Lemony Chicken & Potatoes With Feta is a bright, flavorful Mediterranean dish that combines tender chicken, crispy roasted potatoes, and tangy feta cheese in a vibrant lemon-herb sauce. This easy one-pan meal features juicy chicken thighs and golden potatoes roasted together with garlic, fresh herbs, and plenty of lemon, then finished with crumbled feta that adds creamy, salty contrast. The combination of crispy edges, tender interiors, and bold Greek flavors makes this dish incredibly satisfying while being simple enough for weeknight dinners. Perfect for family meals, casual entertaining, or meal prep, this recipe delivers restaurant-quality results with minimal effort and cleanup. It’s the kind of wholesome, delicious dinner that everyone asks for again and again.
Serving Quantity: 6 servings
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 2 pounds bone-in, skin-on chicken thighs (6 to 8 thighs)
- 2 pounds baby potatoes (halved or quartered)
- Quarter cup olive oil
- 2 large lemons (zested and juiced)
- 6 cloves garlic (minced)
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 and a half teaspoons salt
- 1 teaspoon black pepper
- Half teaspoon paprika
- Quarter teaspoon red pepper flakes (optional)
- 1 cup cherry tomatoes (optional)
- Half cup chicken broth
- 6 ounces feta cheese (crumbled)
- Quarter cup fresh parsley (chopped)
- 2 tablespoons fresh dill (chopped)
- Lemon wedges (for serving)
Nutrition Information (Per Serving):
- Calories: 485
- Protein: 32g
- Carbohydrates: 32g
- Fat: 25g
- Sugar: 3g
- Sodium: 885mg
- Fiber: 4g
- Cholesterol: 125mg
- Calcium: 185mg
- Iron: 3mg
1. Prepare and Season
Preheat your oven to 425 degrees Fahrenheit. Pat the chicken thighs completely dry with paper towels. Moisture prevents proper browning and crisping. Place the chicken in a large bowl. Cut the baby potatoes in half, or into quarters if they’re large. All pieces should be roughly the same size for even cooking. Add the potatoes to the bowl with the chicken. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, dried oregano, dried thyme, salt, black pepper, paprika, and red pepper flakes if using. This lemon-herb mixture is the flavor foundation of the dish.
2. Coat Everything Thoroughly
Pour the lemon-herb mixture over the chicken and potatoes. Use your hands to toss and massage everything together, making sure every piece of chicken and potato is well coated with the marinade. The chicken skin should be thoroughly rubbed with the mixture, and the potatoes should glisten with oil and seasonings. Let this sit for 10 minutes at room temperature if you have time, allowing the flavors to penetrate. If you’re in a hurry, you can proceed immediately, but a brief marinating period enhances the final flavor.
3. Arrange in the Pan
Use a large roasting pan, rimmed baking sheet, or 9 by 13 inch baking dish. Arrange the potatoes in a single layer across the bottom of the pan, cut-side down when possible. This ensures maximum contact with the hot pan for crispy edges. Nestle the chicken thighs among the potatoes, skin-side up. Don’t overlap the chicken pieces as they need space to crisp properly. Pour any remaining marinade from the bowl over everything. Pour the chicken broth around the edges of the pan. The liquid keeps everything moist during roasting while the exposed surfaces crisp up.
4. Roast Until Golden
Place the pan in the preheated oven and roast for 35 to 40 minutes. The chicken is done when the skin is golden brown and crispy, the internal temperature reaches 165 degrees Fahrenheit when tested with a meat thermometer, and the juices run clear. The potatoes should be tender when pierced with a fork and have crispy, golden edges. If the chicken skin isn’t as crispy as you’d like, turn on the broiler for the last 3 to 5 minutes, watching carefully to prevent burning. The potatoes on the bottom will be extra crispy from contact with the pan.
5. Add Optional Tomatoes
If using cherry tomatoes, add them to the pan during the last 10 minutes of cooking. Scatter them around the chicken and potatoes. They’ll soften and burst slightly, releasing their juices and adding fresh, bright flavor. The tomatoes also add beautiful color to the finished dish. If you prefer them less cooked, add them during the last 5 minutes instead. This step is optional but adds wonderful freshness and visual appeal.
6. Add Feta and Rest
Remove the pan from the oven. Immediately crumble the feta cheese over the entire dish while everything is still hot. The feta will soften slightly from the residual heat but won’t completely melt, which is perfect. The creamy, tangy feta provides wonderful contrast to the crispy chicken and potatoes. Let the dish rest for 5 minutes before serving. This resting time allows the juices to redistribute throughout the chicken and makes the meat more tender and juicy.
7. Garnish and Serve
Sprinkle the chopped fresh parsley and dill over the entire dish. The bright green herbs add freshness and make the presentation beautiful. Transfer to a serving platter or serve directly from the pan for rustic, family-style dining. Serve with lemon wedges on the side for squeezing over individual portions. The extra lemon juice brightens the flavors even more. This dish is delicious on its own but can be served with a simple green salad, crusty bread, or tzatziki sauce on the side.
Tips for Perfect Lemony Chicken & Potatoes With Feta
Use bone-in, skin-on chicken thighs for the juiciest, most flavorful results. Boneless chicken breasts work but are more prone to drying out and less flavorful.
Pat the chicken dry before seasoning. This crucial step ensures crispy skin. Moisture creates steam that prevents browning and makes the skin rubbery.
Cut potatoes uniformly so they cook evenly. Mix of sizes means some will be undercooked while others burn. Consistency is key.
Don’t overcrowd the pan. If everything is piled on top of each other, nothing will crisp properly. Use a larger pan or two pans if needed.
Fresh lemon zest and juice are essential. Bottled lemon juice tastes artificial and flat. Fresh citrus makes all the difference in this lemon-forward dish.
Baby potatoes work best as they’re naturally tender and creamy. Yukon gold or red potatoes cut into chunks are good alternatives.
The chicken broth keeps everything moist during cooking. Don’t skip it or the potatoes may dry out before the chicken finishes cooking.
Add the feta at the end, not before baking. Pre-baking makes it rubbery and dried out. Adding it after preserves its creamy texture.
This dish reheats beautifully. Store covered in the refrigerator for up to 4 days. Reheat in a 350-degree oven until warmed through.
Make it ahead by marinating the chicken and potatoes up to 24 hours in advance. Store covered in the refrigerator, then roast when ready.
Greek or Bulgarian feta has the best flavor and texture. French feta is creamier, while domestic feta can be more crumbly. All work but authentic varieties taste best.
Add kalamata olives during the last 10 minutes for authentic Greek flavor. The briny olives complement the lemon and feta perfectly.
Fresh oregano and thyme can replace dried. Use three times the amount (2 tablespoons each) and add half before roasting, half after as garnish.
For extra crispy potatoes, parboil them for 5 minutes first, drain well, then proceed with the recipe. The pre-cooking creates fluffier interiors.
Boneless, skinless chicken thighs work if you prefer. Reduce cooking time to 25 to 30 minutes as they cook faster without bones.
Serve over orzo, couscous, or rice to soak up the delicious lemony pan juices. The grains absorb all the flavor and make the meal more substantial.
Add artichoke hearts, roasted red peppers, or sliced red onion for variation. All fit the Mediterranean theme beautifully.
The pan juices are liquid gold. Spoon them over everything when serving. Don’t leave any behind—they’re packed with lemon, garlic, and herb flavor.
Make it dairy-free by skipping the feta or using a vegan feta alternative. The dish is still delicious without cheese, though feta adds special creaminess.
This recipe doubles easily for crowds. Use two pans and rotate them on the oven racks halfway through cooking for even browning.
