Baked Greek lemon chicken and potatoes is a super easy, one sheet pan meal. Chicken breasts and baby potatoes are marinated in lemon, garlic, oregano, and olive oil. Bake the whole sheet pan in the oven and end up with an entire meal on one pan.

I have said it once, and I will say it again. My mother-in-law makes the best Greek food. Mike and I often ask her to make it for our birthdays. She makes a Greek chicken, fasolakia or Greek green beans, and moussaka.

All the recipes are so delicious.

If only she could master the flaming cheese dish, saganaki. Maybe it would be safer to attempt when all the grandkids are a little older.

Mike’s parents venture off to Arizona and Marco Island during the chillier months here in Illinois. That means when we get a craving for her Greek food, it is up to me to try and recreate it at home.

So far I have mastered a slow cooker version of Greek green beans that even my veggie hater husband loves.

Greek lemon chicken and potatoes was my next undertaking. All you need is two lemons, a bunch of fresh garlic, dried or fresh oregano, salt, pepper, and a good extra virgin olive oil.

Marinate the chicken and potatoes in the same, perfect Greek elixer and then bake it all on one sheet pan in the oven.

This dish is so easy and just magic in your mouth!

We aren’t really a meat and one veggie kind of family. I usually like a bread, rice, or noodle in the mix. This sheet pan dinner with a side of sautéed fresh spinach was filling enough and even allowed some leftovers for salads the next day.

I am happy to report this has been added to the weekly dinner rotation.

Greek Lemon Chicken and Potatoes

Yield: Serves 2-4

Prep Time: 1 hour

Cook Time: 40 minutes

Total Time: 1 hour 40 minutes

Chicken breasts and potatoes marinated and cooked in a mixture of lemon juice, lemon zest, fresh garlic, oregano, salt, pepper, and olive oil all on one sheet pan.

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Ingredients

• 3-4 boneless, skinless chicken breasts
• 1 lb baby golden potatoes, halved
• zest and juice of 2 lemons
• 1/2 cup extra-virgin olive oil, divided
• 5 garlic cloves, grated
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/4 tsp black pepper
• fresh oregano, optional

Instructions

1. Add the chicken breasts along with the juice and zest from 1 lemon, 2 grated garlic cloves, 1/4 tsp oregano, 1/2 tsp salt, 1/8 tsp black pepper, 1/4 cup olive oil to either a large Tupperware container or a gallon sized storage bag. Mix to combine and evenly coat the chicken. Marinate the chicken in the refrigerator for at least an hour or up to 8 hours.
2. Preheat the oven to 375 degrees F. Remove the chicken from the fridge and bring to room temp while the oven preheats.
3. Line a large baking sheet with foil or parchment paper. Add the potatoes to the baking sheet along with juice and zest of 1 lemon, 1/4 cup olive oil, 3 grated garlic cloves, 1/2 tsp salt, 1/8 tsp black pepper, and 1/4 tsp dried oregano. Use your hands to mix and evenly coat everything.
4. Use tongs clear spots among the potatoes for the chicken. Using tongs, add the chicken breasts to the sheet pan with the potatoes. Sprinkle the chicken and potatoes with a little pinch more of salt and pepper.
5. Bake the chicken and potatoes for 25 minutes. After 25 minutes, remove the pan from the oven. Toss the potatoes so they cook evenly. Use a spoon to spoon some of that lemon olive oil sauce all over the chicken breasts.
6. Return the chicken and potatoes to the oven and bake for 15 more minutes, until the internal temp of the chicken is 165 degrees F.
7. Let the chicken rest for a few minutes before slicing. Serve with a few spoonfuls of the lemon, garlic sauce on top.

Notes

You can also use fresh oregano in place of dried. I would double the fresh oregano amount to compensate.

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