This easy baked Greek chicken and potatoes is a family favorite! The secret is in the lemon-garlic sauce which doubles up as a marinade. Whether you choose to marinate the chicken for a couple of hours (I usually don't) or cook it right away, the flavors will surprise you in the best way possible.

Greek chicken and potatoes garnished with parsley, olives and lemon slices

Greek chicken makes an appearance on my dinner table pretty frequently. In many forms. From tender Souvlaki skewers to Greek chicken gyro or a quick skillet chicken covered in a tasty yogurt chicken marinade.

Ah, but if it's a special, comforting meal we need, Greek chicken and potatoes it is!

This easy Greek chicken recipe hits all the right flavor notes, thanks to a couple of Greek spices and a tasty lemon-garlic sauce that can also double as a marinade (although, luckily, you don't have to marinate this chicken for hours, it can go right in the oven)!

ingredients for Greek chicken

Ingredients for this Greek Chicken Recipe

  • Chicken- 3 pounds of chicken. For best flavor, use bone-in, skin-on chicken pieces. You can also portion a whole small chicken into pieces to use in this recipe.
  • Potatoes- 4 gold potatoes scrubbed clean and cut into wedges (Greek-style roasted potatoes are typically cut into wedges).
  • Onion- 1 medium yellow onion, halved and cut into wedges to mimic the look of the potatoes
  • Lemon-Garlic Sauce- This is where all the glorious flavor in this Greek chicken recipe comes from. The sauce is made of Greek extra virgin olive oil, lemon juice, loads of garlic (anywhere from 8 to 12 garlic cloves, minced), 1 ½ tablespoons dry rosemary (or dry oregano), and a pinch of nutmeg. Tip: this can also act as your Greek chicken marinade, if you want to work ahead and marinate the chicken in the fridge for a few hours.
  • Chicken broth- anywhere from ½ cup to 1 cup chicken broth poured in the pan helps cook the potatoes to tender perfect and it also keeps the chicken tender and juicy while baking.
  • Lemon slices- Can't have enough lemons in a Greek chicken dinner! Lemon slices act as a pretty garnish but as they bake over the chicken, they also impart great flavor.
  • Garnish- fresh parsley and a few pitted kalamata olives two optional ingredients that add a good pop of color and some more Greek flavor are

How to Make Greek Chicken: Step-by-Step

Time needed: 1 hour and 15 minutes.

How to make Greek chicken (print-friendly recipe with exact measurements below)

  1. Heat oven and season the chicken

    Preheat the oven to 350 degrees F. Arrange a rack right in the middle.
    Season the chicken with kosher salt on all sides. Tip: for best flavor, make sure to lift up the chicken skins and season underneath. chicken pieces seasoned with salt

  2. Arrange potatoes and onions in baking dish

    Slice the potatoes and onions into wedges. Arrange them in your baking dish. Season with kosher salt and black pepperPotatoes and onions arranged in baking dish

  3. Make the lemon garlic sauce

    In a bowl or a measuring cup, add extra virgin olive oil, lemon juice, minced garlic, dried rosemary and nutmeg (you can also use a bit of dried oregano instead of rosemary).
    olive oil and lemon juice sauce with garlic, rosemary, and nutmeg

  4. Add chicken, sauce, and broth to the baking pan

    Arrange the chicken pieces in the baking dish or pan. Pour the lemon garlic sauce evenly all over the chicken and potatoes. Arrange lemon slices on top. From one side of the pan, add in about 1 cup chicken broth (but do not pour over the chicken)chicken and sauce added to the baking pan

  5. Bake!

    Bake in heated oven uncovered for 45 minutes to 1 hour or until the chicken and potatoes are tender. (Chicken's internal temperature should register at 165 degrees F). If you like, place the pan under the broiler briefly to allow the chicken skins to gain more color (watch carefully).Baked Greek chicken with potatoes

Greek Chicken Marinade Option

Like I said earlier, in this recipe, you do not need to marinate the chicken for hours in advance. But if you like, you can apply the lemon garlic sauce to the chicken a few hours before you are ready to bake it and keep it in the fridge. Marinade ingredients (same as lemon-garlic sauce ingredients used here):

  • ¼ cup Greek extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
  • ¼ cup fresh lemon juice
  • 8 to 12 garlic cloves, minced
  • 1 ½ tablespoons dried rosemary or dried oregano (or if you like, a bit of each)
  • ½ teaspoon ground nutmeg

To marinate the chicken, mix all the above together and pour it over the chicken (lift chicken skins up to get some goodness underneath). Cover and leave in the fridge for a couple hours or so.

When ready, add the chicken to the potatoes and onions and follow the recipe for baking instructions.

What to Serve with Greek Chicken?

This baked chicken and potatoes doesn't require much to turn into a fun Greek feast. Serve it with a side of Greek salad and Tzatziki sauce. If you like, add some warm pita bread. That's it!

