Greek Lemon Garlic Chicken and Potatoes
- Jan 17
- 2 min read
This Greek lemon garlic chicken and potatoes is a simple one-pan oven recipe made with olive oil, lemon juice, oregano, and garlic. Inspired by traditional Greek home cooking, it delivers bold Mediterranean flavour with minimal prep and everyday ingredients.
Story Behind the Recipe
This is the kind of dish you’ll find on a Greek family table - chicken and potatoes baked together in lemon, olive oil, garlic, and oregano until everything is tender and golden. It’s simple, unfussy food that relies on good ingredients and time in the oven rather than complicated techniques. The juices collect in the tray, the potatoes soak up all that flavour, and the chicken stays beautifully moist, exactly how it’s meant to be.
Helpful Tips & Tricks
Use Greek oregano if possible as it has a stronger, earthier flavour than regular dried oregano.
Add a small amount of water or chicken stock to the tray to prevent burning and help the potatoes cook evenly.
Cut potatoes into medium wedges, not too thick, so they soften within the cooking time.
Finish uncovered to allow the chicken to colour and the potatoes to lightly crisp.
Optional Serving Tip
Serve straight from the tray with parsley, crumbled feta, and warm bread to soak up the lemony pan juices.
Other Chicken Recipes
Lemon Garlic Chicken and Potatoes
Serves 4
Prep Time: 10 minutes
Cook Time: 50–60 minutes
INGREDIENTS
8–10 large chicken wings
4 medium potatoes, peeled and cut into wedges (not too thick)
¼ cup extra-virgin olive oil, plus extra for drizzling
½ cup freshly squeezed lemon juice
1 tablespoon dried Greek oregano
6 garlic cloves, minced
Sea salt and freshly ground black pepper
¼ cup water or chicken stock
Optional to garnish:
¼ cup fresh parsley, finely chopped
150 g feta, crumbled (or dairy-free alternative)
INSTRUCTIONS
Preheat the Oven
Preheat the oven to 180°C fan-forced (200°C conventional / 400°F). Line a large baking tray with baking paper.
Make the Lemon Garlic Dressing
In a bowl, combine the olive oil, lemon juice, garlic, and oregano. Whisk well until fully combined.
Assemble the Tray
Place the chicken wings and potato wedges onto the prepared tray. Season generously with sea salt and freshly ground black pepper. Pour the lemon garlic dressing over the chicken and potatoes, then massage well to ensure everything is evenly coated. Drizzle with extra olive oil and add the water or stock to the base of the tray.
Bake
Cover the tray with baking paper or foil and bake for 40 minutes. Remove the cover, rotate the tray for even cooking, and return to the oven for a further 20 minutes, or until the chicken is golden and the potatoes are tender.
Serve
Serve hot. Garnish with parsley, crumbled feta, and an extra squeeze of lemon juice if desired.
Have you tried this recipe?
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Margaret Pahos @CreateCookShare
