Greek Lemon Chicken with Potatoes

This was the most ordered dish during Carol's catering business. Customers requested it again and again. The secret? There is no secret. It's just lemon, olive oil, oregano, and chicken — cooked together until golden.

You cannot mess this up. You cannot add too much lemon.

Why It Works

The lemon juice, olive oil, and chicken fat combine during roasting to create a sauce that the potatoes absorb. The high heat crisps the skin while keeping the meat juicy.

It's the dish that proves Greek cooking doesn't need to be complicated.

The Method

1. Preheat oven to 400°F (200°C).

2. Juice the lemons. Use about one medium lemon per two thighs, or one lemon per breast.

3. Prepare the pan. Line a baking pan with parchment paper for easy cleanup.

4. Arrange the chicken. Place pieces in the pan. Trim excess skin if desired, but leave some for crispiness.

5. Add potatoes. Peel and cut into wedges. Arrange around the chicken.

6. Season everything. Sprinkle salt and oregano over both chicken and potatoes. Season both sides of the chicken.

7. Add lemon juice. Pour over chicken and potatoes.

8. Drizzle with olive oil. Be generous. Coat everything well.

9. Roast. Bake for 1 hour until chicken is golden brown and potatoes are crispy on the edges.

The Lemon Rule

In Greek cooking, when it comes to lemon, more is usually better. If you think you've added enough lemon, add a bit more.

The acidity mellows during cooking, leaving bright flavor without sharpness.

Variations

With garlic: Tuck whole garlic cloves around the chicken and potatoes. They'll roast until soft and sweet.

With mustard and honey: Whisk a tablespoon each of Dijon mustard and Greek honey into the lemon juice before pouring.

With fresh herbs: Add sprigs of fresh thyme or rosemary to the pan.

For more garlic flavor: Add minced garlic to the lemon juice (and mustard if using).

For additional sweetness: Add some Greek honey into the lemon juice before pouring, OR replace half the lemon juice with fresh orange juice.

Tips

• Use parchment paper. The lemon and oil will caramelize and stick without it. Cleanup is much easier.
• Don't crowd the pan. Give everything space so it roasts rather than steams.
• Flip the potatoes halfway through if you want them crispy on all sides.

Serving

Serve directly from the pan with:

• Crusty bread to soak up the lemony pan juices
• A simple lettuce salad or horiatiki
• Tzatziki on the side

The pan juices are not optional — they're the best part.

Storage

Leftovers keep refrigerated for 3-4 days and reheat well in a 350°F oven until warmed through.