Hello lovely moms! As a mother in the thick of life’s daily hustle, I understand the need for recipes that are both scrumptious and straightforward.

This One-Pot Greek Lemon Chicken and Potatoes recipe is an absolute gem. It’s packed with flavor, requires minimal ingredients, and is all done in one pot, which means less time cleaning up!

Ending Soon

Win Your Dream Sandals Vacation

Enter now for your chance to win a luxury Caribbean getaway for two — completely free to enter. (Takes 2 minutes to enter)

Enter Now

We earn a commission if you make a purchase, at no additional cost to you.

Let’s get right into this dish that will surely become a family favorite.

Gather Your Ingredients

Before we start cooking, let’s make sure we have everything on hand. Prepping your materials in advance simplifies the process!

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 lemon, juiced and zested
• 1 pound baby potatoes, halved
• 4 cloves garlic, minced
• 1 cup chicken broth
• Optional: chopped fresh parsley for garnish

Preparing the Chicken

1. Season the Chicken: Pat the chicken thighs dry with paper towels. Season them generously with salt, pepper, and half of the oregano.
2. Brown the Chicken: In a large pot, heat the olive oil over medium-high heat. Add the chicken thighs, skin side down, and sear until golden brown, about 4-5 minutes per side.
3. Remove Chicken: Once browned, remove the chicken from the pot and set aside.

Start the Casserole Base

1. Sauté the Aromatics: In the same pot, add the minced garlic. Sauté for about a minute until fragrant.
2. Add the Potatoes: Add the halved baby potatoes to the pot. Stir to coat them in the garlic and residual chicken juices.

Bringing It All Together

1. Incorporate the Flavors: Add the chicken broth, lemon juice, and zest to the pot. Stir in the remaining oregano.
2. Return the Chicken: Nestle the browned chicken thighs back into the pot among the potatoes.
3. Simmer: Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes. The potatoes should be tender, and the chicken should be cooked through.

Finishing Touches

1. Taste and Adjust: Taste the dish and adjust seasoning if necessary, adding more salt or lemon for a brighter flavor.
2. Serve: Serve hot, garnishing with fresh parsley if desired, for a pop of color and extra flavor.

One-Pot Greek Lemon Chicken and Potatoes

Print

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 lemon, juiced and zested
• 1 pound baby potatoes, halved
• 4 cloves garlic, minced
• 1 cup chicken broth
• Optional: chopped fresh parsley for garnish

Instructions

1️⃣ Pat chicken thighs dry and season with salt, pepper, and half of the oregano.

2️⃣ Heat olive oil in a pot over medium-high heat. Sear chicken thighs until golden, about 4-5 minutes per side. Remove from pot.

3️⃣ Add minced garlic to the pot and sauté until fragrant.

4️⃣ Add baby potatoes, stirring to coat in garlic and chicken juices.

Don't lose this article. Enter your email below, and I'll send it to you right now. Plus a little encouragement and inspiration from me, straight to your inbox.

Save This Article

Check your inbox! We've sent you the article.

5️⃣ Pour in chicken broth, lemon juice, and zest. Stir in remaining oregano.

6️⃣ Nestle chicken thighs back into the pot among the potatoes.

7️⃣ Reduce heat to low, cover, and simmer for 30 minutes.

8️⃣ Taste and adjust seasoning as needed.

9️⃣ Serve hot, garnishing with fresh parsley if desired.

Notes

• For added color, toss in some halved cherry tomatoes during the final 10 minutes of cooking.
• If you prefer a crispier chicken skin, broil the dish uncovered for the last 5 minutes.
• This dish pairs wonderfully with a simple green salad or steamed vegetables.