Greek Chicken and Potatoes Recipe

Greek chicken and potatoes garnished with parsley, olives and lemon slices

4.45 from 108 votes

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.

Prep Time20

Cook Time45

Total Time1 15

Course: Dinner

Cuisine: Greek

Diet: Gluten Free

Servings:

Author: Suzy Karadsheh

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 9x13 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.
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Nutrition

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