Easy Greek Lemon Chicken with Potatoes in the oven (Kotopoulo Lemonato sto Fourno)
If I had to pick one dish that sums up Greek home cooking, this would be very high on the list. Not because it’s fancy or impressive, quite the opposite. It’s simple, reliable, and always delivers. Greek Lemon Chicken and Potatoes (aka Kotopoulo Lemonato sto Fourno) is the absolute Sunday’s dish.
This is the kind of food we grow up with. The kind that fills the house with that unmistakable smell of lemon, oregano, and roasted chicken, and somehow makes everyone suddenly “very hungry” even if they weren’t five minutes ago.
I make this when I don’t feel like overthinking, when I want something comforting but still proper food, not a shortcut, not a compromise. Just a tray in the oven and you’re done. The potatoes soak up all the juices, the chicken gets golden and juicy, and everything just works. No tricks, no drama. Just one of those recipes you keep in your back pocket forever.
Tips for Best Results
- Don’t overcook the chicken, dry chicken is a crime.
- Parboil the potatoes so they become soft inside and crispy outside.
- Use fresh lemon juice. Bottled lemon is just a no.
- Don’t overcrowd the pan, space makes a better roasting.
- Let it rest for a few minutes before serving (it tastes better than burning your tongue).
Q & A
Can I use chicken thighs instead of a whole chicken?
Yes, and honestly, that’s even better.
How do I get the potatoes crispy?
Use a large pan, don’t drown them in liquid, and turn them halfway through.
Can I prepare this in advance?
Yes, assemble everything and keep it in the fridge. Bake when ready but let it come to room temperature first.
Can I skip parboiling the potatoes?
You can, but you’ll need more time to make these potatoes soft and crunchy.
How to Serve
- With a simple green salad
- With bread to soak up the sauce (non-negotiable)
- With a glass of dry white wine
- Or straight from the pan, standing in the kitchen, just like a Greek
Greek Lemon Chicken and Potatoes (Kotopoulo Lemonato sto Fourno)
Juicy and delicious traditional Greek lemony chicken with lemony potatoes.
Ingredients
the potatoes
- 5 potatoes, suitable for roasting
- 3 tbsp extra virgin olive oil
- Juice of 2 lemons
- 1 clove garlic, minced
- 1 tbsp Dijon mustard
- 1 tsp oregano
- 1 tsp thyme
- 1/2 tsp rosemary (optional)
- Salt and pepper to taste
- 1/2 cup hot water or stock
- 1 whole chicken (about 1.5 kg), cut into pieces
- 3 tbsp extra virgin olive oil
- Juice of 2 lemons
- 1 tsp Dijon mustard
- 1 tsp oregano
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 180°C (350°F).
- Prepare the potatoes. Cut the potatoes in a large pot, cover with water, and boil for 5 minutes.
- Drain and cut into wedges.
- Transfer to a baking pan and add all remaining ingredients.
- Mix well and add enough hot water to cover about ¾ of the potatoes.
- Prepare the chicken. Put the chicken in a bowl and add all the ingredients.
- Rub well so everything is evenly coated.
- Place the chicken on top of the potatoes, skin side down.
- Roast for about 40 minutes.
- Turn both the chicken and potatoes.
- Roast for another 30 minutes, until golden and cooked through.
- Make sure the potatoes are tender and the chicken stays juicy.
