Greek Chicken and Potatoes

Greek chicken and potatoes
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Nutrition Facts

Servings 6

AuthorMyHorioTotal Time1 hr 15 minsRatingDifficultyBeginner

Greek 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.

 1 whole chicken, cut up
 4 medium yukon gold potatoes; peeledor russet potatoes
 ½ cup freshly squeezed lemon juicetwo juicy lemons
  cup extra virgin olive oil
 1 ¼ cups chicken or vegetable broth; divided
 5 large garlic cloves; pressed
 1 tbsp dried oregano
 1 tsp rosemary
 2 tsp salt
 1 tsp black pepper
1

To make Greek Chicken and Potatoes:

Preheat the oven to 425 degrees F (220 degrees C). Set aside a large roasting pan.

Peel potatoes and cut them into wedges.
Cut whole chicken into pieces.

If marinating, place the potato wedges and chicken in a large freezer bag.
or
If making right away, put potatoes and chicken in a large bowl.

2

If marinating, put the rest of the ingredients (except the chicken broth) in the large freezer bag with the chicken and potatoes, and squish to combine.
Let everything marinate for two or more hours in the fridge.

If making right away, place chicken and potatoes in a large bowl. Add the rest of the ingredients (except for the chicken broth) and toss with your hands until chicken and potatoes are evenly coated.

3

Place chicken pieces, skin side up, in the roasting pan. Tuck potato wedges around chicken. Add one cup of the chicken broth, then all the remaining sauce from the bowl over the chicken and potatoes.

4

Bake in the preheated oven for 30 minutes.
Toss chicken and potatoes, then place chicken skin side up again.

5

Continue baking until chicken is browned and cooked through, about 20-30 minutes more; an instant-read thermometer inserted near the bone should register 165 F (74 C).

6

Transfer chicken to a serving platter and keep warm; leave potatoes in the pan.

Turn on the broiler. Toss potatoes again to coat in pan juices.
Place the roasting pan under the broiler and broil until potatoes are crisped; about three to four minutes.

Transfer potatoes to the platter with chicken.

7

Set roasting pan on top of the stove, and turn heat to medium. Add remaining 1/4 cup of broth and bring to a boil, scraping all the delicious bits off the bottom.

Spoon pan juices over chicken and potatoes. Sprinkle with dried or fresh oregano.

See more delicious main dish recipes here.

8

Enjoy!

Ingredients

 1 whole chicken, cut up
 4 medium yukon gold potatoes; peeledor russet potatoes
 ½ cup freshly squeezed lemon juicetwo juicy lemons
  cup extra virgin olive oil
 1 ¼ cups chicken or vegetable broth; divided
 5 large garlic cloves; pressed
 1 tbsp dried oregano
 1 tsp rosemary
 2 tsp salt
 1 tsp black pepper

Directions

1

To make Greek Chicken and Potatoes:

Preheat the oven to 425 degrees F (220 degrees C). Set aside a large roasting pan.

Peel potatoes and cut them into wedges.
Cut whole chicken into pieces.

If marinating, place the potato wedges and chicken in a large freezer bag.
or
If making right away, put potatoes and chicken in a large bowl.

2

If marinating, put the rest of the ingredients (except the chicken broth) in the large freezer bag with the chicken and potatoes, and squish to combine.
Let everything marinate for two or more hours in the fridge.

If making right away, place chicken and potatoes in a large bowl. Add the rest of the ingredients (except for the chicken broth) and toss with your hands until chicken and potatoes are evenly coated.

3

Place chicken pieces, skin side up, in the roasting pan. Tuck potato wedges around chicken. Add one cup of the chicken broth, then all the remaining sauce from the bowl over the chicken and potatoes.

4

Bake in the preheated oven for 30 minutes.
Toss chicken and potatoes, then place chicken skin side up again.

5

Continue baking until chicken is browned and cooked through, about 20-30 minutes more; an instant-read thermometer inserted near the bone should register 165 F (74 C).

6

Transfer chicken to a serving platter and keep warm; leave potatoes in the pan.

Turn on the broiler. Toss potatoes again to coat in pan juices.
Place the roasting pan under the broiler and broil until potatoes are crisped; about three to four minutes.

Transfer potatoes to the platter with chicken.

7

Set roasting pan on top of the stove, and turn heat to medium. Add remaining 1/4 cup of broth and bring to a boil, scraping all the delicious bits off the bottom.

Spoon pan juices over chicken and potatoes. Sprinkle with dried or fresh oregano.

See more delicious main dish recipes here.

8

Enjoy!

Greek Chicken and Potatoes