Lemony Greek One-Pan Chicken & Potatoes

BY Emily Parker December 31, 2025

Integrating the bright, citrusy notes of the Mediterranean with the rustic heartiness of a farmhouse supper, this dish offers a sophisticated profile through simple techniques. By utilizing a single skillet, we capture the essential fats and juices that transform standard root vegetables into something extraordinary. This preparation relies on the synergy between bone-in poultry and waxy potatoes, ensuring a result that is both texturally diverse and deeply savory. Whether you are hosting a weekend gathering or seeking a refined mid-week meal, the Lemony Greek One-Pan Chicken & Potatoes provides a complete, balanced experience with minimal cleanup.

Table of Contents

Ingredients

The Produce and Aromatics

2 pounds Yukon Gold potatoes, sliced into one-inch wedges
1 medium red bell pepper, deseeded and cut into one-inch chunks
3 large cloves garlic, finely minced
3 to 4 large lemons (enough for one-third cup juice plus extra for wedges)
1/2 medium bunch fresh dill or flat-leaf parsley (or a blend of both)

The Poultry and Pantry

2 pounds bone-in, skin-on chicken thighs (approximately four to six pieces)
1 tablespoon dried oregano
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/2 to 3/4 cup low-sodium chicken broth
3 ounces high-quality block feta cheese (optional, for finishing)

Instructions

Preheat your oven to four hundred Fahrenheit and position the center rack.
In a large mixing bowl, combine the potato wedges, bell pepper, minced garlic, lemon juice, olive oil, oregano, one teaspoon salt, and one-half teaspoon pepper.
Dry the chicken thighs thoroughly and season with the remaining salt and pepper.
Sear the chicken thighs in a twelve-inch oven-safe skillet over medium-high heat, skin-side down, for twelve minutes until the skin is golden and the fat has rendered.
Remove the chicken to a side plate and introduce the potato and pepper mixture into the hot skillet, stirring to coat with the rendered fat.
Pour the chicken broth into the skillet and nestle the seared chicken and additional lemon wedges into the potato layer.
Transfer the skillet to the oven and roast for forty to fifty minutes until the internal temperature of the chicken reaches one hundred sixty-five Fahrenheit.
Rest the dish for five minutes before topping with freshly chopped herbs and crumbled feta cheese.

Achieving Professional Results at Home

The Art of the Sear

The foundation of this dish lies in the initial browning of the chicken. When you place the thighs skin-side down in the skillet, resist the urge to move them. This allows the proteins to bond and then release naturally, creating a Shatter-crisp texture that holds up even during the subsequent roasting process. The “liquid gold” left behind in the pan is not just grease; it is a concentrated flavor base that seasons the potatoes from the bottom up.

Texture and Aroma Cues

As the potatoes roast in the chicken broth and lemon juice, they undergo a dual transformation. The bottoms of the wedges simmer in the liquid, becoming creamy and infused with garlic, while the exposed tops catch the high heat of the oven to develop browned, slightly chewy edges. You will know the dish is nearing completion when the kitchen fills with the scent of toasted oregano and caramelized citrus. The bell peppers should be soft and slightly charred, providing a sweet counterpoint to the acidic lemon.

Doneness Checks

While a thermometer is the most reliable method for checking the chicken, you can also observe the potatoes. They should be easily pierced with a paring knife, offering no resistance in the center. If the liquid in the pan evaporates too quickly before the potatoes are tender, do not hesitate to add the remaining quarter-cup of broth to maintain the braising environment.

Avoiding Common Pitfalls

One frequent mistake is using “pre-crumbled” feta. These products are often coated in anti-caking agents that prevent them from melting slightly into the warm sauce. By purchasing a block of feta in brine and crumbling it by hand, you introduce a creamy, tangy moisture that integrates far better with the herbs and pan juices. Additionally, ensure the chicken is patted completely dry before searing; any surface moisture will cause the meat to steam rather than brown.

Pro Tips

Temperature Consistency: Always bring your chicken thighs to room temperature for twenty minutes before they hit the pan. This ensures the fat renders evenly without the meat tightening up.
The Potato Choice: Stick with Yukon Gold or another waxy variety. Starchy potatoes like Russets tend to break down too much in the lemon juice and broth, resulting in a mushy texture rather than distinct, creamy wedges.
Citrus Maximization: Before juicing your lemons, zest one of them over the finished dish along with the herbs. The oils in the zest provide a floral high note that the juice alone lacks.
Cast Iron Advantage: Use a heavy cast-iron skillet if possible. The heat retention helps the potatoes achieve a better crust than a thin stainless steel or non-stick pan.
Deglazing Power: When you add the potatoes to the skillet after searing the chicken, use a wooden spoon to scrape up any browned bits (fond) from the bottom. That is where the deepest flavor lives.
Resting Period: Do not skip the five-minute rest. This allows the juices within the chicken to redistribute, ensuring every bite is moist.

Variations or Substitutions

The Root Swap: If you want to lower the glycemic index, replace half of the potatoes with thick slices of parsnip or halved shallots.
Olive Addition: For a more briny, punchy flavor, toss in a handful of pitted Kalamata olives during the last fifteen minutes of roasting.
Green Enrichment: Stir in two cups of fresh baby spinach immediately after taking the skillet out of the oven; the residual heat will wilt the greens perfectly.
Herb Variations: If dill isn’t to your taste, fresh rosemary or thyme can be substituted, though they should be added at the start of the roasting process rather than as a garnish.

Serving Suggestions

This is designed as a standalone meal, but it pairs beautifully with a simple side. A crisp cucumber and tomato salad dressed with a light red wine vinaigrette provides a cooling contrast to the warm, roasted flavors. For those who enjoy dipping, a side of thick Greek yogurt or tzatziki can be used to cut through the richness of the rendered chicken fat. If you have extra pan sauce, serve the dish with a crusty baguette to ensure not a drop of the lemon-garlic broth goes to waste.

FAQs

Can I use chicken breasts instead of thighs?

While possible, chicken breasts cook much faster and lack the fat content required to flavor the potatoes properly. If you must use them, add them to the skillet halfway through the potato roasting time to prevent them from becoming dry and stringy.

How do I store and reheat leftovers?

Store any remaining portions in an airtight container in the refrigerator for up to four days. To maintain the crispy skin, reheat in a toaster oven or skillet rather than a microwave, which can make the potatoes rubbery.

Is it necessary to peel the potatoes?

No, the skins on Yukon Gold potatoes are very thin and provide a nice texture and extra nutrients. Simply scrub them well before slicing into wedges.

What if I don’t have an oven-safe skillet?

You can sear the chicken in a regular frying pan, then transfer everything to a large ceramic or glass baking dish. However, you may need to increase the roasting time slightly as the baking dish will start cold.

Nutrition Information

Nutrient	Amount per Serving
Calories	545 kcal
Protein	32 g
Carbs	28 g
Fat	35 g
Fiber	4 g
Sugar	3 g
Sodium	890 mg

Disclaimer

Nutrition information is an estimate and may vary based on preparation and ingredients used.

Lemony Greek One-Pan Chicken & Potatoes

Ingredients

Instructions