Greek Lemon Chicken Stew with Potatoes and Olives Recipe

Greek lemon chicken stew is a home-style, Greek-inspired braise of chicken thighs and potatoes simmered with garlic, oregano, broth, and fresh lemon. It is hearty enough to serve as a one-pot dinner, while the lemon and herbs keep the rich, savory broth lively; versions vary, and olives are an optional salty addition.

Ingredients

6 bone-in, skin-on chicken thighs, about 2½ lb (1.13 kg)
1½ tsp fine salt (9 g), divided, plus more to taste
½ tsp freshly ground black pepper (1 g)
2 tbsp olive oil (30 ml)
1 large yellow onion, diced, about 1½ cups (225 g)
4 garlic cloves, finely chopped, about 4 tsp (12 g)
1 tbsp all-purpose flour (8 g), optional, for a slightly thicker broth
3 cups low-sodium chicken broth (720 ml)
1½ lb waxy potatoes, such as Yukon Gold or red potatoes, cut into 1½-inch (4 cm) chunks (680 g)
2 tsp dried oregano (2 g)
1 tsp dried thyme (1 g)
1 bay leaf
2 tsp finely grated lemon zest (from about 2 lemons)
⅓ cup fresh lemon juice (80 ml), from about 2 lemons
½ cup pitted Kalamata olives, halved (75 g), optional
¼ cup chopped fresh flat-leaf parsley (15 g)
½ cup water (120 ml), as needed to adjust the broth

Instructions

Prepare the ingredients. Pat the chicken dry with paper towels; dry skin browns more readily and is less likely to splatter. Season it on all sides with about 1 teaspoon of the salt and the pepper. Dice the onion, chop the garlic, cut the potatoes into evenly sized chunks, and zest and juice the lemons. Keep the zest separate from the juice so it can be added at different points in the cooking.
Brown the chicken. Heat the olive oil in a heavy Dutch oven or other wide, lidded pot over medium heat. Arrange the thighs skin-side down without crowding them; work in batches if the pot is small. Cook until the skin is deep golden, about 7 minutes, then turn and brown the other side for about 5 minutes. Transfer the chicken to a plate. It will finish cooking in the stew, so it does not need to be cooked through at this stage.
Soften the aromatics. Pour off excess fat if there is more than about 1 tablespoon left in the pot, leaving the browned bits behind. Add the onion and cook for about 4 minutes, stirring and scraping the base of the pot, until softened. Stir in the garlic and cook for 1 minute. If using flour for a thicker broth, sprinkle it over the onion and stir for 30 seconds so it is coated and no dry pockets remain.
Start the braise. Pour in the chicken broth a little at a time, scraping up the browned bits. Add the oregano, thyme, bay leaf, and remaining ½ teaspoon salt. Return the thighs to the pot skin-side up, along with any juices on the plate. Bring the broth to a gentle simmer, cover, and cook for 20 minutes over low to medium-low heat. The liquid should bubble gently rather than boil hard.
Add the potatoes. Uncover the pot and tuck the potato chunks into the broth around the chicken. Add the lemon zest, cover again, and simmer gently for 25 minutes, or until the potatoes are tender when pierced with a knife. Turn the potatoes carefully once if some pieces are not submerged. If the pot looks dry, add a little of the measured water; the ingredients should sit in broth, not be completely covered by a large volume of liquid.
Finish and check the chicken. Check the thickest part of a thigh with an instant-read food thermometer, avoiding the bone. USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry. If a thigh has not reached that temperature, cover the pot and simmer for a few more minutes before checking again. Stir in the lemon juice and olives, if using, and simmer uncovered for 5 minutes. Remove the bay leaf, taste the broth, and adjust the salt or lemon to your liking.
Rest and serve. Take the pot off the heat and leave it for 3 minutes so the broth settles. Sprinkle with parsley and serve the chicken, potatoes, and plenty of broth in shallow bowls. If you prefer a brighter, more pronounced lemon flavor, offer extra lemon wedges at the table instead of adding a large amount of juice to the whole pot.

Tips

Choose potatoes that hold their shape. Yukon Gold and red potatoes stay intact during simmering and make the stew easy to ladle. Russets work in a pinch, but they soften more quickly and can thicken or cloud the broth; cut them a little larger and check them early.
Keep the simmer gentle. A hard boil can make the chicken tougher and break the potato edges apart. If the broth is bubbling vigorously, turn the heat down and keep the lid slightly ajar only if you need to reduce excess liquid.
Balance lemon at the end. Lemon juice added early can lose some of its fresh aroma during a long braise. The zest goes in with the potatoes, while the juice is stirred in near the finish. Start with the listed amount, taste, and add more in small squeezes if the broth tastes heavy.
Swap the chicken carefully. Boneless, skinless thighs can replace bone-in thighs, but they cook faster and contribute less richness. Add them when the potatoes have simmered for about 10 minutes, then cook until the thickest piece reaches 165°F (74°C). Check both the chicken and potatoes rather than relying only on the clock.

