Name: Greek Lemon Chicken and Potatoes Roast Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Greek
Ingredients: 1 free-range chicken (cut into 8 pieces; approximately 3.5-4 lb); 6 Yukon gold potatoes (cut into wedges); 2 lemons (juiced and zested); ½ cup extra virgin olive oil; ¼ cup mustard; 1 garlic head (whole, peeled cloves or crushed); 2-3 thyme sprigs; 2-3 sage sprigs; 2-3 rosemary sprigs

If you’re looking for a roast dinner that’s bursting with flavor yet easy enough for a weeknight, you’re going to love this Greek Lemon Chicken and Potatoes Roast Recipe. It’s one of those magical dishes I turn to when I want something comforting, fresh, and a little bit special without fuss. The garlic, lemon, and herbs blend into a marinade that makes the chicken tender and juicy, while the potatoes soak up all those lovely juices and crisp up beautifully. Trust me, once you try this, it’ll probably become one of your go-to meals like it did for me!

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Why You’ll Love This Recipe

Simple ingredients: You don’t need anything fancy, just pantry staples and fresh herbs.
One-pan magic: Chicken and potatoes roast together, saving you cleanup and effort.
Bright and zesty flavors: The lemon and herbs make every bite fresh and vibrant.
Family-approved: My family goes crazy for this – it’s a crowd-pleaser!

The dish shows a white round plate filled with golden brown roasted chicken pieces and potato wedges. The chicken has a crispy skin with herbs and spices, showing a mix of light and dark brown colors. The potato wedges are golden and slightly crisp with browned edges, scattered around and under the chicken. Small green herb sprigs like rosemary and oregano are placed on top and around the food, adding touches of green. The plate is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Greek Lemon Chicken and Potatoes Roast, Greek Lemon Chicken, Lemon Chicken and Potatoes, Greek Roast Dinner, Easy Greek Chicken Recipe

Ingredients You’ll Need

This recipe works so well because the classic combination of lemon, garlic, and herbs pairs perfectly with tender chicken and golden potatoes. When shopping, opt for fresh herbs and a good quality extra virgin olive oil — it really makes the marinade shine.

Flat lay of a whole free-range chicken cut in 8 pieces with natural skin tones, six Yukon gold potatoes cut into wedges with golden yellow flesh, two whole fresh lemons—one halved to show juicy interior and one whole with bright yellow peel, a small white ceramic bowl filled with golden extra virgin olive oil, a small white ceramic bowl of creamy yellow mustard, a whole garlic bulb with white papery skin, three fresh green thyme sprigs, three fresh sage sprigs with soft textured leaves, three fresh rosemary sprigs with needle-like dark green leaves, all neatly arranged in perfect symmetry on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Greek Lemon Chicken and Potatoes Roast, Greek Lemon Chicken, Lemon Chicken and Potatoes, Greek Roast Dinner, Easy Greek Chicken Recipe

Free-range chicken: I like using a 3.5-4 lb chicken cut into 8 pieces for even cooking.
Yukon gold potatoes: Their creamy texture holds up beautifully while roasting.
Lemons: Both juice and zest bring an irresistible brightness.
Extra virgin olive oil: Use good quality oil for rich flavor and smooth marinade texture.
Mustard: Adds a nice tang and depth to the chicken’s coating.
Garlic head: Roasting whole garlic softens it and lends subtle sweetness.
Fresh thyme, sage, rosemary: These herbs create the classic “Greek” flavor profile I absolutely adore.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to mix things up depending on what’s in season or what my family’s craving. Feel free to tailor this Greek Lemon Chicken and Potatoes Roast Recipe to suit your tastes.

Lemon and Herb Swap: Sometimes I swap out sage for oregano or add a touch of dill for an extra Greek vibe. It’s a simple tweak that brightens the flavor.
Spicy Kick: Add a pinch of red pepper flakes to the marinade if you’re someone who enjoys a little heat.
Different Potatoes: Sweet potatoes or fingerlings also work well – just adjust roasting time accordingly.
Vegetarian Version: Try roasting lemon-herbed potatoes with halloumi cubes and artichokes for a meatless twist.

How to Make Greek Lemon Chicken and Potatoes Roast Recipe

Step 1: Prep Your Chicken and Potatoes

Start by cutting your chicken into 8 pieces if it isn’t pre-cut already – this helps it cook evenly and soak up the marinade. Then, cut the Yukon gold potatoes into wedges about the same size for consistent roasting. I find that tossing the potatoes in a bit of olive oil before mixing them with the marinade keeps them from sticking and adds extra crispness.

Step 2: Make the Zesty Marinade

In a bowl, whisk together the lemon juice and zest, olive oil, mustard, and freshly minced garlic (I usually crush the garlic with a garlic press). Then add your fresh thyme, rosemary, and sage sprigs. The aroma is amazing even at this stage! Pour this mixture over the chicken and potatoes, making sure everything is coated well—give it a gentle toss with your hands or spoon. Letting it marinate for at least 30 minutes really amps up the flavor, but if you’re short on time, you can roast right away.

