Greek Lemon Chicken and Potatoes
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This recipe for Greek Lemon Chicken and Potatoes was something my YiaYia made all the time. This Greek inspired recipe was a staple in our house growing up, and one my dad, brother, and I still make all the time! Sometimes all you need is a simple baked chicken dish, and this is it!
If you're looking for more Greek inspired recipes, be sure to check out my Chicken Sausage Greek Salad, Greek Beef Kaftas, or my Homemade Healthy Tzatziki Sauce.
Table of Contents
Growing up, my YiaYia (which means Grandma in Greek) cooked a few things. Two of them being her famous cookies that we all were obsessed with. You can check out my recipe for Cinnamon Pecan YiaYia Cookies! But, she also made what we all called YiaYia Chicken.
This recipe was very simple, and it was just chicken and potatoes, cooked in lemon juice and butter. But, it was something everyone in my family loved and we've all been making it ever since. So, today I am sharing this really easy recipe for Greek Lemon Chicken and Potatoes. This easy dinner recipe is one that will please the whole family!
Why You'll Love This Recipe
Quick and Easy: I love this dinner because it's so quick and easy. With just a few minutes of prep time you then just bake this until it's ready.
Bursting with Flavor: The combination of lemon juice and simple salt and pepper that infuses the chicken and potatoes with a zesty, aromatic flavor profile that is both refreshing and savory.
Nutritious and Balanced: This dish offers a balanced meal with lean protein from the chicken and healthy carbohydrates from the potatoes. It's also rich in vitamins and minerals, thanks to the fresh lemon.
Simple and Satisfying: Greek Lemon Chicken and Potatoes is easy to prepare yet feels indulgent, making it perfect for both weeknight dinners and special occasions. The minimal ingredients and straightforward cooking method result in a dish that is both comforting and impressive.
Ingredients & Health Benefits
Chicken: I use organic chicken breasts, but you can also thighs, or even chicken with skin as well. This recipe is flexible and any kind of chicken you prefer will work here.
Russet Potatoes: I use organic Russet potatoes as that's what YiaYia used, and the flavor goes very well with them. I love sweet potatoes, but I've never tried this recipe with them, but you could if you wanted to. Russet potatoes are a healthy carb that have potassium, vitamin C, and more.
Chicken Stock: I use organic chicken stock, but YiaYia actually used water. You can use whatever you prefer and if you don't have chicken stock, water will be just fine. I like to use chicken stock as it adds more flavor.
Lemons: I use organic lemons as I love the flavor of fresh lemons. If you have Meyer lemons you can definitely use those as well! Lemons have vitamin C, fiber, antioxidants and more!
Salted Butter: I use salted butter as that's what I always have in my fridge. But, unsalted butter will work just fine here too as you will salt the chicken and potatoes.
Tools Needed
9×13-inch Baking Dish
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Step by Step Instructions
Step 1
Preheat the oven to 350°F.
Step 2
Salt and pepper chicken breasts and top with lemon zest, add to a 9×13-inch ceramic or glass baking dish. Chop potatoes into 1-inch cubes, add to to the baking dish all around the chicken.
Step 3
Add chicken stock and lemon juice, the liquid should almond completely cover the chicken and potatoes.
Cut the butter into small cubes, and place the butter cubes on top of the chicken and potatoes evenly. Cover the baking dish with foil.
Step 4
Bake for 40 to 60 minutes, checking every 15 minutes. When you check, make sure liquid has not evaporated, if it has, add more chicken stock (or you can use water) so it continues to almost cover the chicken and potatoes so they do not dry out. Cook until internal temperature reaches 165 and the potatoes are done.
Step 5
Once removed from the oven, salt and pepper potatoes and serve immediately.
FAQ's
Yes, you can store this in an airtight container in the fridge for up to 5 days. I've even used the leftover chicken to make salads with and heated up the potatoes as a side dish, that's an amazing way to use leftovers in a different way! I use a lemon and olive oil dressing and it's amazing!
I don't see why not, but make sure to continue to check it even if you make it in a slow cooker. You want to continue to add liquid as needed, even if you are making in a slow cooker.
Yes, you can use a cast iron if you prefer here as well. Cast iron, glass, or ceramic that is oven safe would all work fine for this recipe.
Craving More?
Greek Lemon Chicken and Potatoes
Equipment
- 9×13-inch Baking Dish
Ingredients
- 1 ½ pounds chicken breast
- 1 ½ pounds Russet potatoes
- 1 cup chicken stock
- 2 lemons (zested and juiced)
- 2 tablespoons salted butter
Instructions
- Preheat the oven to 350°F.
- Salt and pepper chicken breasts and top with lemon zest, add to a 9×13-inch ceramic or glass baking dish. Chop potatoes into 1-inch cubes, add to to the baking dish all around the chicken.
- Add chicken stock and lemon juice, the liquid should almond completely cover the chicken and potatoes.
- Cut the butter into small cubes, and place the butter cubes on top of the chicken and potatoes evenly. Cover the baking dish with foil.
- Bake for 40 to 60 minutes, checking every 15 minutes. When you check, make sure liquid has not evaporated, if it has, add more chicken stock (or you can use water) so it continues to almost cover the chicken and potatoes so they do not dry out. Cook until internal temperature reaches 165 and the potatoes are done.
- Once removed from the oven, salt and pepper potatoes and serve immediately.
- Store in an airtight container for up to 5 days.
Notes
Nutrition
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