Lemon chicken and potatoes!

Lemon chicken and potatoes in the oven is a simple yet tasty dish. A one-pan meal roasted to golden brown perfection! The cooking time will depend on the cuts of chicken you use, in Greece they traditionally use the thighs/legs as they are known for their tender, juicy meat and their ability to crisp up beautifully on the outside!

If you are a big fan of that sour lemon flavor, just add more lemon juice!

Let us know your favorite version of this recipe!

Kali orexi!

(Serves 4-6 people)


  • 6 ‘skin-on’ chicken thighs/legs (or your preferred cuts)
  • 1 kg of potatoes
  • Lemon juice from 1-2 lemons
  • Lemon zest (1 teaspoon approx)
  • Lemon wedges for garnish
  • Olive oil
  • Dried oregano (1 teaspoon approx)
  • Salt and pepper to taste


  1. Preheat the oven to 400 degrees F.
  2. Place a generous dose of olive oil (approximately half a cup), the lemon juice, lemon zest, dried oregano and salt and pepper in a large bowl and whisk to combine.
  3. Add the chicken and potatoes to the bowl and toss well to thoroughly coat with the marinade.
  4. Drizzle a large, deep sheet pan with olive oil and arrange the chicken and potatoes so as to cook evenly. Drizzle the remaining marinade on top.
  5. Bake for 40-45 minutes until tender (for chicken thighs/legs! Adjust the time for other cuts!).
  6. Serve with lemon wedges and an extra drizzle of that wonderful Greek olive oil!