for 30-35 minutes. During this time, the potatoes will become wonderfully tender, absorbing all the delicious Greek flavors, and the chicken will cook through, reaching an internal temperature of 165 degrees F. This slow simmer ensures a moist and tender result.

For those who love a beautifully crispy chicken skin, a quick trick is to broil the dish in the oven for an additional 2-4 minutes right at the end of cooking. This brief broiling period will give the skin a delightful crispness without overcooking the chicken. Serve your Greek Lemon Chicken hot, garnished generously with fresh chopped Italian parsley and crumbled feta cheese. It pairs wonderfully with a simple rice pilaf or a lighter cauliflower rice option. Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days, making it perfect for meal prep.

Creative Recipe Modifications & Serving Suggestions

This Greek Lemon Chicken recipe is incredibly versatile and can be easily adapted to suit your preferences or what you have on hand. Don’t be afraid to get creative and make it your own!

• Experiment with Proteins: While chicken thighs are fantastic here, the bright Greek marinade pairs beautifully with other proteins. Consider using white fish like cod or snapper, or even heartier salmon fillets. The cooking time will, of course, need to be adjusted; fish typically cooks much faster, reaching an internal temperature of 145 degrees F. For a vegetarian option, you could use large chickpeas, hearty mushrooms, or even halloumi cheese, adjusting cooking times as needed.
• Boost Your Veggies: The original recipe keeps it simple with just onion and potatoes, but this dish is a perfect canvas for additional vegetables. Root vegetables like sliced carrots or parsnips would roast wonderfully alongside the potatoes. For softer vegetables, add them in the last 15-20 minutes of simmering. Great choices include zucchini, bell peppers (red, yellow, or orange for color and sweetness), cherry tomatoes, or a handful of fresh spinach wilted in during the final few minutes.
• Fresh Herb Power: Fresh herbs always elevate a dish, and this Greek Lemon Chicken is no exception. While fresh parsley is a wonderful garnish, you can infuse even more flavor by adding fresh basil, dill, or additional oregano directly into the marinade or sprinkling them over the dish during the last few minutes of cooking. The aroma and fresh taste are truly unmatched.
• Spice It Up: If you enjoy a bit of heat, a pinch of red pepper flakes in the marinade or sprinkled over the finished dish can add a delightful kick that complements the lemon and herbs.
• Serving Suggestions: Beyond rice or cauliflower rice, this dish is fantastic with couscous, orzo pasta, or even a simple quinoa salad. A dollop of extra tzatziki, a side of warm pita bread, or a crisp green salad will complete this Mediterranean feast.

The secret to perfectly tender potatoes in this one-pot dish lies in their size. It’s essential to dice your potatoes into small, uniform chunks, about 1 inch or less. If the potato pieces are too large, they won’t cook as quickly as the chicken and might remain firm. A helpful tip if you consistently find your potatoes undercooked is to par-boil them for 5-7 minutes before adding them to the skillet; this gives them a head start and ensures they’ll be wonderfully tender by the end of the simmering process.

For that coveted extra crispy skin on your chicken thighs, there’s a simple trick. After the main simmering time, remove the lid and transfer the skillet to the oven. Broil the dish for 2-4 minutes, keeping a close eye on it, until the chicken skin turns beautifully golden and crisp. This quick burst of high heat will give you that irresistible crunch without drying out the chicken.

I intentionally include a generous amount of chicken broth and lemon juice. This liquid serves a dual purpose: it helps the potatoes cook evenly and thoroughly, and it allows the robust Greek flavors to deeply infuse into both the chicken and potatoes. The resulting flavorful sauce is excellent for soaking up with bread or serving over rice. However, if you prefer a less liquidy dish, you can certainly reduce the amount of broth by half without significantly impacting the flavor.

Absolutely! This recipe can be easily adapted into a sheet pan meal for a different cooking method. The key difference is you won’t add any broth. Instead, toss the marinated chicken and small diced potatoes (ensure they are very small for even cooking) onto a baking sheet. Squeeze fresh lemon juice over everything before baking in a hot oven until the chicken is cooked through and the potatoes are tender and browned. This method offers a more roasted, less saucy result, but is equally delicious!