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Friday, May 20, 2022

Recipe: Greek Lemon Chicken and Potato Bake

I love one-pan meals, especially when no measuring and exact ingredients are involved. I made this one Sunday when I didnt want to babysit my food in the kitchen Turned out great, and I served it with tzatziki sauce.

Greek Lemon Chicken And Potato Bake Ingredients

  • 4 chicken leg quarters

  • 1 (24 ounce) bag small potatoes

  • cup olive oil

  • 2 lemons, juiced, divided

  • 2 tablespoons dried basil

  • 2 tablespoons dried oregano

  • 1 tablespoon salt

  • 1 tablespoon ground black pepper

  • 2 tablespoons lemon and herb seasoning

  • 1 (12 ounce) package fresh green beans

How to Make Greek Lemon Chicken And Potato Bake

  1. Preheat oven to 425 degrees F (220 degrees C). Grease a large baking sheet with sides.

  2. Place chicken quarters on prepared baking sheet. Stir potatoes, olive oil, juice of 1 lemon, basil, oregano, salt, pepper, and lemon herb seasoning together in a large bowl to coat potatoes. Arrange potatoes around chicken on baking sheet. Pour about 3/4 of oil mixture over chicken, reserving remaining oil; drizzle remaining lemon juice over chicken and potatoes.

  3. Bake in the preheated oven for about 30 minutes; shake baking sheet to loosen potatoes, then continue baking for 15 minutes. Place green beans in reserved oil mixture; toss to coat. Remove chicken mixture from oven; pour green bean mixture over chicken and potatoes.

  4. Return pan to the oven; bake until green beans are tender with a bite, chicken is no longer pink at the bone and juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Greek Lemon Chicken And Potato Bake Nutritions

  • Calories: 551.1 calories

  • Carbohydrate: 41.9 g

  • Cholesterol: 102.8 mg

  • Fat: 29.1 g

  • Fiber: 8.5 g

  • Protein: 34.8 g

  • SaturatedFat: 6.2 g

  • ServingSize:

  • Sodium: 1858.5 mg

  • Sugar: 2.6 g

  • TransFat:

  • UnsaturatedFat:

Greek Lemon Chicken And Potato Bake Reviews

  • This smelled so good while baking You know its good when your picky 13 yr old boy tells you its the best chicken hes ever had I used 6 bone-in/skin-on thighs. I rendered the fat off the skin in a skillet before baking, as I didnt want all the fat in the pan.(add the thighs skin side down in a cold skillet, turned to medium heat and cooked for 5 minutes until the skin was brown and the pan is filled with fat) I only used one Tablespoon of Greek seasoning for all the other herbs called for as I thought 6 Tablespoons would be way too much 1 tsp. of pepper, a tsp. of garlic powder and the zest of a lemon. This cooked up in 40 minutes total. My store had no fresh green beans so I left them out this time, and served it with Greek salad, pita bread and tzatziki sauce Yum :)

  • Absolutely Delicious Will definitely be making this more often I used 4 boneless skinless chicken breasts, and doubled the potato/spice mixture. Although I dont know if I needed to quite double all of the seasonings, it was perfectly fine doubled & my family really enjoyed it My mom wasnt planning on eating dinner until she smelled it cooking: and then she went for seconds She liked it so much that she asked if she could review this recipe, too (Thats saying a lot for my mom-she doesnt bother with recipes, reviewing, baking, or trying many new food items) Thanks for a great recipe

  • Made this many times, being Greek To kick it up a notch add a lot of chopped Garlic all over it. When done remove chicken and kick up to 450 and let the potatoes get nice and crispy, be sure to watch and not let burn

  • I really wanted to try this recipe and I had the majority of the ingredients on hand minus the beans so I used carrots (my kids love carrots) and some greek seasoning from Due to the heat outside I decided to wrap everything up into a large foil pouch on the BBQ. When I opened the pouch it smelled DIVINE and tasted even better I served it with a salad and balsamic dressing... definitely making this one again

  • I made this for the first time and followed recipe pretty much exactly the way its written only I doubled it because there are 6 of us. I did use bone in/skin on chicken thighs instead of legs. I halved the baby potatoes so they would cook faster and brown nicely. Before I added the beans I broiled the chicken and potatoes for about 4 mins to get a nice brown. Everything came out so very tasty. I will make this again for sure

  • Not really a review, but more of an observation the recipe says to take the temp near the bone, but that is not good practice. It needs to read 165 in the thickest part of the meat AWAY from the bone.

