Description
Greek Chicken and Potatoes is a comforting, vibrant Mediterranean dish featuring succulent chicken pieces roasted alongside crispy golden baby potatoes, all infused with bright lemon, garlic, and oregano flavors. This one-pan meal is easy to prepare, full of bold tastes, and perfect for busy weeknights or satisfying weekend dinners.
Ingredients
Scale
Chicken
- 4–6 chicken thighs or breasts (thighs preferred for juiciness)
Potatoes
- 1.5 pounds baby Yukon Gold or red potatoes, washed and halved
Marinade
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 garlic cloves, minced or crushed
- 1/4 cup olive oil
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Potato Seasoning
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1/2 teaspoon dried oregano
Optional Garnishes
- Fresh parsley or thyme, chopped
- Crumbled feta cheese
- Sliced Kalamata olives
Instructions
- Prepare the Marinade: In a medium bowl, whisk together fresh lemon juice, lemon zest, minced garlic, olive oil, dried oregano, salt, and pepper until well blended to allow the flavors to marry.
- Marinate the Chicken: Add the chicken pieces to the marinade, turning to coat thoroughly. Let them soak for at least 30 minutes or up to overnight for maximum flavor infusion.
- Prepare the Potatoes: While the chicken marinates, wash and halve the baby potatoes. Toss them with olive oil, salt, pepper, and a sprinkle of oregano to complement the chicken seasoning.
- Arrange for Roasting: Preheat the oven to 400°F (200°C). Spread the potatoes evenly in a single layer on a large baking sheet or roasting pan. Nestle the marinated chicken pieces on top or between the potatoes.
- Roast Until Perfect: Roast for 40–45 minutes, turning the potatoes and basting the chicken halfway through cooking to ensure even browning. The chicken is done when the internal temperature reaches 165°F (75°C) and potatoes are tender.
- Rest and Serve: Remove from the oven and let the chicken rest for a few minutes. Sprinkle with fresh chopped parsley or thyme before serving for an aromatic finish.
Notes
- Use bone-in chicken to retain more moisture and flavor during roasting.
- Pat dry the chicken skin before marinating for crispier skin.
- Cut potatoes into uniform sizes for even cooking and tenderness.
- Do not overcrowd the pan to promote proper roasting and browning.
- Marinate chicken between 30 minutes and 12 hours for best flavor without breaking down the meat texture.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 40-45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
Keywords: Greek chicken, roasted potatoes, Mediterranean recipe, one-pan meal, lemon oregano chicken, easy dinner, healthy chicken recipe
