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If you’re craving a meal that’s bursting with bright Mediterranean flavors yet requires minimal cleanup, the One Pan Greek Lemon Chicken and Potatoes Recipe is an absolute game-changer. This dish balances tender, juicy chicken breasts with crispy, golden baby potatoes, all soaked in a zesty lemon-garlic marinade seasoned with aromatic oregano. It’s simple to prepare, vibrant on the plate, and perfect for satisfying weeknight dinners or casual gatherings with friends.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients, each carefully chosen to bring out authentic Greek flavors while keeping the prep hassle-free. These staples come together effortlessly to create a delicious melody of tangy, savory, and herbaceous notes topped with a satisfying mix of textures.
- Chicken breasts: Choose boneless, skinless breasts for even cooking and easy serving.
- Garlic: Freshly minced for an aromatic base that infuses every bite with bold flavor.
- Lemon juice: Freshly squeezed, the key to that bright, citrusy punch that makes this dish unforgettable.
- Extra virgin olive oil: Adds richness and helps crisp the chicken and potatoes during baking.
- Baby potatoes: Halved to roast up tender on the inside with a perfectly crispy outside.
- Dried oregano: Opt for Greek oregano if you can – it imparts an earthy, slightly minty note classic to Greek cuisine.
- Salt and pepper: Essential for balancing and enhancing every flavor component.
- Fresh parsley (optional): A bright and fresh garnish that adds a lovely green contrast on the plate.
How to Make One Pan Greek Lemon Chicken and Potatoes Recipe
Step 1: Preheat and Prepare Your Oven
Start by heating your oven to 400°F (200°C). This temperature is just right to roast the chicken and potatoes evenly, giving you that deliciously golden exterior without drying out the chicken’s juicy interior.
Step 2: Whisk Together the Marinade
In a medium bowl, whisk the extra virgin olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, salt, and pepper until fully combined. This mixture is the heart of the One Pan Greek Lemon Chicken and Potatoes Recipe, infusing every piece with that signature Mediterranean zest.
Step 3: Marinate the Chicken Breasts
Place the chicken breasts into the bowl with the marinade, making sure each piece is thoroughly coated. Letting the chicken soak up these flavors ensures every bite is tender and flavorful.
Step 4: Add the Baby Potatoes
Add the halved baby potatoes directly into the bowl with the marinated chicken. Toss everything gently until the potatoes are well coated in the same lemony, herby goodness – they’ll roast beautifully alongside the chicken.
Step 5: Arrange Everything in a Baking Dish
Transfer the chicken breasts and baby potatoes to a single layer in a baking dish. Spreading them out evenly helps everything cook perfectly and maximizes that coveted crispy texture on the potatoes.
Step 6: Roast Until Golden and Cooked Through
Bake in the oven for 30 to 35 minutes. You’ll know it’s done when the chicken is golden brown and no longer pink inside, and the potatoes are tender with a crispy skin. The aroma filling your kitchen at this point will be absolutely irresistible.
How to Serve One Pan Greek Lemon Chicken and Potatoes Recipe
Garnishes
A sprinkle of fresh parsley right before serving adds a burst of color and an extra layer of fresh, herbal flavor that elevates the dish visually and taste-wise. You can also add a few lemon wedges on the side for those who love an extra splash of citrus.
Side Dishes
This recipe shines as a complete meal, but if you want to round it out, light Greek salads with cucumbers, tomatoes, and feta or some steamed green beans and roasted asparagus pair beautifully. A side of warm pita or crusty bread is perfect for soaking up the zesty pan juices.
Creative Ways to Present
For a fun twist, serve the chicken sliced atop a bed of fluffy couscous or orzo to soak up the lemony marinade. Alternatively, serve right from the baking dish family-style to keep things casual and cozy—the perfect way to share the One Pan Greek Lemon Chicken and Potatoes Recipe with loved ones.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to 3 days. The flavors actually deepen after resting, making the next-day meal just as delightful.
Freezing
This dish freezes well if you want to prep in advance. Wrap it tightly in freezer-safe containers and freeze for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for 15-20 minutes, or until warmed through. This helps maintain the crispy texture of the potatoes and keeps the chicken moist and tender.
FAQs
Can I use bone-in chicken instead of boneless breasts?
Absolutely! Bone-in chicken thighs or drumsticks work well, but you’ll need to adjust the cooking time to ensure they’re fully cooked—usually about 40-45 minutes.
What if I don’t have fresh lemon juice?
Fresh lemon juice is best for that bright, natural acidity, but bottled lemon juice can work in a pinch. Try to choose one without added preservatives for the closest flavor.
Can I add other vegetables to the dish?
Yes! Feel free to toss in veggies like bell peppers, red onions, or cherry tomatoes. Just keep in mind their cooking times to ensure everything roasts evenly.
How do I know when the chicken is cooked through?
The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear. The chicken should also have nice golden browning on the outside.
Is this recipe gluten-free?
Yes, the One Pan Greek Lemon Chicken and Potatoes Recipe is naturally gluten-free, making it a safe and delicious option for those avoiding gluten.
Final Thoughts
There is nothing quite like the simplicity and flavor packed into this One Pan Greek Lemon Chicken and Potatoes Recipe. Whether you’re feeding your family or impressing guests, it delivers a satisfying, comforting meal with minimal effort and mess. Give it a try—you’ll find yourself reaching for this recipe again and again when you want a fuss-free, hearty dish that tastes like a warm hug from the Mediterranean.
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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: Dinner
- Method: Baking
- Cuisine: Greek
- Diet: Halal
Description
A flavorful and easy one-pan Greek-inspired recipe featuring tender lemon-marinated chicken breasts baked alongside crispy baby potatoes, seasoned with garlic and oregano for a perfect balance of citrus and herbaceous notes.
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 ensure it’s hot and ready for baking the chicken and potatoes.
- Prepare the marinade: In a bowl, whisk together the olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, salt, and pepper to create a flavorful marinade that will infuse the chicken and potatoes.
- Marinate the chicken: Add the chicken breasts to the marinade, ensuring they are fully coated to absorb all the citrus and herb flavors.
- Add the potatoes: Halve the baby potatoes and place them in the same bowl with the chicken, tossing to coat them evenly in the marinade.
- Arrange in baking dish: Transfer the marinated chicken breasts and potatoes to a baking dish, spreading them out in a single layer for even cooking.
- Bake: Place the dish in the preheated oven and bake for 30-35 minutes until the chicken is golden brown and cooked through, and the potatoes are tender and slightly crispy on the edges.
- Garnish and serve: Remove from oven, garnish with fresh parsley if desired, and serve immediately for a delightful meal.
Notes
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- You can substitute baby potatoes with fingerling or red potatoes if preferred.
- For extra flavor, marinate the chicken for 30 minutes to 2 hours before baking.
- Serve with a side of steamed vegetables or a fresh Greek salad to complement the dish.
- If you prefer crispier potatoes, increase baking time by 5-10 minutes and check frequently to avoid burning.