  • I usually dont take the time to review things but this was such an amazing hit in my house that I had too. 2 teenagers and 1 hubby voted this the best chicken I have ever made. I made it as stated except found "Greek Seasoning" instead of Lemon Herb and used chicken breasts (family preference). Everything else was followed to the T... It was succulent, tasty, the smell was out of this world. The green beans were perfect in 15 mins and the chicken was moist. I will make this again and again. I also think it could be amazing served cold the next day on a greek or green salad, except it was demolished and I need to plan ahead to have leftovers

  • I was skeptical of the large amount of seasoning in this recipe (I am notorious for under-seasoning), but I followed to a T & WOWZER, soooo good My 10 yr. old said hed like to invite his friends over this chicken YAY This dish is easy enough for a mid-week dinner, but I can totally see serving this for special occasions, too. My only substitutes were that I did not have enough taters, so I did 1/2 taters, 1/2 baby carrots. Also, had to skip green beans -- didnt have, but will def. try next time Thank you Chef V

  • Well, wasnt this easy and delicious I used Greek seasoning instead of the lemon and herb; two bone-in skin-on chicken breast halves that I wanted to use up; frozen green beans instead of fresh and tossed them in the oil and seasoning mixture while they thawed; and everything else as written. I just love the smell of fresh lemon juice, and it really made this dish. Such a tasty meal, and so easy to prepare. Thank you Chef V

  • The chicken was great - I used chicken breasts (2) and all of the seasoning - I will cut back of the seasoning next time - or use the dry seasoning for sprinkling on vegies or salad. The chicken is very tasty when used with just a plain salad. Thanks for the recipe.

  • I made this in my slow cooker. There is no such thing as lemon herb seasoning where I live, so I used lemon pepper and excluded the pepper from the recipe. I didnt use any green beans. I cooked the potatoes and chicken on high for about 3 1/2 hours. I served it with "easy tzatziki sauce" from this site and I thought it turned out fantastic*update* I have made this several times now, each time in my slow cooker. I have discovered that with the chicken on top of the potatoes you can drastically reduce the amount of oil because the chicken juices will give plenty of moisture to help them cook. The potatoes arent crispy with this method, but are still delicious.

  • Yummmmmmmmmmm We used chicken thighs (9) and redskin potatos (chopped) with the skin on. Left out the 1T (yikes) salt and instead just sprinkled each thigh with seasoned salt and cracked black pepper. Used fresh herbs instead of dried and for the lemon herb seasoning, we used the zest from the two lemons that were juiced along with a little rosemary, garlic, and thyme. This was super easy to make, smelled great while cooking, and tasted wonderful.

  • I tried a version of this for supper tonight. I dont usually like to change things on recipes before I try them the for the first time..(how will you know if you like it or not) but I did use a Greek Seasoning that I recieved from "Missing Ingredient" instead of the mixture of spices listed. I served it with a lemon/mint yogurt sauce.Overall, very easy recipe. It is one I will make versions of again in the future.

  • I used chicken breasts, added about a tsp. of minced garlic, substituted grape seed oil for the olive oil, sprinkled tumeric over the chicken, added Braggs Sea Kelp seasoning to the lemon/oil mixture and sprinkled garlic powder over chicken and potatoes.Since I used the chicken breasts, I lowered the heat to 375 after adding the drained, can of marinated (in the remaining mixture-added more lemon juice) green beans and cooked for approximately 15 minutes after the add.My husnad said he felt like hed eaten at a good restaurant

  • A meal we thoroughly enjoyed. I reduced the ingredients to two chicken pieces and used a little less olive oil. The bake time was perfect in my oven. I did make tzatziki sauce as suggested by Chef V, using Easy Tzatziki Sauce from AR. The house smelled delicious while this was baking and the taste was delicious. Thanks Chef V, for sharing your recipe.

