Greek Chicken and Potatoes Recipe
This easy Greek chicken and potatoes recipe is a family favorite. The secret is in the lemon-garlic sauce, which doubles up as a 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.
Servings: 6
Ingredients
For Chicken and Potatoes
- 3 lb chicken pieces bone in and skin on (I used 2 smaller 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
- 1 lemon, sliced
- 1 cup chicken broth
- 6 to 12 pitted quality kalamata olives, optional
- Fresh parsley for garnish
For the Lemon-Garlic Sauce (can also be used as marinade)
- 1/4 cup extra virgin olive oil I used Private Reserve Greek extra virgin olive oil
- 1/4 cup lemon juice
- 12 fresh garlic cloves, minced
- 1 1/2 tbsp dried rosemary or dried oregano
- 1/2 tsp ground nutmeg
Sides (optional)
Instructions
- Preheat oven to 375 degrees F.
- Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well). (see optional step in notes)
- Arrange potato wedges and onions in the bottom of a baking dish or pan. Season with salt and 1 tsp black pepper. Add the chicken pieces (see optional step in notes).
- Make the lemon-garlic sauce. In a small mixing bowl, whisk together 1/4 cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour evenly over the chicken and potatoes.
- Arrange lemon slices on top. Pour chicken broth into the pan from one side (do not pour broth over the chicken).
- Bake in heated oven uncovered for 45 to 1 hour or until chicken and potatoes are tender. NOTE: If the potatoes are not fully done at this point, you can raise the oven temperature to 425°F and cook for another 15 to 20 minutes (make sure to remove the chicken breast pieces that are fully cooked so they don't get dry). To get more color on the chicken, place the pan under the broiler briefly to allow the chicken skins to gain more color (watch carefully).
- 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: 533.6kcal | Carbohydrates: 26.8g | Protein: 32.2g | Fat: 33.3g | Saturated Fat: 8.1g | Polyunsaturated Fat: 6.1g | Monounsaturated Fat: 16.7g | Trans Fat: 0.1g | Cholesterol: 116.5mg | Sodium: 325.2mg | Potassium: 873.4mg | Fiber: 3.9g | Sugar: 2.7g | Vitamin A: 257.8IU | Vitamin C: 41.8mg | Calcium: 62.9mg | Iron: 2.8mg
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