Greek Lemon Chicken and Potato Bake Recipe

Name: Greek Lemon Chicken and Potato Bake
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 4 chicken leg quarters; 1 (24 ounce) bag small potatoes; 0.5 cup olive oil; 2 lemons, juiced, divided; 2 tablespoons dried basil; 2 tablespoons dried oregano; 1 tablespoon salt; 1 tablespoon ground black pepper; 2 tablespoons lemon and herb seasoning; 1 (12 ounce) package fresh green beans

Cook Time: 60 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 4 servings:

4 chicken leg quarters
1 (24 ounce) bag small potatoes
cup olive oil
2 lemons, juiced, divided
2 tablespoons dried basil
2 tablespoons dried oregano
1 tablespoon salt
1 tablespoon ground black pepper
2 tablespoons lemon and herb seasoning
1 (12 ounce) package fresh green beans

Directions

Preheat the oven to 425F (220C). Grease a large baking sheet with sides.
Place the chicken quarters on the prepared baking sheet.
In a large bowl, combine the potatoes, olive oil, juice of 1 lemon, basil, oregano, salt, pepper, and lemon herb seasoning. Stir until the potatoes are well coated.
Arrange the seasoned potatoes around the chicken on the baking sheet. Drizzle about of the oil mixture over the chicken, reserving the remaining oil mixture. Drizzle the remaining lemon juice over both the chicken and the potatoes.
Bake in the preheated oven for about 30 minutes. After 30 minutes, shake the baking sheet to loosen the potatoes, then continue baking for another 15 minutes.
While the chicken and potatoes are baking, place the green beans in the reserved oil mixture. Toss to coat.
Remove the chicken and potatoes from the oven. Pour the green bean mixture over the chicken and potatoes.
Return the pan to the oven and bake for an additional 15 minutes, or until the green beans are tender with a slight bite, and the chicken is no longer pink at the bone, with juices running clear. An instant-read thermometer inserted near the bone should read 165F (74C).

Recipe Tips

If you want to brown and crisp the tops of the chicken and potatoes, place the pan under a preheated broiler for about 5 minutes. You can substitute Greek seasoning for lemon herb seasoning. And dont forget the tzatziki sauce!

Nutrition Facts (per serving)

Calories: 551
Total Fat: 29g (37% DV)
Saturated Fat: 6g (31% DV)
Cholesterol: 103mg (34% DV)
Sodium: 1859mg (81% DV)
Total Carbohydrate: 42g (15% DV)
Dietary Fiber: 9g (30% DV)
Total Sugars: 3g
Protein: 35g (70% DV)
Vitamin C: 49mg (54% DV)
Calcium: 142mg (11% DV)
Iron: 6mg (33% DV)
Potassium: 1252mg (27% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History of the Dish

The Greek Lemon Chicken and Potato Bake is a delicious and simple one-pan dish that showcases the flavors of Mediterranean cuisine. It draws inspiration from the traditional Greek method of roasting meats with olive oil, herbs, and citrus fruits like lemons. This dish reflects the Greek love for combining fresh ingredients such as potatoes, chicken, and vegetables, seasoned with Mediterranean herbs like oregano and basil. The use of lemon as a dominant flavor is not only common in Greek cooking but is also emblematic of the country's sunny climate and its abundant citrus orchards.

Regional Variations

While this recipe is popular in many regions of Greece, variations of the dish can be found in the Mediterranean as a whole. In some areas, potatoes may be substituted with other root vegetables like sweet potatoes or carrots, while in others, different herbs might be used, such as thyme or rosemary. Some variations also incorporate olives or capers to add a more complex flavor profile. Despite the minor differences, the essence of the dish roasted chicken, potatoes, and fresh herbs remains the same, offering a comforting and satisfying meal.

