one pan greek lemon chicken with baby potatoes

Some foods simply belong together. This one pan greek lemon chicken with baby potatoes dish is easy to make and requires hardly any clean up. Everything is transferred from stove top to oven and you will end up with moist, tender chicken and flavorful lemony potatoes.

one pan greek lemon chicken with baby potatoes
one pan greek lemon chicken with baby potatoes
one pan greek lemon chicken with baby potatoes
one pan greek lemon chicken with baby potatoes
lemon and thyme

A few years ago my father mentioned that I'm 1/16th Greek. He currently resides in Romania but is completely enthralled with Greece and its culture. So much so that he used my grandmother's maiden name (which is Greek) on one of his poetry books and does so for most of his writing. He visits Greece as much as possible and likes to share all his adventures and stories through photos, writing or in person. I'm certain that given the opportunity, he would live there permanently. 

I see a lot of similarities between Greeks and Romanians. They're often very honest (even if you don't like it), loud, talkative, passionate, they love to sing, dance and are all about their food and wine. Though I never had an obsession with Greece to the extent of my father's, I can relate on a food level and wine level. 

On his side of the family, I grew up eating food that was heavily steeped in traditional Greek cooking. My grandmother, a culinary whiz, would spend a good chunk of her day in the kitchen whipping up delicious stews that left the tiny apartment smelling divine. Though meat was often a challenge to obtain, my grandparents had no problem waiting in line for hours only to return home and cook for several more. It's just how things were done.

Two weeks ago, while doing my weekly shopping, I spotted some beautiful potted thyme. I had no idea what I would make with it but decided it was coming home with me regardless and I would figure it out later. But while watching an episode of Parts Unknown about the Greek Isles several days later, I had my answer. I would without a doubt whip up something Greek inspired - an homage to the 16th of my heritage. 

I wanted something simple yet flavorful, involving lemon, oregano and obviously thyme. And also something that required little clean up. The answer was a one pan Greek lemon chicken with baby potatoes. The flavors of thyme and oregano take me right back to my grandparents little kitchen. 

Tips for making the perfect greek lemon chicken with baby potatoes

There are a few simple steps you can take to make sure this dish turns out perfectly every single time. While simple to make, the chicken can quickly dry.

The best chicken for greek lemon chicken

I like using chicken thighs with skin on as the skin will add a lot of extra favor and moisture to the chicken. Skinless chicken thighs will work just as well but you will not get that crispy skin you’re after. I’ve made it with both so if you’re unable to find thighs with skin on, no problem - go for skinless.

Marinate chicken for at least 1 hour

I’ve read that marinating any meat particularly chicken for extended periods of time isn’t necessary. I agree but also disagree with this statement. I like to give myself whenever possible at least one hour to let the flavors sit with the chicken. They infuse under the skin, making it particularly crispy and delicious. If I have more time to work with, I don’t have a problem letting the meat sit with the flavors.

Cooking chicken in a cast iron skillet

I love cooking in cast iron. I’m a firm believer that it enhances nearly every food that’s cooked in it. It adds that certain je ne sais quoi.

Make sure your skillet is nice and hot prior to adding chicken, which should go in skin side down first and get a nice sizzle.

If you don't have a cast iron pan yet, I highly recommend it. It's without a doubt one of the best investments I've ever made and use it nearly every day. It's also ideal for transferring the cooking process from stovetop to oven. You may need a pair of strong hands to move it but it's most certainly worth the weight. 

Baby potatoes make a difference

If possible, always look for fresh, organic baby potatoes. They will get a nice crispy outer layer from the lemon, oil and herbs, while the center will remain nice and creamy. Baby potatoes don’t need peeling beforehand, which makes them ideal candidates for this greek lemon chicken dish. Nearly every market sells baby potatoes so you shouldn’t have any trouble finding them.

Dried or fresh oregano?

