This easy Greek chicken and potatoes recipe is a family favorite! The secret is in the lemon-garlic marinade.
Why This is My Go-To Greek Chicken Recipe
- It’s easy to make, and you can’t go wrong with chicken and potatoes.
- The lemon garlic marinade can be used right away or, if you have the time let the chicken bask in the flavors for a few hours or overnight.
- The leftovers are even better the next day.
Greek chicken makes an appearance on my dinner table pretty frequently. In many forms. From tender Souvlaki skewers to chicken gyros or a quick skillet chicken covered in a tasty yogurt chicken marinade. Ah, but if it’s a special, comforting meal we need, Greek chicken and potatoes it is!
This easy chicken recipe hits all the right flavor notes, thanks to a couple of Greek spices and a tasty lemon-garlic sauce that can also double as a marinade (although, luckily, you don’t have to marinate this chicken for hours, it can go right in the oven)!
Key Ingredients
- Chicken: For the best flavor, use bone-in, skin-on chicken pieces. You can also break down a whole small chicken into pieces to use in this recipe.
- Potatoes: I prefer to use Yukon Gold for color and their tender, creamy texture. Make sure you cut them into thin wedges so they cook with the chicken.
- Onion: I prefer yellow onion, but white will work as well.
- Lemon-garlic marinade: This is where all the glorious flavor in this Greek chicken recipe comes from. The sauce is made of Greek extra virgin olive oil, lemon juice, loads of garlic, rosemary or oregano, and a pinch of nutmeg.
- Chicken broth: You can use homemade chicken stock or store-bought. If you use store-bought, opt for a low-sodium variety.
- Lemon slices: You can’t have enough lemons in a Greek chicken recipe! Lemon slices act as a pretty garnish, but as they bake over the chicken, they also impart great flavor.
- Fresh parsley: A little green and something bright to finish a dish is always a good idea. Afterall, we eat with our eyes first.
- Kalamata olives: I use pitted olives. They are an optional ingredient, but I love the briny flavor they add to this recipe.
How to Make Greek Chicken
- Get Ready: Arrange a rack in the middle of the oven and preheat to 375°F.
- Season the chicken: Season 3 pounds of chicken pieces with kosher salt on all sides and underneath the skin.
- Prepare the potatoes: Slice 4 large Yukon Gold potatoes and 1 yellow onion into thin wedges and arrange in a 9×13 baking dish. Season with kosher salt and black pepper.
- Make the marinade: In a bowl or measuring cup, add 1/4 cup extra virgin olive oil, 1/4 cup lemon juice, 8-12 minced garlic cloves, 1 1/2 tablespoons dried rosemary, and 1/2 teaspoon nutmeg. You can use dried oregano instead of rosemary if that’s what you have on hand.
- Put everything together: Arrange the chicken pieces in the baking dish. Pour the chicken broth into the dish, then pour the marinade evenly over the chicken and potatoes. Arrange lemon slices on top.
- Bake: Place the uncovered baking dish in the oven for 45 to 60 minutes, until the potatoes are tender and the chicken is cooked through; it should read 165°F on an instant-read thermometer. Depending upon the size of your chicken pieces and potato wedges, you may need an extra 20 minutes. To get more color on the chicken, place the pan under the broiler briefly to allow the chicken skin to gain additional color. Watch carefully so it doesn’t burn. When finished, remove from the oven, add Kalamata olives and fresh parsley.
Make it a Greek Feast!
In my house, Greek chicken is served with a traditional Greek salad for something fresh. It’s one of the easiest salads to make, which is a win in my book, and everyone loves it. A side of Tzatziki sauce for something creamy and fresh baked pita bread is a must.
You can make it from scratch, but I won’t tell anyone if you pick it up from the store. No judgement here! If you’re gluten-free, and bread is off the table, then serve it with Spankorizo, my Greek spinach rice.
This easy Greek chicken recipe is a family favorite. The secret is in the lemon-garlic marinade. Whether you choose to marinate the chicken for a couple of hours (I usually don't) or cook it right away, the flavors will surprise you in the best way possible.