Differences from Similar Dishes

The Greek Lemon Chicken and Potato Bake stands out from other similar dishes like roast chicken with potatoes or lemon herb chicken by its distinctive use of Greek seasoning and lemon-based marinades. Unlike classic roast chicken recipes that may rely on more common seasonings like garlic and thyme, this dish emphasizes the bold flavors of lemon, olive oil, and Mediterranean herbs, which give it a fresher, more vibrant taste. Additionally, the use of both fresh and dried herbs, along with a generous amount of lemon juice, distinguishes this dish as uniquely Greek.

Where Its Typically Served

Greek Lemon Chicken and Potato Bake is a dish commonly served in homes across Greece for family dinners, gatherings, or celebrations. It is also frequently found in tavernas, casual Greek restaurants that serve home-style cooking. The simplicity of the recipe makes it ideal for a weeknight meal or a large gathering, as it requires minimal preparation and offers hearty portions. In Greece, it's often enjoyed with a side of fresh bread, a Greek salad, and a dollop of tzatziki, a yogurt-based dip that complements the rich flavors of the chicken and potatoes.

Interesting Facts

Did you know that lemon is one of the most important ingredients in Greek cuisine? In fact, Greece is one of the worlds top producers of lemons, and the fruit is used in many savory and sweet dishes, from soups to desserts. The combination of lemon and olive oil, a staple in Greek cooking, is not only delicious but also a symbol of the countrys rich agricultural heritage. In addition, the use of potatoes in Greek cuisine dates back to the 19th century, following their introduction to Greece from the Americas. Today, the potato is considered a quintessential part of Greek home-cooked meals, often paired with meats in hearty, rustic dishes like this one.

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FAQ about Greek Lemon Chicken and Potato Bake Recipe

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat in the oven or a skillet to maintain the texture of the chicken and potatoes.

Yes, you can freeze the dish. Allow it to cool completely before transferring it to a freezer-safe container. It will keep for up to 3 months. To reheat, thaw overnight in the fridge and reheat in the oven at 350°F (175°C) until heated through.

Yes, you can substitute green beans with other vegetables such as asparagus, Brussels sprouts, or even carrots. Adjust the cooking time accordingly, as some vegetables may cook faster or slower than green beans.

This dish pairs wonderfully with a side of Greek salad, pita bread, and tzatziki sauce. You can also serve it with a simple green salad or roasted vegetables for a complete meal.

Yes, you can use boneless, skinless chicken breasts or thighs. However, you will need to adjust the cooking time as boneless chicken cooks faster than bone-in chicken. Check the chicken's internal temperature to ensure it reaches 165°F (74°C).

You can substitute lemon and herb seasoning with Greek seasoning, or a mix of dried herbs like thyme, rosemary, and oregano. Adjust the quantities to your taste.

To add some heat, you can incorporate red pepper flakes, cayenne pepper, or hot paprika into the herb mixture. Start with a small amount and adjust to your spice preference.

Yes, you can prepare this dish a day ahead. Assemble the chicken, potatoes, and seasoning mixture, but don’t bake it yet. Store it covered in the refrigerator and bake it the next day when ready to serve.

Yes, you can use other types of potatoes, such as russet potatoes, Yukon gold, or red potatoes. Just make sure to cut them into similarly sized pieces to ensure even cooking.

You can use bottled lemon juice, but fresh lemons provide a brighter, more aromatic flavor. If using bottled juice, adjust the quantity to taste.

Comments

Aaron Gomez

05/09/2023 06:24:42 AM

This dish smelled absolutely incredible while it was baking! You know it's a winner when even my picky 13-year-old son says it's the best chicken he's ever had!! I used 6 bone-in, skin-on thighs for this recipe. Before baking, I removed the fat from the skin by rendering it in a skillet. I put the thighs skin side down in a cold skillet, cooked them over medium heat for about 5 minutes until the skin was nicely browned, and the pan was filled with fat. I only used 1 tablespoon of Greek seasoning instead of the recommended 6 tablespoons because I felt that would be too overpowering. I also added 1 teaspoon of pepper, 1 teaspoon of garlic powder, and the zest of a lemon. The chicken cooked perfectly in just 40 minutes. Unfortunately, my local store was out of fresh green beans, so I left them out this time. I served the chicken with a Greek salad, pita bread, and tzatziki sauce. It was absolutely delicious! :)

