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Lemon Garlic Chicken and Potatoes

Finger licking and so good, this one-pan Lemon Garlic Chicken and Potatoes are delicious, juicy and loved by all. They're the perfect mid-week meal.

Are you like me? I can never get enough of chicken wings or potatoes. I think it’s my favourite meat and vegetable so I cook it in every way I can but this has got to be the easiest by far.

Lemon, garlic and oregano pair perfectly together in this delicious and rich sauce and both the chicken wings and potatoes seem to just drink in all that sauce leaving them flavourful and juicy with a slightly crunchy exterior.

What’s also wonderful is that it takes 5 minutes to prep as the only thing you need to do is cut up the potatoes and combine the marinade.

Check out my video below. #traybaketuesday

Watch How to Make It

Helpful Tip


Don’t be shy! Add extra lemon juice, olive oil and seasoning if you want added zing! I always believe this depends upon individual taste buds and what you are used to, however, I do recommend adding at least what I have suggested keeping the chicken and potatoes moist and flavourful.

Make it Dairy Free

Leave out the cheese or use a dairy-free alternative

Create variations of this recipe. These are some examples:

  • Use drumsticks instead of chicken wings

  • Use white sweet potato instead of potato

  • Swap or add parmesan cheese over the chicken instead of feta

  • Add diced zucchini or carrot as an added vegetable. Both suit the marinade.

  • Add feta in the final 10 minutes of cooking time. The feta will melt and create a creamy component to the dish

And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you.

Happy Creating,


The Ingredients:

Lemon Garlic Chicken and Potatoes

Serves 4

Prep 10 minutes

Cook 50 minutes


8-10 large chicken wings

4 medium potatoes, peeled and quartered into wedges

1/4 cup extra virgin olive oil + extra

1/2 cup freshly squeezed lemon juice

1 tbsp dried Greek oregano

6 garlic cloves, minced

Sea salt and freshly ground pepper

Optional to garnish:

1/4 cup fresh parsley, finely chopped

150g feta, crumbled (optional or add dairy-free alternative)


1. Preheat oven to 180°C fan forced (200°C conventional oven / 400°F) and line the baking tray with baking paper.

2. In a bowl add the extra virgin olive oil, lemon juice, garlic, and oregano. Whisk with a fork to combine well.

3. Place in the baking tray the chicken wings and potatoes. Season well with sea salt and pepper and then pour the dressing all over. Massage the chicken and potatoes making sure they are all evenly coated. Drizzle more olive oil over the top.

4. Place a sheet of baking paper over the top and bake for 30 minutes, then turn the baking tray around for even baking and cook uncovered for a further 20 minutes.

5. Serve hot. Sprinkle parsley leaves, feta, and if required an extra squeeze of lemon juice.

Suggestion: Add the feta and parsley 10 minutes before completing cooking time as this melts the feta and adds a creamy component to the dish. YUM!

Note: Slice the potatoes as shown in wedges (not too thick) so they are able to cook within 50 minutes.


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