Greek Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Kotopoulo Lemonato (Greek Lemon Chicken with Potatoes)
Bone-in chicken and potatoes roasted together in a bright lemon, garlic, and oregano sauce until golden and tender.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
6 steps- 1
Preheat the oven to 400°F and arrange the potato wedges in a large baking dish.
- 2
Whisk together olive oil, lemon juice, chicken stock, garlic, oregano, salt, and pepper.
- 3
Pour half of the mixture over the potatoes and toss to coat, then nestle the chicken thighs among the potatoes.
- 4
Pour the remaining lemon mixture over the chicken and top with lemon slices.
- 5
Roast for 55-65 minutes, basting once or twice, until the chicken is golden and cooked through and the potatoes are tender.
- 6
Let rest for 5 minutes before serving with the pan juices spooned over top.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
72/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving395
Calories
14 g
Protein
34 g
Carbs
24 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Kotopoulo lemonato, literally 'lemony chicken,' reflects the everyday Greek pantry of lemon, olive oil, garlic, and oregano applied to a simple roasted chicken and potato dinner, the kind of one-pan meal found in home kitchens across the country rather than on restaurant menus. Roasting potatoes in a lemon-oil-stock bath alongside the chicken so they soak up all the pan juices is a hallmark of everyday Greek roasting.
Listahan note
This version pours the lemon-stock mixture over the potatoes first, then nestles the chicken on top, so the potatoes get the longest possible contact with the flavorful liquid while the chicken skin still has room to crisp above them.
Technique cues
- Splitting the lemon-oil-stock mixture into two pours, half for the potatoes before adding the chicken and half over the chicken itself, ensures both components get properly seasoned rather than the potatoes sitting under-flavored beneath the chicken.
- Basting the chicken once or twice during the roast redistributes the pan liquid over the skin, helping it brown evenly instead of drying out on top while the bottom stays pale.
- Letting the roast rest 5 minutes before serving allows the chicken juices to settle back into the meat, and gives the potatoes a moment to finish absorbing any remaining pan liquid.
Kitchen flow
- Parallel prep
- While the oven preheats to 400F, whisk the lemon-oil-stock mixture and arrange the potato wedges in the baking dish so the assembly goes quickly once everything is ready.
- Make-ahead
- The lemon-oil-stock mixture can be whisked a day ahead and refrigerated; bring it to room temperature before pouring over the potatoes so it doesn't cool the pan too much at the start of roasting.
- Leftover move
- Shred leftover chicken and toss it with the potatoes into a warm salad with extra lemon juice, rather than just reheating the roast as-is.
- Cleanup rhythm
- Everything roasts in one baking dish, so there's no separate pan for the potatoes or a sauce to manage on the stovetop.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
bone-in, skin-on chicken thighs
main protein
Purpose: the bone and skin protect the meat from drying out over the roast while the fat renders into the pan sauce
Handling: pat dry before roasting so the skin actually crisps instead of steaming
Adaptation: bone-in chicken breasts work but need close watching since they dry out faster than thighs
lemon juice
the defining acid of the dish
Purpose: it's cooked into the pan sauce rather than added raw at the end, so it mellows into a rounder tang that coats the chicken and potatoes
Handling: use fresh juice for real brightness, since bottled juice tastes flatter after roasting
Adaptation: reduce slightly for a milder tang, adding a splash more chicken stock to compensate for the lost liquid
potatoes
co-star that absorbs the lemon-stock pan juices
Purpose: cut into wedges and roasted directly in the liquid, they take on the dish's whole flavor rather than being a plain side
Handling: cut into similarly sized wedges so they roast evenly alongside the chicken
Adaptation: Yukon gold potatoes hold their shape best; russets can break down slightly more in the liquid
dried oregano
herb backbone
Purpose: its earthy, slightly bitter flavor is the classic partner to lemon in Greek roasted dishes
Handling: whisk directly into the lemon-oil mixture so it distributes throughout rather than clumping on the surface
Adaptation: fresh oregano at about three times the amount works but is less traditional for this dish
chicken stock
braising liquid for the potatoes
Purpose: it thins the lemon-oil mixture into a proper pan sauce and keeps the potatoes from drying out under the high roasting heat
Handling: use a lower-sodium stock since the dish is also seasoned separately with salt
Adaptation: vegetable stock works as a substitute with a slightly lighter flavor
Technique notes
- Arrange the chicken thighs skin-side up and don't submerge them in the liquid, or the skin will steam instead of crisping in the oven's dry heat.
- Check for doneness with a thermometer at the thickest part of the thigh near the bone, since bone-in pieces can look done on the outside before the interior reaches a safe temperature.
- If the potatoes are still firm when the chicken is done, remove the chicken to rest and give the potatoes a few more minutes uncovered in the hot oven.
Ingredient swaps
- Gluten-free direction
- This dish is naturally gluten-free as written.
- Dairy-free option
- Already dairy-free; no changes needed.
- Weeknight shortcut
- Use boneless, skinless thighs and cut the roast time to about 30-35 minutes, checking temperature earlier since they cook faster without bone and skin.
Serve alongside
- Greek salad
- steamed green beans
- crusty bread for the pan juices
- a crisp Greek white like assyrtiko
- sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate up to 3 days.
- Reheat in a covered dish in a low oven with a splash of extra stock to keep the chicken from drying out.
- Not ideal for freezing since the potatoes lose texture when thawed.
Equipment
- large baking dish
- whisk
- instant-read thermometer
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