  • Made this last night at our Elks Lodge. Made enough for 60 people and we had 56 attend. Very easy to make. Didnt realy change a thing except I added a thin sliver of lemon on top of each chicken quarter going out. I received many compliments on the meal and requests for the recipe. A keeper

  • This was pretty good but I did have to sub chicken breast tenders because that is what I had. I cut the pepper to 1 teaspoon because 1 tablespoon seemed like too much for our taste. I used nonstick foil so the ingredients wouldnt stick and the clean up was simple. Very tasty, even with the changes. Very nice with homemade tzaziki sauce and some greek salad. Thanks for sharing.

  • Easy and delicious. I used russet potatoes and chicken breast because thats what I had on hand. It looked bland when I pulled it out of the oven, but the taste was awesome. Sooo easy I will Definately make this again. Small red potatoes would have been much better. Oh, and also threw in some whole garlic cloves yum.

  • Oh this is gooood I took the Editors recommendation and substituted the Greek seasoning, but will definitely try the lemon herb next time. We could hardly wait because it smelled so incredible The lemon juice really made this recipe, I thought. And the crispy skin, the beans and potatoes made for a perfect one-pan meal. Yum (I had a couple beets that needed to be eaten so I cut them up and added them to the potato mixture and they cooked in good time with the rest). Thanks for this great recipe, Chef V

  • Great chicken recipe I did not have any green beans, so I served it with broccoli on the side. The potatoes and chicken cooked in about 35 minutes. I cut the potatoes in chunks so they would cook quicker. After I stirred the potatoes in the oil and spices I put the chicken in the bowl and covered the pieces in the mixture. I poured the rest on top of the chicken. It turned out moist and the skin was nice and crispy.

  • Delicious & fragrant I worried that everything would be over seasoned, but that wasnt the case. Used (thin-sliced) chicken breasts instead of thighs/legs and reduced cooking time by 10 minutes.

  • This was fabulous Pretty much stuck to the recipe but used broccoli instead of green beans and Yukon gold potatoes. Loved that it was in one pan Will definitely be making this one again.

  • Really GREAT recipe that is a hit every time I make it No fail, very flavorful and super duper easy. You can leave out the green beans or substitute with broccoli or asparagus, just adjust roasting time for the vegetable. You can of course use different potatoes as well or even use parsnips or carrots or mix of all.

  • This was good. I used bone in breasts and they were really large, so I had to cook at 425 for an hour and the seasoning all kind of charred, as did the small potatoes, and the fresh asparagus. Next time I would be tempted to sear dredged chicken first and fry for maybe 1O minutes, then transfer to oven and bake at 325 with potatoes for 30 mins and add green veg last for 10-12 minutes. I would also try just using thyme and rosemary herbs.

  • Wow we really enjoyed this one.. I used skinless thighs and it worked out just fine. I will definitely make it again.

  • Fragrant, flavorful, delicious, and easy. Leftovers are great on top of a Greek salad. Yum

  • My family loved the potatoes but the chicken was just ok. I wouldnt make this again. It wasnt terrible. We are it but we just went crazy about it.

  • Fully deserving of 5 stars I will make this again Everyone loved it. I used lemon pepper season instead of lemon herb (not easy to find). I aslo didnt have basil, so I just used the oregano. Thickened the pan juices with a little flour, white pepper and salt and poured over the chicken to serve. Delicious Going to try this on the grill next Thanks

  • I followed the recipe and loved it

  • Followed recipe exactly. Easy and delicious

  • Made as written in the recipe. Very good. Served alongside a greek salad, home made tzatziki sauce, and a really good naan-like bread. Perfect

  • No leftovers. Highest possible praise in my family.

  • Very good. I like more lemon and oregano.

