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.
Ingredients
Scale
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
Instructions
- Get ready: Preheat the oven to 375°F (190°C) to prepare for roasting the chicken and potatoes.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
