Easy & Delicious Greek Lemon Chicken & Potatoes for a Busy Weeknight

Today, we’re making an incredibly juicy Greek lemon chicken baked with potatoes and served with air-fryer green beans.
It’s so simple, bursting with garlic, lemon, and herbs. Perfect for an easy weeknight dinner or to impress your friends!

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Ingredients
For the chicken & marinade:
• 8 boneless chicken thighs (trimmed)
• 1 cup olive oil
• Juice of 2 lemons
• 2 tbsp Dijon mustard
• 8 garlic cloves, grated
• ¼ tsp chilli powder
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp dried oregano
• 2 tsp dried thyme

For the potatoes:
• 2 large yellow (thin-skinned) potatoes, cut into big chunks
• A few spoonsful of the chicken marinade

For the green beans:
• 2 cups green beans
• 1 tbsp olive oil
• ½ tsp salt
• 1 tsp black pepper

Garnish:
• Fresh lemon thyme (optional)

Directions
1. Trim chicken thighs to remove extra fat so they cook evenly and taste clean.
2. Mix marinade: olive oil, lemon juice, mustard, garlic, chilli flakes, oregano, thyme, salt & pepper.
3. Add the chicken and coat well. Cover and refrigerate at least 1 hour (overnight is best).
4. Cut potatoes, toss with a little marinade.
5. Lay potatoes in a baking dish, top with chicken.
6. Bake at 180°C (350°F) for 40–45 minutes. Broil 5–10 minutes at the end for an extra golden colour.
7. Season the green beans, air fry at 360°F for 7 minutes.
8. Plate and top with fresh lemon thyme.

Tips
✅ Trimming fat takes away that strong chicken taste.
✅ Longer marinating = deeper flavor.
✅ Yukon Gold potatoes hold shape perfectly.
✅ Your oven may cook differently — always keep an eye near the end.
✅ Leftovers taste even better the next day!

00:00 Intro
00:18 Prepping chicken & trimming fat
00:36 Mixing the marinade
01:50 Coating & marinating chicken
02:14 Chopping potatoes
02:41 Marinating potatoes
02:58 Layering in a baking dish
03:24 Baking in the oven
03:31 Prepping green beans
04:23 Garnishing with lemon thyme
05:01 Final plating

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Greek Lemon Chicken Hi friends! Today we’re making a juicy Greek Lemon Chicken with tender potatoes and crisp green beans. So easy and full of flavour. Let’s go! 8 boneless chicken thighs Boneless thighs stay juicy and soak up flavours beautifully. 1 cup olive oil In a bowl, mix olive oil, Dijon mustard, garlic, lemon juice, herbs, salt, pepper, and chilli powder. 2 tbsp Dijon mustard 8 garlic cloves 1/4 tsp chilli powder 1 tbsp dried oregano 2 tsp dried thyme 2 tsp salt 1 tsp black pepper Juice of 2 lemons Pour the marinade over the chicken and coat thoroughly. Cover and refrigerate for at least 1 hour, longer if possible for a deeper flavour. 2 large potatoes Cut 2 large potatoes into thick chunks. Yukon Gold potatoes work great for this recipe. Add a few spoonfuls of the same marinade and toss to coat evenly. Enjoyed this recipe? Don’t forget to subscribe for more delicious and easy meals every week! Place the potatoes at the bottom of a baking dish. Lay the marinated chicken thighs over the top. This layering keeps the chicken juicy while flavouring the potatoes. Bake in a preheated oven at 180°C (350°F) for 40–45 minutes. To get a nice golden top, broil for an extra 5–10 minutes at the end. 2 cups green beans While the chicken bakes, prepare the green beans. 1 tbsp olive oil 1 tsp black pepper ½ tsp salt Air fry at 180°C (360°F) for 7 minutes until lightly crispy and tender. 180°C (360°F) for 7 minutes Snipped a few sprigs of lemon thyme from my little garden. Perfect for garnish! What would you serve with this chicken? Comment below and let me know! Thanks for watching! See you in the next video.