Greek Lemon-Garlic Chicken with Potatoes Recipe
This Greek Chicken and Potatoes recipe features tender bone-in, skin-on chicken pieces baked alongside golden potato wedges and onions in a flavorful lemon-garlic marinade infused with rosemary and nutmeg. Finished with Kalamata olives and fresh parsley, it’s a vibrant and hearty meal perfect for a Mediterranean-inspired dinner.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 to 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Greek
Ingredients
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, 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, to garnish
For the Lemon-Garlic Marinade
- 1/4 cup extra virgin olive oil (Greek variety 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
Sides (optional)
- Greek Salad
- Tzatziki Sauce
- Pita Bread
Instructions
- Get Ready: Preheat your oven to 375°F (190°C) to prepare for baking.
- Season Chicken: Pat the chicken pieces dry, then season generously with kosher salt, making sure to season under the skin for deeper flavor.
- Prepare the Potatoes: Place the potato wedges and sliced onions in the bottom of a 9×13-inch baking dish. Season them with salt and black pepper.
- Assemble the Dish: Arrange the seasoned chicken pieces on top of the potatoes and onions. