Greek Lemon Chicken

You catch the smell through the steam vent and suddenly you are starving. That lemony garlic scent kinda grabs ya and pulls you right into the kitchen. It reminds you of a sunny day somewhere in Greece, even though youre just in your city condo.

You spot the golden chicken skin peeking out from under the lid. Thanks to your pressure cooker, that chicken's got a tender pull you just can't get from the oven alone. Little blobs of oregano and thyme have made their way into every nook and cranny of those Yukon Gold potatoes.

As the steam cues up, you start to remember why pressure cookings your best friend on busy nights. The broth depth in the pot smells packed with lemon, garlic, and herbs. Youre hungry and ready to dig in real soon.

Why Your Cooker Beats Every Other Pot

• It locks in all the flavors so your chicken and potatoes soak up every bit of lemon and herbs.
• The pressure makes your chicken super tender and juicy, that tender pull you love.
• You get crazy fast cooking times compared to roasting or slow cooking.
• The sealing ring keeps all that steam inside so nothing escapes, making the flavors pop.
• It gives you that perfect broth depth creating a natural sauce right in the pot.
• Cleanup is super easy since you cook everything together.
• The steam cues tell you exactly when its ready, no guessing or watching over it.

For more insights on cooking techniques, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe and the Mozzarella Stuffed Rosemary Parmesan Soft Pretzels for different quick and delicious meals that bring out deep flavors.

Your Simple Ingredient Checklist

• 8 cloves garlic
• ¾ cup olive oil
• ½ cup lemon juice
• 2 teaspoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon Greek dried oregano
• 1 teaspoon dried thyme
• 2 teaspoons fine sea salt
• 1 teaspoon black pepper
• 8 large chicken thighs (skin trimmed)
• 5 medium Yukon Gold potatoes (peeled and cut into chunks)
• Optional: fresh oregano sprig and lemon slices for garnish

These ingredients should be easy to find and dont require any fancy prep. You wanna soak and dry those potato chunks so they get just the right texture, no mush.

The garlic and oregano carry that classic Greek vibe. Dijon mustard and honey add a little sweet tang that balances the lemon juice perfectly. The herbs and spices all go real well together. For a taste upgrade, you might explore marinating cheese as in our Easy Marinated Cheese Appetizer with Salami & Green Olives.

Walking Through Every Single Move

1. First, you whisk together olive oil, lemon juice, Dijon mustard, honey, oregano, thyme, salt, and pepper in a big bowl. Then toss in those garlic cloves to float around in the mix.
2. Place your chicken thighs in the pressure cooker pot or a large bowl and pour the marinade over. Make sure each piece is coated real good with that sauce.



3. Add the drained potato chunks right on top or around the chicken. Theyll soak up the marinade too.
4. Lock the lid on your pressure cooker and seal that sealing ring tight so no steam gets away.
5. Cook on high pressure for about 12 minutes. Once its done, let it rest with a natural release for 10 minutes. The steam cues will help you know when its safe to open.
6. Open it up and carefully lift out the chicken and potatoes. You should see that broth depth in the pot. Spoon some over the chicken then garnish with fresh oregano and lemon slices if you wanna get fancy.

Easy Tweaks That Make Life Simple

• Potato swap You can use red potatoes or fingerlings instead if you prefer. Just keep chunk size similar for even cooking.
• Garlic shortcut Use pre-minced garlic from a jar if youre in a hurry. Just toss it in with the marinade mix.
• Marinate time If you wanna skip the waiting, you can pour the marinade straight on and cook right away. But giving it an hour or two to chill amps up the flavor big time.

For more simple twists on classic dishes, explore our Cheesy Kielbasa Hashbrown Casserole and easy slow cooker ideas for busy days.

The Flavor Experience Waiting for You

The first bite rewards you with juicy chicken infused with bright lemon and rich oregano. Its like sunshine on your plate that kinda wakes up your taste buds.

The potatoes soak up all the broth depth, tasting buttery and herb-filled even though theres no butter added. That honey and mustard combo gives just a hint of sweetness balancing the tangy lemon.

Garlic clove bits soften into mellow pops of flavor. Each mouthful feels cozy and fresh at the same time, making you wanna take another forkful right away.

Making It Last All Week Long

After you eat, store leftovers in an airtight container in the fridge. The chicken and potatoes stay tasty for about 4 days.

If you wanna freeze some for later, separate the chicken and potatoes in freezer-safe containers. Thaw overnight in the fridge before reheating.

To reheat, add a splash of water or broth to keep that tender pull and warm it gently on the stove or microwave.

For easy grab-and-go snacks, shred leftover chicken to toss in salads or wraps for a quick lunch fix during the week.

Looking for more make-ahead ideas? Check out our Easy Marinated Cheese Appetizer for a quick snack that stores well, and our Cheesy Kielbasa Hashbrown Casserole that you can prep ahead and enjoy all week.

Common Questions and Real Answers

• Can I use chicken breasts instead of thighs? Yeah, you can but thighs stay moister and have that tender pull. Breasts might dry out quicker in the cooker.
• How do I know when the pressure cooker is done? The steam cues and timer on your cooker help. You should also hear a change when it moves to natural release mode.
• Do I need to brown the chicken first? Nope, this recipe skip browning to save time and the pressure cooker still makes the skin nice.
• Can I add veggies like carrots or green beans? Sure, but add those after the chicken and potatoes have cooked to avoid mush.
• Whats the best lemon juice to use? Fresh squeezed gives best flavor but bottled works fine too.
• My chicken wasnt tender enough. What happened? Maybe you didnt natural release for 10 min. That part helps keep the chicken moist and tender pull.

Easy Greek Lemon Chicken and Potatoes

Greek Lemon Chicken and Potatoes is a vibrant, one-pot recipe full of lemon, garlic, and Mediterranean herbs—easy to make in a pressure cooker or oven with juicy chicken thighs and tender Yukon Gold potatoes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Soup

Cuisine Mexican

Servings 6 people

Calories 755 kcal

Equipment

• 1 Pressure cooker For cooking chicken and potatoes

Ingredients

  

Main ingredients

• 8 cloves Garlic
• ¾ cup Olive oil
• ½ cup Lemon juice
• 2 teaspoons Dijon mustard
• 1 tablespoon Honey
• 1 tablespoon Greek dried oregano
• 1 teaspoon Dried thyme
• 2 teaspoons Fine sea salt
• 1 teaspoon Black pepper
• 8 Large chicken thighs skin trimmed
• 5 medium Yukon Gold potatoes peeled and cut into chunks
• 1 sprig Fresh oregano optional, for garnish
• 5 slices Lemon optional, for garnish

Instructions

 

Instructions

• First, whisk together olive oil, lemon juice, Dijon mustard, honey, oregano, thyme, salt, and pepper in a big bowl. Then toss in garlic cloves.
• Place chicken thighs in pressure cooker pot or large bowl and pour marinade over them. Coat each piece thoroughly.
• Add drained potato chunks around or on top of chicken so they soak up the marinade.
• Lock the lid on pressure cooker and seal the ring tightly to retain steam.
• Cook on high pressure for 12 minutes, then let it naturally release for 10 minutes before opening.
• Carefully lift out chicken and potatoes. You’ll see flavorful broth in the pot.
• Spoon some broth over the chicken and garnish with fresh oregano and lemon slices if desired.
• Serve warm and enjoy the lemony, herby goodness of the dish.

Notes

Store leftovers in airtight containers up to 4 days. Shred leftover chicken for wraps or salads. Optional: marinate for 2 hours to deepen flavor before cooking. Reheat with a splash of broth or water for best results.