If you love bold, vibrant flavors with minimal fuss, this Greek Lemon Chicken and Potatoes Roast Recipe is going to become your new weeknight hero. It’s a classic Sunday roast that brings together juicy, tender chicken and golden, crispy potatoes all infused with zesty lemon, garlic, and fragrant herbs. I absolutely love how this turns out every single time, and I can’t wait to share some of my best tips so you nail it on your first go!
Why You’ll Love This Recipe
- Simple and Classic: This recipe uses everyday ingredients that come together effortlessly for amazing flavor.
- Perfect Crispy Potatoes: The potato wedges roast up beautifully crispy on the edges while soft inside.
- Bright, Zesty Flavor: Lemon juice and zest bring freshness that wakes up the whole dish.
- Rich Herb Aroma: Fresh thyme, rosemary, and sage fill your kitchen with irresistible scents.
Ingredients You’ll Need
All the ingredients in this Greek Lemon Chicken and Potatoes Roast Recipe are staples that you can usually find in your kitchen or local market. Using fresh herbs and good quality olive oil makes a noticeable difference, and the Yukon gold potatoes are my favorite because they roast up creamy inside and crisp on the outside.
- Free-range chicken: I recommend a 3.5-4 lb bird, cut into 8 pieces; quality chicken makes the juiciest roast.
- Yukon gold potatoes: These hold together well and get tender without turning mushy.
- Lemons: Use fresh lemons for both juice and zest to get that authentic tang.
- Extra virgin olive oil: Use good quality for both flavor and moisture.
- Mustard: Adds a subtle tang and helps the marinade cling to the chicken.
- Garlic head: Roast the whole head with the chicken, it becomes sweet and mellow.
- Fresh thyme, sage, and rosemary sprigs: These herbs are fundamental for that classic Mediterranean aroma.
Variations
I love how flexible this Greek Lemon Chicken and Potatoes Roast Recipe can be—you can easily tweak it to match your mood or what’s in season. Sometimes I add a splash of white wine to the marinade for a little extra depth, or swap out mustard for a touch of honey mustard if I want a hint of sweetness. You should feel free to make it your own!
- Herb swaps: Try oregano or marjoram if you can’t find thyme or sage; they work wonderfully with lemon and chicken.
- Spice it up: Adding a pinch of red pepper flakes or smoked paprika can add a subtle kick to the dish.
- Make it dairy-free: This recipe is naturally dairy-free, but if you want creaminess, try topping with a dollop of dairy-free yogurt after roasting.
- Budget-friendly: Use bone-in chicken thighs or drumsticks instead of a whole chicken to save money but keep great flavor.
How to Make Greek Lemon Chicken and Potatoes Roast Recipe
Step 1: Prep the Chicken and Potatoes
Start by patting your chicken pieces dry with paper towels—that step helps the marinade stick and ensures the skin crisps up nicely. Cut your Yukon gold potatoes into wedges about the size of your pinky finger, so they cook evenly with the chicken. I like to keep the peel on for extra texture and nutrients. Once trimmed, toss both chicken and potatoes into a large bowl.
Step 2: Make the Lemon-Herb Marinade
In a small bowl, whisk together freshly squeezed lemon juice and zest, extra virgin olive oil, and a generous dollop of mustard. Crush a few garlic cloves from the head (or use whole cloves if you prefer milder flavor), and finely chop your thyme, rosemary, and sage sprigs before stirring them into the mixture. This marinade is where all the magic happens, so don’t skip on the fresh herbs!
Step 3: Marinade Time and Arrange
Pour the marinade over the chicken and potatoes and use your hands (clean ones!) to rub everything thoroughly, making sure every piece is coated. If you have time, let it marinate for at least 30 minutes—or up to a few hours in the fridge. When you’re ready, arrange the chicken pieces skin side up in a roasting pan and nestle the potatoes around them. Place the whole garlic head—no need to peel—right in the middle for slow roasting.
Step 4: Roast Until Golden and Juicy
Pop everything into a preheated oven at 375°F (190°C) and roast for about 1 hour and 30 minutes. Halfway through, I like to baste the chicken with the pan juices to keep it moist, then turn the potatoes to get that perfect golden crust. You’ll know it’s done when the chicken juices run clear and the skin is crispy to the touch. The aroma will have your whole kitchen smelling like a Mediterranean dream.
Pro Tips for Making Greek Lemon Chicken and Potatoes Roast Recipe
- Dry the Skin First: Patting the chicken dry before marinating helps the skin crisp up beautifully during roasting.
- Marinate Longer for Deeper Flavor: If you can, marinate the chicken and potatoes for a few hours or overnight to let the flavors really soak in.
- Use a Thermometer: Check for an internal temperature of 165°F (74°C) to ensure perfectly cooked chicken without drying it out.
- Don’t Overcrowd the Pan: Give the pieces room to roast evenly; crowded pans steam instead of roast, which can lead to soggy potatoes.
How to Serve Greek Lemon Chicken and Potatoes Roast Recipe
Garnishes
I like to sprinkle freshly chopped flat-leaf parsley or oregano on top right before serving; it adds a burst of color and a fresh herbal note that balances the lemon and garlic perfectly. Sometimes a few lemon wedges on the side let guests add an extra zing if they want.
Side Dishes
Simple Greek salad with cucumbers, tomatoes, red onions, and feta cheese complements this roast wonderfully. A side of tzatziki or homemade pita bread also pairs well and gives you that authentic Mediterranean feel I adore.
