This one-pan oven-roasted lemon chicken and potatoes with garlic and oregano is a simple, feel-good Greek-style dinner that proves you don’t need much to make something truly delicious. Juicy chicken breasts roast alongside golden, crisp-edged potatoes, soaking up bright lemon and savoury herbs as they cook. The result is a Mediterranean-inspired meal that feels comforting yet fresh — hearty without being heavy, unfussy yet full of flavour, and exactly the kind of easy weeknight dinner you’ll turn to again and again.
Ingredients for Oven-Roasted Lemon Chicken and Potatoes
This lemon chicken and potato traybake is built around a handful of everyday ingredients that shine when roasted together.
- Chicken breasts – Lean, tender and quick-cooking; perfect for a light but satisfying dinner. Boneless thighs are very forgiving and slightly richer than chicken breasts. Roast them for 18–22 minutes, until cooked through and lightly golden. They’re less likely to dry out, making them a great alternative for this lemon roasted chicken and potatoes recipe.
- Waxy potatoes – Ideal for roasting, as they hold their shape and develop crisp edges.
- Fresh lemon (juice and zest) – Adds brightness and lifts the whole dish.
- Garlic and dried oregano – Classic, aromatic flavours that pair beautifully with chicken.
- Olive oil – Essential for flavour and golden roasting.
- Capers – Optional, but highly recommended for a subtle salty finish.
How to Make Oven-Roasted Greek Lemon Chicken and Potatoes
This oven-roasted lemon chicken with potatoes is intentionally low-effort and designed for everyday cooking.
- Start with the potatoes: Toss the potato wedges with olive oil, oregano, seasoning and lemon juice, then roast until they begin to soften and take on colour.
- Prepare the chicken: Coat the chicken with olive oil, lemon zest, garlic, oregano and seasoning until evenly covered.
- Roast together: Add the chicken to the tray, return everything to the oven and roast until the chicken is cooked through and the potatoes are crisp and golden. Finish with capers and pan juices before serving.
Get the exact ingredient quantities in the printable recipe card below.
Tips for Making Oven-Roasted Lemon Chicken and Potatoes
A handful of small, thoughtful details is all it takes to make this lemon roasted chicken and potatoes really shine. These are the little things that turn a good traybake into one you’ll want to make on repeat.
a) Season generously
Don’t hold back on the salt. Proper seasoning brings out the flavour of the chicken and potatoes and helps keep the chicken juicy as it roasts. Make sure everything is well coated before it goes into the oven.
b) Choose the right tray
A large, rimmed baking tray is your best friend here. It gives the potatoes room to roast and crisp up, while still catching all those lemony, garlicky juices that flavour the dish.
c) Crank up the heat
A hot oven is key for golden potatoes and beautifully roasted chicken. High heat helps everything caramelise on the outside while staying tender and juicy inside.
d) Trust your instincts
Cooking times are always a guide. Look for chicken that’s just cooked through and potatoes that are knife-tender with crisp, golden edges. Pull everything out as soon as it’s ready to keep the chicken from drying out.
Why You’ll Love This Lemon Chicken and Potato Traybake
- One-tray cooking – Everything roasts together on a single baking sheet, which means less prep, fewer dishes and a very happy cook.
- Fresh yet comforting – Bright, zesty lemon keeps things light, while golden, crispy potatoes make it deeply satisfying.
- Family-friendly flavours – Simple, familiar ingredients that everyone at the table can get behind.
How to Serve Lemon Chicken and Potatoes
This lemon chicken and potatoes recipe is wonderfully versatile, so you really can’t go wrong when it comes to sides. The bright, Mediterranean flavours pair especially well with fresh salads and simple vegetable dish…anything light, herby or lemony works beautifully alongside it.
If you’d like a little inspiration, here are some of my favourite pairings:
- Greek Salad
- Simple Kale Salad
- Roasted Broccoli
- Greek-Style Sautéed Green Beans
- Green Bean and Tomato Salad
Oven-Roasted Lemon Chicken and Potatoes (Easy Chicken Traybake)
Oven-roasted lemon chicken and potatoes with garlic and oregano. An easy, one-pan, Mediterranean-style chicken breast dinner that’s comforting, fresh and perfect for busy weeknights.
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Ingredients
- 1 teaspoon finely grated lemon zest (from an organic lemon)
- Juice of 1 lemon, divided
- 800 g waxy potatoes, peeled and cut into wedges
- 2½ teaspoons dried oregano, divided
- 1¼ teaspoons sea salt, divided (plus more to taste)
- Freshly ground black pepper, to taste
- 3 tablespoons olive oil, divided
- 4 boneless skinless chicken breasts (about 800 g, preferably organic)
- 3 garlic cloves, finely minced
- Pinch of red chilli flakes
- 1½ teaspoons capers, drained
- lemon slices, to garnish
Method
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Prepare the oven: Preheat the oven to 425°F / 220°C (200°C fan-assisted). Line a large rimmed baking tray with parchment paper.
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Roast the potatoes: Add the potatoes to the tray and toss with 1 tablespoon olive oil, ½ teaspoon oregano, ½ teaspoon salt, and black pepper. Drizzle over the juice from ½ the lemon and toss again. Spread out in a single layer and roast for 20 minutes.
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Season the chicken: Meanwhile, in a medium bowl, combine the lemon zest, remaining ¾ teaspoon salt, pepper, garlic, remaining 2 teaspoons oregano, chilli flakes, and 2 tablespoons olive oil. Add the chicken breasts and toss until well coated.
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Roast together: Remove the potatoes from the oven and give them a quick toss. Nestle the chicken breasts between the potatoes. Return to the oven and roast for 15–18 minutes, until the chicken is cooked through and the potatoes are golden and crisp.
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Finish and serve: Transfer the chicken and potatoes to a serving platter. Spoon over any pan juices, drizzle with the remaining lemon juice, and sprinkle with capers. Garnish with lemon slices, if desired.
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Serving suggestion: Delicious served with tzatziki for dipping the potatoes and a fresh green salad on the side. Enjoy!
Notes
- If you prefer something a little richer, boneless chicken thighs are a great alternative. They’re more forgiving, stay juicy, and roast beautifully in about 18–22 minutes, turning lightly golden and full of flavour—perfect for this lemon roasted chicken and potatoes recipe.
- If you’re using bone-in chicken pieces, such as thighs or drumsticks, add them to the tray at the same time as the potatoes so everything cooks evenly. Bone-in chicken typically needs 40–45 minutes in the oven, depending on size. You’ll know it’s ready when the juices run clear or the internal temperature reaches 75°C, leaving the meat juicy and perfectly cooked.
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