Greek Lemon Chicken and Potatoes
This recipe for Greek Lemon Chicken and Potatoes was something my YiaYia made all the time. This Greek chicken recipe was a staple in our house growing up, and one my dad, brother, and I still make! 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 and Lamb Kafta Kabobs, or my Organic Tzatziki Sauce With Fresh Dill.
A Quick Look At The Recipe
- Recipe Name: Greek Lemon Chicken and Potatoes
- Ready In: 50 minutes
- Makes: 4 servings
- Main Ingredients: chicken breasts, Russet potatoes, lemons, salted butter
- Flavor Profile: light, zesty, buttery lemon chicken
- Dietary Info: gluten free, eggless
- Difficulty: Easy!
- Why You’ll Love It: family friendly dinner recipe that makes great leftovers!
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Why You'll Love This Recipe
- 10 Minutes: I love this dinner because it's so quick and easy. With just 10 minutes of prep time, this chicken dish bakes in the oven to zesty perfection.
- Bursting with Flavor: The combination of lemon juice and simple salt and pepper that infuses the organic chicken and potatoes with a zesty, aromatic flavor profile that is both refreshing and savory. Also, try Turkey and Lamb Burgers With Dill Sauce for twists on a classic.
- Organic and Wholesome: This dish offers a balanced meal with lean protein, healthy carbs, and zesty 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, just like Organic Meatloaf With Bone Broth.
- Gluten Free: This baked chicken is naturally gluten free and cozy, just like Healthy Sloppy Joe Bowls.
Ingredients
- 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.
- 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 which add a bright and zesty punch to simple chicken.
- 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.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- You can use breasts, thighs or even drumsticks, either works.
- I use a ceramic baking dish (like my YiaYia did) but you can also use a slow cooker or Dutch oven if you prefer.
- Make sure to cook thicken until 165°F. If you don't have a meat thermometer, you can cut open a chicken breast to check for doneness and ensure it's not pink.
How to Make Greek Lemon Chicken and Potatoes
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 almost 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°F and the potatoes are done.
Step 5
Once removed from the oven, salt and pepper potatoes and serve immediately.
What to Serve with Greek Lemon Chicken and Potatoes
- Make my Chicken Sausage Greek Salad (hold the sausage!) for a simple Greek side salad that goes perfectly with this dish.
- My dad always served this with Organic French Baguettes With Instant Yeast, as you know the Greeks can't go without bread at every meal!
- Serve this with Kale Apple Salad with Honey Dijon Dressing for a light side salad that pairs wonderfully with this lemon chicken.
- Honey Butter Dinner Rolls make a quick and easy homemade bread option.
Recipe 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.
More Greek Recipes
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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
- salt and pepper
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 almost 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
- You can use breasts, thighs or even drumsticks, either works.
- I use a ceramic baking dish (like my YiaYia did) but you can also use a slow cooker or Dutch oven if you prefer.
- Make sure to cook thicken until 165°F. If you don't have a meat thermometer, you can cut open a chicken breast to check for doneness and ensure it's not pink.
Nutrition
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I love this recipe that my YiaYia made all the time, I hope you love it as much as I do!