• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Country Cook

Recipes for the busy cook!

  • Home
  • Instagram
  • About
  • Recipes
  • Media/PR
  • Contact
  • Videos

Home » main dishes » One Pan Greek Lemon Chicken and Little Potatoes

One Pan Greek Lemon Chicken and Little Potatoes

January 17, 2017 by Brandie @ The Country Cook 30 Comments

Jump to Recipe Print Recipe
5 from 1 vote

This post is sponsored by The Little Potato Company. All opinions and text are my own. The original post included a giveaway which has now ended.

One Pan Greek Lemon Chicken and Potatoes

I have received no less than ten emails recently asking for more chicken recipes and more one pan meals. We want easy but we want it yummy too, right? I’m all about coming up with recipes like that! And to me, chicken and taters go together like peas and carrots. And what better tater to use than my favorite Little Potatoes. Yes, potatoes can be part of a healthy meal! Little Potatoes are fully grown potatoes that just so happen to be little. One Pan Greek Lemon Chicken and Potatoes

Little Potatoes, BIG Nutrition

Not only are Little Potatoes ready to use straight outta the bag (yep, they are already pre-washed and the skin is tender and yummy enough to eat!) but they are basically little balls of healthy eats! They are packed full of potassium, fiber, iron and are naturally gluten free! 

Healthy and tasty

I came up with a marinade that can be used for the chicken AND the Little Potatoes and is Greek inspired. I think what I love most about this recipe is that you are pretty much preparing everything ahead of time, so when it comes time for cooking, you can just dump it all onto the pan and pop it in the oven! Dinner is served. It’s perfect for when you are having folks over and don’t want to be spending time in the kitchen the entire time. It is also a really pretty meal! The tzaziki sauce is completely optional in this. I love to dip my potatoes and chicken in it but it is not absolutely necessary to make this dish delicious.One Pan Greek Lemon Chicken and Little Potatoes recipe from The Country Cook #chicken #dinner

Ingredients:
1.5 lbs Blushing Belle Little Potatoes
4 boneless, skinless chicken breasts
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 tbsp. red wine vinegar
2 cloves garlic, minced
2 tsp. dried oregano
1/2 tsp. coriander
1 1/2 tsp. kosher salt
1/4 tsp. black pepper

for the (optional) tzaziki sauce:
1 1/2 cups plain Greek Yogurt
1 cup, peeled and finely diced cucumber
1 tbsp. fresh lemon juice
1 tbsp. chopped fresh dill
1 tsp. grated garlic
1/2 tsp. kosher salt
1/4 tsp. black pepperOne Pan Greek Lemon Chicken and Potatoes

Directions:
Slice Little Potatoes in half. One Pan Greek Lemon Chicken and Little Potatoes

Place Little Potatoes into a gallon-size ziploc bag and the chicken breasts in a separate gallon-size ziploc bag.

One Pan Greek Lemon Chicken and Little Potatoes

Cook’s Note: I have no problem marinating the chicken and potatoes together. They will all be cooked at a high enough temperature so I don’t worry about cross-contamination. However, I know a lot of folks have concerns, so for this post I am showing how to marinate the two separately.

One Pan Greek Lemon Chicken and Little Potatoes

Prepare the marinade for both bags. In a bowl, mix together the lemon juice, vinegar, olive oil, garlic, oregano, coriander salt and pepper. Whisk together well. Evenly distribute marinade into each bag. Slice half a lemon into slices and place them into the bag with the chicken. Squish the marinade around in the bags to make sure it is evenly distributed on the chicken and potatoes.
Prepare the marinade for both bags. In a bowl, mix together the lemon juice, vinegar, olive oil, garlic, oregano, coriander salt and pepper. Whisk together well. Evenly distribute marinade into each bag. Slice half a lemon and place it into the bag with the chicken.

Place bags into the refrigerator and allow to marinate for at least 45 minutes.

Prepare tzaziki sauce: In a medium bowl, combine Greek yogurt, diced cucumber, lemon juice, dill garlic, salt & pepper.One Pan Greek Lemon Chicken and Potatoes

Stir well.

One Pan Greek Lemon Chicken and Potatoes

Cover and place into the refrigerator until ready to serve.

Tzaziki Sauce

When ready to cook the chicken and potatoes, preheat oven to 400f degrees. Place marinated chicken and potatoes onto a baking sheet. Place lemon slices right on top of the chicken breasts.One Pan Greek Lemon Chicken and Potatoes

Bake for about 25-30 minutes (until chicken reaches an internal temperature of 165f degrees.)

One Pan Greek Lemon Chicken and Potatoes

Optional: Place baking pan under the broiler for about 2-3 minutes to crisp up the potatoes then garnish with fresh parsley.One Pan Greek Lemon Chicken and Potatoes

Serve with tzaziki sauce.

