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greek lemon chicken

Kotopoulo sto Fourno — Greek Lemon Chicken with Potatoes, Tomatoes & Feta

If there’s one dish that captures the heart of Greek home cooking, it’s roasted chicken with potatoes. Simple, rustic, and full of flavor, this one-pan Greek chicken with lemon, tomatoes, and feta brings those classic taverna flavors straight to your kitchen. Juicy chicken thighs roast alongside golden potatoes, then in the final minutes, sweet cherry tomatoes burst with flavor, and a sprinkle of creamy feta ties it all together. It’s hearty enough for a family dinner, healthy enough for the Mediterranean diet, and—best of all—easy enough for a weeknight.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 4
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 6 bone-in skin-on chicken thighs
  • 10-12 baby fingerling potatoes – halved
  • 3 cloves garlic smashed
  • 1 pint cherry tomatoes halved
  • ½ cup feta cheese crumbled
  • Juice of 2 lemons
  • ½ cup extra virgin olive oil
  • 1 tbsp dried Greek oregano
  • 2 bay leaves
  • 1 tsp sea salt or to taste
  • ½ tsp freshly ground black pepper
  • 1 cup greek yogurt

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a bowl whisk together the olive oil, Greek yogurt, lemon juice, salt, pepper and dried oregano. Add the chicken thighs to the bowl with the marinade and set aside in the fridge to marinate for 30 minutes.
  3. In a large baking dish, toss potato wedges with half the olive oil, half the lemon juice, garlic, oregano, salt, and pepper.
  4. Place chicken thighs on top of the potatoes. Drizzle with remaining olive oil and lemon juice. Sprinkle with more oregano, salt, and pepper. Tuck in bay leaves.
  5. Bake uncovered for 40–45 minutes, basting once or twice with the pan juices.
  6. Scatter the cherry tomato halves around the chicken and potatoes. Return to the oven for another 15–20 minutes, until chicken is golden, potatoes are tender, and tomatoes are blistered but still juicy.
  7. Right before serving, crumble feta over the top. The warmth of the dish will soften it slightly.
  8. Spoon pan juices over everything. Best with a crisp Greek salad and bread to soak up the sauce.