How long does it take to make Lemon Chicken and Potatoes?

About 1 hour 45 minutes in total: 15 minutes of prep and 1 hour 30 minutes of cooking.

How many servings does this Lemon Chicken and Potatoes recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Lemon Chicken and Potatoes recipe come from?

It was shared by Chef Marinie on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Lemon Chicken and Potatoes – 105-Minute Recipe

Name: Lemon Chicken and Potatoes – 105-Minute Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1500 g potatoes; 1250 g chicken legs; 100 ml extra virgin olive oil; 2 whole lemon; 0.5 whole lemon; 5 clove garlic; 1 tbsp honey; 1 tsp dijon mustard; 2 tsp dried oregano; 2 tsp Himalayan pink salt; 0.5 tsp ground black pepper

Juicy chicken legs and tender potatoes are roasted together in a bright lemon‑garlic glaze, seasoned with oregano and a touch of honey. The one‑pan method makes cleanup easy, and the dish pairs perfectly with tzatziki and a fresh Greek salad.

Recipe by Chef Marinie· Structured by ReelsMeals

From: Facebook(view original)

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Lemon Chicken and Potatoes – 105-Minute Recipe

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Prep Time

15 min

Cook Time

1 hr 30 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns facebook.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

1 hr 45 min estimated total time for 4 servings.

Explore related saves

Dinner Greek Roast Chicken Potatoes

Ingredients

3 3/10 lb potatoes
2 4/5 lb chicken legs

Marinade

0.42 cup extra virgin olive oil
2 whole lemon
0.5 whole lemon
5 clove garlic
1 tbsp honey
1 tsp dijon mustard
2 tsp dried oregano
2 tsp Himalayan pink salt
1/2 tsp ground black pepper

Instructions

1
Preheat the oven to 356°F fan (about 350°F). Lightly grease a large roasting tray or line it with parchment paper.
2
Arrange the peeled and quartered potatoes in an even layer on the tray, then nestle the chicken legs on top, skin side up.
3
In a bowl, whisk together the olive oil, lemon juice, lemon zest, grated garlic, thick honey, Dijon mustard, dried oregano, salt, and black pepper until the mixture is smooth and glossy.
4
Pour the lemon‑garlic marinade over the chicken and potatoes, using your hands or a spatula to ensure everything is evenly coated.
5
Cover the tray tightly with aluminum foil and place it in the preheated oven. Bake for 90 minutes total, removing the foil after 45 minutes and turning the chicken legs and potatoes to promote even browning.
6
When the chicken reaches an internal temperature of 167°F (165°F) and the potatoes are tender, remove the tray from the oven. Let the dish rest for 5 minutes before serving.
7
Serve the lemon chicken and roasted potatoes immediately, accompanied by tzatziki and a mixed Greek salad if desired.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Pre‑coat before covering

After arranging the potatoes and chicken, pour the whisked marinade over everything and use your hands or a spatula.

Turn at the halfway mark

Remove the foil after 45 minutes and flip the chicken legs and potatoes to promote even browning for the remaining bake time.

Rest before serving

Let the dish rest for 5 minutes after removing it from the oven to allow juices to settle before plating.

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