Enjoy!

One Pan Greek Lemon Chicken and Little Potatoes

One Pan Greek Lemon Chicken and Little Potatoes

One Pan Greek Lemon Chicken and Little Potatoes is a super flavorful all-in-one meal that is light and easy to prepare. Serve with tzaziki sauce!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Sheet Pan Greek Chicken with Potatoes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: 458kcal
Author: Brandie @ The Country Cook

Ingredients

For the chicken and potatoes:

  • 1.5 lbs Blushing Belle Little Potatoes
  • 4 boneless, skinless chicken breasts
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 tbsp red wine vinegar
  • 2 cloves garlic minced
  • 2 tsp dried oregano
  • 1/2 tsp coriander
  • 1 1/2 tsp kosher salt
  • 1/4 tsp black pepper

For the Tzaziki Sauce:

  • 1 1/2 cups plain Greek Yogurt
  • 1 cup peeled and finely diced cucumber
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped fresh dill
  • 1 tsp grated garlic
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions

  • Slice Little Potatoes in half. Place Little Potatoes into a gallon-size ziploc bag and the chicken breasts in a separate gallon-size ziploc bag.
  • Prepare the marinade for both bags. In a bowl, mix together the lemon juice, vinegar, olive oil, garlic, oregano, coriander salt and pepper. Whisk together well. Evenly distribute marinade into each bag. Slice half a lemon and place it into the bag with the chicken.
  • Place bags into the refrigerator and allow to marinate for at least 45 minutes.
  • Prepare tzaziki sauce: In a medium bowl, combine Greek yogurt, diced cucumber, lemon juice, dill garlic, salt & pepper. Stir well. Cover and place into the refrigerator (I think it gets better the longer it sits.)
  • When ready to cook the chicken and potatoes, preheat oven to 400f degrees. Place marinated chicken and potatoes onto a baking sheet.
  • Bake for about 25-30 minutes (until chicken reaches an internal temperature of 165f degrees.)
  • Optional: Place baking pan under the broiler for about 2-3 minutes to crisp up the potatoes then garnish with fresh parsley.
  • Serve with tzaziki sauce.

Nutrition

Calories: 458kcal | Carbohydrates: 36g | Protein: 36g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 77mg | Sodium: 1341mg | Potassium: 1195mg | Fiber: 4g | Sugar: 5g | Vitamin A: 105IU | Vitamin C: 44.4mg | Calcium: 141mg | Iron: 2.1mg
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Greek PotatoesGreek Potatoes recipe from The Country Cook

Sheet Pan Baked Chicken Parmesan & Italian Roasted PotatoesSheet Pan Chicken Parmesan with Italian Roasted Creamer Potatoes recipe from The Country Cook

MORE FROM THE COUNTRY COOK

Get MORE of The Country Cook!

Get MORE of The Country Cook!

Straight to your inbox!

Be the first to get notified of the newest recipes. FREE!

You have Successfully Subscribed!

We promise to not use your email for spam!

Filed Under: main dishes

About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more...

Previous Post: « Cheeseburger Soup at Meal Plan Sunday #15
Next Post: Mandarin Orange Cake at Weekend Potluck #257 »

Reader Interactions

Comments

  1. Jen Rodrigues says

    January 18, 2017 at 8:35 pm

    Roasted potatoes are my favorite. But I love potatoes anyway.

    Reply
  2. Karina Salinas says

    January 20, 2017 at 11:31 am

    I like a good creamy garlic mashed potato!!

    Reply
  3. Jo says

    January 21, 2017 at 12:13 pm

    These would be perfect for my favorite potato salad.

    Reply
  4. Jennifer Long says

    January 21, 2017 at 10:32 pm

    5 stars
    mashed with butter and toppings!

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

WELCOME FROM BRANDIE

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say my recipes are for the busy cook (you know who you are!) READ MORE

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Popular Recipes

slice, Banana Pudding Poke Cake topped with a banana slice and Nilla Wafer on a plate

BEST BANANA PUDDING POKE CAKE (+Video)

Old-Fashioned Chicken & Dumplings recipe from The Country Cook

OLD-FASHIONED CHICKEN AND DUMPLINGS

THE BEST INSTANT POT MEATLOAF (+Video)

Crock Pot Cubed Steak and Gravy

CROCK POT CUBED STEAK (+Video)

Never Miss A Recipe!

Subscribe to our email newsletter.

AS SEEN ON

Privacy Policy ~ Cookie Policy ~Disclaimers ~ Contact ~ Advertise
© Copyright 2010-2019 - The Country Cook - Brandie Skibinski

All Rights Reserved. Unless otherwise noted, all images and content here on
The Country Cook are original and copyright protected under the Digital Millennium Copyright Act.