These easy, skillet Greek lemon chicken thighs are a delicious, one pan meal bursting with Mediterranean flavors. Juicy, golden-crisp chicken thighs and tender, baby potatoes are seared and then cooked in chicken broth with fragrant herbs. It's a quick and easy dish with very little prep time.
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About These Greek Style Chicken Thighs
This bright, lemony dish is perfect for a tasty but quick, weeknight dinner or an impressive meal for guests. It can be served on its own or with side dishes.
Lemon and herb flavored dinners like this one are quite popular in the spring (so is this creamy lemon basil pasta). If you need to expand on the meal, it goes perfectly with a side of rice, burrata salad or this caprese pasta salad. Pasta salads can be prepared a couple of days in advance, making this dinner even easier.
I also love pairing it with a refreshing, white wine sangria or virgin Moscow mule for springtime vibes. Feel free to browse more of my fresh spring recipes.
Ingredients
- chicken thighs - You can use chicken thighs with or without skin and bones.
- baby potatoes - I use baby yellow potatoes because they are my favorite but you can also try multi-colored baby potatoes.
- olive oil - You only need pure olive oil. There is no need to splurge on extra virgin olive oil because we are cooking with it.
*Check recipe card for ingredient amounts.
How to Make Greek Lemon Chicken Thighs in a Skillet
I will show you how to make the chicken thighs in a regular, stove top skillet, cast iron or even an electric skillet if you have. The skillet will need a lid for this recipe.
Step 1. Flavor the chicken and potatoes. In a large bowl, combine the chicken thighs and potatoes with 2 tablespoons olive oil, lemon juice, garlic, oregano, rosemary, salt and pepper. Toss to coat.
Step 2. Fry the chicken and potatoes. Heat an electric skillet to 325ºF (medium heat for stovetop skillet) and add the remaining olive oil. Add the marinated chicken and potatoes and cook until they become golden and crispy.
Step 3. Add broth. Add the lemon wedges and chicken broth.
Step 4. Cook on low heat. Lower the heat, cover with a lid and cook for 20 minutes. You might need to top up the broth if it becomes dry.
Chef's Note: Make sure the chicken's internal temperature reaches 165°F to ensure it is fully cooked.
Step 5. Serve. Serve the Greek chicken thighs!
Dessert Ideas
- To end it on a sweet note, why not try this simple, spring strawberry parfait recipe?
- Frozen lemon mousse is a refreshing and light dessert.
- Or a sweet and flaky, blackberry galette.
Joss' Tips
- If you're using an electric skillet: A 12” skillet will work for this recipe, serving about two people (2 thighs each). If you want to double the recipe to make it a family-size meal, I recommend a larger non stick or ceramic electric skillet (16”) to give the chicken and potatoes a little more room.
- If you're using a stovetop skillet: This recipe can easily be scaled up using the recipe card if you have a larger stovetop frying pan and need enough servings for 4 people or more. Generally, I like to make sure there are 2 thighs per person.
- Marinate for more flavor: If you have the time, marinate the chicken and potatoes for at least 30 minutes, or overnight for deeper flavor.
Recipe FAQs
Leftovers can be stored in an airtight container in the fridge for up to 3 to 4 days.
Yes, you definitely can. The leftovers can be frozen for up to 4 months. Thaw in the fridge overnight.
You can, but keep in mind that it will take longer to reheat. Use a microwave safe dish and cover so that you don't get splatters all over your microwave. Also check for doneness with a thermometer to make sure it reaches 165°F.
Related Side Dishes to Consider
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📋Recipe
Easy Skillet Greek Lemon Chicken Thighs
Ingredients
- 1 pound chicken thighs - with or without skin and bones (2 thighs per person)
- 2 cups yellow baby potatoes - cleaned
- 3 tablespoons olive oil - divided
- 1 lemon - juiced
- 3 garlic cloves - minced
- 1 tablespoon fresh oregano - or 1 teaspoon dried
- 2 teaspoons fresh rosemary
- 1 cup chicken broth
- 2 lemon wedges
- ¾ teaspoons salt
- ¼ teaspoon black pepper - freshly ground
Instructions
- In a large bowl, combine the chicken thighs and potatoes with 2 tablespoons olive oil, lemon juice, garlic, oregano, rosemary, salt and pepper. Toss to coat.
- Heat an electric skillet to 325ºF ( medium heat in stovetop skillet) and add the remaining 1 tablespoon olive oil. Add the marinated chicken and potatoes and fry them until they become golden and crispy, about 5 minutes per side.
- Add the lemon wedges and chicken broth.2 lemon wedges, 1 cup chicken broth
- Lower the electric skillet to 250ºF (medium-low for stovetop skillet), cover with a lid and cook for 20 minutes (the chicken needs to come to an internal temperature of 165°F). Keep an eye on the broth and make sure it doesn’t become too dry. If necessary, add a little more broth.
- Serve.
Equipment
Notes
- If using an electric skillet: A 12” skillet will work for this recipe, serving about two people (2 thighs each). If you want to double the recipe to make it a family-size meal, I recommend a larger electric skillet (16”) to give the chicken and potatoes a little more room.
- For stovetop skillet: This recipe can easily be scaled up if you have a larger stovetop frying pan and need 4 servings or more.
- Marinating: If you have the time, marinate the chicken and potatoes for at least 30 minutes, or overnight for deeper flavor.
- Fridge storage: Leftovers can be stored in an airtight container in the fridge for up to 3 to 4 days.
- Freezer storage: The leftovers can also be frozen for up to 4 months. Thaw in the fridge overnight.
- Reheating frozen leftovers: While it's best to thaw leftovers in the fridge first, you can microwave from frozen (it will take longer to cook). Use a microwave safe dish and cover so that you don't get splatters all over your microwave. Also check for doneness with a thermometer to make sure the internal temperature reaches 165°F.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joss says
The chicken and potatoes are so tender, delicious and full of lemony flavor!