Greek lemon chicken and potatoes - known in Greece as kotopoulo lemonato - is one of the most comforting and beloved dishes in Greek home cooking. Bone-in chicken pieces and chunky potatoes are roasted together in a generous bath of lemon juice, olive oil, garlic, and oregano until the chicken skin is golden and crisp, the potatoes are soft and silky, and the roasting juices have reduced to a deeply flavoured, glossy sauce.
This is the kind of dish that fills the kitchen with an incredible aroma and tastes like it took far more effort than it did. Everything goes into one roasting tin, making it an ideal fuss-free midweek meal or relaxed weekend dinner. It scales up easily for feeding a crowd and reheats beautifully, making it a solid batch cook option too.
All the ingredients are supermarket staples, and the method couldn't be simpler. Serve straight from the roasting tin with a simple Greek salad, warm pitta, and a spoonful of tzatziki for a proper Greek feast at home.
Ingredients
For the marinade
- 4 tbsp Olive Oil
- 4 tbsp Lemon Juice , plus the zest of 1 lemon
- 4 Garlic Cloves
- 1.5 tsp Dried Oregano
- 1 tsp Salt
- 100 ml Chicken Stock
For the roasting tin
- 4 Bone-in, Skin-on Chicken Thighs
- 500 g Maris Piper Potatoes , peeled and cut into large wedges
- 1 Large Onion , cut into wedges
- 1 Lemon , sliced into rounds
- Fresh Oregano or Rosemary Sprigs , to finish (optional)
Method
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In a large bowl, whisk together the olive oil, lemon juice and zest, garlic, oregano, salt, pepper, and chicken stock. Add the chicken thighs and potato wedges and toss everything thoroughly to coat. If time allows, cover and marinate in the fridge for at least 30 mins, or up to 24 hours.
Tip: Bone-in, skin-on thighs are essential here - they stay juicy through the long roast and the skin renders down to give you that gorgeous golden finish. -
Preheat your oven to 190°C fan / 210°C conventional / Gas Mark 6½.
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Tip everything into a large roasting tin in a single layer. Tuck the onion wedges and lemon slices among the chicken and potatoes, then pour over any remaining marinade from the bowl.
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Roast uncovered for 1 hour, turning the potatoes once halfway through. The chicken should be golden and cooked through, and the potatoes tender.
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Increase the oven to 210°C fan / 230°C conventional / Gas Mark 8 and roast for a further 15–20 mins until the chicken skin is deeply golden and crisp and the juices in the tin have reduced and caramelised slightly.
Tip: If the potatoes look like they're catching before the chicken is done, move them to the edges of the tin or tuck them slightly under the chicken to protect them. -
Rest for 5–10 mins before serving. Spoon the roasting juices generously over everything and garnish with fresh oregano or rosemary if using. Serve straight from the tin.
Air Fryer Method
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Preheat the air fryer to 190°C for 3–5 mins.
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Place the marinated chicken thighs skin-side up in the basket. Add the potato wedges around them in as even a layer as possible - cook in batches if your basket is small.
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Cook for 30–35 mins, turning the potatoes halfway through, until the chicken skin is golden and crisp and the potatoes are tender and catching at the edges.
Tip: The chicken and potatoes won't sit in the cooking juices as they do in a roasting tin, so the flavour is slightly less saucy - spoon the marinade over the chicken halfway through cooking to compensate.
Alternatives & Variations
Remove the skin from the chicken thighs before roasting - cuts the fat and saturates significantly, though you'll lose the crispy skin; pat the flesh dry and increase the heat slightly to compensate
Swap chicken thighs for skinless chicken breast - leaner, though reduce the cooking time to around 45–50 mins total to avoid drying out
Reduce the olive oil to 2 tbsp - the lemon juice and stock provide enough liquid to keep everything moist
This recipe is naturally gluten free. All ingredients - chicken, potatoes, olive oil, lemon, garlic, and herbs - contain no gluten. If using shop-bought chicken stock, check the label to confirm it is gluten free, as some stock cubes contain wheat starch. Most major supermarket own-brand stocks are gluten free, but it's always worth checking.
FAQs
Around 1 hr 35 mins total - 15 mins of prep and 1 hr 20 mins in the oven. If you marinate the chicken beforehand, factor in at least 30 mins extra, though this is largely hands-off time.
Rated Easy. It's a genuine one-tin recipe - mix a marinade, toss everything together, and roast. There's very little technique involved, making it a great choice for confident beginners and experienced cooks alike.
Yes - it freezes well. Cool completely, then transfer to an airtight container and freeze for up to 3 months. The potatoes may soften slightly on reheating but the flavour remains excellent. Reheat from defrosted in the oven at 180°C fan, covered with foil, for 25–30 mins until piping hot.
The chicken and potatoes can be marinated up to 24 hours in advance and kept covered in the fridge. The cooked dish also reheats very well and tastes just as good the next day - making it a solid option for batch cooking or meal prep.
It's a fairly complete meal with the potatoes already in the tin. A simple Greek salad of tomatoes, cucumber, olives, red onion, and feta works perfectly alongside it. Warm pitta or homemade Greek flatbread to mop up the roasting juices is highly recommended, and a spoonful of tzatziki on the side rounds it off beautifully.
Bone-in, skin-on chicken thighs are ideal - they stay tender and juicy through the long roasting time and the skin crisps up beautifully. Bone-in chicken legs or a spatchcocked whole chicken also work well. Chicken breast can be used but is more prone to drying out, so reduce the cooking time and keep a close eye on it.
Yes - cook at 190°C for 30–35 mins, chicken skin-side up, turning the potatoes halfway. The result is slightly less saucy than the oven version as there's no roasting tin to collect the juices, but the chicken skin crisps up beautifully. Spoon over extra marinade halfway through for maximum flavour.
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