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Greek Lemon Herb Chicken & Potatoes

Juicy, golden chicken thighs roasted alongside tender baby potatoes and sweet carrots, all drenched in a tangy lemon and herb marinade for a simple, soul-warming one-pan dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces chicken thighs bone-in, skin-on
  • 1.5 lb baby potatoes whole or halved
  • 3 large carrots cut into large chunks
  • 0.5 cup fresh lemon juice
  • 0.33 cup olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tbsp dried oregano
  • 1 tsp dried thyme or a few fresh sprigs
  • 3 cloves garlic thinly sliced
  • 1 tsp salt
  • 0.5 tsp black pepper
Optional Toppings
  • 2 tbsp crumbled feta sprinkle before serving or during last 5 minutes of baking
  • 1 tsp lemon zest for extra brightness

Equipment

  • Roasting Dish
  • Mixing Bowl
  • Measuring Spoons

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C). Use a white or light-colored roasting dish for even heat reflection and better browning.
  2. Step 2: Arrange chicken thighs, baby potatoes, and carrot chunks in the roasting dish without overcrowding. Season generously with salt and black pepper.
  3. Step 3: In a medium bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, dried oregano, thyme, and sliced garlic until well combined.
  4. Step 4: Pour the marinade evenly over the chicken and vegetables. Toss gently with a spoon or clean hands to coat everything well.
  5. Step 5: Bake uncovered for 40–45 minutes until chicken skin is golden and crispy, and potatoes and carrots are tender and caramelized. Optionally broil for 2–3 minutes for extra crispiness, watching carefully.
  6. Step 6: Spoon pan juices over the chicken and vegetables before serving for extra flavor.
  7. Step 7 (Optional): Sprinkle crumbled feta and lemon zest on top just before serving or during the last 5 minutes of baking for a creamy, tangy finish.

Notes

Marinate chicken and vegetables overnight for deeper flavor. Use chicken breasts or drumsticks as alternatives, adjusting cooking time accordingly. Add other vegetables like bell peppers or zucchini for variety. Store leftovers in the fridge for 3–4 days, reheat gently to preserve crispy skin. Freeze for up to 2 months.