  • Wow this was easy to make and really delicious I used the greek seasoning instead of the lemon seasoning.

  • Lax Mama - no offense, ive read some reviews youve left on others recipes, tried a few of your suggestions on those recipes and tried some of your originals. Your input and taste is... lacking. I advise others not to listen to your input and not waste their time or money on your variations. Try not to leave negative reviews on others work if you are going to alter their recipes and come up with some original stuff of your own. Good luck out there and hone your skills before recommening changes and posting you own new recipes.

  • Great simple weeknight meal. I used just thighs cause i despise chicken legs Great quick meal that use few ingredients.

  • This is awesome A very simple dinner that doesnt taste simple - this is truly easy enough for a weeknight if you have time, but also good enough for casual company. I didnt have any problem with the chicken or potatoes browning - they were a beautiful color Very good dish and an extra star for the clean up - one pan ;-)

  • I have been making this for years going back to my mother--you can also make it in a slow cooker or Instant Pot. 3/4 cup is way too much oil. You can do this with 1/4 cup. Dont need small potatoes, can cut any potato into large chunks. Skip the basil and up the oregano. Sometimes I add one onion, sliced with the rings cut in half.

  • Will make this again. Family liked it but found it to salty. Next time I will cut back the salt. Covered the pan with aluminium foil for easy clean up.

  • This is a fabulous recipe. Very easy. Really tasty. Ive made it twice for company and added other Greek themed appetizers to finish out the meal. Its a real hit with everyone

  • Gotta love the one pan recipes. Easy to prepare and tons of flavour. This was a hit all around the table. We used broccoli instead of green beans. Other than that, followed recipe exactly. This ones a keeper. Thanks for sharing Chef V

  • It may have turned out better with garlic. As it was, serving tzatziki on the side was the only thing that saved it. The potatoes were not quite done but the chicken was getting overdone. I will use a different recipe to make a similar dish next time

  • This recipe turned out great This was my first "baking sheet meal" and Im a fan Loved the flavors and textures, and of course the ease of preparation.

  • Greaat

  • This was such a flavorful recipe and my whole family loved it. I used 8 chicken thighs - bone in skin on. It turned out fantastic. This is one of my new favorites to make for family and for company. We actually fought over the left overs. I served it with Tzatziki sauce and naan bread. So good

  • Love it

  • Really good except for it being way too salty. Next time, cut back on the salt by at least half. Otherwise, easy to put together, easy to clean up and quite tasty.

  • This was a seriously fantastic recipe I really loved it and it tasted great

  • Ive made many recipes from this site and never took the time to write a review, but this dish was such a hit in my house I had to. Even my three year old loved it and I thought it may be over seasoned for her, but she ate it up. I followed the cooking times exactly and the chicken stayed moist, the potatoes were just cooked enough and not mushy and the green beans were cooked through, but with a nice crunch. My boyfriend told me to make sure I save the recipe so this can become a regular in our home.

  • Delicious Whole family loved it Next time Id use 1/2 the oil but leave everything else the same. Tasty

  • I was so pleasantly surprised by how delicious this was. i didnt have high hopes, buy tried the recipe because it used simple ingredients I always have on hand. I used bone-in breasts and wings because my husband prefers white meat. The chicken was tender, juicy, and full of flavor, and the veggies were so savory and with just the right amount of acid from the lemon. This is s great one-pot meal that is quick to assemble and easy to follow. Be may just want to drink the pan juices...Yummy

  • I have made this a number of times. Ive substituted the lemon herb mixture with lemon pepper, and then cut down on the pepper that the recipe calls for. I also like to marinate my chicken and potatoes (in separate bags of course) for a while prior to baking. It is a huge hit, every time

  • I have to is a bit oily...but the flavor was out of this world. My 13 year old son eats about everything that I make. Its the Mrs. that is always picky. Even she ate it all up. Thanks for the recipe

  • Made this recipe twice now fantastic both times. So easy to make, smells so good while cooking Definitely a keeper that I will make on a regular basis ??

