Greek Lemon Baked Chicken with Potatoes, Olives & Feta

Greek Lemon Baked Chicken with Potatoes, Olives & Feta

Serves

4 people

Cook Time

About 1 hour 15 minutes total

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INGREDIENTS

Chicken & Vegetables

• 4 bone-in, skin-on chicken thighs (or breasts)

• 1½ lb baby potatoes, halved (or Yukon golds)

• 1 red onion, thickly sliced

• 1 cup cherry tomatoes

• ¾ cup Kalamata olives (pitted)

• 1 lemon, sliced into wedges

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Greek Marinade

• ⅓ cup extra virgin olive oil

• Juice of 2 lemons

• 4 cloves garlic, minced

• 1½ tsp dried oregano

• 1 tsp paprika

• ½ tsp chili flakes (optional)

• 1 tsp salt

• ½ tsp black pepper

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Finishing Touches

• ½ cup crumbled feta cheese

• 2 tbsp fresh dill or parsley, chopped

• Extra lemon juice (to finish)

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INSTRUCTIONS

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1. Marinate the Chicken

1. In a bowl, whisk olive oil, lemon juice, garlic, oregano, paprika, chili flakes, salt, and pepper.

2. Add chicken and massage marinade into all sides.

3. Marinate at least 30 minutes, ideally 2–12 hours in the fridge.

   • Bring to room temp 20 minutes before baking.

🔥 Flavor bomb tip: The longer it marinates, the deeper the lemon-garlic punch.

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2. Prep the Pan

1. Preheat oven to 400°F / 205°C.

2. In a large baking dish or roasting pan:

   • Add potatoes, onion slices, tomatoes, and olives.

   • Toss with 2–3 tbsp of the marinade.

3. Nestle chicken skin-side up on top.

4. Pour remaining marinade over everything.

5. Tuck lemon wedges around the chicken.

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3. Bake

1. Bake uncovered for 40 minutes.

2. Remove pan and:

   • Spoon pan juices over the chicken

   • Flip potatoes for even browning

3. Return to oven and bake 20–25 more minutes, until:

   • Chicken reaches 165°F / 74°C

   • Skin is golden and slightly crispy

   • Potatoes are tender

🔥 Optional: Broil for 2–3 minutes at the end for extra crispy skin.

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4. Finish & Garnish

1. Sprinkle hot dish with crumbled feta.

2. Scatter fresh dill or parsley on top.

3. Squeeze fresh lemon juice lightly over everything.

4. Rest 5 minutes before serving.

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HOW TO SERVE

• Serve straight from the pan (rustic Greek style)

• Spoon lemony pan juices over chicken and potatoes

• Pair with:

  • Warm pita or crusty bread

  • Tzatziki or yogurt sauce

  • Simple cucumber-tomato salad

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OPTIONAL UPGRADES 🔥

• Add artichoke hearts or roasted bell peppers

• Swap feta for goat cheese

• Use boneless thighs for faster cooking

• Add a splash of white wine to the pan

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STORAGE & REHEAT

• Keeps 3–4 days refrigerated

• Reheat in oven at 350°F for best texture

• Tastes even better the next day 😏