Greek Lemon Chicken and Potatoes is perfect for family dinners, meal prep, or entertaining guests. It pairs beautifully with a simple Greek salad, warm pita bread, or steamed vegetables. Best of all, it reheats well and tastes even better the next day as the flavors continue to meld. Whether you’re craving comfort food or a fresh Mediterranean-inspired meal, this dish delivers warmth, balance, and bold flavor in every bite.
Ingredients
6 bone-in or boneless chicken thighs (or breasts)
1 ½ lb potatoes, peeled and cut into chunks
3 carrots, sliced (optional)
1/3 cup olive oil
1/3 cup fresh lemon juice
4 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 cup chicken broth
Instructions
Preheat oven to 400°F (200°C). Arrange chicken, potatoes, and carrots in a large baking dish. In a bowl, whisk olive oil, lemon juice, garlic, oregano, salt, pepper, paprika, and chicken broth. Pour the mixture evenly over the chicken and vegetables. Toss gently to coat. Bake uncovered for 50–60 minutes, turning chicken and potatoes halfway through, until the chicken is golden and cooked through and the potatoes are tender. Spoon pan juices over the chicken before serving and enjoy.
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