Serving Suggestions

Serve this stew in wide bowls so each portion gets chicken, potatoes, and enough lemony broth to spoon over everything. Crusty bread is useful for soaking up the liquid; warm pita or a simple loaf also fits the meal. For a lighter side, add a crisp salad of cucumber, tomato, red onion, and leafy herbs dressed with olive oil and a little vinegar. The fresh, crunchy vegetables provide contrast to the soft potatoes and braised chicken without competing with the lemon.

If you want another side, offer steamed green beans, sautéed greens, or a small dish of roasted vegetables. Keep the seasoning relatively simple so it does not overwhelm the oregano and lemon in the pot. A bowl of plain rice can stretch the meal and catch extra broth, though the potatoes already make it substantial. Put extra lemon wedges and chopped parsley on the table so diners can adjust their own bowls.

Variations

Make it without olives: Leave them out for a cleaner lemon-and-herb flavor. If you still want a salty accent, serve crumbled feta on the side rather than stirring it into the pot; feta can make the broth salty and cloudy as it melts. If using it, taste the finished stew before adding any extra salt.

Add vegetables: Add 2 sliced carrots (about 150 g) with the potatoes for extra sweetness, or stir in 2 cups (60 g) baby spinach after the chicken is cooked and let it wilt for a minute. Carrots may need the full potato cooking time, while tender greens should go in only at the end.

Use boneless thighs: For easier serving, use about 2 lb (900 g) boneless, skinless thighs. Brown them for roughly 4 minutes per side, then begin checking for doneness earlier than you would with bone-in pieces. Add them partway through the potato simmer so they do not overcook. Their broth will be a little less full-bodied, so keep the browned bits in the pot and use good-quality chicken broth.

Make the broth more substantial: The optional tablespoon of flour gives the liquid a light body without turning it into a thick gravy. For a gluten-free version, omit the flour; the potato starch will give the broth some body naturally. Avoid adding extra flour directly to the finished stew, since it can form lumps.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Transfer the stew to shallow, covered containers so it cools promptly, and keep it refrigerated for 3 to 4 days. The broth may taste more lemony after resting, and potatoes can soften slightly as they sit; both are normal. If the stew has been refrigerated in one large pot, portion it into smaller containers rather than leaving it out to cool for an extended time.

For longer storage, freeze the cooled stew in airtight freezer-safe containers for up to 3 months for best quality. Potatoes may become a little grainy or softer after freezing, but the stew remains usable. Thaw it overnight in the refrigerator when possible. Reheat only the portion you plan to eat, either in a covered saucepan over medium-low heat or in the microwave, stirring occasionally. Add a splash of broth or water if the liquid has thickened, and heat leftovers to 165°F (74°C), checking with a food thermometer. Bring the broth to a gentle simmer on the stovetop, but avoid prolonged boiling, which can break down the potatoes.

Frequently Asked Questions

Can I make Greek lemon chicken stew with chicken breasts? Yes, but breasts are leaner and can dry out if simmered for the full time needed by bone-in thighs. Use bone-in breasts for a closer match and check their temperature as they cook, or add boneless breasts later in the process. In either case, check the thickest part with a thermometer and remove each piece once it reaches 165°F (74°C).

Do I need to peel the potatoes? No. Thin-skinned Yukon Gold and red potatoes can be scrubbed and cut with their skins on, which saves prep time and helps the chunks hold together. Peel them if you prefer a smoother texture or are using potatoes with thick, rough skins. Whichever type you use, cut the chunks evenly so they become tender at roughly the same time.

Why is my broth thin? This is meant to be a stew with a spoonable broth, not a thick gravy. For a slightly fuller texture, use the optional flour with the onion, or uncover the pot for a few minutes at the end to reduce the liquid. Do not mash all the potatoes into the broth unless you want a much thicker, less clear result. The stew also thickens a little as it cools.

Can I make it ahead? Yes. Cook the stew, cool it promptly, and refrigerate it in a covered container for up to 3 to 4 days. The flavors settle as it rests, which makes it convenient for a make-ahead dinner. Reheat gently to 165°F (74°C), adding a little broth if needed, and taste before serving; a squeeze of fresh lemon can bring back brightness.

How can I tell when the potatoes are done? Push a small knife or fork into the center of a potato chunk. It should slide in easily, while the piece still holds its shape when lifted. If the chicken has already reached 165°F (74°C) but the potatoes need more time, lift the chicken onto a clean plate, cover it, and continue simmering the potatoes until tender. Return the chicken to the hot broth before serving.

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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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