Michael Davis

06/03/2025 12:58:29 AM

I decided to try out this recipe to make use of the Meyer Lemon Olive Oil I had received as a gift. Instead of using leg quarters, I opted for 2 boneless, skinless chicken breasts and 4 boneless, skinless chicken thighs. I also substituted the 2 tablespoons of basil and oregano with 4 tablespoons of Italian seasoning. Since my olive oil already had Meyer lemons infused, and I didn't have any "lemon & herb seasoning," I grated the zest of one fresh Meyer lemon into the herb and oil mixture (they are small lemons), along with about 3/4 of the lemon's juice. I also added 1 tablespoon of minced garlic. I combined the Italian seasoning, salt, pepper, olive oil, lemon juice, and garlic in a bowl while the oven was preheating. I lined a baking tray with foil, coated the chicken pieces in the herbed oil, and placed them on the tray. I tossed 8 small washed potatoes in the bowl, coated them in the herbed oil, and arranged them on the tray with the chicken. I squeezed the remaining lemon juice over everything. The chicken went into the oven, and I placed a bag of frozen green beans in the bowl with the remaining herbed oil to thaw while the chicken cooked. After 20 minutes, I shook the pan as instructed, added the thawed green beans, poured the remaining herbed oil over everything, and tilted the pan to baste the pan juices over the chicken. The pan went back in the oven for another 20 minutes. When I took the pan out, I found that the potatoes and green beans needed a few extra minutes to my liking. So, I basted everything again and returned the pan to the oven for another 8 minutes. The chicken came out juicy, the potatoes were perfectly cooked, and the green beans were just how we enjoy them. Surprisingly, despite using lemon olive oil, fresh lemon

Helen Wilson

12/06/2022 07:52:27 AM

I was able to find four chicken legs that were approximately 1.9 lbs each, making it a perfect portion for two people. I also prepared 6 oz of green beans and 12 oz of potatoes to go with the meal. While I couldn't find the "lemon herb" spice, I substituted it with Bragg organic 24 herbs and spices, which includes lemon. I reduced the cooking time by five minutes for each cycle, except for the green beans which I cooked for the full time. I halved the amount of spices used, but still included 1/2 cup of oil. Keeping the rack in the middle of the oven, everything turned out perfectly. I am very happy with how the meal turned out and will definitely be making this recipe again.

Joshua Hall

01/25/2023 05:55:51 AM

I cooked baby purple potatoes by boiling them for 20 minutes, while marinating boneless chicken thighs in a blend of lemon, herbs, and olive oil. After that, I roasted the chicken, potatoes, and onions in a roasting pan for 40 minutes. I also tossed beans in olive oil and garlic, added them to the pan, and roasted everything until the beans were cooked.

Joshua Flores

01/04/2025 12:22:00 AM

This dish was absolutely fantastic and such a pleasant surprise! Following another reviewer's advice, I decided to broil the chicken and potatoes for about 5 minutes before adding the green beans. I also lightly seasoned the chicken with the same ingredients used in the oil mixture before drizzling it over the chicken. I will definitely be making this again, but one adjustment I'd make is preparing the oil mixture separately from the potatoes. My potatoes ended up too salty, so next time I'll pour the oil mixture over the potatoes separately. Overall, this meal was superb!

Joseph Taylor

08/20/2022 02:27:59 AM

I prepared this dish today and it turned out absolutely fantastic. I followed the recipe but decided to marinate the chicken thighs with bones overnight. The next day, I placed the chicken in the pan, opting for Brussel sprouts instead of potatoes. I added the Brussel sprouts to the same bag I used for marinating the chicken and shook them up to coat them with the spices. After cooking for 30 minutes, I tossed green beans in the same bag to get some of the flavors on them. I then placed the green beans over the chicken and cooked everything for an additional 15 minutes. The aroma while cooking was delightful. Despite my initial concerns about it being too salty, the dish turned out to be simply delicious.

