This one-pan Greek chicken and potatoes uses the simplest ingredients: fresh lemon juice, lots of olive oil, chicken stock, fresh herbs, and chicken thighs. It’s the easiest weeknight oven bake and is gluten-free, dairy-free, and can be made low FODMAP without the garlic.
Even though I already worked from home, I’ve found that the pandemic has fundamentally changed my relationship with certain types of cooking. Mainly, dishes that are quick to throw together but take longer than 30 minutes in the oven to bake.
Now instead of racing home, I’m usually around to get dinner together earlier. And I prefer something that I can just set and forget while I finish up my last hour of work or take an evening bath. And this means I’ve been making a lot more Greek lemon chicken and potatoes.
It’s one of those dishes that I’ve always thought of as too simple to need a recipe, but since I make it so often, I thought I’d finally get around to sharing it with you. Greek lemon-y potatoes are not the crispiest spuds around, but they make up for it in the flavor department.
You cut russet potatoes into large wedges (usually 8 per potato) and braise them in a mixture of olive oil (more than you would ever usually cook with), fresh lemon juice, garlic and chicken broth. For about an hour, the potatoes slowly soften in the broth, soak up that tangy goodness, and emit the most insane fragrance into your whole home.
While these potatoes make a large amount, it often seemed like a waste of a pan to just be making a side dish, so I started putting chicken thighs on top to make it a full meal in one casserole dish. Often you need little more than lemon, garlic and rosemary to make a roast chicken taste divine, so they were a perfect match for the marinade.
This Greek lemon chicken and potatoes recipe works with any woody herb. Oregano is perhaps the most traditional and authentic to Greek cooking, but rosemary and thyme are a classic pairing.
Can you make this Greek Lemon Chicken and Potatoes low FODMAP?
Since the ingredients are so simple, this dish is also very easy to make low FODMAP. You can simply omit the garlic and rely on the woody herbs and lemon to make the dish sing. Potatoes are one of the best options if you’re looking to scratch the carb itch on a low FODMAP diet. Here is another low FODMAP chicken recipe if you’re in need of more ideas.
Can you make this Greek chicken and potatoes recipe on a sheet pan?
I find that using a casserole or baking dish helps the lemony potatoes better submerge in the braising liquid, but you can also use a rimmed baking sheet. The end result will be slightly crispier potatoes, but less sauce to douse them with.
Can I swap chicken breasts?
I prefer making Greek chicken thighs and potatoes or using whole legs since the bone and skin help maintain maximum juiciness. It also allows for more chicken drippings to enhance the potatoes. If you’re going to swap out chicken breasts, I would make sure to use bone-in skin-on breasts.
This Greek chicken and potato bake is also a great opportunity to use a whole roast chicken broken into parts. Regardless of what cut you use, so long as the bone is in, you will be keeping the same cook time of around 1 hour in the oven.
This Greek chicken and potato recipe is a refreshing departure from my usual chicken and rice casserole (CRC) but is equally easy, hands-off and delicious. If you’re looking for more one-pan gluten-free chicken ideas, here are some more that fit the bill:
- Sheet Pan Peri Peri Chicken and Potatoes
- Gluten-Free Chicken Paella Casserole
- Baked Chicken Thighs with Kalamata Olives
- One Pan Korean Chicken Thighs
Read on for this Greek lemon chicken and potato bake! And please let me know if you are craving any other easy chicken casserole ideas!
With health and hedonism,
Greek Lemon Chicken and Potatoes (Gluten-Free)
- 2 pounds russet potatoes cut into 8 wedges
- 2 pounds bone-in skin-on chicken thighs about 6 or whole legs (about 4)
- 3/4 cup chicken stock
- 1/2 cup fresh lemon juice
- 1/3 cup olive oil
- 1 teaspoon sea salt
- 1 teaspoon roughly chopped rosemary oregano or thyme
- 4 garlic cloves crushed (optional)
- Preheat the oven to 375 degrees F.
- Arrange the potato wedges in a 9 x 13 baking dish in an even layer (or, at least, with as many touching the bottom of the pan as possible). Place the chicken thighs or legs on top skin-side up.
- In a liquid 2-cup measure, whisk together the stock, olive oil, lemon juice, salt, herbs and garlic.
- Pour the marinade evenly over the chicken and potatoes. With your hands, take a few of the garlic cloves and herbs, and rub the tops of the chicken skin. Then tuck them away in the potato wedges. If you have extra, feel free to tuck a few sprigs of herbs in there as well.
- Transfer the pan to the oven for 40 minutes, uncovered.
- Remove the pan from the oven, if there are any potatoes that haven’t been submerged in liquid, try to rearrange them so they are.
- Increase the oven temperature to 425 degrees. Return the pan to the oven and bake until the potatoes are tender, the chicken skin is crisp, and the liquid is almost absorbed (they should still be a bit saucy).
- Remove from the oven and serve directly from the pan alongside a green salad or wilted spinach.
I update your recipe everyday. :)) love them very much
Alanna Taylor-Tobin says
Thank you for sharing this recipe Phoebe! I made it the other night and it was so easy and satisfying. I used half the amount of lemon juice due to histamine issues and the potatoes were still nice and tangy. Added a little garlic oil in place of the garlic cloves for low-FODMAP. Simply delicious, I’ll definitely make it again!
Phoebe Lapine says
yay Alanna!! so happy you enjoyed!!