Some nights, I just want a dinner that’s low effort but still feels a little fancy, like I actually put in some work.
That’s where this one-pot Greek lemon chicken comes in!
Juicy, golden chicken, tender asparagus, and perfectly roasted potatoes all cook together in a creamy garlic sauce that tastes like it came straight out of a restaurant kitchen.
And with everything happening in one pot, cleanup is a breeze.
It’s bright, cozy, and packed with flavor, and the leftovers (if there are any) are just as good the next day!
Plus, it’s the perfect spring meal to make.
But if you are craving more greek food, check out my Mediterranean Baked Cod with lemon and garlic.
What You Need
- Bone-in, skin-on chicken thighs: Crispy on the outside, juicy on the inside—perfect for soaking up all that flavor.
- Salt and pepper: A simple but necessary base to bring out all the other flavors.
- Dried oregano: Adds that classic Greek touch with its earthy, slightly minty taste.
- Paprika: Brings a subtle warmth and a pop of color to the chicken.
- Olive oil: Helps get that golden, crispy sear on the chicken.
- Garlic: Because everything is better with a little garlicky goodness.
- Chicken broth: Builds a rich, savory base for the sauce.
- Heavy cream: Makes the sauce extra luscious and creamy.
- Lemon juice: Adds brightness and a little tang to balance the richness.
- Lemon zest: Packs even more citrusy punch without extra liquid.
- Dijon mustard: Gives the sauce a little depth and a slight tangy kick.
- Baby potatoes: Tender, creamy, and perfect for soaking up all that sauce.
- Asparagus: A fresh, crisp contrast to the hearty chicken and potatoes.
- Crumbled feta (optional): Salty, tangy, and a great finishing touch.
- Fresh parsley: A pop of color and freshness to bring everything together.
How to Make
Step 1: Pat the chicken dry and season both sides with salt, pepper, oregano, and paprika.
Step 2: Heat olive oil in a large oven-safe pot or cast iron pan over medium-high heat. Sear the chicken skin-side down for 5 to 6 minutes until golden brown. Flip and cook for another 3 minutes, then remove and set aside.
Step 3: In the same pot, sauté the garlic until fragrant. Pour in the chicken broth, heavy cream, lemon juice, lemon zest, and Dijon mustard. Stir well, scraping up any browned bits.
Step 4: Add the potatoes to the sauce and stir to coat. Nestle the chicken back on top, skin-side up.
Step 5: Cover and bake at 400°F (200°C) for 25 minutes.
Step 6: Uncover the pot, add the asparagus around the chicken, and bake for another 10 minutes until the asparagus is tender and the chicken is fully cooked.
Step 7: Sprinkle with feta if using and fresh parsley before serving.
One Pot Greek Lemon Chicken and Asparagus with Potatoes
Some meals just have that perfect balance of cozy and fresh, and this one-pot Greek lemon chicken nails it.
It’s easy enough for a weeknight but feels special enough to serve when you want to impress—without spending hours in the kitchen.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream
- Juice of 1 lemon
- Zest of 1 lemon
- 1 tablespoon Dijon mustard
- 1½ pounds baby potatoes, halved
- 1 bunch asparagus, trimmed
- ¼ cup crumbled feta (optional)
- Fresh parsley, for garnish
Instructions:
- Pat the chicken dry and season both sides with salt, pepper, oregano, and paprika.
- Heat olive oil in a large oven-safe pot or cast iron pan over medium-high heat. Sear the chicken skin-side down for 5 to 6 minutes until golden brown. Flip and cook for another 3 minutes, then remove and set aside.
- In the same pot, sauté the garlic until fragrant. Pour in the chicken broth, heavy cream, lemon juice, lemon zest, and Dijon mustard. Stir well, scraping up any browned bits.
- Add the potatoes to the sauce and stir to coat. Nestle the chicken back on top, skin-side up.
- Cover and bake at 400°F (200°C) for 25 minutes.
- Uncover the pot, add the asparagus around the chicken, and bake for another 10 minutes until the asparagus is tender and the chicken is fully cooked.
- Sprinkle with feta if using and fresh parsley before serving.
This dish brings big flavor with minimal cleanup, and the leftovers make an amazing next-day lunch!
A One-Pot Meal That’s Anything but Boring
This Greek lemon chicken with asparagus and potatoes checks all the boxes—flavorful, comforting, and ridiculously easy to clean up.
The creamy garlic sauce ties everything together, making each bite feel a little special.
Whether it’s a busy weeknight or a laid-back weekend dinner, this dish delivers every time.
And if you’re lucky enough to have leftovers, they’re just as good the next day!