  • I loved the flavor of the lemons and herb seasoning. The green beans and potatoes was the perfect touch. Im glad the suggestion was put in there to broil the chicken to get the extra crispy in there. This dish was worth making, will make it again Thanks for sharing this.

  • My family loved this My youngest son asked me the next day if he could have some of my "famous chicken". Will be making this quite often. :)

  • I used car iron skillets instead of a big sheet pan. I took the advice from a reviewer to render the fat on the chicken. It made such a mess in the kitchen, I wont do that again.. We left most of the liquid in the skillets anyway. It was moist and very tasty. I will definitely make this again.

  • Absolutely delicious and so easy to make I have made this several times. Definitely use all of the herbs per sounds like a lot but it is what makes the flavors in this dish.

  • Would definitely make again, it had all my favourite flavours.

  • This smelled so good as it cooked It turned out ridiculously good, and my teenage kids ate it right down. Easy to make and spectacular to eat

  • Very good, but I recommend decreasing the salt to 1 tsp. I did have to substitute frozen green beans for fresh, but frozen worked fine. Otherwise, I followed the directions as written. All my kids liked it, and the family agreed the recipe is worth a repeat.

  • This recipe is amazing. I used boneless skinless chicken breast and asparagus instead of green beans. Seasonings were perfect with a little minced garlic added and served with a little cucumber dill sauce. Just fantastic

  • It seems like theres little room for error but my chicken was so dry and ugly, the potatoes were way too done on the outside before getting tender, and the green beans were tough and rather tasteless. I wont be making again.

  • Really delicious Ive made this 3 or 4 times now, and learned not to overcrowd the pan. Liquid doesnt escape and it becomes a very different dish. I use a combination of boneless breasts and thighs, to please the different members of my family. The breasts can be a bit dry, so I think I would add the green beans sooner and shave a few minutes off the total time. Still loved it even so, and I bet the leg quarters in the original recipe dont have that problem.

  • Fantastic and yes I will make it again many times Served it with my own Greek yoghurt, garlic and cucumber sauce--an absolute must with this dish. Took it from "great" to "Fabulous" Everyone, even my picky mum loved it.

  • That was way too much oil Just drizzle. Other than that, it was good.

  • Love this recipe -- have made it a few times now. I add about five whole cloves of garlic. Can also be made with asparagus rather than green beans.

  • DHs favorite Made this for a second time. Leave off the pepper and only add the 2 T lemon pepper. Next time try 1t instead of 1 T of salt. I used trimmed, boneless chicken thighs, swished them in the oil mixture along with the potatoes, then I poured the mixture over the top, reserving just enough to season 2 cans of green beans (as I had no fresh ones). 45 min cooking time was plenty. Broiling at the end for 5 minutes was also good.

  • A very simple weeknight dinner I used boneless, skinless thighs and doubled the sauce because I like extra sauce, and everything came out great. Chicken, potatoes, and green beans were all cooked perfectly. The sauce was tasty but light. Nice go-to dinner

  • Great flavors I make this chicken all the time. Its so good with the roasted potatoes soaking up all the juices from the chicken. My only change is that I dont think you need to add oil to the chicken when you are using thighs and legs, especially if youre leaving the skin on. I usually just lay my chicken pieces on a 1/2 sheet (12x18) pan w/1 sides I have pre-sprayed with olive oil cooking spray about an hour before popping in the oven, seasoning both sides with salt, pepper, garlic powder, finely chopped rosemary and dried oregano. I sub rosemary because I dont care for dry basil and only use fresh and I know it would burn. Then tuck slices of fresh lemon all around the chicken pieces, toss the potatoes in olive oil & the same seasonings except lemon and pile them around the chicken. I like using Russet potatoes with the skin on cut in big wedges so they cook in the same time as the chicken. Then just roast all together in a 400 degree oven for a good 45 min and you have a delicious roasted chicken & potatoe dish with classic Greek flavors. Serve with your fav roasted veggies and wedges of fresh lemon to squeeze on the chicken for even more zesty fresh lemon flavor.