This is entirely up to you. Oregano is one of the healthiest herbs and I have an abundant stash of dried oregano in my house at all times. Fresh is a bit harder to come by as it’s not always available at my local market. But if you have fresh oregano and wish to use that instead of dried, go for it. The ratio will be 6 tsp fresh instead of the 2 dried.

one pan greek lemon chicken with baby potatoes
one pan greek lemon chicken with baby potatoes
one pan greek lemon chicken with baby potatoes

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one pan greek lemon chicken with baby potaotes

  • prep time: 10 minutes

  • marinating time: 1-12 hours

  • cooking time: 45-50 minutes

  • makes: 4 servings


  • 4-5 fresh sprigs of thyme

  • 1 tbsp lemon juice

  • 2 tsp dried oregano (or 6 tsp fresh)

  • 2 cloves garlic, minced

  • 1 1/4 tsp salt divided

  • 1/4 tsp freshly ground pepper

  • 1/4 cup olive oil + 1 tbsp

  • 5 lemon slices

  • 1.5 lbs chicken thighs

  • 1 lb baby potatoes cut in half


  • cast iron pan or other oven safe pan

  • container with lid or Ziplock bag


  1. In container or bag, combine lemon juice, oregano, minced garlic, 3/4 tsp salt, 1/4 cup olive oil pepper and chicken and mix well. Place in refrigerator and marinate for at least one hour or up to 12 hours. 

  2. Preheat oven to 400 degrees. 

  3. In cast iron pan heat 1 tbsp olive oil. Remove chicken from bag and add to pan, reserving the marinade. Cook chicken on both sides for 3 minutes. 

  4. Meanwhile, add potatoes to marinade bag along with 1/2 tsp salt, mix well and let sit until chicken has finished searing. Add potatoes and remaining marinade to chicken and arrange them evenly around chicken thighs. Add thyme sprigs and nestle lemon slices between chicken and potatoes. 

  5. Add to preheated oven and let roast for 40 minutes giving potatoes a stir once half way through cooking. 

  6. Drizzle with additional olive oil and a squeeze lemon juice and salt and pepper to taste. Serve with a side crunchy green beans. 

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One pot dishes are great, aren't they? This lemony, fresh one pan Greek lemon chicken is my go to when I want something delicious that involves little clean up. It's also gluten free and whole 30. #onepanrecipe, #chicken, #whole30, #calmeats, #chickenrecipe, #glutenfree, #dairyfree, #potatoes, #onepotmeals, #realfood #whole30recipes #dinnerideas #grainfree #easydinner #chickenrecipes
One pot dishes are great, aren't they? This lemony, fresh one pan Greek lemon chicken is my go to when I want something delicious that involves little clean up. It's also gluten free and whole 30. #onepanrecipe, #chicken, #whole30, #calmeats, #chickenrecipe, #glutenfree, #dairyfree, #potatoes, #onepotmeals, #realfood #whole30recipes #dinnerideas #grainfree #easydinner #chickenrecipes
One pot dishes are great, aren't they? This lemony, fresh one pan Greek lemon chicken is my go to when I want something delicious that involves little clean up. It's also gluten free and whole 30. #onepanrecipe, #chicken, #whole30, #calmeats, #chickenrecipe, #glutenfree, #dairyfree, #potatoes, #onepotmeals, #realfood #whole30recipes #dinnerideas #grainfree #easydinner #chickenrecipes

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paleo jerk chicken and shrimp tacos

paleo jerk shrimp and chicken tacos
hands and greens
paleo jerk shrimp and chicken tacos
jerk chicken and shrimp tacos
paleo jerk shrimp and chicken tacos

I believe patience is something possessed by other people. Somehow this particular trait missed me from the start. I even decided to make an entrance into the world early. Virgo wouldn’t have suited me, so I resolved that Leo would be a more appropriate sign. Therefore a month early it was. My mother tells me I wanted to escape much earlier which destined her to about 6 months of bed rest to ensure I’d cook all the way (no pun intended). Thank you, mom.