Creative Ways to Present
For special occasions, I love serving this Greek Lemon Chicken and Potatoes Roast Recipe family-style on a large wooden board, surrounded by fresh herbs, olives, and wedges of lemon for a rustic Mediterranean spread. It’s such a crowd-pleaser and makes dinner feel extra festive without a ton of extra work.
Make Ahead and Storage
Storing Leftovers
I usually transfer leftovers into an airtight container and keep them in the fridge for up to 3 days. The chicken stays juicy, and the potatoes hold their texture surprisingly well if you reheat them properly.
Freezing
I’ve frozen this roast successfully a few times. Just cool the chicken and potatoes completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating to preserve the texture.
Reheating
To bring leftovers back to life, I reheat them in a 350°F oven for 15-20 minutes. This helps the skin crisp again and warms the potatoes evenly without drying them out like a microwave can.
FAQs
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Can I use chicken thighs instead of a whole chicken for this Greek Lemon Chicken and Potatoes Roast Recipe?
Absolutely! Bone-in, skin-on chicken thighs or drumsticks work wonderfully and can cut down cooking time slightly. Just adjust roasting time accordingly, checking internal temperature to ensure they’re cooked through.
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How do I keep the potatoes from getting soggy in this recipe?
Make sure to cut potatoes into wedges of similar size and toss them well in the olive oil and lemon marinade. Also, avoid overcrowding the pan so they roast instead of steam, turning them halfway to brown evenly.
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Can I prepare this Greek Lemon Chicken and Potatoes Roast Recipe ahead of time?
Yes! You can marinate the chicken and potatoes up to overnight in the fridge, which actually improves flavor. Just bring them to room temperature before roasting for even cooking.
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What’s the best way to get crispy skin on the chicken?
Pat the chicken skin dry before marinating, roast skin side up without covering, and avoid basting with wet marinade too often to keep the skin crisp.
Final Thoughts
When I first tried this Greek Lemon Chicken and Potatoes Roast Recipe, I was hooked instantly by how simple ingredients could taste so spectacular. It’s become a go-to recipe for cozy dinners and family gatherings alike because it’s comforting yet fresh, and the juices from the chicken and potatoes create a delicious sauce that no one can get enough of. I really hope you’ll give it a try—you might just find this classic becoming one of your all-time favorites too!
Print
Greek Lemon Chicken and Potatoes Roast Recipe
- Prep Time: 15 min
- Cook Time: 90 min
- Total Time: 1 hour 45 min
- Yield: 6 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: Greek
Description
Classic Greek Lemon Chicken and Potatoes is a vibrant and flavorful Sunday roast featuring tender chicken pieces and golden Yukon gold potato wedges marinated in a zesty blend of fresh lemon juice and zest, garlic, aromatic herbs, tangy mustard, and extra virgin olive oil. This dish brings the essence of traditional Greek cooking into a simple and hearty meal perfect for family gatherings.
Ingredients
Chicken and Potatoes
- 1 free-range chicken, cut into 8 pieces (3.5-4 lb)
- 6 Yukon gold potatoes, cut into wedges
Marinade
- 2 lemons, juiced and zested
- ½ cup extra virgin olive oil
- ¼ cup mustard
- 1 garlic head
- 2-3 thyme sprigs
- 2-3 sage sprigs
- 2-3 rosemary sprigs
Instructions
- Prepare the Marinade: In a large bowl, combine the freshly squeezed lemon juice and zest with extra virgin olive oil, mustard, and peeled garlic cloves. Mix well to create a vibrant and aromatic marinade. Add the fresh thyme, sage, and rosemary sprigs, allowing their flavors to infuse the mixture.
- Marinate the Chicken: Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 1 hour, preferably longer for enhanced flavor penetration.
- Prepare the Potatoes: While the chicken marinates, wash and cut the Yukon gold potatoes into wedges. Toss the potato wedges in some of the reserved marinade or a bit of olive oil with salt if desired to enhance flavor.
- Preheat the Oven: Preheat your oven to 375°F (190°C), setting the stage for roasting the chicken and potatoes to perfection.
- Arrange for Roasting: In a large roasting pan or baking dish, place the marinated chicken pieces skin side up. Surround them evenly with the potato wedges, making sure not to overcrowd the pan.
- Roast the Dish: Place the roasting pan in the oven and roast for approximately 80-90 minutes, or until the chicken skin is golden and crisp and the potatoes are tender and cooked through. Baste occasionally with pan juices to keep everything moist and flavorful.
- Serve Warm: Once cooked, remove the pan from the oven and let the chicken rest for a few minutes. Serve the lemon-infused chicken and golden potatoes hot, garnished with fresh herbs if preferred.
Notes
- Greek Lemon Chicken and Potatoes is a celebrated Sunday roast that marries zesty lemon and fresh herbs with tender chicken and potatoes for a rich, aromatic flavor.
- The use of fresh sprigs of thyme, sage, and rosemary infuses a distinct Mediterranean taste.
- Marinating the chicken for several hours dramatically enhances the depth of flavor.
- This dish pairs wonderfully with a fresh Greek salad or crusty bread.
- Leftovers can be refrigerated and enjoyed cold or reheated the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 581 kcal
- Sugar: 2 g
- Sodium: 214 mg
- Fat: 38 g
- Saturated Fat: 8 g
- Unsaturated Fat: 27 g
- Trans Fat: 0.1 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 95 mg
