Savory LifeRECIPES

Greek Lemon Chicken and Potatoes (One Skillet)

Updated November 5, 2026

Total time
1 hr 15 min
prep 20 min · cook 55 min
Serves
4
portions as written

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Greek Lemon Chicken and Potatoes (One Skillet)

This one-skillet Greek lemon chicken and potatoes is a complete meal that brings bright, tangy flavors to your dinner table with minimal cleanup. Juicy chicken thighs and crispy potatoes are roasted together in a single pan with a garlicky lemon-oregano sauce, creating a dish that feels both rustic and elegant. It’s a reliable weeknight dinner that also works beautifully for entertaining, since everything cooks in one vessel and tastes even better the next day.

Ingredients

  • 8 bone-in, skin-on chicken thighs (about 3 lb / 1.4 kg)
  • 2 lb (900 g) Yukon Gold potatoes, cut into 1.5-inch (4 cm) wedges
  • 1/4 cup (60 ml) olive oil, plus more for the pan
  • 1/4 cup (60 ml) fresh lemon juice (from 2–3 lemons)
  • 1 tbsp (15 ml) lemon zest (from 1–2 lemons)
  • 4 cloves garlic, minced
  • 2 tsp (10 g) dried oregano
  • 1 tsp (5 g) salt, plus more for seasoning
  • 1/2 tsp (2 g) black pepper, plus more for seasoning
  • 1 cup (240 ml) chicken broth
  • 1/4 cup (60 ml) dry white wine (optional, see Tips)
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving

Instructions

  1. Preheat the oven to 425°F (220°C). Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
  2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, 1 tsp salt, and 1/2 tsp black pepper. Set aside.
  3. Heat a large oven-safe skillet (12-inch/30 cm) over medium-high heat. Add a drizzle of olive oil. Place the chicken thighs skin-side down in the skillet. Sear for 5–6 minutes until the skin is golden and crispy. Flip and sear the other side for 3 minutes. Transfer the chicken to a plate; do not wipe the skillet.
  4. Add the potato wedges to the same skillet. Cook over medium-high heat for 5–7 minutes, stirring occasionally, until they start to brown on the edges. Season with a pinch of salt and pepper.
  5. Pour the lemon-garlic mixture over the potatoes. Add the chicken broth and white wine (if using). Stir to combine, scraping up any browned bits from the bottom of the skillet.
  6. Nestle the chicken thighs back into the skillet, skin-side up, among the potatoes. Pour any accumulated juices from the plate over the chicken.
  7. Transfer the skillet to the oven. Roast uncovered for 30–35 minutes, until the potatoes are tender and the chicken is cooked through. The chicken is done when a food thermometer inserted into the thickest part of the thigh reads 165°F (74°C), the USDA FSIS safe minimum for poultry. If you prefer extra-crispy skin, broil for the last 2–3 minutes, watching closely.
  8. Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley and serve hot with lemon wedges on the side.

Tips

  • Bone-in, skin-on thighs are key: They stay juicy and the skin crisps up beautifully. If you only have boneless, skinless thighs, reduce the roasting time to 20–25 minutes and check for doneness at 165°F (74°C).
  • Use Yukon Gold or red potatoes: They hold their shape and become creamy inside. Russets may fall apart; if using them, cut into larger chunks and reduce roasting time slightly.
  • Don’t skip the searing: This step builds flavor and renders fat, which helps the potatoes crisp. It also creates browned bits that enrich the sauce.
  • Adjust the lemon to taste: If you prefer a milder lemon flavor, use 3 tbsp (45 ml) juice instead of 1/4 cup. For a stronger hit, add extra zest at the end.

Serving Suggestions

Serve this dish straight from the skillet with a simple Greek salad (tomatoes, cucumber, red onion, feta, olives) and warm crusty bread to soak up the lemony pan sauce. It also pairs well with steamed green beans, roasted asparagus, or a side of tzatziki for dipping the potatoes. For a low-carb option, swap the potatoes for cauliflower florets and roast for 20–25 minutes.

Variations

  • Add vegetables: Toss in 2 cups of cherry tomatoes, sliced bell peppers, or zucchini during the last 15 minutes of roasting.
  • Use chicken breasts: Use 4 bone-in, skin-on breasts (about 2.5 lb / 1.1 kg). Roast for 35–40 minutes, or until they reach 165°F (74°C).
  • Make it dairy-free: This recipe is already dairy-free. For a creamy version, stir in 1/2 cup (120 ml) of plain Greek yogurt after removing from the oven (do not boil).
  • Add herbs: Fresh dill or mint, stirred in at the end, add a bright, authentic Greek touch.

Storage and Reheating

Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 4 days. To reheat, place in a skillet over medium heat with a splash of broth or water, cover, and warm for 8–10 minutes, or until heated through to 165°F (74°C). You can also reheat in the microwave in 1-minute intervals, stirring between, but the potatoes will lose some crispness. For best texture, reheat in a 350°F (175°C) oven for 10–15 minutes in a covered dish. Freeze the cooked dish for up to 3 months; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use chicken drumsticks instead of thighs? Yes, drumsticks work well. They may take a few minutes longer to cook, so check for doneness at 165°F (74°C) and roast until the juices run clear.

Do I have to use wine? No. The wine adds a subtle depth, but you can replace it with an equal amount of chicken broth or a splash of white wine vinegar diluted with water. The dish will still be delicious.

Why are my potatoes not crispy? Make sure the skillet is hot when you add the potatoes and don’t overcrowd them—they need space to brown. Also, resist stirring too often; let them sit in the hot pan to develop a crust.

Can I make this ahead of time? Yes, you can assemble the dish (without roasting) and refrigerate for up to 24 hours. When ready to cook, add 10–15 minutes to the roasting time, and ensure the chicken reaches 165°F (74°C).

Is this dish gluten-free? As written, yes, as long as your chicken broth and wine (if used) are certified gluten-free. Always check labels.

What if I don’t have an oven-safe skillet? You can sear the chicken in a regular skillet, then transfer everything to a baking dish (9×13-inch) before roasting. Just make sure to scrape all the browned bits into the baking dish.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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