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If you are craving an easy, flavour-packed meal that feels a little Mediterranean but doesn’t demand hours of prep or loads of pans, this one-pan Greek chicken with lemon potatoes and a chilled cucumber yoghurt is perfect. It can be on the table in about one hour, so it’s ideal for weeknights, relaxed dinners with friends or a no-fuss Sunday supper.
I actually call this my ‘dinner party chicken’ as I serve it all the time when friends come over. It looks pretty on the table, it’s full of flavour, but it’s so easy and hands off, as it just needs time in the oven. I mix up the sauce and the cucumber yoghurt earlier in the day, then just pour over the sauce when ready to cook, pop it in the oven, and that’s it!
Table of Contents
Why you will love this recipe:
- One-pan, minimal washing up, where the oven does the work.
- Bright lemon flavour balanced by mustard and garlic for depth.
- Crispy, golden chicken skin and sticky, well-seasoned potatoes in every bite.
- Quick to prep, easy to scale and ideal for weeknight dinners or casual entertaining.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Chicken thighs – I like bone-in, skin-on chicken thighs. They are really forgiving here as you can’t really overcook them and they are so juicy when roasted.
Baby new potatoes – you could also use larger potatoes but rather than halving them, chop them smaller.
Lemon – you need juice for the sauce and then also slices of lemon to garnish on top.
Greek yoghurt – full fat yoghurt is best here.
Substitutions and Variations:
Chicken breast option: Use 4 chicken breasts (skin-on if possible). Roast at the same temperature for approx. 25-30 minutes, depending on thickness, until fully cooked.
Dairy-free: Swap Greek yoghurt for a dairy-free alternative (e.g., coconut yoghurt).
Herbs: Swap the dill for fresh oregano or mint for a different Mediterranean flavour profile.
Make it spicier: Add ½ tsp chilli flakes to the sauce for a subtle kick.
Here’s how to make Greek chicken with lemon potatoes:
Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
ONE: In a large jug, whisk together the olive oil, dijon mustard, lemon juice, garlic, oregano, salt, and pepper.
TWO: Add the chicken thighs to a large ovenproof dish. Arrange the halved potatoes around the chicken. Pour over the marinade.
THREE: Place the tray in the oven and roast for 40-45 minutes, until the chicken skin is golden and crisp and the potatoes are tender.
FOUR: While the chicken cooks, finely chop the cucumber. Add to a bowl and add the Greek yoghurt, garlic, lemon juice, and chopped fresh dill.
FIVE: Scatter lemon slices, chopped olives and chopped dill over the chicken and potatoes. Dollop over the cucumber yoghurt.
Cooking Tips:
Cooking time: Use evenly sized halved baby potatoes so they cook in the same time as the chicken.
More lemon! If you like it extra lemony, add a squeeze of fresh lemon juice just after roasting. Taste it first to see, as you don’t want to overpower the dish either.
Crispy skin: If the skin hasn’t crisped to your liking, switch the oven to grill/broil for the final 2–3 minutes, but keep a close eye on it to ensure no burning.
Frequently Asked Questions
Place the halved potatoes around the chicken so they roast in the juices but have enough space to crisp rather than steam. If you find they’re softening too much, for the last 5 minutes turn the oven to grill/broil to crisp the edges.
Use four medium chicken breasts (skin-on if possible), roast at 200 °C (180 °C fan) for approx. 25-30 minutes (depending on thickness) or until the juices run clear.
Potatoes will roast at the same time, but you may want to start potatoes 10 minutes earlier or cut slightly smaller to ensure even cooking.
Boneless thighs cook a little faster – around 30–35 minutes at 200°C. Because they render less fat, drizzle an extra tablespoon of olive oil over the potatoes to help them roast evenly and still crisp.
Other recipes you might enjoy:
If you liked this Greek chicken with lemon potatoes, you will also like my celeri remoulade for a starter, melt in the middle chocolate puddings for a dessert and if you need a little aperitivo dip, I love making my whipped ricotta dip.
If you tried this Greek Chicken with Lemon Potatoes or any other recipe on the site, please do leave a rating or comment and let us know how it went!
Greek Chicken with Lemon Potatoes
Ingredients
- 6-8 chicken thighs, bone-in and skin on
- 750 g baby new potatoes, halved
- 100 ml extra virgin olive oil
- Juice of 2 lemons
- 4 garlic cloves, chopped
- 1 tbsp Dijon mustard
- 1 tbsp oregano
- Salt and pepper
For the cucumber yoghurt:
- 1 cucumber, peeled and deseeded
- Fresh dill, chopped
- 1 garlic clove, grated
- 1/2 lemon, juiced
- 150 g Greek yoghurt
To garnish:
- 80 g green olives
- 1/2 lemon, sliced
- Fresh dill, chopped
Instructions
- Heat your oven to 200°C (180°C fan).
- In a large bowl, whisk together the olive oil, dijon mustard, lemon juice, garlic, oregano, salt, and pepper.
- Add the chicken thighs to a large ovenproof dish.
- Arrange the halved potatoes around the chicken. Pour over the marinade.
- Place the tray in the oven and roast for 40-45 minutes, until the chicken skin is golden and crisp and the potatoes are tender.
- While the chicken cooks, finely chop the cucumber. Add to a bowl and add the Greek yoghurt, garlic, lemon juice, and chopped fresh dill. Season with salt and pepper. Chill until ready to serve.
- Scatter lemon slices, chopped olives and chopped dill over the chicken and potatoes. Dollop over the cucumber yoghurt.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The whole family loved this, so glad I made double the amount!!!!
I call this Greek chicken with lemon potatoes my ‘dinner party chicken’ as I make it all the time when I have friends over. It’s both simple and delicious, as well as being very hands-off, so you can enjoy your hosting evening!