Name: Greek Lemon Chicken and Potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 1 1/2 lb boneless chicken thighs; 3 potatoes; 2 cups chicken broth; 1 lemon; 4 cloves garlic; 1 tbsp olive oil; 2 tsp basil; 1 tsp oregano; 1 tsp red pepper; salt and pepper to taste

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Greek Lemon Chicken and Potatoes is an easy and healthy dinner that you’ll find yourself serving again and again. Chicken thighs marinated with lemon and herbs pair perfectly with soft, golden potatoes. Serve it with your favorite sourdough bread for a simple yet delicious spring meal.

greek lemon chicken and potatoes in cast iron skillet with towel and lemons and serving spoon

It doesn’t take much exploring around the blog to see that I love lemon. Its flavor is so versatile – you can use lemon in sweet treats like cookies or bundt cake or savory dishes like lemon basil chicken. Plus, it just adds such a bright and cheerful flavor that always makes me think of spring. Perfect for those wet Washington days in May when you’re wondering why spring is so late in coming 🙂

This Greek Lemon Chicken and Potatoes makes a light and bright meal that will make you feel like it’s spring regardless of the weather. Herbs like garlic, oregano, and basil complement the lemon in the chicken marinade while the golden Yukon potatoes add a comforting element to balance out the acidity of the citrus. Cooked in a cast-iron skillet, this meal makes a beautiful addition to your table – it’s elegant but so easy to prepare!

Another great thing about this meal is that it’s both dairy and gluten-free, perfect for when you’re cooking for friends or family with allergies. (Although if you like cheese, a little parmesan adds a nice touch too.) Lemon and potatoes both provide some vitamin C and potassium and chicken provides protein to keep you full. With simple and nutritious ingredients, this chicken dish is a meal you can feel good about enjoying.

Tips for making Greek Lemon Chicken

You can use whatever potatoes you like, but golden Yukon potatoes are my favorite for this recipe. Not only do they taste fantastic, but you don’t even need to peel them!
Don’t have chicken thighs? You can definitely prepare this meal with chicken breasts instead. Check the dish at 30 minutes instead of 40 minutes though because they may take less time to cook.
Be careful to only marinate the chicken for 2-3 hours! The lemon juice is pretty acidic and can degrade the proteins in the meat if it marinates too long. You don’t want mushy chicken on your hands, so plan accordingly!
For an easy meal, serve this dish with your favorite sourdough bread on the side! Overnight sourdough bread, sourdough garlic bread, or sourdough focaccia would all be great options.
Store any leftovers in the fridge in an air-tight container and eat them within 5 days.

Tools you will need

You’ll need a skillet, a bowl, and a dish to bake the chicken and potatoes in. I’d recommend a cast iron skillet for this – it makes the dish look so pretty. 🙂

Ingredients you will need

1 1/2 lb boneless chicken thighs – Using boneless meat makes this meal easier to prepare and to eat.
3 potatoes – Yukon potatoes work well for this, and you can even leave the skin on, it makes this meal so easy.
2 cups chicken broth – You can also use veggie broth if that’s what you have on hand.
1 lemon – The star of the show 🙂
4 cloves garlic – Fresh garlic adds so much flavor and works so well with the lemon.
1 tbsp olive oil – You can also use butter, avocado oil, or coconut oil.
2 tsp basil – This amount is for dried basil, but you can substitute 2 tbsp fresh basil if you prefer.
1 tsp oregano – Again, this amount is for dried basil, but feel free to use 1 tbsp fresh oregano if you have it.
1 tsp red pepper flakes
salt and pepper to taste

How to make Greek Lemon Chicken and Potatoes

Mince the 4 cloves of garlic and add them to a bowl with the basil, oregano, red pepper, and the zest and juice of the lemon. This will be the marinade for the chicken.

Add the chicken to the bowl with the marinade and use tongs to toss it so the marinade coats the chicken. Refrigerate for at least 15 minutes.

Preheat the oven to 400 degrees Fahrenheit.

Dice the potatoes into chunks about an inch in size. Place them in a cast iron skillet and pour 1 cup of chicken broth over them. Bake the potatoes for ten minutes.

While the potatoes bake, add the olive oil to a skillet over medium heat.

Cook the chicken for about 5 minutes per side in the skillet to get the outside browned.

Next, add the chicken to the cast iron skillet with the potatoes and pour the rest of the broth over the chicken. If you like, you can sprinkle more herbs over the top of the potaotes and chicken now, as well as salt and pepper. Cover the skillet with foil.

Bake the chicken and potatoes for 40 minutes. Then remove the foil and bake for another five minutes at 450 degrees Fahrenheit.

Hungry for more dinner recipes?

If so, make sure to head over to the Kitchen Counter! Here are a few more Mediterranean-style meals you might enjoy:

Chicken-Stuffed Bell Peppers

Tuscan Chicken Pasta

If you make this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation.