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.
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.