Chicken thighs, baby potatoes and red onion roast together with lemon, oregano and garlic. Clear amounts and cooking checks make this a practical family meal. Allow a further 5 minutes of resting after baking.
AI illustration: The recipe image was created with AI. The finished dish may look different.
Measuring ingredients
US measurement notes for the stated four servings: the recipe’s 454 g chicken corresponds to 1 lb, 680 g baby potatoes to 1½ lb, and 480 g sliced red onion to about 3 cups. The liquid amounts are 1 tablespoon (15 ml) olive oil and 2 tablespoons (30 ml) lemon juice. Use the metric quantities on the card when weighing ingredients.
Recipe card
Greek Lemon Chicken with Potatoes
Ingredients
Method
- Heat the oven to 400°F (205°C). Lightly oil a large baking dish or rimmed sheet pan. Halve the potatoes; quarter larger ones so the pieces are roughly 1 inch (2.5 cm).
- Mix olive oil, lemon juice, oregano, garlic, salt and pepper. Coat the chicken, potatoes and sliced onion in this mixture. Arrange in one layer, keeping the chicken pieces separate.
- Bake for about 40 to 45 minutes, turning the potatoes and onion halfway through. Check that the largest potato pieces are tender and the thickest part of the chicken reaches 165°F (74°C). Continue cooking if needed.
- If the chicken finishes before the potatoes, move it to a clean plate and keep covered while the potatoes finish. Rest the chicken for 5 minutes before serving.
Estimated nutrition per serving
| Nutrient | Per serving |
|---|---|
| Energy | 352 kcal |
| Protein | 27.3 g |
| Fat | 8.4 g |
| Saturated fat | 1.8 g |
| Carbohydrate (including fiber) | 42.5 g |
| Fiber | 5.8 g |
| Sugar | 6.7 g |
| Sodium | 414 mg |
Estimates are calculated from the ingredient amounts and standard food composition references, divided into the stated number of equal servings. They are not laboratory measurements. Brands, substitutions, optional additions and portion sizes can change the result. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Frequently asked questions
Can I use bone-in thighs?
Yes, but they may take longer. Check for 165°F (74°C) in the thickest meat without touching the bone; remove the vegetables when tender if needed.
What if the potatoes are still firm?
Continue roasting them after removing fully cooked chicken. Smaller potato pieces help the cooking times align.
Which practical tip should I keep in mind for this recipe?
Do not crowd the tray. Small, evenly cut potato pieces cook more reliably alongside the chicken.
Which ingredients can I replace in this recipe?
Use regular potatoes cut into small chunks instead of baby potatoes. Replace red onion with yellow onion in the same quantity.
How should I store leftovers from this dish?
Cool leftovers promptly and refrigerate covered for up to 4 days. Reheat thoroughly until the chicken and potatoes are hot throughout.
More recipes to try: Baked Lemon Herb Chicken Thighs · Chicken Lemon Rice Soup.
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