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Greek Chicken & Potato Bake with Lemon and Dill

A delightful one-pan dish that combines marinated chicken with tender roasted potatoes, brightened by fresh lemon and dill flavors.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken and Potatoes
  • 4 pieces boneless skinless chicken breasts
  • 1.5 pounds baby potatoes, halved
  • 3 tablespoons olive oil Use extra virgin for best flavor
  • 3 cloves garlic, minced
  • 1 large lemon, juiced and zested
  • 1 tablespoon fresh dill, chopped Or use a mix of herbs if fresh dill is unavailable
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • to taste Salt and black pepper
  • 1/2 cup chicken broth
  • 1/4 cup crumbled feta cheese (optional) Can be omitted for a dairy-free version
  • to taste Fresh dill for garnish

Method
 

Preparation
  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, mix olive oil, garlic, lemon juice, lemon zest, dill, oregano, paprika, salt, and black pepper.
  3. Add chicken and potatoes, tossing until evenly coated with the marinade.
  4. Arrange everything in a large baking dish in a single layer.
  5. Pour chicken broth around the edges of the dish.
Cooking
  1. Bake for 35–40 minutes until the chicken is cooked through and the potatoes are golden and tender.
  2. Sprinkle feta cheese during the last 5 minutes of baking if using.
  3. Remove from the oven and garnish with fresh dill before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) or in the microwave.
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