Juicy, golden chicken thighs and drumsticks roasted with tender potatoes and burst cherry tomatoes — this one-pan chicken and potatoes is a bright, citrusy weeknight dinner that comes together in a single pan. The chicken marinates in a zesty orange-lemon blend with fresh basil, Dijon mustard, and oregano, then everything roasts together until the skin crisps and the potatoes soak up all that sauce.

Perfect for busy weeknights, this recipe needs minimal prep and rewards you with an aromatic, deeply flavorful dish in about an hour — with almost no cleanup.

Love an easy chicken dinner? Try our Lemon Pepper Chicken Wings, Classic Lemon Chicken and Potatoes, and Dutch Oven Roast Chicken too! Want the classic Greek take instead? Here’s our Greek Sheet Pan Chicken.

Chicken and potatoes cooked in one pan with orange and lemon marinade

Overview

Enjoy this Chicken and Potatoes with your favorite Greek side salads, such as Greek Pasta salad, Cherry Tomato Salad, and Black Lentils Salad!

Why you will love this chicken and potatoes

FLAVOR: This chicken is melt-in-your-mouth delicious. The citrus, mustard, and basil create a savory-sweet harmony that’s totally addictive — and it was actually born by accident, a happy kitchen mix-up that turned into one of our favorite dinners.
EASY PREP: Just blend, marinate, and roast. You get an impressive dinner with minimal effort and almost no cleanup.
ONE-PAN WONDER: Chicken, potatoes, and tomatoes all roast together — simple, wholesome, and satisfying.

Ingredients you’ll need

Ingredients gathered to make chicken and potatoes with an orange lemon marinade.

Chicken: Bone-in, skin-on thighs and drumsticks give the juiciest results. You can also use a whole chicken cut into 8 pieces.
Citrus (Oranges & Lemons): Citrus pairs beautifully with chicken, adding freshness and a quick, bright flavor. You’ll use both zest and juice for intensity.
Mustard: Dijon adds tangy depth. Substitute whole-grain or dry-ground mustard.
Potatoes: Thin-skinned yellow potatoes are perfect — flavorful, nutritious, and no peeling needed (which saves time).
Cherry Tomatoes: They add sweetness and moisture to the pan. Substitute one large ripe tomato, halved or quartered.
Fresh Basil: This is the flavor signature. Basil with citrus makes a fragrant, herbaceous marinade that’s unexpected and wonderful — and it’s what sets this version apart.
Olive Oil, Oregano, Salt & Pepper: The pantry essentials that tie everything together.

How to make this recipe

Basil, mustard, oregano and juice in a food processor on a wooden table.

Step 1 — Make the Marinade
Zest one orange and one lemon. Juice all your citrus.
In a food processor, combine basil leaves, citrus juice and zest, Dijon mustard, dried oregano, half the olive oil, salt, and plenty of freshly ground pepper. Blend for 10–15 seconds until smooth and fragrant.

Step 2 — Marinate the Chicken
Place chicken pieces in a large bowl. Pour over half the marinade and season lightly with salt and pepper. Mix with your hands, massaging to coat evenly. Set aside to marinate while you prepare the potatoes.

Step 3 — Roast the Potatoes
Preheat the oven to 190°C / 375°F.
On a large sheet pan, toss the potatoes with the remaining olive oil, sea salt, oregano, and black pepper. Roast for 30 minutes while the chicken marinates.

A bowl pouring marinade over chicken and potatoes.

Step 4 — Add the Chicken & Tomatoes
After 30 minutes, remove the pan from the oven. Tuck the chicken pieces among the potatoes and scatter the cherry tomatoes on top. Pour the remaining marinade over everything.

Roast for 45 minutes, or until the chicken is golden and cooked through (internal temperature should reach 74°C / 165°F).
The potatoes should be crisp at the edges, and the pan juices thick and aromatic.

Pro tips

For extra-crisp skin: Pat the chicken dry before marinating, and finish under the broiler for 2–3 minutes.
Avoid soggy veggies: Don’t overcrowd the pan; use a large baking sheet so everything roasts instead of steams.
Marinate longer: If you have time, marinate the chicken 2–4 hours (or overnight) for deeper flavor.
For a briny finish: Sprinkle crumbled feta or Kalamata olives over the pan in the last 10 minutes.

Variations & substitutions

Chicken breasts: Use bone-in or boneless breasts to reduce cook time by 10–15 minutes.
Vegetables: Swap potatoes for cauliflower, zucchini, or bell peppers — just watch the moisture levels.
Herbs: Replace basil with fresh oregano or parsley for a more traditional Greek taste.
Spicy twist: Add a pinch of chili flakes or smoked paprika to the marinade for gentle heat.

What to serve with chicken and potatoes

Feta cheese: Serve crumbled on top or alongside a warm baked feta bouyourdi dip.
Bread: You must dip! The citrus-basil sauce is divine with crusty bread, such as a Rustic Bread Loaf or our Olive Oregano Bread.
Salads: A crisp salad balances the meal — try Broccoli Cauliflower Salad, Black-Eyed Pea Salad, or Roasted Corn Tomato Salad.
Wine pairing: A crisp Greek white, such as Assyrtiko or Moschofilero, pairs beautifully.

Storage and reheating

Refrigerate: Store leftover chicken in the fridge for 3–4 days; potatoes for up to 5–6 days.
Reheat: Place on a baking tray and reheat in a 180°C / 350°F oven for 15–20 minutes until warmed through.
Freeze: Freeze cooked chicken and potatoes in airtight containers for up to 6 months. Thaw overnight in the fridge or at room temperature, then reheat in the oven.

FAQs about pork pot roast

Yes. Marinate the chicken up to 24 hours ahead and keep it covered in the fridge. You can also chop the potatoes a day early — store them submerged in water so they don’t brown, then drain and pat dry before roasting.

Absolutely. Boneless thighs or breasts work well — just reduce the roasting time by 10–15 minutes and check for doneness early, since they cook faster than bone-in pieces.

Thin-skinned yellow potatoes (like Yukon Gold) are ideal — they hold their shape, soak up the marinade, and don’t need peeling. Baby potatoes halved or quartered also work beautifully.

That’s the citrus juice and the tomatoes releasing their moisture — it’s flavor, not a mistake. Spoon it over the chicken before serving, or roast a few extra minutes uncovered to let it reduce and concentrate.

Yes. Grill the marinated chicken over medium heat until cooked through, and roast or grill the potatoes in a foil packet or grill basket alongside.