Step 3: Roast to Perfection

Arrange the chicken pieces and potatoes in a single layer on a roasting pan. Don’t overcrowd them – your chicken will roast more evenly with good airflow. Toss the whole garlic head in too; it softens beautifully in the heat and can be squeezed onto the chicken or potatoes later. Roast in a preheated oven at 375°F (190°C) for about 90 minutes, turning the potatoes and chicken halfway through to get that gorgeous golden color all around.

Step 4: Check for Doneness and Serve

Use a meat thermometer or simply pierce the thickest part of the chicken; it should read 165°F (74°C) and the juices should run clear. Once done, I like to let it rest a few minutes before serving—that helps keep the chicken juicy. The potatoes should be soft inside and crispy outside. You’re ready to dig in!

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Pro Tips for Making Greek Lemon Chicken and Potatoes Roast Recipe

Marinate Longer for Deeper Flavor: Whenever possible, marinate the chicken and potatoes for a few hours or overnight to let those lemony herbal notes really sink in.
Room Temperature Chicken: Bring the chicken pieces to room temperature before roasting to ensure even cooking and juicy meat.
Use a Thermometer: This helped me avoid overcooked chicken—check for an internal temp of 165°F for perfect doneness.
Don’t Skip Turning: Flip the chicken and potatoes halfway through roasting so both sides get that gorgeous, crispy texture.

How to Serve Greek Lemon Chicken and Potatoes Roast Recipe

A white oval plate filled with two main layers: the bottom layer is made up of golden roasted potato wedges that are crispy on the edges with a light brown, rough texture, scattered evenly around the plate; the top layer features roasted chicken pieces with browned, slightly crispy skin, showing a mix of golden and deep brown shades, with sprigs of fresh green herbs like rosemary and thyme placed on top and around for decoration. The plate sits on a white marbled texture background. photo taken with an iphone --ar 2:3 --v 7 - Greek Lemon Chicken and Potatoes Roast, Greek Lemon Chicken, Lemon Chicken and Potatoes, Greek Roast Dinner, Easy Greek Chicken Recipe

Garnishes

I always finish this roast with a scatter of freshly chopped parsley or oregano for a pop of green and some extra fresh flavor. If you’re feeling fancy, a drizzle of extra lemon juice or a sprinkle of crumbled feta cheese takes it over the top in the best way.

Side Dishes

I like pairing this Greek Lemon Chicken and Potatoes Roast Recipe with a simple Greek salad — think cucumbers, tomatoes, olives, and red onion tossed with olive oil and oregano. A side of flaky pita bread or steamed green beans rounds out the meal beautifully.

Creative Ways to Present

For special occasions, I sometimes serve this on a rustic wooden board piled high with roasted potatoes surrounding the chicken pieces, garnished with lemon slices and fresh herb sprigs. It makes for a stunning centerpiece that invites everyone to dig in family-style.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge, where they stay delicious for up to 3 days. The potatoes sometimes lose a bit of crispness, but you can easily refresh them in the oven or a skillet before eating.

Freezing

If you want to freeze the leftover chicken and potatoes, make sure they’re fully cooled, then pack them in freezer-safe containers. I’ve found that freezing works well for up to 2 months. Just thaw overnight in the fridge before reheating.

Reheating

The best way to reheat is in a 350°F oven for about 15-20 minutes to restore the crispy skin and crispy potatoes. Microwaving is quick but tends to make the potatoes soggy, so I save that for quick lunches when I’m in a rush.

FAQs

Can I use chicken thighs or drumsticks instead of a whole chicken?

Absolutely! Chicken thighs and drumsticks work beautifully because they stay juicy and absorb the marinade well. Just adjust your cooking time slightly based on size, and keep an eye to avoid overcooking.
Do I need to peel the potatoes?

Not necessarily. Yukon gold potatoes have thin skins that roast nicely and add texture, plus all the nutrients stay intact. Just make sure to wash them well before cutting.
How can I make the chicken skin crispier?

Pat the chicken skin dry before marinating and try to roast it uncovered. Also, turning the chicken halfway through cooking helps get even crisping on all sides.
Can I prepare this recipe ahead of time?

Yes! Marinate the chicken and potatoes a few hours or even overnight for deeper flavor. Just keep everything covered in the fridge until you’re ready to roast.
Is this recipe gluten-free?

Yes, all the ingredients in this Greek Lemon Chicken and Potatoes Roast Recipe are naturally gluten-free. Just double-check your mustard and other condiments if you’re especially sensitive.

Final Thoughts

This Greek Lemon Chicken and Potatoes Roast Recipe holds a special place in my kitchen rotation because it feels both effortless and impressive. Every time I make it, the kitchen fills with the smell of lemon and herbs, and my family can’t wait to gather around the table. I hope you’ll try it soon and find as much joy in roasting this classic dish as I have. It’s like a warm hug in food form—simple, vibrant, and full of love.