Greek Lemon Chicken & Potato Tray Bake

This Greek lemon chicken and potatoes is a one-pot wonder that’s perfect for a weeknight dinner. It delivers crispy, golden chicken and lemony, herb-soaked potatoes, making it ideal for anyone who wants a proper roast dinner without much effort.

Serves 4

Prep Time 15

Cook Time 45 minutes

Looking for more Greek-inspired chicken dinners? Try my Greek Chicken with Roast Potatoes & Lemon Herb Yoghurt Sauce, my Tray Bake Lemon Chicken with Risoni, or my High-Protein Greek Chicken Kebab Bowl.

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Helpful Tips

Storage

Store leftovers in an airtight container in the fridge for up to 3 days.
Suitable for freezing for up to 2 months, though the potatoes will soften slightly on thawing.
Reheat in the oven at 180°C for 15–20 minutes to bring the chicken skin back to life. Avoid the microwave, as it will make the skin soggy.

Substitutions

Chicken thigh cutlets → bone-in drumsticks (reduce roasting time slightly) or chicken marylands (increase roasting time slightly).
Chicken stock → vegetable stock or bone broth.
Honey → maple syrup

Serving Suggestions

Serve straight from the dish with crusty bread to mop up the pan juices, or add a simple Greek salad or steamed greens on the side.

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Ingredients Directions

Serving Scaler

Serves 4 1x 2x 3x

Ingredients

For the chicken:

6 chicken thigh cutlets, bone-in and skin-on
2 tbsp olive oil
1 tbsp paprika
Salt and pepper, to taste

For the potatoes and onion:

1kg potatoes, peeled and cut into chunks
1 red onion, cut into wedges
2 tbsp olive oil
Salt and pepper, to taste

For the lemon drizzle:

100ml extra virgin olive oil
Zest of 2 lemons
Juice of 2 lemons
3 large garlic cloves, minced
1½ cups chicken stock or bone broth
1 tbsp honey
1 tsp Dijon mustard
1 tbsp dried oregano

To finish:

Fresh parsley, roughly chopped

Directions

Preheat the oven to 200°C fan-forced.
In a bowl, toss the chicken thigh cutlets with olive oil, paprika, salt, and pepper until evenly coated. Set aside.
In a separate bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, honey, oregano, Dijon mustard, chicken stock, salt, and pepper until smooth and emulsified.
Add the potatoes and red onion to a large ovenproof dish. Pour over half of the lemon drizzle and toss well to coat.
Sit the seasoned chicken cutlets skin-side up on top of the potatoes, then pour the remaining lemon drizzle evenly over the chicken.
Roast uncovered for 45 minutes, or until the chicken is golden and cooked through with juices running clear at the thickest part, and the potatoes are tender. If the potatoes need more time, loosely cover the dish with foil and roast for a further 10 minutes.
Remove from the oven and rest for a few minutes, then finish with a generous scattering of fresh parsley before serving.

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Nutritional Information

( per serving, based on 4 )

Nutrient	Amount
Calories	690 kcal
Protein	42 g
Carbohydrates	48 g
Fat	36 g
Fibre	6 g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.