Elizabeth Rodriguez

07/19/2024 12:43:46 AM

Impressive! This dish was amazing! I had some leftover chicken, so I decided to double the sauce. Additionally, I jazzed it up by opening a can of whole tomatoes, giving them a little chop, and adding a tablespoon of sugar for some extra sweetness. Layering the green beans on top, I poured the tomatoes over them to create a flavorful mix. To ensure the green beans retained their crispiness, I reduced the oven temperature to 350 degrees for the last 30 minutes of cooking. The result was absolutely fantastic, and I can't wait to make it again!

Heather Baker

11/14/2022 12:57:53 PM

I cooked this dish using 6 bone-in, skin-on thighs weighing about 3 pounds. Unfortunately, the green beans were missing from my food order, so I decided to reduce the amount of oil and lemon in half. The spice quantities in the recipe seemed excessive, so I adjusted most of them to a teaspoon (and pepper to 1/4 teaspoon), which turned out to be perfect. Following the instructions, I baked everything at 425 degrees Fahrenheit. I checked on the potatoes after 30 minutes, and everything was cooked through after an additional 15 minutes, totaling 45 minutes of cooking time.

Thomas Harris

11/19/2023 11:51:30 PM

The dish was delicious! I only used 1 tablespoon of dried herbs, which was perfect. For next time, I plan to decrease the olive oil to 1/3 cup, add garlic, and remove the chicken skin to make it less greasy. Cutting the potatoes in half resulted in a nice crispy texture. I also included asparagus and broccoli along with the beans. Despite not having tzatziki, the dish was still very enjoyable.

Mary Collins

01/16/2024 07:37:37 PM

Review revised: Exactly as described. This uncomplicated dish was a hit with our guests. I prepared additional marinade and seasoning mixture, which I utilized. I cooked it on the BBQ at 400 degrees Celsius and it was ready in less than an hour. The broth wasn't necessary as the vegetables provided sufficient moisture. Bon appétit!

Raymond Rivera

10/16/2022 12:48:04 PM

This recipe is very reminiscent of the delicious Greek chicken and potatoes I've had in Greece. What I appreciate most about this recipe is the use of baby white potatoes instead of peeled, quartered russets. The only adjustment I made was using bone-in thighs with the skin on. For those with a convection oven, I highly recommend using the convection bake setting. It provides a nice browning to both the meat and potatoes. If using thighs only, cooking time can be shortened by 5-10 minutes. Remember to switch to the regular bake setting to finish cooking after adding the green beans.

Michelle Evans

11/25/2023 11:58:32 AM

Our family's favorite

Sarah Rivera

04/11/2023 08:57:41 AM

This recipe is absolutely delicious! I like to substitute Greek seasoning for lemon pepper and use asparagus in place of green beans. It adds a wonderful twist to the dish.

Justin Gonzalez

03/26/2023 11:41:29 PM

I'm not a fan of chewy green beans, although the flavor was pleasant and the rest of the dish was good.

Scott Walker

11/11/2024 06:23:35 PM

I reduced the amount of spices and was pleased with the taste, also swapped out Mrs. Dash original for the lemon herb seasoning. The guests enjoyed it, so I will definitely make this dish again.

Janet Campbell

09/16/2022 11:19:03 PM

This dish is quite tasty, but it could benefit from a stronger lemon flavor. Next time, I plan to add my green beans when I mix in the potatoes to ensure they are cooked to perfection.

Elizabeth Torres

04/18/2024 07:31:07 AM

I didn't include green beans, but this recipe is fantastic. I added lemon zest from two lemons and the dish is bursting with flavor. Absolutely loved it.

Brian Anderson

08/06/2023 07:25:48 AM

My husband loved this dish so much that he joked he'd have to kiss me if I made it again! I followed the directions exactly and the result was delicious, although I might reduce the amount of spices next time as it was a bit overwhelming for our taste.

Jason Perez

05/10/2024 05:03:37 PM

This recipe is fantastic for a quick weeknight meal. We really enjoyed it and will definitely be making it a regular dish in our home.

Cook Time: 50 minutes