This Greek chicken and potatoes is the perfect dinner. Made in one pan with lots of garlic and lemon, every bit of this baked chicken and potatoes is juicy and packed with flavor.
If you love Greek cuisine, you're going to love today's recipe. Imagine the flavors of chicken souvlaki, Greek grilled chicken and Greek potatoes combined in one dish! It's lemony, garlicky and oh-so-delicious. This recipe is one of my favorites and I'd bet that once you try it, you're going to love it too!
This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine.
Table Of Contents:
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.
I shopped at Safeway but you can also find Open Nature Air Chilled Chicken at the Albertsons Companies family of stores, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Randalls, Shaw’s Supermarket, Star Market, Tom Thumb and Vons. Safeway also offers Grocery Delivery and DriveUp & Go™ for convenient ways to shop! I’ve used delivery a lot in the last few months and it’s a real time-saver!
How to make Greek chicken and potatoes
- Preheat the oven to 375 degrees F. Wash and dry the potatoes and cut them into quarters. Place them in a baking dish with the onions and garlic cloves.
- 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.
- Pour it over the chicken and tuck in a few slices of lemon. Bake uncovered in the oven for 50 minutes to 1 hour until the chicken is fully cooked and the potatoes are tender.
- 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.
- 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.
Frequently Asked Questions
Yes, you can prepare this dish up to a day in advance and reheat it in the oven when you're ready to serve.
I like to bake and serve this dish in my oval baking dish. You can also use a 9x13 baking dish or a rimmed baking sheet.
Store the leftovers in an airtight container and refrigerate for up to 3 days. To reheat, place the chicken and potatoes in a pan with 2 tablespoons water over medium heat. It would take about 15 minutes for the food to be ready. If preferred, you can use the microwave to reheat.
I don't recommend freezing Greek chicken and potatoes because the texture would not be as good once thawed and reheated.
More Mediterranean chicken recipes
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Greek Chicken And Potatoes Recipe
- 1 lb baby potatoes washed
- 1 large yellow onion
- 6 cloves garlic peeled
- 1 pack Open Nature® Chicken Drumsticks
- 2 tablespoon olive oil
- ½ cup O Organics® Chicken broth
- ½ teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon allspice
- 1 teaspoon dried oregano
- 3 lemons
- ½ cup cherry tomatoes sliced
- ½ cup kalamat olives
- ¼ cup fresh parsley chopped
- Preheat the oven to 375℉.
- Cut the potatoes into quarters and slice the onions. Place the potatoes, onions and peeled garlic in a baking dish.
- Place the drumsticks on the potatoes and onions.
- In a small bowl, mix olive oil, chicken broth, salt, paprika, allspice, oregano and juice of two lemons. Pour over the chicken and top with lemon slices.
- Bake uncovered in the oven for 55 minutes to 1 hour until the chicken is fully cooked (thermometer registers at 165°F) and the potatoes are soft.
- Top with tomatoes, parsley and olives.
- You can make this recipe in a rimmed sheet pan or a 9x13 baking pan. Make sure that the sauce is not coming up to the edges.
- Drumsticks or bone-in skin-on thighs are perfect for this recipe because they stay juicy while the potatoes are baking. However, you can also use boneless skinless chicken thighs. Cooking time may vary.
- Instead of baby potatoes you can use peeled and chopped russet or yukon gold potatoes.
- Store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat using the microwave or in a pan with 2 tablespoons water over medium heat.