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Baked Greek Chicken and Potatoes
This Baked Greek Chicken and Potatoes recipe is bursting with lemon and herb flavors! This easy, one-pan dinner is perfect for relaxing weekends. You can't go wrong with this one. Just like my French Onion Roasted Chicken and the popular Chicken Fricasse, this easy dinner idea is a must-have in every cook's repertoire.
Anna's Recipe Rundown! – Baked Greek Chicken and Potatoes
- Taste: Lemon juice, zest, and a mix of dried herbs give the chicken and potatoes a delicious Mediterranean flavor.
- Texture: Juicy chicken and fork-tender potatoes pair wonderfully in this dish.
- Total Time: About 50 minutes of baking time plus at least 1 hour of marinating time.
- Skill level: from beginner to seasoned cook.
- Tools needed: A 2 qt or 13″ x 9″ baking dish.
- Why is this the best? The chicken and potatoes cook together in one dish. Less work for you and fewer dishes to wash!
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Why This Recipe Works!
This dish is from the weekend dinners category. It requires minimal prep (that can actually be done a day ahead) and at least one hour of marinating. Then it bakes for almost one hour, but tastes as if it were cooking all day. This Baked Greek Chicken and Potatoes dish will feed the whole family, but is also wonderful served to guests during a dinner party. Plus, it fills the home with a delicious aroma! I serve it with my favorite Caesar Salad and homemade French bread, to soak up every drop of the sauce.
Note that I called this a weekend dinner idea. When I have a busy day with errands and work, I know I won't have time to wait for the chicken to marinate and then bake for almost an hour. But if I know I will be home all day, relaxing with a book or having guests over, and want to chat more than running around the kitchen, this chicken and potatoes recipe is what I will make!
Key Ingredients:
- chicken: I used bone-in, skin-on chicken thighs. Make sure to choose thighs roughly the same size to ensure even baking.
- potatoes: I used Yukon gold potatoes, my favorite for roasting alongside chicken, in one dish.
- dried herbs: I used a mix of thyme, oregano, and marjoram, which all go so well with lemon.
- lemon: I used it all, the juice and the zest. I like adding wedges of fresh lemon to the dish just before baking, but it is completely optional.
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Anna's Helpful Tips!
- Do a little bit of prep work a day ahead, if possible: mix the marinade ingredients together, trim the chicken, wash your potatoes (but don't cut them or they will turn brown).
- Use a meat thermometer! I can't stress enough how useful it is to use a meat thermometer, especially when you are roasting bone-in chicken.
- If you don't have a roasting pan or a deep baking dish, you can use a sheet pan. The chicken may be a little drier since the juices will have space to run away from it during baking.
- Don't forget the pan sauce! Drizzle it over each chicken piece before serving. You can even thicken it with flour or cornstarch to make gravy.
Greek Chicken and Potatoes FAQs:
While marinating chicken overnight is just fine, for this dish, you need to marinate for at least one hour. You can marinate the chicken in the fridge in the morning and have it ready by dinnertime. To save time, prep the chicken a day ahead by trimming the excess skin, whisking the marinade ingredients, and placing them separately in the fridge.
Using bottled lemon juice is a great shortcut, and it works; however, if you can, use fresh lemon. The juice has a stronger flavor, and the zest adds another layer of citrus punch.
Yes, you can place both chicken and potatoes in a bowl and pour the marinade over them. You need to toss everything together to make sure the potatoes are coated with the marinade to prevent them from turning brown.
More recipes with chicken thighs:
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Baked Greek Chicken and Potatoes
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Instructions
Whisk the marinade ingredients together.
½ cup olive oil, ½ cup lemon juice, Zest from 1 lemon, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon dried oregano, 1 teaspoon dried thyme, ½ teaspoon dried marjoram, 3 garlic cloves
Place chicken in a large bowl and pour all the marinade over it. Cover and refrigerate for 1 hour.
6 chicken thighs
Place chicken and potatoes in a baking dish (13” x 9”). Pour all the marinade over everything.
1 to 1.5 lbs small Yukon gold potato
Let it sit at room temperature while the oven preheats to 375℉.
Cover the baking dish with aluminum foil (or an inverted metal baking sheet) and bake on the middle rack for 35 to 40 minutes.
Remove the foil and bake for another 40 minutes, OR until the potatoes are tender and the chicken registers at least 165℉ internal temperature.
Broil the dish for 2 to 3 minutes for a crispy skin.
Notes
- Serve garnished with chopped parsley, lemon slices, and fresh oregano.
- Make sure to check if all potatoes are cooked after the initial baking time.
- Please note that the nutritional value can vary depending on the product you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Nutrition
Calories: 416kcal | Carbohydrates: 3g | Protein: 19g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 863mg | Potassium: 269mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 8mg | Calcium: 24mg | Iron: 1mg