Servings 6
AuthorMyHorioTotal Time1 hr 15 minsDifficultyBeginnerGreek chicken and potatoes can be found in every taverna and restaurant in Greece. This is a delicious lemony and garlicky meal that comes together in just a few minutes. Accompany with a salad, fresh bread, and tzatziki if you like.
To make Greek Chicken and Potatoes:
Preheat the oven to 425 degrees F (220 degrees C).
Peel potatoes and cut them into two-inch chunks. This size cooks faster than potatoes cut into wedges.
Wash and pat dry your chicken thighs.
Place chicken thighs and potatoes in a large baking tray/pan (mine has sides that are about 1-1/2 inches high (4cm) which is perfect for this.
Combine all the marinade ingredients in a bowl and whisk together.
Combine all of the spices in a small bowl and mix together.
Add the liquid marinade and toss the chicken and potatoes with your hands until coated.
Add the spice mix and toss again with your hands until chicken and potatoes are evenly coated with the spices.
Make sure the chicken thighs are skin side up in the pan.
Place potato chunks in a single layer around the chicken thighs.
Note: The chicken thighs (not the potatoes) can be marinated with the marinade and spices for up to a day before roasting, stored in the refrigerator. Make sure they come to room temperature before roasting.
Bake in a 425 degree preheated oven for one hour.
You can increase the oven temperature to 450 degree for the last 10 minutes if you need more colour on your thighs - this will depend on how hot your oven runs.
Serve, and spoon pan juices over chicken and potatoes. Sprinkle with fresh parsley.
See more delicious main dish recipes here.
Enjoy!
Ingredients
Directions
To make Greek Chicken and Potatoes:
Preheat the oven to 425 degrees F (220 degrees C).
Peel potatoes and cut them into two-inch chunks. This size cooks faster than potatoes cut into wedges.
Wash and pat dry your chicken thighs.
Place chicken thighs and potatoes in a large baking tray/pan (mine has sides that are about 1-1/2 inches high (4cm) which is perfect for this.
Combine all the marinade ingredients in a bowl and whisk together.
Combine all of the spices in a small bowl and mix together.
Add the liquid marinade and toss the chicken and potatoes with your hands until coated.
Add the spice mix and toss again with your hands until chicken and potatoes are evenly coated with the spices.
Make sure the chicken thighs are skin side up in the pan.
Place potato chunks in a single layer around the chicken thighs.
Note: The chicken thighs (not the potatoes) can be marinated with the marinade and spices for up to a day before roasting, stored in the refrigerator. Make sure they come to room temperature before roasting.
Bake in a 425 degree preheated oven for one hour.
You can increase the oven temperature to 450 degree for the last 10 minutes if you need more colour on your thighs - this will depend on how hot your oven runs.
Serve, and spoon pan juices over chicken and potatoes. Sprinkle with fresh parsley.
See more delicious main dish recipes here.
Enjoy!