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Easy Greek Chicken and Potato Dinner | The Mediterranean Dish. BEST Greek chicken and potato dinner all in one sheet pan! Seasoned with rosemary and baked in a zesty juice with lots of garlic. Definite Winner!

Greek Chicken and Potato Dinner


  • Author: The Mediterranean Dish
  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 4-8 servings 1x

Description

BEST Greek chicken and potato dinner all in one sheet pan! Seasoned with rosemary and baked in a zesty juice with lots of garlic. Definite Winner!


Scale

Ingredients

  • 4 to 5 pieces chicken, bone in, skin on (I used 2 breasts and 3 legs)
  • Salt
  • 4 gold potatoes (about 2 lb), scrubbed clean, cut into thin wedges
  • 1 medium yellow onion, halved then sliced
  • 1 tsp black pepper
  • 2 tbsp quality¬†extra virgin olive oil, plus 1/2 cup more for later
  • 1/4 cup lemon juice
  • 12 fresh garlic cloves, minced
  • 1 1/2 tbsp dried Rosemary
  • 1/2 tsp ground nutmeg
  • 2 cups chicken broth
  • 1 lemon, sliced
  • 12 pitted quality kalamata olives, optional
  • Fresh parsley, for garnish

Sides (optional) 


Instructions

  1. Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well). Leave at room temperature for 30 minutes. Pat dry again if needed.
  2. Preheat oven to 350 degrees F.
  3. Place the potato wedges and onions on large sheet pan. Season with salt and 1 tsp black pepper.
  4. In a large skillet, heat 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. (do this in batches, if you need to). Transfer from skillet to the prepared sheet pan, nestled between the potato wedges, keeping everything in one layer.
  5. In a small mixing bowl, whisk together 1/2 cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour all over the chicken and potatoes; lift chicken pieces so some of the juice will flow under, and toss potatoes until well-coated.
  6. Now, pour chicken broth into the pan, but do not pour over the chicken. Add lemon slices on top.
  7. Bake in heated oven uncovered for 45 minutes to 1 hour, until chicken and potatoes are tender. Occasionally, flip the potatoes over. (Chicken’s internal temperature should register at 165 degrees F)
  8. Remove from heat and add kalamata olives, if you like. Garnish with a little bit of fresh parsley. Serve with Greek salad, Taztaziki sauce and a side of pita bread. Enjoy!

Notes

Recommended for this recipe: Our Private Reserve Extra Virgin Olive Oil; organic rosemary and all-natural ground nutmeg. Save! Create your own 3-pack or create your own 6-pack of all-natural and organic Mediterranean spices!

  • Category: Entree
  • Cuisine: Greek

Keywords: Greek chicken, potato