  • Easy and cheap to make, and smelled so good while cooking.. definitely going to be a regular dinner option for us

  • It was pretty good. Something okay to have occasionally.

  • This is probably one of the best dishes I have made in a long time. I substituted baby carrots in lieu of green beans. I use lemon pepper seasoning in lieu of the lemon herb. My family kept on commenting on how good the house smelled as thing was cooking. This is going to go on our list as as a go to meal. We love this recipe

  • This was really good. My picky husband and my 8yo really liked it. I used Greek seasoning instead of the lemon herb and only used 1/4 cup olive oil for 6 drumsticks and 2 boneless chicken breasts. The chicken was done after 45 minutes so I had to cook the green beans in the microwave. After the 45 minutes, I took the breasts out and broiled the drumsticks and potatoes for a couple of minutes to crisp up the skin.

  • Total hit with my family Even tho I was forced to change the olive oil to 1/4 cup plus 3/4 cup Italian salad dressing..(wanted to double the sauce & just didnt have the oil)& used chicken tenders + more peeled, chopped white came out FABULOUSIts been requested to make again & often So I will... Enjoyed this ALLOT(Due to the tenders piled on each other, & the large amount of vegies, I baked this 400 for 5min. more on each time.But it worked perfectly)PS....dont forget to serve w/ tzatziki sauce or oniondip style sour cream Adds the final touch

  • Easy and so flavorful. We couldnt finish all the potatoes

  • Great recipe The taste was delicious and the kids loved it.

  • I dont usually write reviews but I had to on this recipe. I made it exactly as written and it was fantastic Ive made it 6 or 7 times now, we love it Thank you

  • This turned out great We served this along with Greek salad Tzatziki sauce and Key Lime pie for dessert to some friends of ours and there was almost nothing leftover. Our friends really loved the chicken. I think the vegetables where a bit undercooked but that was my fault, five more minutes in the oven would have taken care of it. I used chicken thighs, skin on, bone in. This meal was on easy on the budget and big on flavor. It also made me look like a pro in the Greek food arena We will definitely have this again. My husband and three children LOVED it, and our friends want the recipe. Overall a really good meal :)

  • As usual I was looking for a recipe that would work with what was on hand so I had no choice but to make changes. I used skinless /boneless chicken thighs, frozen green beans , russet potatoes and used a squeezie bottle of lemon juice. I did everything else as written and although next time I will cut back on the salt and try to plan on using fresh green beans , I thought this was excellent. Than you so much for such an easy recipe.

  • Extremely easy to prepare. I made it using a variety of chicken pieces: bone in split breast, leg/thigh sections & whole wings. I used a jelly roll pan lined with foil & sprayed with cooking spray for an easy clean up. I followed directions exactly as stated although I did add 2 minced cloves of garlic to the oil mixture. I thought the end result was good but I did find the chicken to be a little overcooked. Next time, I will add the green beans 10 minutes earlier & reduce the overall cooking time by 10 minutes.

  • Delectable Only change I made was a sprinkle of salt instead of a tablespoon. Fabulous. I followed some reviews which suggested finishing it off with a few minutes under the broiler. Perfect as is

  • Man How does it turn into the most tantalizing, fragrant dish ever made? By its pure simplicity I simplified the recipe even more by just seasoning with Greek seasoning, Oregon, basil and lemon pepper, and drizzling with olive oil and lemon juice in a well oiled baking sheet. I did it in stages as the recipe indicated. The chicken, veggies & potatoes were delectable with Greek & lemon flavors and the chicken was browned beautiful by just raising the rack to the top the last 15 minutes and flipping midway. Definitely a keeper

  • I made this recipe EXACTLY as the directions and it was FABULOUS I couldnt find Greek spice or Lemon with Herbs in any of our local grocery store. So googled how to make the Lemon with herbs and made my own. The sauce with this dish made it to die for It is on Allrecipes also (I used Chef Johns recipe). It was perfect (I did spray the chicken and potatoes with a little "Pam" when I took them out to giggle the potatoes after 30 minutes. I will cook this again............maybe every week. So easy and SO good

