Go Back
- 4 chicken thighs, skin-on and bone-in - 4 medium potatoes, cut into wedges - 1 large red onion, quartered - 4 cloves garlic, smashed - 2 lemons (1 for juice, 1 for slices) - ¼ cup olive oil - 2 teaspoons dried oregano - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) I love using chicken thighs because they have a lot of flavor. The skin keeps them juicy. Potatoes add a nice heartiness, making this dish filling. I prefer medium potatoes for their perfect size. The red onion gives a sweet touch that works well with the chicken. Garlic brings a wonderful aroma. I use four cloves, but you can add more if you love garlic. Lemons are key in this recipe. One lemon gives juice, while the other adds slices for flavor. Olive oil ties everything together and keeps it moist. Dried oregano and paprika add depth. They give the chicken and potatoes a lovely color and taste. Don’t forget to season with salt and pepper. They help bring out all the flavors. Finally, fresh parsley is a must. It adds a burst of color and freshness just before serving. Each ingredient plays a role, making this dish a delight! To make the marinade, mix the olive oil, juice of one lemon, dried oregano, paprika, salt, and pepper in a bowl. This blend adds great flavor to the chicken. Marinating is key. It helps the chicken soak in all those tasty flavors. Let the chicken sit in the marinade for about 15 minutes. This short wait makes a big difference! Next, prepare the vegetables. Cut the potatoes into wedges. Quarter the red onion and smash the garlic cloves. In a separate bowl, toss the potatoes, onion, and garlic with olive oil, salt, and pepper. This simple seasoning is all they need. Now, arrange the marinated chicken on a large baking tray. Place the seasoned potatoes and onion around the chicken. Scatter the smashed garlic on top for extra flavor. Set your oven to 400°F (200°C). This temperature ensures the chicken cooks well and the potatoes get crispy. Bake the tray for 40 to 45 minutes. To check if it’s done, the chicken should reach an internal temperature of 165°F (75°C). The potatoes should look golden and crispy. If they are not, let them bake a bit longer. To keep chicken juicy, avoid overcooking. Chicken thighs need heat but not too much. Use a meat thermometer. Aim for 165°F (75°C). This ensures it's safe to eat. Always let the chicken rest after cooking. Resting allows juices to settle. This makes each bite tender and moist. You can boost flavor with extra herbs. Fresh herbs like thyme or rosemary add depth. They pair well with lemon and garlic. If you use dried herbs, keep them fresh. Store them in a cool, dark place. Fresh ingredients offer brighter flavors, while dried ones provide convenience. Experiment to find what you like best. For crispy potatoes, cut them evenly. This helps them cook at the same rate. Toss them with olive oil, salt, and pepper. This adds flavor and aids crispiness. Bake them alongside the chicken. You can also use an air fryer for extra crunch. Adjust cooking time as needed. Enjoy that golden, crispy texture! {{image_2}} You can change the chicken in this dish. Try using pork chops or turkey thighs. Both meats work well with the lemon and herbs. For a vegetarian twist, use firm tofu or tempeh. Both can absorb the marinade nicely. You can also use chickpeas for a hearty option. They add protein and texture. Feel free to add your favorite seasonal veggies. Carrots, zucchini, or bell peppers can add color and taste. You can also switch up the potatoes. Sweet potatoes give a nice sweetness. They pair well with lemon and spices. Cut them into wedges, just like regular potatoes. Citrus fruits can boost the taste even more. Instead of lemons, try limes or oranges. They bring a new flavor to the dish. You can also add cheese or olives for extra richness. Feta cheese crumbles add a salty kick. Olives bring a briny taste that pairs great with the chicken. After you finish the Greek Lemon Chicken & Potato Traybake, let it cool. Place leftovers in an airtight container. Store them in the fridge. They stay fresh for up to three days. Make sure to label your container with the date. You can freeze the traybake for longer storage. Cut it into portions before freezing. Wrap each piece tightly in plastic wrap. Then, put them in a freezer-safe bag. This way, it stays good for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat it in the oven at 350°F (175°C) until hot. If you want to bulk prepare this dish, marinate several chicken thighs at once. Cut your potatoes and veggies ahead of time. Store them in separate containers. This makes it easy to grab and cook. Portion out your meals into single servings. This helps with quick dinners during busy weeks. It takes about 40 to 45 minutes to cook chicken thighs in the oven at 400°F (200°C). Make sure the internal temperature reaches 165°F (75°C). This ensures the chicken is safe to eat and juicy. Using a meat thermometer helps you check the doneness easily. Yes, you can use boneless chicken thighs. They cook faster, usually in about 30 to 35 minutes. However, bone-in thighs stay juicier and have more flavor. Boneless thighs are easier to eat but may lack that rich taste. Great side dishes include a fresh Greek salad or roasted vegetables. You could also serve warm pita bread or tzatziki sauce for dipping. These sides add freshness and balance to the rich flavors of the traybake. This blog post guides you through making a delicious Greek Lemon Chicken and Potato Traybake. We examined the key ingredients, like chicken thighs, potatoes, and herbs. I shared step-by-step instructions for marinating and baking, plus useful tips to ensure juicy chicken and crispy potatoes. You can also explore variations and storage options for leftovers. With this easy recipe, you can create a tasty meal that fits any occasion. Enjoy cooking, and let your flavors shine!

Greek Lemon Chicken & Potato Traybake

Discover the deliciousness of Greek Lemon Chicken & Potato Traybake! This easy, one-pan meal combines juicy chicken thighs, crispy potatoes, and zesty lemon for a flavor explosion that’s sure to impress. Perfect for busy weeknights or special gatherings, this dish is simple to prepare and packed with fresh ingredients. Click through to explore the full recipe and elevate your dinner table tonight!
Print Recipe Pin Recipe

Ingredients
  

4 chicken thighs, skin-on and bone-in

4 medium potatoes, cut into wedges

1 large red onion, quartered

4 cloves garlic, smashed

2 lemons (1 for juice, 1 for slices)

¼ cup olive oil

2 teaspoons dried oregano

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the olive oil, juice of one lemon, dried oregano, paprika, salt, and pepper to create a marinade.

      Add the chicken thighs to the bowl, ensuring they are coated well in the marinade. Let them sit for about 15 minutes while you prepare the potatoes.

        In a separate bowl, toss the potato wedges, red onion, and smashed garlic with a drizzle of olive oil, salt, and pepper.

          In a large baking tray, arrange the marinated chicken thighs, then add the seasoned potato wedges and onion around them. Scatter the smashed garlic cloves over the top.

            Place slices from the second lemon on top of the chicken and potatoes for extra flavor.

              Bake in the preheated oven for 40-45 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the potatoes are golden and crispy.

                Remove from the oven and let it rest for 5 minutes before serving.

                  Garnish with fresh parsley before serving.

                    Prep Time: 20 mins | Total Time: 1 hr | Servings: 4