Watch the video for this Greek chicken recipe: 

More chicken recipes you might like: grilled whole chicken, and baked cornish game hen.

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Greek chicken and potatoes garnished with parsley, olives and lemon slices

Greek Chicken and Potatoes Recipe

  • Author: Suzy
  • Total Time: 1 hour 15 minutes
  • Yield: Serves up to 6
  • Diet: Gluten Free


This easy Greek chicken and potatoes recipe is a family favorite. The secret is in the lemon-garlic sauce, which doubles up as a marinade. Whether you choose to marinate the chicken for a couple of hours (I usually don't) or cook it right away, the flavors will surprise you in the best way possible.



For Chicken and Potatoes 

  • 3 lb chicken pieces, bone in and skin on (I used 2 breasts and 3 legs)
  • Salt
  • 4 gold potatoes (about 2 lb), scrubbed clean, cut into thin wedges
  • 1 medium yellow onion, halved then sliced
  • 1 tsp black pepper
  • 1 lemon, sliced
  • 1 cup chicken broth
  • 6 to 12 pitted quality kalamata olives, optional
  • Fresh parsley, for garnish

For the Lemon-Garlic Sauce (can also be used as marinade)

  • ¼ cup extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
  • ¼ cup lemon juice
  • 12 fresh garlic cloves, minced
  • 1 ½ tbsp dried rosemary (or dried oregano)
  • ½ tsp ground nutmeg

Sides (optional) 


  1. Preheat oven to 350 degrees F.
  2. Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well). (see optional step in notes)
  3. Arrange potato wedges and onions in the bottom of a baking dish or pan. Season with salt and 1 teaspoon black pepper. Add the chicken pieces (see optional step in notes).
  4. Make the lemon-garlic sauce. In a small mixing bowl, whisk together ¼ cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour evenly over the chicken and potatoes.
  5. Arrange lemon slices on top. Pour chicken broth into the pan from one side (do not pour broth over the chicken).
  6. Bake in heated oven uncovered for 45 minutes to 1 hour, until chicken and potatoes are tender. (Chicken's internal temperature should register at 165 degrees F). If you like, place the pan under the broiler briefly to allow the chicken skins to gain more color (watch carefully).
  7. Remove from heat and add kalamata olives, if you like. Garnish with a little bit of fresh parsley.
  8. Serve with Greek salad Taztaziki sauce and a side of pita bread, if you like. Enjoy!


  • Optional Step: If you'd like to get even more crisp and color on the chicken pieces, sear the chicken pieces in a bit of extra virgin olive oil before adding them to the potato pan (do this step before step #4). To do this, simply heat about 2 tablespoon extra virgin olive oil over medium-high heat. Add chicken skin-side down to brown (about 5 t0 7 minutes,) then flip over and sear briefly, another 3 minutes or so. Transfer from skillet to the prepared pan with the potatoes. This step is not necessary if you plan to broil the chicken briefly at the end. 
  • To marinate the chicken in advance: if you have the time and want to use the lemon-garlic sauce as a marinade for the Greek chicken, you can. Simply add the lemon-garlic sauce it to the chicken a couple hours in advance, cover and refrigerate. When you're ready to bake, add the marinated chicken to the potatoes and onions and follow the recipe from there.
  • Visit Our Online Shop to browse quality Mediterranean ingredients including olive oils and spices used in this recipe.
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Category: Dinner
  • Method: Baked
  • Cuisine: Greek

Keywords: Greek chicken, Chicken and potatoes

This post originally appeared on The Mediterranean Dish in 2017 and has been recently updated with new information and media for readers benefit. Enjoy!

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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  1. Cooked this recipe at 360 degrees F and the chicken was only cooked to 135 degrees, so I had to turn the oven up to 400 and cook for another 15 minutes to get chicken to 165 degrees. Almost all of the broth was still left in the pan--I had hoped it would reduced to more of a tart syrupy sauce. On the positive side, I really liked the addition of the nutmeg with the herbs in the lemon sauce.

  2. Roasted the potatoes for about 20 or 30 minutes in the broth first. Then removed the broth and placed on the chicken. Worked great. Thanks to all the commenters for the extra tips.

  3. I made this recipe and used chicken boneless/skinless chicken breasts. I loved it other than the fact that boneless/skinless can be a bit dry, especially as leftovers. The only thing that I'd like to know is the sodium content as that is not included in the nutrition facts listed. We did not serve with any sides other than some fresh steamed broccoli. We didn't use any Kalamata olives as we didn't have any in the pantry at the time. We also cut the garlic half the garlic, however my husband decided that it wasn't quite enough. Thanks for putting out an amazing reipe!

    1. Hi, Jennifer. I'm sorry that the sodium count is not available. I'll check on this and see if we can add that via the program we currently use. With sodium numbers, it really will vary for individual taste and the kind of salt and amount used, so it is tricky.