And while I’m terribly bad at waiting for things, the thrill is almost always in the anticipation, isn’t it? I made these jerk shrimp and chicken tacos last month for a dinner we hosted. It was my first time experimenting with jerk seasoning and I decided, if I was doing this, I was doing this all the way. I wanted flavor explosions. Not necessarily spice, but depth. And depth is what I got. The chicken and shrimp were marinated for over 8 hours and the flavors married beautifully, creating some kind of magic.

I can’t take the credit for the seasoning as I did purchase an already made one. Sure, I probably could have made my own but by some divine intervention, I found this one which had no heat but all the flavor. While I love some heat, this mixture turned out an impressive marinade and jerk mayo to pour over the tacos. Adults and children were equally satisfied. If you want something a little more spicy, a 1/4 tsp of cayenne pepper will provide ample amounts if that’s what you’re after.

While there is some patience required for the chicken and shrimp to marinate, the grilling is merely a few minutes. And while I was already working on this patience thing, I decided to make my own tortillas as well with cassava flour. If corn doesn’t bother you, go for the already made ones but if you’re strictly paleo, I’ve included the recipe for them. Kind of a two in one if you will. I hope you enjoy these as much as I did!

paleo jerk shrimp and chicken tacos
paleo jerk shrimp and chicken tacos
paleo jerk shrimp and chicken tacos
paleo jerk shrimp and chicken tacos
paleo jerk shrimp and chicken tacos

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paleo jerk chicken and shrimp tacos

  • prep time: 10 minutes

  • marinating time: 6-8 hours

  • cooking time: 10 minutes

  • makes: 6 servings


For jerk chicken and shrimp

  • 5 tsp spicely organics jerk seasoning mix divided

  • 1 tsp salt divided

  • 1/2 cup extra virgin olive oil divided

  • 1.5 lbs thinly cut chicken

  • 1 lb large shrimp, peeled and deveined

  • 1/2 cup mayo

  • optional toppings: sliced cabbage

  • optional toppings: radish

  • optional toppings: greens

  • optional toppings: avocado

For cassava tortillas


  • large mixing bowl

  • 2 containers with lids or ziplock bags

  • small mixing bowl

  • small skillet

  • grill or grill pan

  • wax paper

  • rolling pin


For chicken and shrimp:

In bag or air-tight container combine 1/4 cup olive oil, 2 tsp spice mix, 1/2 tsp salt and chicken and mix well. Repeat process for shrimp. Massage oil and spice mix well into chicken and shrimp. Place in refrigerator and let marinate for 6-8 hours.

Preheat grill on medium low and grill shrimp and chicken for 4-6 minutes per side until cooked through.

Cut chicken into long strips and serve along with shrimp and your favorite toppings.

If you’re making your own tortillas, follow the instructions below:

For cassava tortillas:

Combine all ingredients under cassava flour tortillas and mix by well by hand.

Roll out dough into long tube and cut into 10 equal pieces. Roll each into a ball and coat with a sprinkling of cassava flour and even add some to the wax paper to prevent from sticking. Place each ball between pieces of wax paper and roll out until you have the desired thickness.

Preheat a dry (preferably cast iron) skillet on medium heat. Gently remove wax paper from tortilla add to pan and cook until it starts to bubble - about 2-3 minutes for each. Repeat until all tortillas are cooked.

If you’re looking to spice up your dinner, try these jerk chicken and shrimp tacos! They’re sure to add a burst of flavor to your dinner. If you’re strictly paleo, you can also find a speedy recipe for making your own cassava tortillas! Click to read on! #cassavatortillas, #shrimptacos, #chickentacos, #jerkchickentacos, #jerkshrimptacos, #jerkseasoning, #jamaicanjerk, #calmeats, #paleotacos, #whole30tacos, #whole30, #paleo, #cassavareceipes


coconut crusted chicken tenders with honey mustard sauce

coconut crusted chicken tenders with honey mustard sauce
coconut crusted chicken tenders with honey mustard sauce
coconut crusted chicken tenders with honey mustard sauce

When I was pregnant with my son, I read a lot about parenting and I mean a lot. I know, this is not a mommy blog but stick with me. One of my favorite books was "French Children Don't Throw Food". I've always had a thing for French culture, this book was about kids and food so it sounded like I could get something out of it. And I did. I devoured it in days. 

