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Greek-Style Lemon-Garlic Chicken

I love celebrating my Greek heritage with this super simple and scrumptious Sunday dinner idea. Prep time is a breeze and the ingredient list is relatively short for such a flavorful one-dish meal. Each time I make this I'm transported back to my ya-ya, who gave me the special honor of squeezing the lemons! —Lisa Renshaw, Kansas City, Missouri
  • Total Time
    Prep: 15 min. Bake: 1 hour
  • Makes
    8 servings


  • 8 medium Yukon Gold potatoes (about 3 pounds)
  • 1 cup pitted Greek olives
  • 8 bone-in chicken thighs (about 3 pounds)
  • 1/2 cup olive oil
  • 3 tablespoons lemon juice
  • 6 garlic cloves, minced
  • 2 teaspoons salt
  • 2 teaspoons dried oregano
  • 1/2 teaspoon pepper
  • 1-1/2 cups reduced-sodium chicken broth


  • Preheat oven to 375°. Scrub potatoes; cut each into 8 wedges and place in a shallow roasting pan. Top with olives and chicken. In a small bowl, whisk oil, lemon juice, garlic, salt, oregano and pepper until blended. Drizzle over chicken and potatoes. Pour chicken broth around chicken into pan.
  • Bake, uncovered, 60-70 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender. Serve with pan juices.
Nutrition Facts
1 chicken thigh with 8 potato wedges and about 1/3 cup pan juices: 602 calories, 33g fat (6g saturated fat), 81mg cholesterol, 1071mg sodium, 48g carbohydrate (4g sugars, 4g fiber), 29g protein.

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Average Rating:
  • dublinlab
    Oct 15, 2020

    This was an excellent combination of flavors. Really nice presentation. Janet VFE

  • annrms
    Mar 27, 2020

    I had the time to make this dish ahead of time just cooking the chicken in the liquid. I defatted the juices, removed the chicken skin, and cooked the potatoes, some seeded, chopped zucchini

  • Ellie
    Nov 2, 2019

    This dish is absolutely delicious! I’ve made it at least 5 times and look forward to making it on weekends when I have more time to cook. This recipe is definitely a keeper!

  • bunsman
    Jun 19, 2019

    Wow, thanks for providing this recipe, Lisa. Definitely a winner and keeper. Made mostly as written, just used red potatoes, because I didn't have Yukon Gold. Wonderful flavors combining the lemon, Kalamatta olives, garlic, and oregano. Going into our family cookbook, tonight!

  • chrisela
    Apr 30, 2019

    I can't believe how delicious this recipe. The flavoring is superb. And so easy. This has become a favorite.

  • Christine
    Apr 18, 2018

    This recipe is soooo good that I joined this website just so I could leave this review! Seriously! I think this might be the best chicken I've ever eaten, in my life! Thanks!!!

  • peanutsnona76
    May 10, 2016

    Very tasty dish. The sauce is excellent. Prepared according to recipe, and thought cook time was appropriate. We like chicken tender and cooked through, not mushy, so this one is a keeper.

  • agapela
    Apr 22, 2016

    Really wonderful dish (and so easy to make!) I have made several different versions of Greek Lemon Chicken, and this is my new fave. I used chicken thighs and doubled the sauce - it came out so tender and juicy, my husband just devoured it!

  • pbates57
    Nov 23, 2015

    I used boneless skinless chicken breasts & also added a can of cream of chicken soup & it was delicious!!

  • JulieDilbeck
    Sep 24, 2015

    This is my teenage son's favorite dish! I use boneless, skinless chicken breasts, cut into thirds, instead of thighs. I usually add an extra clove or two of fresh garlic, as well. It smells, looks, and tastes wonderful! It's very simple to make., but feels like a "special occasion" dish.