Greek Chicken And Potatoes Recipe

Why this recipe works

If you’ve been a long time reader, you know our love for fresh Greek flavors. The combination of lemon, garlic and oregano has a classic flavor profile. Her are a few reasons why this is a great weeknight dinner recipe:

• One pan meal: Everything is cooked in one baking dish which makes cleaning up so easy.
• Perfect flavor and texture: The sauce in which the chicken and potatoes are cooked is so flavorful thanks to lemon, garlic and chicken broth. The potatoes are tender and the chicken is crispy, resulting in a nice mix of textures. 
• A simple recipe: Similar to our baked chicken legs recipe, this one is also super easy to make, perfect for novice cooks. It require minimal hands on time since most of the work is done by the oven. 

Ingredients notes and substitutions

• Chicken – I used chicken drumsticks, but you can also use bone in skin on thighs, keep in mind that cooking time may increase.
• Potatoes – Baby potatoes cut into quarters work very well here. There is no need to peel them so make sure to wash them properly. You can also use russet potatoes (peeled) cut into wedges or chunks.
• Onion – Every delicious chicken recipe uses onion and this one is no exception. Be generous with the onion since it’ll become very tender and melt in the dish. Use white or yellow onion.
• Garlic – Using whole cloves of garlic might seem surprising, but trust me on this one. Not only do they add a lot of flavor to the dish, they also become so tender and sweet after they’re cooked.
• Olive oil – A little bit of extra virgin olive oil will be enough to bring out the flavors in this recipe.
• Lemon – Freshly squeezed lemon juice adds some brightness and zest to the chicken and potatoes. I don’t recommend using bottled lemon juice.
• Broth – I used O Organics® Chicken broth to cook the drumsticks and the potatoes. You can also use vegetable stock.
• Spices – A combination of oregano, paprika, allspice and salt brings this dish together without being overwhelming.

How to make Greek chicken and potatoes

1. Preheat the oven to 400 degrees F. Wash and dry the potatoes and cut them into quarters. Place them in a baking dish with the onions and garlic cloves.
2. Place the chicken drumsticks on the potatoes and onions. In a small bowl mix olive oil, chicken broth, salt, paprika, allspice, oregano and lemon juice.
3. Pour it over the chicken and tuck in a few slices of lemon. Cover with aluminum foil and bake for 50 minutes. Then uncover and bake for 50 more minutes until the chicken is fully cooked and the potatoes are tender.
4. Top with chopped tomatoes, kalamata olives and parsley.

How do you know when the chicken is done?

It’s important to make sure that the chicken is cooked completely. To see if the chicken is fully cooked, use an instant read thermometer. The chicken is cooked once the thermometer registers at 165℉ when inserted in the thickest part of the chicken.

Variations

• You can use chicken breast or boneless skinless chicken thighs to make this recipe. However, keep in mind that cooking time may vary depending on the cut of chicken you’re using.
• Add other vegetables such as tomatoes, zucchini, eggplant or carrots to the potatoes.
• Instead of baby potatoes, use red potatoes, golden potatoes or russet potatoes cut into chunks.

Serving suggestions

I love serving Greek chicken and potatoes with side salads such as Greek salad or Mediterranean salad. It would also go well with Greek lemon rice or spanakorizo (Greek spinach rice) and some tzatziki to make a complete and filling dinner.

Frequently Asked Questions