Greek Lemon Chicken and Potatoes - The Best One Pan Dinner You'll Ever Make
Greek Lemon Chicken and Potatoes - The Best One Pan Dinner You'll Ever Make is a medium Greek recipe that serves 4. 500 calories per serving. Recipe by Sip and Feast on YouTube.
Prep: 1 hr 10 min | Cook: 1 hr 32 min | Total: 3 hrs 2 min
Cost: $50.54 total, $12.64 per serving
Ingredients
- 4 large Yukon Gold Potatoes (peeled and cut into 1‑inch cubes)
- 8 pieces Chicken Thighs (bone‑in, skin‑on; trim excess skin and any bone fragments)
- 0.75 cup Extra‑Virgin Olive Oil (for the marinade; extra oil can be used for the green beans)
- 0.5 cup Fresh Lemon Juice (about 2 medium lemons, freshly squeezed)
- 8 cloves Garlic (peeled; 8 for the chicken, extra 6 for green beans)
- 2 teaspoons Dijon Mustard
- 1 tablespoon Honey
- 2 teaspoons Fine Sea Salt (Himalayan pink or any fine salt)
- 1 teaspoon Black Pepper (freshly ground)
- 1 tablespoon Dried Oregano
- 1 teaspoon Dried Thyme
- 2 tablespoons Fresh Oregano (chopped, for garnish)
- 1 pound Green Beans (trimmed ends, dried)
- 2 tablespoons Olive Oil (for green beans) (extra‑virgin)
- 0.25 teaspoon Red Pepper Flakes (optional, for heat)
- 1 tablespoon Lemon Juice (for green beans) (optional, adds brightness)
- 0.25 cup Feta Cheese (crumbled, optional garnish)
Instructions
Prep Potatoes
Peel the Yukon Gold potatoes and cut them into roughly 1‑inch cubes so they cook evenly.
Time: PT10M
Trim Chicken Thighs
Using a sharp knife, remove excess skin from each thigh and pick out any stray bone fragments.
Time: PT10M
Make Marinade
In a blender or large bowl combine 3/4 cup olive oil, 1/2 cup fresh lemon juice, 8 minced garlic cloves, 2 tsp Dijon mustard, 1 tbsp honey, 2 tsp fine sea salt, 1 tsp black pepper, 1 tbsp dried oregano, and 1 tsp dried thyme. Blend until smooth.
Time: PT5M
Marinate Chicken and Potatoes
Place the chicken thighs in a bowl, pour half of the marinade over them, and toss to coat. Add the potato cubes, drizzle the remaining marinade, and mix until everything is evenly coated. Cover and refrigerate for at least 30 minutes, up to 2 hours.
Time: PT30M
Preheat Oven
Preheat the oven to 425°F (220°C).
Time: PT5M
Temperature: 425°F
Arrange Potatoes
Spread the marinated potatoes in a single layer at the bottom of the 9×13‑inch baking dish.
Time: PT5M
Add Chicken
Place the chicken thighs on top of the potatoes, skin side up. Use your hands or a spoon to drizzle any remaining marinade over the top.
Time: PT5M
Initial High‑Heat Roast
Roast the pan uncovered for 10 minutes at 425°F.
Time: PT10M
Temperature: 425°F
Reduce Heat and Continue Roasting
Lower the oven temperature to 375°F (190°C) and continue roasting for 50 minutes, or until the chicken reaches an internal temperature of 185°F (85°C) and the potatoes are tender.
Time: PT50M
Temperature: 375°F
Final Potato Crisp (Optional)
If the potatoes are not yet golden, increase oven temperature to 450°F (230°C), tent the pan loosely with foil, and roast an additional 10 minutes until the tops are crisp.
Time: PT10M
Temperature: 450°F
Prep Green Beans
Trim the ends off the green beans and set aside.
Time: PT5M
Garlic‑Infused Oil
Heat 2 tbsp olive oil in a 14‑inch skillet over medium‑low heat. Add 6 peeled garlic cloves (halved or left whole) and cook, stirring occasionally, until the garlic turns a light golden brown and smells nutty.
Time: PT7M
Cook Green Beans
Add the trimmed green beans to the skillet, splash in a couple of tablespoons of water, cover, and cook for about 5‑7 minutes until the beans are bright green and just tender. Remove the lid and let any remaining liquid evaporate, stirring occasionally.
Time: PT10M
Season & Finish Green Beans
Season the beans with salt, optional red pepper flakes, and a drizzle of lemon juice. Toss in the remaining garlic pieces if you like extra flavor, then remove from heat.
Time: PT5M
Garnish and Serve
Transfer the chicken and potatoes to a serving platter, sprinkle chopped fresh oregano over the top, and add lemon wedges. Serve alongside the garlic green beans (with optional crumbled feta).
Time: PT5M
Nutrition Facts
- Calories
- 500
- Protein
- 30 g
- Carbohydrates
- 35 g
- Fat
- 25 g
- Fiber
- 4 g
Dietary info: Gluten‑Free, Dairy‑Free (omit feta), Paleo‑Friendly
Allergens: Honey, Feta cheese (if used)
Last updated: April 18, 2026








