Crispy Greek Lemon Chicken with Potatoes
A quick and easy Mediterranean recipe featuring crispy lemon-infused chicken and golden roasted potatoes, perfect for weeknight dinners or gatherings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Cuisine: Mediterranean, Greek
Ingredients
Scale
- Whole chicken, about 3.5 to 4 lbs (1.6 to 1.8 kg), preferably free-range
- 2 medium fresh lemons (one juiced, one sliced thinly for roasting)
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves, minced or pressed
- 2 teaspoons dried oregano
- 1.5 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 lbs Yukon Gold or red potatoes, cut into wedges
- 2 tablespoons olive oil
- Additional salt and pepper to taste
- Optional: sprinkle of smoked paprika or dried thyme
- Optional garnishes: fresh parsley, chopped; lemon zest, grated
Instructions
- Preheat your oven to 425°F (220°C).
- In a small bowl, mix 3 tablespoons olive oil, juice of one lemon, minced garlic, dried oregano, salt, and pepper to prepare the chicken marinade.
- Pat the chicken dry with paper towels to help the skin crisp up better.
- Rub the marinade all over the chicken, making sure to get under the skin if possible for juicy meat.
- Let the chicken rest for 10–15 minutes. If time allows, marinate for up to one hour in the fridge for deeper flavor (optional).
- Toss potato wedges in 2 tablespoons olive oil, a pinch of salt, pepper, and any optional spices like smoked paprika.
- Arrange potatoes in a roasting pan in a single layer around the edges, leaving space in the center for the chicken.
- Place the chicken in the center, breast side up. Arrange lemon slices on top of the chicken and scatter a few around the potatoes.
- Roast for about 45–50 minutes. Halfway through (around 25 minutes), baste the chicken and potatoes with pan juices and turn the potatoes if needed for even browning.
- Check doneness by ensuring the chicken’s internal temperature reaches 165°F (74°C) and juices run clear when pierced near the thigh.
- Rest the chicken for 10 minutes before carving to allow juices to redistribute.
- Serve warm, garnished with fresh parsley and a sprinkle of lemon zest.
Notes
Patting the chicken dry before marinating is crucial for crispy skin. Roasting at high heat (425°F) ensures golden potatoes and crisp chicken. Basting halfway through cooking keeps the meat moist. Rest the chicken before carving to retain juiciness. Broil for 2-3 minutes at the end if skin needs extra crispiness. Leftovers reheat best in the oven to maintain texture.
Nutrition
- Serving Size: Approximately 1/6 of
- Calories: 550
- Sugar: 3
- Sodium: 700
- Fat: 30
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 4
- Protein: 45
Keywords: Greek chicken, lemon chicken, roasted potatoes, Mediterranean recipe, crispy chicken, easy dinner, weeknight meal, gluten-free, dairy-free