Print

Greek Chicken and Potatoes

Greek Chicken and Potatoes
Print Recipe

Greek Chicken and Potatoes is a simple, comforting one-pan meal featuring tender, herb-infused chicken roasted alongside crispy, golden potatoes. Marinated in a zesty lemon-oregano sauce, this Mediterranean-inspired dish is perfect for busy weeknights and family gatherings, offering bold flavors with minimal effort and wholesome ingredients.

Ingredients

Scale

Chicken

  • 2 to 3 pounds bone-in, skin-on chicken thighs or drumsticks

Potatoes

  • 1.5 pounds Yukon gold or red potatoes, washed and cut into chunks

Marinade

  • 1/4 cup fresh lemon juice (about 1–2 lemons)
  • 4 garlic cloves, minced
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Potato Seasoning

  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried oregano

Optional Garnishes

  • Fresh parsley or dill, chopped
  • Lemon wedges

Instructions

  1. Prepare the marinade: In a bowl, whisk together fresh lemon juice, minced garlic, olive oil, dried oregano, salt, and pepper to create a zesty marinade that infuses the chicken with authentic Greek flavors.
  2. Marinate the chicken: Place the chicken pieces in a large dish or resealable bag and pour the marinade over them. Marinate for at least 30 minutes, or up to 2 hours if time allows, to make the meat juicy and tender.
  3. Prepare the potatoes: Wash and cut the potatoes into evenly sized chunks to ensure even cooking. Toss them in olive oil, salt, pepper, and a sprinkle of oregano, then set aside.
  4. Arrange in baking dish: Preheat the oven to 400°F (200°C). Spread the marinated chicken pieces and seasoned potatoes evenly on a large baking sheet or roasting pan in a single layer for optimal crisping.
  5. Bake until golden and cooked: Roast for about 40-45 minutes, turning the potatoes and basting the chicken halfway through. The chicken skin should be golden and crispy, and the potatoes tender inside with a crunchy exterior.
  6. Rest and garnish: Remove from the oven and let the chicken rest for 5 minutes to allow juices to redistribute. Garnish with chopped fresh herbs and an extra squeeze of lemon if desired before serving.

Notes

  • Use bone-in, skin-on chicken for moisture retention and crispy skin.
  • Marinate chicken to enhance flavor and tenderness, even if only for 30 minutes.
  • Cut potatoes evenly to ensure uniform cooking and avoid dry or mushy pieces.
  • Roast at high heat (400°F/200°C) for best crispiness and caramelization.
  • Allow the chicken to rest after baking to keep it juicy.
  • Reheat leftovers in the oven at 350°F (175°C) for 15-20 minutes for best texture, or microwave on medium power.

Nutrition

Keywords: Greek chicken, roasted potatoes, one-pan meal, Mediterranean recipe, lemon oregano chicken, family dinner, gluten free

Find it online: https://ninagourmet.com/greek-chicken-and-potatoes/