Lemon Chicken Thighs and Potatoes are inspired with Greek flavors and make the perfect weeknight dinner. This filling dinner cooks all in the dutch oven for a one pot recipe, which means easy clean up. Ready in 40 minutes!
This is a one pot favorite in our house. The juice from a full lemon adds the best flavor and really tenderizes the boneless chicken thighs. Plus, we're adding tons of greek spices for big taste!
For more one pot meals to add to this week's dinner menu, try this Chicken Chorizo Paella, Kielbasa Pasta, and Chicken Couscous.
Jump to:
Why You'll Love This Recipe:
- Big Flavors. Fresh lemon and Greek spices make this the most delicious dinner!
- Guilt Free. Everything in this recipe is super healthy and it's packed with protein.
- A Full Meal. No side dishes necessary..we've got chicken and potatoes all in one pot.
- Easy Clean Up. Minimal mess with this easy meal cooked in just one Dutch Oven.
- Quick. Ready to eat in 40 minutes for a fantastic weeknight dinner option.
Love quick weeknight dinners? Try this Asparagus and Pea Pasta, Garlic Parmesan Chicken Pasta, and Air Fryer Chicken Bites (kid approved).
Ingredients:
Not pictured: Sour cream is optional for serving, but so good!
Potatoes: I like to grab the smallest ones I can find, so they cook through, and the gold is my favorite. In my opinion, the skin is a better texture versus the red.
Chicken Stock: Make sure to grab Chicken stock versus chicken broth, which is made from the bones and has much more flavor.
Chicken Thighs: Look for boneless skinless chicken thighs. I love the Smart Chicken brand because they taste amazing every time and require a lot less trimming versus other brands.
*Full recipe ingredients and quantities can be found in the recipe card below.
Substitutions and Variations:
- Boneless skinless chicken thighs are my favorite for this recipe, but you can also use skin on or bone in. Bone in chicken thighs will take longer to cook, so be sure to have an instant read thermometer available. I don't love chicken breast for this recipe because it dries out quick.
- The golden potatoes can be swapped out with any small potatoes, like red potatoes for example.
- Add some color from roasted red peppers or peppadew peppers. These can be thrown into the pot right before nestling the chicken back into the pot before baking.
- Equipment Substitution: If you don't have a dutch oven, use a skillet then transfer to a casserole dish with lid or foil for the oven.
For more Greek inspired recipes, try this Ground Chicken Kofta, Greek Chicken Tzatziki Wraps, Mediterranean Yellow Rice, and Lemon Orzo Pasta Salad.
How to Make Greek Lemon Chicken and Potatoes:
Step 1: Preheat the oven to 375 degrees. Dice onions, slice the potatoes and lemon in half, and mince garlic and dill.
Step 2: Trim up the boneless chicken thighs and pat them dry with paper towels. Season each side with salt and pepper.
Step 3: Heat a large Dutch Oven on the skillet to medium. Add in 1 tablespoon of olive oil, then sear the chicken thighs for 2 minutes on each side. Transfer to plate.
Step 4: Add remaining tablespoon of olive oil into dutch oven. Toss in onions and cook for 2 minutes, stirring often. Add in potatoes and cook for another 2 minutes.
Step 5: Stir in garlic, spices, dijon mustard, chicken stock and lemon juice. Stir well. Nestle in the chicken thighs and add the juiced lemon halves. Bake covered for 18-20 minutes until the potatoes are tender and internal temperature of the chicken is at least 165 degrees. If it's over that temp, it's okay, the chicken thighs give more forgiveness than chicken breast.
Step 6: Remove the dutch oven lid and return to oven on high broil for a few minutes to crisp things up a bit.
Step 7: Sprinkle fresh dill over the dish and enjoy. The pot will have some really flavor packed sauce on the bottom, so I pour that over when I serve it and I like to top mine with a dollop of sour cream too.
Expert Tips:
- Only sauté the chicken thighs for 2 minutes on each side, then let the oven finish them up.
- Make sure to slice the potatoes in half, or quarters if on the larger side, to ensure they cook through.
- At the end of cooking, check the internal temperature of the chicken is at least 165 degrees internally and that the potatoes are cooked. If the chicken is cooked, but the potatoes are not, remove the chicken to a plate and cover with foil, then return the potatoes back to the oven until tender.
For more chicken thigh recipes, check out these Oven Baked Boneless Chicken Thighs and Boneless Smoked Chicken Thighs.
Recipe FAQs:
My family prefers them as they are quite a bit easier to eat and they cook faster in the oven. Feel free to use bone in, but make sure to wait to remove from the oven until that internal temperature reaches 165 degrees.
Store in a sealed container for up to 3 days. To reheat, add back in the dutch oven covered over medium low heat until hot or heat up in a 350 degree oven on a cookie sheet. I don't recommend the microwave because chicken tastes weird in there.
More One Pot Weeknight Dinners to Try:
If you tried this Lemon Chicken and Potatoes Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Lemon Chicken Thighs and Potatoes (One Pot)
- Total Time: 40 minutes
- Yield: 4 thighs with approximately 3 cups potatoes 1x
Description
Lemon Chicken Thighs and Potatoes are inspired with Greek flavors and make the perfect weeknight dinner. This filling dinner cooks all in the dutch oven for a one pot recipe, which means easy clean up. Ready in under 40 minutes!
Ingredients
- 4 boneless skinless chicken thighs, approximately 1.25 lbs
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 2 tablespoons olive oil
- ½ cup yellow onion, diced
- 1 lb mini gold potatoes, sliced in half
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon paprika
- 3 garlic cloves, minced
- 1 tablespoon dijon mustard
- ½ cup chicken stock
- juice from 1 lemon
- 1 tablespoon fresh dill, minced
Instructions
- Preheat the oven to 375 degrees. Dice onions, slice the potatoes and lemon in half, and mince garlic and dill.
- Trim up the boneless chicken thighs and pat them dry with paper towels. Season each side with salt and pepper.
- Heat a large Dutch Oven on the skillet to medium. Add in 1 tablespoon of olive oil, then sear the chicken thighs for 2 minutes on each side. Transfer to plate.
- Add remaining tablespoon of olive oil into dutch oven. Toss in onions and cook for 2 minutes, stirring often. Add in potatoes and cook for another 2 minutes.
- Stir in garlic, spices, dijon mustard, chicken stock and lemon juice. Stir well. Nestle in the chicken thighs and add the juiced lemon halves. Bake covered for 18-20 minutes until the potatoes are tender and internal temperature of the chicken is at least 165 degrees. If it's over that temp, it's okay, the chicken thighs give more forgiveness than chicken breast.
- Remove the dutch oven lid and return to oven on high broil for a few minutes to crisp things up a bit.
- Sprinkle fresh dill over the dish and enjoy. The pot will have some really flavor packed sauce on the bottom, so I pour that over when I serve it and I like to top mine with a dollop of sour cream too.
Notes
- Only sauté the chicken thighs for 2 minutes on each side, then let the oven finish them up.
- Make sure to slice the potatoes in half, or quarters if on the larger side, to ensure they cook through.
- At the end of cooking, check the internal temperature of the chicken is at least 165 degrees internally and that the potatoes are cooked. If the chicken is cooked, but the potatoes are not, remove the chicken to a plate and cover with foil, then return the potatoes back to the oven until tender.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: dinner
- Method: baked
- Cuisine: Greek
Josie says
Such a great one pot meal! Love the lemon flavors 😍
Tara Smithson says
Thanks so much Josie! I love the lemon too. Super yummy!