Once finished, I felt like I would be able to raise my child just like the French. I would be a master at it. Well I was wrong about the master part - a novice at best. But what I did take away is something that has always stuck with me and that's doing away with the term "kid food". I know some people swear by kid food and that's cool - do what works but I've never used it and don't believe that food needs to be anything other than "food".

After all children are not sub-human. They're just little versions of the adults they will some day become. Pains in the ass at times sure, but nonetheless just the same as you and me. So I feel like referring to something as kid food is drippy, isolationist, inflexible...whatever you want to call it.  So I'm proposing we get rid of the term and raise kids to simply eat food...all food. 

And why did I go on this tirade? Well chicken tenders are generally considered to be kid food but that's so not the case in my house. We all love them just as much without there needing to be an assigned term to them. Just plain chicken tenders.

But the trouble with the traditional chicken tenders is that they're typically made with flour and breadcrumbs. And while I make them for my family all the time, I decided this time, I want in and I'm changing things up. It was a last minute decision where I literally just traded out almond flour for regular and coconut flakes for breadcrumbs. I was hesitant thinking the change wouldn't necessarily fly, but to my surprise, my husband dug right into one the second it was out of the frying pan. And once the kids were on board, I knew I had something. 

It's a pretty good substitution when you still want that familiar taste but without the familiar bloating and pain. So check out this quick coconut crusted chicken tender recipe you could easily use for meal prep too. And since it needed a little something extra, I whipped up a quick honey mustard sauce for dipping. 

coconut crusted chicken tenders with honey mustard sauce
coconut crusted chicken tenders with honey mustard sauce

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coconut crusted chicken tenders with honey mustard sauce

  • prep time: 5 minutes

  • cooking time: 10 minutes

  • makes: 6-8 pieces




For honey mustard sauce: In small mixing bowl, combine mayo, mustard, vinegar, honey salt and optional, cayenne. Set aside. 

Next, lay chicken in one layer on top of plastic wrap and lay another layer of wrap on top of the chicken. Beat chicken with tenderizer until it's about 1/4" thick. Season with salt, pepper and garlic powder. 

Pour almond flour and coconut flakes in separate plates. Beat eggs until thoroughly incorporated. 

Create an assembly line of chicken, almond flour, egg and coconut flakes. Dredge chicken through each respectively and set on plate. 

Preheat frying pan on medium, add oil and cook chicken on each side for 3-4 minutes until brown and cooked through. You may need to work in batches to avoid overcrowding the pan. 

When you're in the mood for chicken tenders but follow a paleo, gluten free or whole30 lifestyle, that's not an option. But it can be with a few substitutes. These coconut crusted chicken tenders are juicy and flavorful and go perfectly with a side of home made honey mustard sauce. #paleo, #whole30, #glutenfree, #dairyfree, #chickentenders, #chicken, #chickenrecipe, #chickenfingers, #coconut, #honeymustard, #calmeats, #lunch, #dinner

chicken meatballs with tomatoes and carrot noodles

chicken meatballs, greens, blue napkin
chicken meatballs, avocado and carrots
chicken meatballs, greens, avocado

Though frustrating with its baffling weather patterns and changing moods, March is a beloved month. It's frequently been a month of change for me. Perhaps it has to do with the time change or the patches of green becoming more visible by the day that create a shift. Either way, March is a month of hope and renewal. 

While winter is still lingering about and a surprise snow storm could be just around the corner, I'm in the mindset of wanting to be outside. I'm anxious to get my hands dirty and prepare the vegetable garden, plant carrots and tomatoes and as many others as I can squeeze in the beds. After a long, dark winter, I'm ready for more sun, lighter clothing and lighter food. 

Don't get me wrong, I'm all about the soups and stews and do make them all year long, but spring and summer beckon for lighter food and lots and lots of vegetables. 

