Is there anything better than a meal where dinner cooks itself while the incredible smell of garlic, lemon, and herbs fills your kitchen? I don’t think so. This Greek Lemon Chicken and Potato Bake is that dream dinner; a vibrant, all in one pan wonder that delivers maximum flavor with minimal effort.
We’re talking about juicy chicken, crispy potatoes, and tender green beans, all roasted together in a bath of zesty lemon and aromatic herbs. It’s wholesome, satisfying, and brings a taste of the Mediterranean sunshine straight to your table. Best of all, with just 15 minutes of prep, it’s the perfect solution for busy nights when you want something truly special without the fuss. Let’s get roasting!
Why You’ll Love This Recipe
- One Pan Wonder: Everything cooks together on a single sheet pan. That means incredible flavor and almost no cleanup!
- Weeknight Hero: With about 15 minutes of hands on prep, the oven does the rest of the work. It’s the definition of easy, elegant cooking.
- Incredibly Flavorful & Juicy: The simple marinade of olive oil, lemon, and dried herbs soaks into the chicken and potatoes, ensuring every bite is bursting with bright, savory flavor.
- Customizable & Forgiving: Don’t have green beans? Use asparagus or broccoli. Out of one herb? You can adjust. This recipe is a flexible framework for a perfect meal.
- Meal Prep Friendly: The leftovers are fantastic! Pack them for a delicious lunch or enjoy them the next night with zero extra work.
Let’s Make Greek Lemon Chicken & Potatoes
This recipe is all about layering flavors and letting the high heat oven work its magic. You’ll be amazed at how such simple ingredients create such a spectacular dish.
Ingredients You’ll Need
For the Chicken & Marinade:
- 4 chicken leg quarters (or 8 bone in, skin on chicken thighs)
- ½ cup extra virgin olive oil
- Juice of 2 lemons, divided
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 2 tablespoons lemon and herb seasoning (Greek seasoning is a great substitute)
For the Roasted Vegetables:
- 1 (24 ounce) bag small potatoes (Yukon Gold or baby potatoes work beautifully)
- 1 (12 ounce) package fresh green beans, trimmed
Step by Step Instructions
1Prep and Marinate: Preheat your oven to 425°F (220°C) and grease a large, rimmed baking sheet. Pat the chicken leg quarters dry with paper towels; this helps the skin get crispy. In a large bowl, whisk together the olive oil, juice of 1 lemon, dried oregano, dried basil, salt, pepper, and lemon herb seasoning.
2Coat the Potatoes: Add the whole small potatoes to the bowl with the marinade. Toss them thoroughly until they are completely coated. This ensures they’ll be flavorful and golden.
3Assemble the Pan: Place the chicken leg quarters on the prepared baking sheet. Arrange the marinated potatoes around the chicken. Pour about three quarters of the remaining marinade from the bowl over the chicken. Drizzle the juice of the second lemon over everything.
4First Roast: Bake in the preheated oven for 30 minutes. After 30 minutes, remove the pan and give it a good shake to loosen and turn the potatoes. This promotes even browning.
5Add the Green Beans: While the pan is out, toss the fresh green beans in the reserved marinade left in the bowl. Scatter the coated green beans over and around the chicken and potatoes.
6Final Roast & Finish: Return the pan to the oven and bake for another 15 minutes, or until the green beans are tender crisp, the chicken is cooked through (an instant read thermometer should read 165°F at the thickest part), and the potatoes are fork tender.
- Pro Tip: For extra crispy skin on the chicken and golden brown potatoes, place the pan under a preheated broiler for the final 3-5 minutes, watching closely to prevent burning.
7Rest and Serve: Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, guaranteeing moist, juicy meat. Serve everything directly from the pan, spooning any delicious juices over the top.
Serving Suggestions & Expert Tips
- The Perfect Pairing: This dish is fantastic on its own, but it’s taken to the next level with a cool, creamy tzatziki sauce for dipping. A simple Greek salad or some warm pita bread on the side makes it a feast.
- Don’t Crowd the Pan: For the best browning, make sure the chicken and vegetables aren’t piled on top of each other. If your pan seems too full, use a second one.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or a skillet to maintain the best texture.
This Greek Lemon Chicken and Potato Bake is more than just dinner; it’s a guaranteed way to bring everyone to the table with smiles. I hope it becomes a cherished, easy favorite in your home!
Greek Lemon Chicken and Potato Bake
Ingredients
- 4 chicken leg quarters
- ½ cup extra virgin olive oil
- 2 lemons juiced, divided
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 2 tablespoons lemon and herb seasoning or Greek seasoning
- 1 24 oz bag small potatoes (like Yukon Gold or baby potatoes)
- 1 12 oz package fresh green beans, trimmed
Instructions
- Preheat oven to 425°F (220°C). Grease a large, rimmed baking sheet.
- In a large bowl, whisk together olive oil, juice of 1 lemon, oregano, basil, salt, pepper, and lemon herb seasoning.
- Add the potatoes to the bowl and toss to coat thoroughly.
- Place chicken leg quarters on the prepared baking sheet. Arrange coated potatoes around them. Pour about ¾ of the remaining marinade from the bowl over the chicken. Drizzle the second lemon's juice over everything.
- Bake for 30 minutes. Remove from oven and shake the pan to loosen potatoes.
- Toss the green beans in the reserved marinade left in the bowl. Scatter them over the chicken and potatoes.
- Return to oven and bake for an additional 15 minutes, or until green beans are tender, chicken is cooked through (165°F internal temperature), and potatoes are soft.
- For extra browning, broil for 3-5 minutes, watching closely. Let rest 5-10 minutes before serving.
Notes
- Crispy Skin: For the crispiest chicken skin, pat the legs dry before marinating and use the broiler step at the end.
- Tzatziki: Serve with homemade tzatziki sauce for an authentic and delicious pairing.
- Avoid Crowding: Use two pans if necessary to ensure everything browns properly.
