This Greek lemon potato-inspired chicken is EVERYTHING. Crispy, golden delicious lemon-scented chicken cooked over potatoes so that it only leaves you with one dish to clean! It’s perfect to serve on a platter when you’re hosting a large group for Easter or other holidays. Most of this recipe comes together in the oven so once you brown off the chicken (which I do in an oven-safe pan so I’m not dirtying any extra dishes) this bakes up altogether and though the ingredients list is minimal, the flavor of the final product is nothing short of amazing. I use a whole chicken broken down into 10 pieces for this recipe so there are chicken breasts and chicken thighs with drumsticks, but you could also use whatever pieces you like. This works equally well with a pack of drumsticks or chicken thighs if that’s what you have on hand. Roast chicken with a side of Greek lemon potatoes? Please and thank you. You could even crumble a handful of feta cheese over the dish when it’s hot from the oven. But really, all you need is a colorful Greek salad, corn and zucchini saute, or some roasted vegetables on the side to make this a complete meal.
Ingredients for Greek Chicken and Potatoes Recipe
Chicken pieces: I like to use a full chicken for this recipe that I breakdown into 10 pieces after removing the backbone. You could also use bone-in chicken breasts or a pack of chicken thighs. I use about a 3-3.5 pound chicken for this, so you’d want to use about the same quantity in pieces.Potatoes: I like yukon gold potatoes or butter potatoes for this recipe. Russet potatoes would also work however, the yellow potatoes have a better flavor.Lemon Juice: Though you could bake the chicken with lemon slices, I prefer to stick to just the lemon juice for this recipe. We’ll marinade the chicken in a bit of lemon juice and then use the rest with the chicken broth to make a simmer sauce for the potatoes.Garlic: You’ll need a handful of minced garlic cloves. Half of them will go into the marinade for the chicken, while the rest if used for the Greek baked potatoes. Oregano: I like to use fresh oregano for this recipe. I’ve recently planted a small herb patch and the oregano gets put to good use for this recipe. You could also use dried oregano during off season. I do suggest using mediterranean or Greek oregano. As a rule of thumb, use half the quantity of dried herbs. Since this recipe called for 2 tablespoons of fresh oregano, you would use 1 tablespoon dried in total.Olive Oil: This recipe calls for a bit more extra virgin olive oil than you do for most recipes. But the olive oil both marinades the chicken as well as acts as a fat for the roasted potatoes.Red Pepper Flakes: I like to add a small pinch of red pepper flakes for just the tiniest hint of heat. Feel free to omit this from the recipe if you don’t want a kick to it. You’ll also need kosher salt and black pepper.Chicken Stock: You’ll use the chicken stock to cook the potatoes in. It gives the potatoes the most amazing taste! I typically crumble a bit of chicken bouillon in hot water to make the chicken stock for this recipe rather than using a carton of chicken stock. The bouillon cube has more flavor than stock and so I find it gives the potatoes a much better taste.
How to Make Greek Lemon Chicken and Potatoes
Other recipes you might enjoy:
Soul-Warming Lemon Garlic Braised ChickenGreek Chicken Meatballs in Lemon Cream SauceGreek Chicken Souvlaki SkewersOne Pot Greek Chicken and Rice PilafMarinated Feta Greek Salad Recipe
Chicken: I usually just buy a whole chicken, spatchcock it by removing the backbone (save that for stock!) and then cut the chicken into 10 pieces. Remove the wings, drumsticks, thighs, and then cut the breast down the middle into two pieces. You could also use a pack of chicken thighs, drumsticks, or even bone-in chicken breasts instead. Just be sure to use 3-3.5 pounds.