A dish I made quite a bit last summer is this chicken meatballs with tomatoes and carrots. Since my tomatoes ripened quicker than I could pick them, we had a surplus that needed to be used. And what better way to use tomatoes than in a fresh sauce with plenty of olive oil, fresh garlic and oregano, right??

I opted for chicken meatballs instead of beef as they simply work better with this tomato sauce. My recommendation is to work the chicken meatballs gently since they're a bit more delicate than their beef cousins. While chicken itself can be quite bland, cumin, coriander and ginger infuse these chicken meatballs with loads of flavor. A favorite in my house that doesn't disappoint. 

chicken meatballs, greens, fork, blue napkins

chicken meatballs with tomatoes and carrot noodles 

  • Prep time: 10-15 minutes

  • Total cooking time: 50 minutes

  • Serves 4


For chicken meatballs:

  • 1 lb organic ground chicken

  • 3 tbsp almond flour or freshly ground almonds

  • 1/4 tsp ground cumin

  • 1/4 tsp ground coriander

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1/4 tsp ground ginger

  • 1/8 tsp garlic powder

  • 1 tsp finely chopped cilantro

  • 2-3 tbsp avocado or olive oil

For carrot noodles:

  • 2-3 large carrots spiralized

  • 1 tbsp olive oil

  • sprinkle of salt

For tomato sauce

  • 1 pint cherry tomatoes

  • 1 tbsp olive oil

  • 1 tsp dried oregano

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1 cup bone broth (or chicken broth)

  • 1 garlic clove

  • 1 shallot (you can use 1/4 of an onion if no shallot on hand)

  • 1 tbsp chopped cilantro for garnish

  • optional: 2 tsp maple syrup

  • optional: 1/2 an avocado sliced to top sauce and chicken meatballs


  • large frying pan

  • medium frying pan

  • spiralizer or peeler


Combine all ingredients for chicken meatballs, form 1" balls and set aside. Preheat large, heavy pan on medium heat. Add avocado or olive oil and chicken meatballs and cook on each side for about 3-4 minutes until brown. Set aside. 

Spiralize your carrot noodles and set aside. If you don't have one available, you can use a peeler to create long thin strips of carrot and they work just as well. (I often do this) 

In the same frying pan used for chicken meatballs, add 1 tbsp olive, garlic and shallot and sauté on medium heat stirring continuously for 2-3 minutes. Add tomatoes and oregano and cook for 2 minutes. Add broth and deglaze pan, scraping any brown bits off the bottom. Lower heat, add salt, pepper and optional, maple syrup and simmer for 5 minutes. Return meatballs to pan and cook an additional 10 minutes stirring occasionally. 

Lastly, preheat medium pan, add add olive oil and carrots  and sauté for 5 minutes, until soft.

To plate, add carrot spirals, top with meatballs and sauce and sprinkle with additional cilantro. If you wish, add a few bits of avocado, which adds a layer of creaminess. 

If you’re looking for a delicious, simple dinner that’s hearty, healthy and satisfying, try these chicken meatballs with tomatoes and carrot noodles. It’s whole 30, paleo and gluten free and makes for a perfect weeknight meal. #glutenfree #whole30 #calmeats #paleo #paleodinner #chickenmeatballs #chicken #carrotnoodles #tomatoes #dairyfree #grainfree #healthyfood #healthyrecipes #easyrecipes #weeknightrecipes

dijon chicken with tarragon and carrots

thyme and garlic
baby carrots ready for roasting
dijon chicken with carrots and thyme

I believe I was born in the wrong country. I'm sorry Romania, I'm proud of my heritage and all but I feel I should have been born in France. I remember the day it all started. My dad, always big into the arts, loved movies, museums, shows and really anything artistic. He would emphasize the importance of having a healthy dose of art in my life. I must have been about 6 or 7, when we did our usual weekend outing. Most parents would take their kids to see animated movies, which I did see as well, but instead he felt a 1960s comedy was more apropos. It was Le Gendarme de Saint-Tropez. 

