Dinner

Greek-Style Chicken and Potatoes Recipe

Name: Greek-Style Chicken and Potatoes Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: Greek
Ingredients: 1 1/2 to 2 pounds boneless, skinless chicken thighs; 2 teaspoons dried oregano; 2 teaspoons kosher salt, divided; 1 teaspoon freshly ground black pepper, divided; 6 large cloves garlic, minced; 2 tablespoons extra virgin olive oil; 1 lemon, zested and juiced; Enough water to mostly cover the chicken; 2 pounds russet potatoes, cut into 1/2-inch thick fries; 3 tablespoons extra virgin olive oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper

ByIsabella Vance November 8, 2025November 8, 2025

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Introduction

Greek-Style Chicken and Potatoes is a comforting, flavorful dish that combines tender braised chicken thighs with crispy, lemony oven-roasted fries. This recipe delivers a perfect balance of herbs, garlic, and tangy lemon, making it a satisfying meal for any day of the week.

A white plate shows a pile of golden-brown roasted potato wedges arranged in a circle, with their edges slightly charred, creating a textured ring around the dish. On top, there are several pieces of cooked chicken thighs seasoned with herbs and spices, giving them a light brown color with specks of green and yellow. Bright yellow lemon wedges are placed evenly between the chicken pieces, adding contrast and color to the dish. The plate is set on a white marbled surface with a fork and knife placed beside it and a striped cloth napkin nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 to 2 pounds boneless, skinless chicken thighs
2 teaspoons dried oregano
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
6 large cloves garlic, minced
5 tablespoons extra virgin olive oil, divided
1 lemon, zested and juiced
2 pounds russet potatoes, cut into 1/2-inch thick fries

Instructions

Step 1: Preheat the oven to 450°F and place an oven rack in the top position.
Step 2: Place the chicken thighs in a Dutch oven or large heavy pot, allowing slight overlap. Season all over with oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle the minced garlic on top and drizzle with 2 tablespoons of olive oil.
Step 3: Pour in enough water to mostly cover the chicken (no need to fully submerge). Bring to a boil over high heat, then reduce heat to medium-low. Cover and cook until the chicken is tender, about 30 minutes.
Step 4: Uncover the pot, add lemon juice (reserve the zest), and gently shake to distribute. Continue cooking uncovered until the liquid reduces by about two-thirds, 30 to 40 minutes.
Step 5: While the chicken cooks, prepare the fries. On a large sheet pan, toss the potatoes with the remaining 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Spread into an even layer.
Step 6: Roast the potatoes on the top oven rack until the undersides are crispy and golden-brown, about 25 to 30 minutes. Switch oven to broil and broil for 3 to 5 minutes until fries are charred in spots. Keep warm until the chicken is ready.
Step 7: Once the braising liquid has thickened, remove the pot from heat. Transfer the chicken to plates. Adjust the braising liquid seasoning with salt and pepper as needed. Add the oven fries and lemon zest to the pot and toss well to coat.
Step 8: Serve the braised chicken topped with the saucy, lemony fries and any remaining pan juices.

Tips & Variations

Use chicken thighs with skin on for richer flavor and a crispier texture on the chicken.
Swap russet potatoes for sweet potatoes for a hint of sweetness and vibrant color.
Add fresh herbs like thyme or rosemary to the braising liquid for extra aroma.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The potatoes may lose their crispness but will remain tasty. Reheat gently in the oven to help restore some texture and warm the chicken through.

How to Serve

A large round white plate holds a base of golden-brown roasted potato wedges as the bottom layer, showing a crispy texture with some darker edges. On top, there are multiple pieces of well-cooked chicken with a light brown, herb-speckled coating. Lemon wedges are placed around the chicken, adding small bright yellow highlights. To the left, a smaller white plate also contains some roasted potato wedges and a piece of chicken with a lemon wedge visible. Two metal serving utensils rest on the large plate over the food. The background is a white marble surface, and a glass of clear liquid is partly visible near the top left corner. A striped cloth napkin appears on the right side of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts may dry out more easily. Reduce cooking time and keep an eye on the meat to ensure it stays tender.

How can I make the potatoes crispier?

Make sure to spread the potatoes in a single layer without overcrowding the pan and broil them at the end for a few minutes to achieve crispy, charred spots.