Greek Lemon Chicken and Potatoes Recipe

I have cooked this dish multiple times for my family, and each time my wife has enthusiastically proclaimed it as her top favorite. The only adjustment I've made is opting for skinless chicken breast tenders over skin-on thighs. To prevent the chicken from drying out, follow the original preparation steps but bake only the potatoes for the first 20-25 minutes. Afterward, remove the pan from the oven, add the chicken coated in marinade, and bake for the remaining 20 minutes. This method ensures that the dish turns out moist and bursting with flavor consistently.

The simplicity and deliciousness of this dish took me by surprise. I chose to exclude Rosemary & Cayenne as some guests are not fond of these spices, opting instead for the classic combination of oregano, lemon, olive oil, and salt. I reduced the amount of olive oil to around 3 tbsp and let everything marinate in the fridge for a few hours. While I typically use boneless, skinless chicken thighs, I went with bone-in, skin-on for this recipe to cook everything together. Following the instructions, the chicken turned out beautifully browned, tender, and juicy. A quick broil for the potatoes for 2 minutes left them perfectly cooked. I will definitely be making this again.

We have made this recipe twice now and it has become a staple in our meal rotation! I made a few adjustments based on recommendations from other reviews. I reduced the amount of oil and chicken broth to 1/4 cup each. Instead of following the recipe step by step, I simply mixed all the seasonings and liquids in the roasting pan, added the chicken and potatoes, tossed everything together, and popped it in the oven. We opted for both gold and red potatoes, halved, instead of russet potatoes. Towards the end, I broiled it until slightly browned and served it right away, skipping the final steps to make it a one-pan dish. The flavors are perfectly balanced, and the touch of lemon adds a delightful twist!

Great outcome! I decided to double the recipe and it was a hit with my family of 7, especially the potatoes. I will definitely be making it again, maybe tripling the potatoes next time but reducing the amount of oil by half as it was a bit too oily for our liking. The doubled sauce was actually more than enough, almost too much for my professional-sized pan. I will stick with the doubled amount of chicken for next time. Marinating everything in the sauce for a few hours sounds like a good idea too! I thickened the sauce after straining it and it turned out amazing. Allowing everything to soak in those delicious flavors for longer can only improve the dish! I'm interested in trying the same sauce recipe with pork as well. Thank you for the wonderful recipe! It was well-presented, easy to follow, and allowed for personal experimentation. Looking forward to trying more of Chef John's recipes, they never disappoint.

I absolutely adore this recipe because it has a gourmet taste, yet it's surprisingly simple to make! Whenever I have guests over, I can have the dish prepped in advance and simply pop it into the oven when they arrive. As it bakes, the delightful aroma fills the air, teasing my guests' taste buds while they enjoy some light snacks. I've also prepared it multiple times for my family, and they can't get enough of it. I often skip using a separate bowl and instead toss all the ingredients directly into the roasting pan, including the chicken and potatoes. I find that broiling for a few extra minutes at the end really elevates the flavors of the dish.

I prepare this dish frequently as it is always a hit with everyone. My secret is adding lemon zest, 3/4 cup of oil, and lemon juice to enhance the flavors. We prefer a generous amount of sauce, so sometimes I thicken it with a little corn starch after removing the chicken and veggies. To make it a convenient one-pot meal, I also toss in Brussels sprouts halfway through the cooking process. It's a simple and delicious recipe that requires minimal effort, perfect for a hassle-free dinner.

I had to adjust this recipe slightly since I was cooking for one person and had boneless, skinless chicken thighs that were already seasoned with lemon pepper from the store. I used the juice of two lemons, 2/3 cup of olive oil (divided), and petite gold potatoes that I halved. After the suggested cooking time, the potatoes turned out perfectly cooked with a nice color, but the chicken needed more color. Instead of finishing them in the broiler, I decided to heat up a skillet and finish them on the stovetop. While the chicken and potatoes were browning on medium-high heat, I used half of the chicken broth to deglaze the pan that was in the oven. I then poured this mixture over the chicken and potatoes and let it thicken slightly. I plated the chicken and divided it into containers. The potatoes were so tasty that it was hard to resist eating them all at once! I would recommend doubling the amount of lemon juice and marinating the chicken and potatoes before putting them in the oven to enhance the lemon flavor.

I substituted boneless skinless thighs for what I had on hand and added them halfway through cooking with the potatoes. Opted for sweet potatoes and Yukon gold instead of russets, as they don't affect my joints. The dish was delicious, and I swapped rosemary for fresh thyme. Will definitely be making this again!

The chicken, cooked using boneless and skinless pieces, had a nice flavor, but I felt it could have used more garlic, especially since I only made half the recipe. To enhance the taste, I added lemon zest and juice. Following the cooking instructions, I found there was excess juice at the bottom, which I drained before broiling. Instead of using the rusty metal pan mentioned in the recipe, I made a sauce by mixing the drippings with cornstarch and used it for both the chicken and potatoes. Perhaps deglazing the pan would have added more flavor, but overall, it was decent, and even my picky daughter enjoyed it!

I prepared this dish for dinner last Sunday with a few ingredient substitutions like using boneless skinless chicken breasts and red potatoes. I omitted starting it at a high oven temperature to prevent the chicken from drying out. Contrary to some other reviews, we enjoyed the strong flavor of the potatoes. We paired this delightful meal with steamed broccoli and hearty bread. I followed a suggestion to reserve the 'sauce' for another recipe, and tonight I made the "Greek Inspired seared pork chops" from this site, which was also fantastic. I cooked cubed boiled potatoes, poured the saved 'sauce' over them, and simmered for a while to create a delicious side dish. It was a perfect match and a scrumptious meal overall!

In terms of presentation, this recipe delivered exactly what I was hoping for. However, when it comes to the taste, it fell short for me. I felt that the quantity of lemon juice called for in the recipe was excessive. If I were to make it again, I would definitely reduce the amount of lemon juice. I am considering halving the lemon and adding more chicken stock to balance it out next time.

We both loved it! My husband enjoyed it too. We will definitely make it again and again.

I decided to change things up by including chunks of onion and green chilies, omitting the rosemary. I cooked everything together covered with foil for 30 minutes, then removed the foil, stirred it, and broiled it for an additional 15 minutes. I served it with Egyptian pita bread, and the flavors were fantastic. Next time, I might add mayo to make it even richer.

I tried this recipe and grilled it at 425 degrees in my roasting pan without covering it! It turned out absolutely delicious! I marinated the ingredients for a couple of hours before cooking. I also threw in a sweet potato and some cherry tomatoes 15 minutes before it finished cooking. The flavors were fantastic!

This experience was terrible! The potatoes were undercooked and the chicken was not fully cooked. I was extremely disappointed.

My family absolutely loved this.

Excellent recipe! It was simple to prepare and the taste was fantastic! I decided to pour some sauce on top and then roasted the potatoes under the broiler for approximately 4 minutes.

This was fantastic! I added green olives, of course. Paired it with Salad Olivieh and saved the potatoes for tomorrow. Thank you, Chef!

I followed CJ's recipe exactly, just used red Rooster potatoes instead. It turned out perfect, with a delicious sauce that coated the dish. I highly recommend this recipe.

It was a big hit with the family, they absolutely loved it!