Greek Chicken and Potatoes

 

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Greek Chicken and Potatoes

Greek Chicken and Potatoes is a classic Mediterranean dish that combines tender, juicy chicken with perfectly roasted potatoes, all infused with lemon, garlic, and fragrant herbs. It’s simple, comforting, and perfect for a family meal or a weekend dinner.

Ingredients (Serves 4)

Chicken and Potatoes:

4 chicken thighs or drumsticks (bone-in, skin-on preferred for extra flavor)

4 medium potatoes, cut into wedges or chunks

3 tablespoons olive oil

Juice of 1 lemon

Zest of 1 lemon

4 garlic cloves, minced

1 teaspoon dried oregano (or 2 teaspoons fresh oregano)

1 teaspoon dried thyme

½ teaspoon paprika (optional, for color and mild flavor)

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Optional Extras:

½ cup chicken broth or water (for juicier chicken)

Kalamata olives or cherry tomatoes for added flavor

Instructions

1. Preheat the Oven

Set your oven to 200°C (400°F) to preheat while you prepare the chicken and potatoes. This ensures the oven is hot enough to roast the chicken to golden perfection and crisp the potatoes.

2. Prepare the Marinade

In a small bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, paprika, salt, and pepper. This mixture will coat both the chicken and the potatoes, infusing them with classic Greek flavors.

3. Marinate Chicken and Potatoes

  Pour the marinade over them and toss gently until everything is evenly coated. For the best flavor, let the mixture marinate for 30 minutes to 2 hours in the refrigerator. Even a quick 15-minute marination at room temperature will add noticeable flavor.

4. Arrange in a Baking Dish

Transfer the marinated chicken and potatoes to a large baking dish. If desired, pour a small amount of chicken broth or water at the bottom of the dish; this helps keep the chicken moist while roasting. Optional extras like olives or cherry tomatoes can be scattered among the potatoes for extra color and taste.

5. Roast the Chicken and Potatoes

Bake in the preheated oven for 45–55 minutes. Chicken is done when its internal temperature reaches 75°C (165°F) and the juices run clear. Potatoes should be tender and lightly golden on the edges. Halfway through baking, toss the potatoes gently and baste the chicken with pan juices. This step ensures the potatoes are evenly roasted and the chicken remains juicy with crispy skin.

6. Garnish and Serve

Once cooked, remove the dish from the oven. Sprinkle chopped fresh parsley over the chicken and potatoes to add a burst of color and freshness. Serve immediately, either on a large platter for sharing or plated individually.

This dish pairs wonderfully with a simple Greek salad of cucumbers, tomatoes, red onions, and feta cheese, or with a dollop of creamy tzatziki on the side.

Tips for Best Results

Even Cooking: Cut potatoes into uniform wedges or chunks so they roast evenly.

Crispy Skin: Keep chicken skin dry before applying the marinade for extra crispiness.

Flavor Boost: Add a few sprigs of fresh rosemary or thyme to the baking dish for extra aroma.

One-Pan Method: For less cleanup, use a large rimmed baking sheet instead of a dish. Just make sure chicken and potatoes aren’t too crowded.

Why This Recipe Works

Greek Chicken and Potatoes balances flavors perfectly:

Lemon and garlic give brightness and depth.

Oregano and thyme add an unmistakable Greek aroma.

Olive oil keeps the chicken juicy and helps roast the potatoes to a golden finish.

The result is a meal that feels rustic yet elegant, with minimal effort and maximum taste.

 This recipe is perfect for weeknight dinners, Sunday meals, or when you want a dish that’s both hearty and healthy. The combination of protein, vegetables, and aromatic herbs makes it satisfying without being heavy.