One-Pot Greek Lemon Chicken with Potatoes
Juicy chicken thighs braised with potatoes in a lemony garlic sauce, cooked in one pot for an easy and comforting Greek-inspired dinner. This greek-inspired chicken ready in about 55 minutes pairs bone-in, skin-on chicken thighs, baby potatoes, halved, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1.5 lbs baby potatoes, halved
- 4 tbsp olive oil
- 5 cloves garlic cloves, minced
- 1/4 cup lemon juice
- 1 cup chicken broth
- 2 tsp dried oregano
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Preheat oven to 375°F. Heat 4 tbsp olive oil in a large oven-safe skillet over medium-high heat. Season 6 chicken thighs with 1 1/2 tsp salt, 1 tsp black pepper, and 2 tsp dried oregano.
- Step 2: Sear chicken thighs skin-side down for 5-6 minutes until golden brown and crispy, then flip and cook 3 minutes more. Remove chicken and set aside.
- Step 3: Add 5 minced garlic cloves and 1.5 lbs halved baby potatoes to the skillet. Sauté for 3 minutes until garlic is fragrant and potatoes start to brown.
- Step 4: Pour in 1 cup chicken broth and 1/4 cup lemon juice, scraping up browned bits from the pan. Return chicken thighs to the skillet, skin-side up, nestling them among the potatoes.
- Step 5: Transfer the skillet to the preheated oven and bake uncovered for 30-35 minutes until potatoes are tender and chicken reaches an internal temperature of 165°F.
- Step 6: Sprinkle 2 tbsp chopped fresh parsley over the dish before serving hot.
Frequently asked questions
How long does One-Pot Greek Lemon Chicken with Potatoes take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Greek Lemon Chicken with Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep baby potatoes, halved from drying out.
Can I substitute ingredients in One-Pot Greek Lemon Chicken with Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Greek Lemon Chicken with Potatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Greek Lemon Chicken with Potatoes?
Greek chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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