Looking back, I doubt it was appropriate for someone my age but it was Europe and people didn't have the same censoring they do here. The film was in French with subtitles...hilarious, silly, and there was something about it that made an impression on me. Since then, I've been infatuated with the French culture, language, lifestyle and most importantly, absolutely and madly in love with French food. 

Now I know what you're thinking, uhh, you eat a mostly paleo diet, which excludes bread, cheese, butter and well French food isn't French food without those elements. But there's more to French food that that - it's a style of cooking, the combinations, the care and quality of ingredients that goes into every dish that makes it so. 

Dijon chicken (11 of 26).jpg
Dijon chicken (13 of 26).jpg

In 2010 my husband and I discovered this tiny french restaurant in our town that served seasonal dishes. The menu changed weekly so if you had the best meal of your life one week, chances are you will never have it again. Maybe that was part of the mystique.  

Dijon chicken - that was one of the dishes served that evening. When I go out to eat, I opt for sea food, but this sounded interesting and caught my attention. Almost too simple. I've never thought about a meal the way I have about this one. I fell and fell hard. I needed it in my life. I could pick out some of the ingredients for the sauce and was determined to recreate it. Now, the only thing that does make this dish complete is a piece of baguette to clean up all the sauce but I can live without it, instead opting for a nice glass of Sauvignon Blanc or Chardonnay. 

I've made this recipe with fresh tarragon as well as dried. While fresh is always best, dried is surprisingly tasty too and available all year round. I find tarragon only shows up occasionally in my local market so I can't rely on having it at my disposal when I'm in the mood for this dish. I also like serving it over roasted potatoes as the starch balances the chicken and carrots well. If you don't have any dietary restriction, feel free to soak up the sauce with a nice piece of baguette. 

Dijon chicken (26 of 26).jpg

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dijon chicken with tarragon and carrots

  • prep time: 5-10 minutes

  • cooking time: 50-60 minutes

  • makes: 6-8 servings


  • 1.5 lb chicken legs

  • 1.5 lb chicken thighs

  • 1 large sweet onion, chopped

  • 3 minced garlic cloves

  • 3 tbsp dijon mustard

  • 1.5 tsp dry tarragon or 2 tbsp fresh

  • 1 1/2 tsp salt divided

  • 3/4 tsp pepper divided

  • 2 cups chicken broth

  • 1/2 cup dry white wine (use broth if whole30)

  • 3 tbsp arrowroot powder

  • 3 tbsp olive oil divided

  • 1 bag baby carrots cut in half

  • optional: serve over roasted potatoes


  • dutch oven or large heavy-bottomed pot

  • roasting sheet

  • parchment paper or foil

  • small mixing bowl


Pat chicken with paper towels and season with 1/2 tsp salt and 1/4 tsp pepper. 

Preheat dutch oven on medium high heat and add 1 tbsp olive oil. Brown for 2-3 minutes on all sides and set aside to rest on plate.

*You may need to do this in stages if not all of the chicken fits. Fell free to add additional olive oil for the second browning. 

Add additional 1 tbsp olive oil and add chopped onion. Cook for 6-8 minutes until translucent. Add garlic and cook for 30 seconds until fragrant. Add wine, increase heat and scrape all brown bits. About 1-2 minutes.

Add broth, tarragon, chicken with juices, 1/2 tsp salt, 1/4 tsp pepper and 3 tbsp Dijon mustard. Bring to a boil and reduce heat to a low. Cook for 40-45 minutes until chicken is cooked through. 

Meanwhile combine carrots, remaining tbsp olive oil, 1/2 tsp salt, 1/4 pepper and roast for 25 minutes until soft but still retaining some bite. 

When chicken is fully cooked, remove a 1/2 cup of broth and combine with arrowroot powder in bowl. Mix well and add back to pot along with roasted carrots. 

Serve over roasted potatoes or with a side of green beans. 

A delicious version of the French Chicken Dijon but completely paleo and Whole 30 approved. It’s a simple and delicious weeknight meal. #dijonchicken #frenchfood #paleofrenchfood #chickendijon #calmeats #paleo #whole30 #realfood #glutenfree #dairyfree