Greek Chicken And Potatoes Recipe

4.58 from 19 votes

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.

Prep Time10

Cook Time55

Total Time1 5

Course: Main Course

Cuisine: Greek

Servings: servings

Calories: 473kcal

Author: Shadi HasanzadeNemati

Ingredients

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

Topping

½ cup cherry tomatoes sliced
½ cup kalamata olives
¼ cup fresh parsley chopped

Instructions

Preheat the oven to 400℉.
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.
Cover with aluminum foil and bake in the oven for 50 minutes. Uncover and bake for 50 more minutes until the chicken is fully cooked (thermometer registers at 165°F) and the potatoes are soft.
Top with tomatoes, parsley and kalamata olives.

Video

Notes

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.

Nutrition