This Greek Chicken and Potato Skillet is quick enough for a weeknight dinner but impressive enough for company!

This Greek Chicken and Potato Skillet is a delicious, filling dinner that tastes amazing and only takes about 10 minutes of prep time! Not only does this recipe call for minimal ingredients, but it is also a one pan meal with easy cleanup! It is vibrant, comforting, hearty, and healthy. I hope you love it as much as I do! 

What Ingredients Are In Greek Chicken and Potato Skillet? 

If you are tired of dry, flavorless chicken, this recipe is for you! The simple marinade makes this Greek lemon chicken so tender and tasty!  To make this delicious recipe, you need the following ingredients: 

• 1 whole spatchcocked chicken, seasoned with kosher salt and black pepper to taste 
• 1/2 cup fresh lemon juice 
• 1/2 cup extra virgin olive oil – I love to use Kosterina olive oil! 
• 5-6 garlic cloves, minced 
• 1 tablespoon of honey mustard 
• Daks seasoning to taste
• Dried oregano to taste 
• 2-3 lbs of baby potatoes- I love to use baby yellow potatoes, but you could also use russet potatoes or Yukon gold potatoes and cut them into bite-sized pieces

What Is The Correct Way To Spatchcock A Chicken? 

If cooking a whole, bone-in chicken is intimidating to you, I promise the spatchcock, or “butterfly” method makes it so much more manageable! It helps you achieve a more even bake and lowers the cooking time significantly! Even the most novice home cooks will be able to follow this simple method. Start by washing your hands and placing the chicken breast-side down on a work surface. Remove the back bone using poultry shears or a sharp knife. Cut on each side of the bone, starting at the chicken thigh and working up. Remove the backbone and set it aside. Next, flip your chicken over and use the heel of your hand to press down on the breast bone until it cracks. 

How Do I Make This Greek Chicken and Potato Skillet?

To start, mix together your Greek marinade. In a small bowl, whisk together your lemon juice, olive oil, minced garlic, and honey mustard. Set this aside, and season your spatchcocked chicken with salt and pepper to taste (I recommend about two or three teaspoons of salt and one or two teaspoons of pepper). Place your chicken in a cast iron skillet, and add your potatoes on top. Drizzle the marinade over everything, and season to taste with oregano and Daks seasoning (you can also use your favorite Italian seasoning). Let this sit in the fridge for a few hours and pull it out an hour before you are ready to roast it. Heat your oven to 400 degrees F while the chicken’s internal temperature lowers to room temp. Place your skillet in the preheated oven and bake until the internal temp is at least 165 degrees F – about 1 hour and 15 mins, depending on the size of your chicken. 

Can I Make This Ahead Of Time?

Absolutely! This recipe is one I like to prep ahead of time and pull out when I’m ready to cook. The more time your chicken and potatoes soak in the marinade the more all those delicious flavors will be able to develop. The total time for hands-on prep work is less than 10 minutes, and the marinade does the rest of the work for you! You can prep the chicken and potatoes up to a day ahead of time, but I recommend letting it sit in the refrigerator for at least two hours. 

How Should I Serve This Dish?  

You can serve your Greek Chicken and Potatoes Skillet as is, or you can garnish with lemon slices or lemon zest and fresh parsley if you have a little extra time! I love to serve it alongside a Greek Salad with kalamata olives and feta cheese, but it is also delicious with broccolini or green beans. Store any leftovers in an airtight container in the fridge, and reheat in the air fryer or oven. I love to eat this the next day for lunch with tzatziki sauce or hummus! 

Watch Me Make the Greek Chicken and Potatoes Skillet: 

Let me know how you enjoy this fabulous dish in the comments below. As always, thank you so much for stopping by. Be blessed, and stay savvy!!!

If you like this recipe, check these out, too:

The Best Greek Lemon Chicken Orzo Soup

The Best Greek-Style Slow Roasted Leg of Lamb