Ingredients
For Chicken and Potatoes
- 3 pounds chicken pieces, bone in and skin on (I used 2 smaller breasts and 3 legs)
- kosher salt
- 4 gold potatoes, about 2 lb, scrubbed clean, cut into thin wedges
- 1 medium yellow onion, halved then sliced
- 1 teaspoon black pepper
- 1 lemon, sliced
- 1 cup chicken broth
- 6 to 12 pitted kalamata olives, optional
- fresh parsley, to garnish
For the Lemon-Garlic Marinade
- 1/4 cup extra virgin olive oil I used Private Reserve Greek extra virgin olive oil
- 1/4 cup lemon juice
- 8-12 fresh garlic cloves, minced
- 1 1/2 tablespoon dried rosemary or dried oregano
- 1/2 teaspoon ground nutmeg
Sides (optional)
Instructions
- Get ready: Preheat oven to 375 degrees F.
- Season chicken: Pat chicken dry and season generously, including under the skin, with salt.
- Prepare the potatoes: Arrange the potato wedges and onions in the bottom of a 9×13 baking dish. Season with salt and 1 tsp black pepper.
- Assemble the dish: Add the chicken pieces to the pan with the potatoes, tuck the lemon slices around the chicken pieces, and pour the chicken broth over the chicken.
- Make the marinade: In a small mixing bowl, whisk together extra virgin olive oil, lemon juice, minced garlic, rosemary, and nutmeg. Pour evenly over the chicken and potatoes.
- Bake: Place the uncovered dish in the heated oven and bake for 45 to 60 minutes, until the chicken reaches 165° and the potatoes are tender. Depending upon the size of your potato wedges and chicken pieces, you may need a little more time. If the potatoes are not fully cooked through, raise the oven temperature to 425°F and cook for another 15 to 20 minutes. To get more color on the chicken, place the pan under the broiler briefly, allowing the chicken skins to gain additional color. Watch carefully so it doesn't burn.
- Garnish and serve: Remove from heat and add kalamata olives, if you like. Garnish with a little bit of fresh parsley.
Video
Notes
- Optional Step: If you’d like to get even more crisp and color on the chicken pieces, sear the chicken pieces in a bit of extra virgin olive oil before adding them to the potato pan (do this step before step #4). To do this, simply heat about 2 tbsp extra virgin olive oil over medium-high heat. Add chicken skin-side down to brown (about 5 t0 7 minutes,) then flip over and sear briefly, another 3 minutes or so. Transfer from skillet to the prepared pan with the potatoes. This step is not necessary if you plan to broil the chicken briefly at the end.
- To marinate the chicken in advance: if you have the time and want to use the lemon-garlic sauce as a marinade for the Greek chicken, you can. Simply add the lemon-garlic sauce it to the chicken a couple hours in advance, cover and refrigerate. When you’re ready to bake, add the marinated chicken to the potatoes and onions and follow the recipe from there.
- Visit Our Online Shop to browse quality Mediterranean ingredients including olive oils and spices used in this recipe.
Nutrition
Calories: 194.4kcalCarbohydrates: 26gProtein: 3.4gFat: 9.5gSaturated Fat: 1.4gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 6.6gCholesterol: 1.2mgSodium: 154.9mgPotassium: 573.1mgFiber: 3.8gSugar: 2.6gVitamin A: 26.7IUVitamin C: 38.7mgCalcium: 40.2mgIron: 1.4mg
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This post originally appeared on The Mediterranean Dish in 2017 and has been recently updated with new information and media for readers’ benefit. Enjoy!
Love the recipe, tried it tonight. A few things to take it up a notch, brine the chicken w/ lemon wedges, use fresh herbs oregano/rosemary, and sea salt. Thick scallop works just as well as wedge, fresh lemons so use a count on the lemons rather than 1/4 lemon juice, pepper which is standard. Most non commercial kitchens have a standard pyrex dish instead of trying to roast potatoes and chicken on a sheet tray, so you can omit the chicken broth. Add carrots, use butter to brown instead of olive oil for more flavor. I love kalimata olives as a stand alone but so many big supermarkets have olive bars to mix and match many varieties. Reason for brining chicken in lemons and other stuff, Ive found trying to roast chicken in this method for a more rounded roast usually it ends up on top of the potatoes.
