Description
This Greek Chicken and Potatoes recipe features tender, bone-in chicken pieces roasted alongside golden potato wedges seasoned with lemon, garlic, and rosemary. The dish is infused with bright Mediterranean flavors, enhanced by kalamata olives and fresh parsley garnish. Perfect for a wholesome family dinner, it’s served best with traditional Greek sides like salad, tzatziki sauce, and pita bread.
Ingredients
Chicken and Potatoes
- 3 pounds chicken pieces (bone in and skin on; about 2 smaller breasts and 3 legs)
- Kosher salt
- 4 gold potatoes (about 2 lb, scrubbed clean, 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 (to garnish)
Marinade
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 8 to 12 fresh garlic cloves (minced)
- 1 1/2 tablespoon dried rosemary (or dried oregano)
Suggested Sides
- Greek Salad
- Tzatziki Sauce
- Pita Bread
Instructions
- Get ready: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature by the time you’re ready to bake the chicken and potatoes.
- Season chicken: Pat the chicken pieces dry with paper towels. Generously season them with kosher salt, making sure to season underneath the skin as well to maximize flavor absorption.
- Prepare the potatoes: Arrange the thinly cut potato wedges and sliced onions evenly in the bottom of a 9×13 inch baking dish. Sprinkle with salt and one teaspoon of black pepper for seasoning.
- Assemble the dish: Place the seasoned chicken pieces on top of the potatoes and onions. Tuck lemon slices around the chicken to infuse the dish with bright citrus notes. Pour one cup of chicken broth over the entire assembly to keep it moist during roasting.
- Make the marinade: In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, and dried rosemary (or oregano). Evenly pour this marinade over the chicken and potatoes, ensuring each piece is well coated.
- Bake: Place the uncovered baking dish in the preheated oven and bake for 45 to 60 minutes, or until the chicken registers 165°F internally and the potatoes are tender when pierced with a fork. Depending on the size of the chicken and potato pieces, cooking time may vary. If potatoes are not fully cooked after this time, increase the oven temperature to 425°F and continue cooking for an additional 15 to 20 minutes. For an extra golden and crisp chicken skin, briefly broil the dish, watching carefully to avoid burning.
- Garnish and serve: Remove the dish from the oven and add kalamata olives if you prefer. Garnish with fresh parsley for a burst of color and fresh herbal notes. Serve hot accompanied by your favorite Greek salad, tzatziki sauce, and warm pita bread.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F to guarantee safety and juiciness.
- Use thinly cut potato wedges for even cooking and tenderness.
- Kalamata olives are optional but add authentic Greek flavor and depth.
- Adjust garlic amount based on your preference for boldness.
- If you like a more herbaceous flavor, substitute dried rosemary with dried oregano.
- Broiling at the end is optional but adds crispy, golden skin to the chicken.
- Serve with traditional Greek sides like salad, tzatziki, and pita bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Greek