  • Im a believer My mother, husband & I are normally chicken haters, ESPECIALLY bone-in chicken (we skeeve - is that a term outside of South Philly?) but I was struggling with something to make that wasnt red meat (blood pressure issues) so I decided to try this. At first I thought I should use breasts since we have that whole dark meat/ bone-in aversion but for some unknown reason, I decided to make this as written with only the necessary change due to BP issues regarding the salt (used lemon pepper Mrs. Dash in place of the salt, pepper & lemon/ Greek seasoning) but kept everything else pretty much the same except that I ran out of oregano while making so only used what was left. WE LOVED IT All three of us could not get over how much we were enjoying this CHICKEN -on the bone, no less Thank you so much

  • This was really good and smelled awesome while cooking. Next time I will reduce the amount of olive oil. Super easy and delicious.

  • Our familys favorite

  • My husband and I absolutely love this heart-healthy, one pan meal Im making it tonight with chicken thighs, but the first time we decided to try it I used chicken breast tenderloins which became dry. Im sure it will be even better with the darker, juicier chicken pieces Thank you for the recipe-its a hit

  • It takes a lot longer to cook, but its delicious. I cover it with foil for an hour or so before letting it cook uncovered. Chicken dries out if you dont. Ive made several times, adding more or less of the spices depending on what I had on hand and it turns out great every time.

  • So easy and tasty. Allowed me to put the meal together quickly and be able to sit to visit with friends instead of fussing over food preparations. No leftovers from this meal to try with a green salad...Everyone at the table took a second helping and wanted the recipe. This one-pan-meal was a definite hit My own preference would be to decrease the oregano and basil and add some garlic.

  • This has become a go to meal for me. Great for company or an easy weeknight meal. When I have company over for dinner, I hate to be in the kitchen all night, with this recipe you can do the prep work before everyone arrives and just pop it in the oven. So easy and so delicious. I usually use chicken thighs with skin and bone on. Sometimes I add a little mustard to the olive oil, lemon mixture but you cant go wrong with the recipe as written.

  • This is very easy to put together which is a big bonus for the busy cook, however it is smothered in way too much oregano and basil really overpowering the whole dish. Like the idea of the simplicity of it, but will not make this again

  • Absolutely delicious

  • I really like this. Used chicken thighs skin on. Interesting mix of spices. Very strong flavor the tzatziki sauce (sp?) is a great addition, in fact its kind of mentioned in passing but it is a great complement to this dish. Will definitely make again

  • Im not sure I should be rating this recipe since I changed it so much but I used this one as a guide while cooking one night. Changes: Used boneless chicken breasts, russet potatoes peeled and cut in pieces, and zucchini cut in chunks plus a cut up red onion. I mixed the olive oil, lemon juice and spices along with minced garlic in a bowl. Half of this mixture was tossed with the vegetables and roasted for a half hour while the chicken marinated in the other half of the mixture. After a half hour, the vegetables were stirred and chicken added to the roasting pan. Roasted for a half hour more. Sprinkled with Romano cheese before serving. It was yummy and easy

  • My whole family loves this, even my picky daughter. I made only minor changes. I substituted about 1 1/2 - 2 teaspoons of dried lemon peel for the lemon herb seasoning . I mix the seasonings, olive oil and fresh lemon juice in a bowl, then dunk the pieces in - Its faster than brushing on the seasoning and coats the bottom as well. I do the same for the potatoes which I bake on a second sheet pan to avoid overcrowding. I finish both the chicken and potatoes under the broiler to get them nice and browned.

  • Very delicious and easy to make I also cut way back on the salt seasonings and might also suggest cutting back slightly on the other dry seasonings.

  • Great recipe. Loved how it all turned out. A keeper ??

  • This recipe makes for a delicious supper especially when your husband has made it. We will be definitely be having this again. He followed the recipe except that he cut the small potatoes in half to better absorb the flavors and added just a little bit of the lemon zest to the whole. Thanks for a great recipe.

Source: Greek Lemon Chicken and Potato Bake

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