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Greek Chicken and Potatoes

Yields5 ServingsTotal Time1 hr 15 mins

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.

chicken and potatoes

 10 chicken thighs; with skin and bones; room temperatureor 5 full leg/thighs
 3 lbs Yukon gold potatoes; peeled and cut into chunks or wedges
Marinade
 ½ cup fresh lemon juicetwo juicy lemons
  cup extra virgin olive oil
 ½ cup water
 6 garlic cloves; pressed or grated
 2 tbsp dried oregano
 2 tsp salt
 1 tsp black pepper
 ¼ tsp ground cumin
 1 tsp paprika
 a few shakes red pepper flakes
1

To make Greek Chicken and Potatoes:

Preheat the oven to 425 degrees F (220 degrees C).

2

Peel potatoes and cut them into large chunks or wedges.

Place chicken thighs and potatoes in a large baking pan. A 13 inch (33 cm) round deep dish pizza pan or a 14 x 10 inch (35 x 25 cm) rectangular roasting pan works great.

3

Combine lemon juice, olive oil, water, garlic, oregano, salt, pepper, cumin, paprika, and red pepper flakes in a bowl and whisk together.

4

Pour over the chicken and potatoes, and mix with your hands until coated.

Turn chicken thighs skin side up. Arrange potatoes in a single layer around the chicken thighs.

5

Bake in a 425 degree preheated oven for one hour.

After an hour, check to make sure the potatoes are done.
Turn the oven to broil, and broil for one or two minutes for some extra color.

6

Let chicken rest for 10 minutes.
Serve, and spoon pan juices over chicken and potatoes. Sprinkle with fresh parsley.

See more delicious main dish recipes here.

7

Enjoy!

Nutrition Facts

Servings 0