Thanks so much for sharing, Travis! Really great ideas!
I love the idea of this dish and will be making it for friends next week. What size sheet pan did you use? I’m in a small village with little access to kitchen equipment and am wondering what I can substitute for it. I just discovered your site and am loving everything I see.
Hi Jacqui if you have a large shallow pan that can fit the potatoes and chicken comfortable in it, that will do.
I appreciate the fact that you offer serving “sides” suggestions as it is so helpful to maintain accompaniments that compliment entree and maintain the level of healthy choices throughout your meal!
Happy Day after Thanksgiving!
Thank you, Micki! I appreciate your kind feedback.
Absolutely blown away by how simple this recipe and yet how unbelievably delicious it is!! If you are looking for an easy and inexpensive taste of the Mediterranean then this dish is for you!
I can’t stop cooking it and getting everyone to try it for themselves!
Thank you for the recipe!!
So glad you enjoyed it, William! Thank you for sharing!!!
Delicious! I used boneless, skinless chicken thighs and it turned out great! I seared the tops of the thighs and baked for 40 minutes. I removed the thighs and baked the potatoes and onions for an additional 5-10 minutes which was perfect. I made 3 pans of this and cooked ahead to have enough leftovers for a weeks’ worth of dinners. YUMMY!
Awesome, Elizabeth! thank you for sharing your take on it!
Omygoodness, is this every delicious!!! You have to make this! Awesome compliments. I’ve made it three times for dinner guests; each time received generous compliments!! Don’t skip using the skin, it really holds in the flavor and gives you that “wow” sensation when you take your first bite. I found orange-zested Kalamata olives to add! Yum!! Thank you for another outstanding recipe!!!
Sounds like this was a winner for you! Thanks so much for sharing!
This looks AWESOME! Just as I am are trying to cut down in fat, I assume I can remove the skin from the chicken before searing correct? Can’t wait to try it!! : )
Hi Debbie, so sorry I’m just seeing your question. You can sure take off the skins off, if you like. My recommendation is to cook the chicken skin-on, then remove the skin before you eat. It really helps keep the chicken tender.
How many servings does this dish make? It doesn’t say that anywhere. Thank you for answering my question.
Oh thanks for catching that, Grace. It serves 4-5. Enjoy!!!
Do you think this can be done in a pressure cooker?
Hi Roman, I don’t own a pressure-cooker yet, but I would imagine you can totally use it in this simple recipe!
One of the Best chickens dishes I have eaten! This recipe is a keeper!
Awesome, Mildred! Thank you so much for giving it a try!
This looks delicious! Will this work with a whole chicken? I’ve just bought one and have all the ingredients for this recipe otherwise.
Hi Teresa, great question! Sure, you can divide your whole chicken up into pieces and use in this recipe. Enjoy!
I find my way to your site often as we are huge fans of Mediterranean dishes. Healthy and simple wish is my kind of cooking. Can’t wait to try this latest recipe!
Awww! Awesome, Kathi! Thanks so much for stoppin in today.
This looks amazing! Just spend a week in Crete and loved everything I ate there. Greek food is simply the very best. And chicken + potatoes happen to be my two favorites so this is definitely the dish for me!
Ah…Crete! The people there eat well! Thanks for checking out this recipe!
This is my kind of meal…come to think of it, everything you make is my kind of meal ~ I can just taste those creamy potatoes, and I love that you use nutmeg, my favorite spice 🙂
Thank you, Sue! You’re so kind, my friend! XOXO
This is 100% my kind of dinner! Your photos are beautiful, too — nice light!
This Greek chicken with potatoes sounds fantastic. I love all the flavors you used here and I really like the addition of rosemary. It looks to me like a winner dinner 🙂