Greek Chicken and Potatoes

This one-pan roasted Greek chicken and potatoes is an easy dinner with just 10 minutes of prep!

Course Dinner

Cuisine Greek

Keyword baked greek chicken, Greek Chicken, greek chicken and potatoes, greek lemon chicken and potatoes

Prep Time 10

Cook Time 50

Total Time 1

Servings people

Calories 497.3kcal

Author Blair Lonergan

1 whole cut up chicken, bone-in, skin-on (or about 3-4 lbs. of bone-in, skin-on chicken pieces of your choice)
1 large onion, thinly sliced
2 lemons, thinly sliced into rounds
2 tablespoons fresh lemon juice (from about 1 lemon)
2 tablespoons red wine vinegar
2 tablespoons honey
2 tablespoons olive oil
3 garlic cloves, minced
2 teaspoons dried oregano (or about 2 tablespoons chopped fresh oregano)
1 lb. baby red potatoes, quartered
Kosher salt and pepper, to taste

Preheat oven to 425°F.
Line a very large rimmed baking sheet with foil (for easy clean-up) and spray with nonstick cooking spray or brush with olive oil. If you don't have an extra large baking sheet, you might need to use two separate smaller baking sheets to accommodate both the potatoes and the chicken.
Arrange lemon slices and onion slices on half of the prepared baking sheet. Pat chicken dry; arrange (skin-side up) on top of the lemons and onions.
In a small bowl, whisk together lemon juice, vinegar, honey, olive oil, garlic, and oregano. Set aside half of the marinade in a bowl. Spoon or brush the remaining sauce over the chicken. Season chicken liberally with salt and pepper.
Roast chicken for 45 minutes – 1 hour, or until the meat reaches an internal temperature of 165°F. If the chicken starts to get too dark on top while it’s still cooking, shield loosely with foil.
When there are about 30 minutes left in the chicken's cooking time, toss the potatoes with the remaining dressing. Spread the potatoes in a single layer on the other half of the baking sheet (or on a separate baking sheet). Season with salt and pepper.
Return the pan to the oven for 25-30 more minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork tender and crispy.

Use a very large rimmed baking sheet so that you can fit the chicken and potatoes comfortably on one tray. If using a smaller sheet pan, you'll likely need to put the potatoes on their own separate tray.

The honey in the marinade helps the chicken skin brown in the oven. Control how dark and crispy your meat gets by loosely shielding the chicken with foil when it reaches the desired color.

Total cooking time will vary depending on the size and thickness of your chicken. I recommend using a meat thermometer to know when your chicken is perfectly done. The meat is cooked through when it reaches an internal temperature of 165°F.

If you're only roasting chicken thighs (or other smaller parts), reduce the total roasting time. For instance, bone-in chicken thighs will only need about 30-35 minutes in the oven, so you can add the potatoes to the pan at the same time.