Greek Chicken and Potatoes Roast Recipe
This Greek Chicken and Potatoes recipe is a hearty and flavorful one-pan dish that combines tender, oven-baked chicken with golden roasted potatoes, infused with garlic, lemon, rosemary, and spices. Perfect for a family dinner, it features a crisp skin on the chicken and perfectly cooked potatoes, complemented by optional kalamata olives and fresh parsley for garnish. Serve with traditional Greek sides like salad, tzatziki, and pita bread for a complete Mediterranean meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Ingredients
Chicken and Potatoes
- 3 pounds chicken pieces, bone-in and skin-on (2 smaller breasts and 3 legs recommended)
- Kosher salt, to taste
- 4 gold potatoes (about 2 lb), scrubbed clean and cut into thin wedges
- 1 medium yellow onion, halved then sliced
- 1 teaspoon black pepper
- 1 lemon, sliced
- 1 cup chicken broth
- 6 to 12 pitted kalamata olives (optional)
- Fresh parsley, for garnish
Marinade
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 8-12 fresh garlic cloves, minced
- 1 1/2 tablespoons dried rosemary (or dried oregano)
- 1/2 teaspoon ground nutmeg
Serving Suggestions
- Greek Salad
- Tzatziki Sauce
- Pita Bread
Instructions
- Get ready: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the chicken and potatoes.
- Season chicken: Pat the chicken pieces dry using paper towels, then season generously with kosher salt, including underneath the skin to ensure deep flavor.
- Prepare the potatoes: Place the potato wedges and sliced onions evenly in the bottom of a 9x13-inch baking dish. Season them with kosher salt and black pepper for seasoning.
- Assemble the dish: Add the seasoned chicken pieces on top of the potatoes and onions. Tuck lemon slices around the chicken pieces for added aroma and flavor. Pour chicken broth over the entire dish to keep everything moist during baking.
- Make the marinade: In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried rosemary (or oregano), and ground nutmeg. Pour this marinade evenly over the chicken and potatoes to infuse the dish with bright, herbal notes.
- Bake: Place the uncovered baking dish in the preheated oven and bake for 45 to 60 minutes, or until the chicken reaches an internal temperature of 165°F and potatoes are tender. If potatoes remain undercooked, increase oven temperature to 425°F and bake for an additional 15 to 20 minutes. For added color and crispiness on the chicken skin, briefly broil the dish, watching carefully to avoid burning.
- Garnish and serve: Once out of the oven, add kalamata olives if desired, and sprinkle fresh parsley over the dish for color and fresh flavor. Serve hot alongside Greek salad, tzatziki sauce, and pita bread for a complete authentic meal.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F for safety and optimal juiciness.
- Adjust garlic amounts based on your preference—garlic is a key flavor component in this recipe.
- If using larger or thicker potato wedges, bake longer or increase temperature as indicated for thorough cooking.
- Kalamata olives add a salty, briny contrast but can be omitted for those who prefer milder flavors.
- Fresh rosemary can substitute dried rosemary if available; use about 1 tablespoon.
- To save time, prep marinade ahead and marinate chicken for up to 2 hours before baking for deeper flavor.
- Broiling at the end is optional but recommended for crispier skin and enhanced browning.
