Greek Chicken and Potatoes with Lemon, Garlic, and Herbs Recipe

Introduction

This Greek Chicken and Potatoes recipe is a hearty, flavorful dish that combines tender chicken with crispy potatoes, all infused with a bright lemon-garlic marinade. Perfect for a comforting family meal, it brings classic Mediterranean flavors right to your kitchen.

Ingredients

• 3 pounds chicken pieces, bone in and skin on (e.g., 2 smaller breasts and 3 legs)
• Kosher salt
• 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
• For the Lemon-Garlic Marinade:
• 1/4 cup extra virgin olive oil
• 1/4 cup lemon juice
• 8 to 12 fresh garlic cloves, minced
• 1 1/2 tablespoons dried rosemary or dried oregano
• 1/2 teaspoon ground nutmeg
• Optional Sides:
• Greek Salad
• Tzatziki Sauce
• Pita Bread

Instructions

1. Step 1: Preheat your oven to 375 degrees F (190 degrees C).
2. Step 2: Pat the chicken pieces dry and season them generously with kosher salt, making sure to season under the skin as well.
3. Step 3: In a 9×13-inch baking dish, arrange the potato wedges and sliced onions. Season them with salt and the black pepper.
4. Step 4: Place the seasoned chicken pieces on top of the potatoes. Tuck lemon slices around the chicken and pour the chicken broth over everything.
5. Step 5: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried rosemary (or oregano), and ground nutmeg to make the marinade. Pour this mixture evenly over the chicken and potatoes.
6. Step 6: Bake uncovered in the preheated oven for 45 to 60 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
7. Step 7: If your potatoes need more time to cook, increase the oven temperature to 425°F (220°C) and bake for an additional 15 to 20 minutes. For extra color on the chicken skin, place the dish under the broiler briefly—watch closely to prevent burning.
8. Step 8: Remove from the oven, add kalamata olives if using, and garnish with fresh parsley before serving.

Tips & Variations

• For even more flavor, marinate the chicken in the lemon-garlic mixture for a few hours or overnight before baking.
• Use fresh rosemary for a brighter herb flavor if available.
• Kalamata olives add a salty, briny touch but can be omitted if you prefer a milder dish.
• Serve with a Greek salad, tzatziki sauce, and warm pita bread to complete the meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep the chicken skin crispy and the potatoes tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken works fine, but bone-in pieces tend to stay juicier and offer richer flavor during baking.

What can I substitute for gold potatoes?

You can use Yukon Gold, red potatoes, or even fingerling potatoes—just be sure to cut them into similar-sized wedges for even cooking.

Greek Chicken and Potatoes with Lemon, Garlic, and Herbs Recipe

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★★★★★

4.5 from 148 reviews

• Author: Hugo
• Total Time: 1 hour 15 minutes
• Yield: 4–6 servings 1x

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Description

This Greek Chicken and Potatoes recipe features juicy bone-in, skin-on chicken pieces roasted alongside tender lemony potato wedges and sweet onions, all infused with a vibrant lemon-garlic marinade seasoned with rosemary and nutmeg. Finished with optional kalamata olives and fresh parsley, this dish is a flavorful and hearty Mediterranean-inspired meal perfect for family dinners.

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Ingredients

Scale 1x2x3x

For 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

For the Lemon-Garlic Marinade

• 1/4 cup extra virgin olive oil (Private Reserve Greek recommended)
• 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

Optional Sides

• Greek Salad
• Tzatziki Sauce
• Pita Bread

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Instructions

1. Get ready: Preheat the oven to 375°F (190°C) to prepare for roasting the chicken and potatoes.
2. Season chicken: Pat the chicken pieces dry using paper towels to remove excess moisture, then season generously with kosher salt, including beneath the skin for deeper flavor.
3. Prepare the potatoes: Arrange the potato wedges and sliced onions evenly in the bottom of a 9×13-inch baking dish. Season with kosher salt and 1 teaspoon black pepper for balanced seasoning.
4. Assemble the dish: Nestle the seasoned chicken pieces on top of the potatoes and onions. Tuck lemon slices around the chicken pieces for citrus aroma and pour the chicken broth evenly over the entire dish to keep the dish moist during cooking.
5. 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 flavorful marinade evenly over the chicken and potatoes to infuse zest and depth of flavor.
6. Bake: Place the uncovered baking dish in the preheated oven and roast for 45 to 60 minutes. Bake until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender when pierced with a fork. If the potatoes need more time, increase the oven temperature to 425°F (220°C) and cook for an additional 15 to 20 minutes. For crispier chicken skin, briefly place the pan under the broiler, watching closely to prevent burning and achieve a beautiful golden color.
7. Garnish and serve: Remove the dish from the oven and scatter kalamata olives over the top, if using. Garnish with freshly chopped parsley for a burst of color and fresh herbal flavor. Serve warm with preferred sides such as Greek salad, tzatziki sauce, and pita bread.

Notes

• Bone-in, skin-on chicken pieces help keep the meat juicy and add flavor during roasting.
• Thinly slicing the potatoes ensures they cook at the same rate as the chicken.
• If you don’t have dried rosemary, dried oregano is a perfect substitute for a classic Greek flavor.
• Broiling briefly at the end helps brown the chicken skin but watch carefully to prevent burning.
• Using fresh lemon juice and garlic in the marinade brightens the dish and adds authenticity.
• Adding kalamata olives at the end keeps their flavor intact while complementing the dish.
• This recipe pairs well with traditional Greek sides like salad, tzatziki, and pita for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Main Course
• Method: Baking
• Cuisine: Greek

Keywords: Greek chicken recipe, oven-baked chicken and potatoes, lemon garlic chicken, Mediterranean chicken dish, roasted chicken thighs, Greek cuisine dinner