Greek Chicken and Potatoes
Greek chicken and potatoes is a comforting Mediterranean dish that showcases the perfect blend of olive oil, lemon juice, garlic, and aromatic herbs. The chicken is juicy and flavorful, while the potatoes soak up all the delicious pan juices, turning crispy on the outside and tender inside. Simple to prepare, yet packed with authentic Greek flavors, this dish is ideal for a family dinner or a special occasion.
Ingredients
- 1 ½ lbs chicken thighs or drumsticks bone-in, skin-on preferred
- 3 medium Yukon Gold or Russet potatoes cut into wedges
- ¼ cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 3 garlic cloves minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- ½ tsp black pepper
- ½ cup chicken broth optional, for extra moisture
- Fresh parsley for garnish optional
Instructions
- Preheat oven to 400°F (200°C).
- Marinate the chicken: In a large bowl, mix olive oil, lemon juice, garlic, oregano, thyme, rosemary, salt, and black pepper. Coat the chicken pieces in the marinade and let sit for at least 30 minutes (or overnight for deeper flavor).
- Prepare the potatoes: Toss potato wedges with a bit of olive oil, salt, and oregano.
- Arrange in a baking dish: Place the chicken in a single layer in a roasting pan. Arrange the potatoes around the chicken. Pour chicken broth into the pan if using.
- Bake: Roast for 40-45 minutes, flipping the potatoes halfway, until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden and crispy.
- Serve: Garnish with fresh parsley and a final squeeze of lemon before serving.
Notes
- For extra crispy potatoes, remove the chicken once fully cooked and roast the potatoes for an additional 10 minutes.
- Marinating overnight enhances the depth of flavor.
- If using boneless chicken, reduce the cooking time to 25-30 minutes.
- A side of tzatziki pairs beautifully with this dish.