  4. Simple and delicious. I'm pleased I didn't read the comments first. Added some extra garlic cloves to the potaos.. Just wish oven temps were in celsius as well, most of the world doesn't use it.

  5. This sounds great, will try it soon, and pre-cook the potatoes.

    I have to ask though - what are Cornish Hens?!


      1. Despite that, the little hens are so delicious when roasted. One is usually good for one adult.

  6. I made this for Easter lunch and served with your Crispy Roasted Broccoli. So, so very good! I will definitely be making again! Thank you!

      1. Do you think instead of potatoes that you could make something similar to tahdig on the bottom of the pan with the chicken on top? I might play with this, but would like your input, please! It’s yummy with the potatoes, but I do love rice! 😋

  7. Would this recipe work with Cornish hens? I'm trying to make this for a larger group (8 people) along with another meat based dish and sides. . So I was thinking to do four Cornish hens with each split in half.

    1. Hi, Ranya. I think this would totally work with cornish hens. Of course, you may just have to adjust the cooking time a bit. Here is my regular Cornish Hen recipe you can use as a guide.

  8. Hi Suzy
    Thankyou so much for all your wonderful recipes you put up on your website for us to try, it is soooo much appreciated!
    I have made quite a few of your recipes now and they have been super flavourful and delicious.
    I am from New Zealand so I baked this in fan forced oven, 180 degrees C for 60 minutes, came out cooked to 👌, delisimo! so zingy with garlic and lemon.
    Thankyou again, my family and I have been enjoying the taste of the Mediterranean even though we are so far away.
    Warmest regards, Kirstin

  9. With so many people stating that their Potatoes weren't done after an hour, I decided to boil them for 15 minutes by themselves. I then added them with the chicken 30 minutes into the cooking time. After an hour I noticed the chicken wasn't done, so I ended up putting the chicken in for 10 minutes at a time to check to see if done or not after doing this three time, a total of 30 additional minutes, the chicken was perfect as was everything else. The lemon definitely gave the chicken great flavor.

  10. Potatoes definitely needed longer than 45-60 minutes. We put it in in total around 90 minutes for it to be better. Chicken looked not very appetizing without broiling or roasting beforehand.

    I also think the amount of broth was excessive and the flavors weren’t great. Unfortunate.

  11. I also found that the potatoes didn't cook (despite cooking it for 75 minutes) and the amount of broth was maybe too much - it was very watery in the end. My husband enjoyed the flavour of the chicken and found it to be moist. It looks like you have paprika in your bowl with the rosemary (but not listed in your ingredients) so I added some the last 15 minutes and it made it a more appealing colour without broiling it. I ended up pan frying the potatoes in some EVOO and they weren't bad. I would make it again but with modifications.

  12. I made this tonight with a few tweaks to fit what items I had on hand. Everyone loved it-even my most picky eater. I always keep slabs of lamb fat in the freezer and roast our potatoes in a combo of lamb fat and butter in the overn so that was one tweak. I only had boneless skinless chicken thighs so that was another deviation. I also cooked the chicken stovetop so there was of liquid as I cooked it. I just cooked the juice down and the bottom of the thighs browned pretty well. The nutmeg was such a nice touch. Super recipe-It got the thumb's up so I will make it again. I LOVED the marinade-it was wonderful.

  13. I don't know what went wrong, but it didn't turn out this time (my first try). Potatoes were not done. Chicken was okay. I wish I had read the comments and I would have tried 425. The taste wasn't appealing and I love Greek food. Really? Twelve cloves of garlic? I used less and I still got complaints about the smell while it was cooking. I wonder if there is a typo and you really mean 1 to 2 cloves. Please confirm. I will try it again, I think.

    1. Thank you for the feedback, Kevin. The amount of garlic listed in the recipe is correct, but feel free to adjust to whatever suits your taste here.

  14. Made this for the first time tonight along with your Crispy Lemon Roasted Broccoli - what a great chicken dish - I put it under the broiler to get a nice crisp in the chicken skin oh so freakin good!!!! A family favorite that will for sure be made again and again lol thanks Suzy!

  15. Should've read the comments before making - I cooked at 350 for over 90 mins and the chicken ended up dried out and the potatoes were still raw in the middle. Might try again at the temp others recommended as the flavours were tasty but this was a frustrating recipe to make.

    1. Since a couple people mentioned the potatoes not cooking fully, I thought I would comment. It isn't specific to this recipe, they just take forever to cook! In general, I pre cook potatoes in the microwave (5-10 min. depending on the cut size and amount, a little water helps), before browning them on the stove, etc.. You will end up a lot less frustrated.

      1. Do you pre cook potatoes , then bake them with chicken the full amount of time called for in recipe?

      2. Hi, Linda. With my oven, I don't find that necessary. However, some other readers have found par-boiling or precooking the potatoes a bit helpful.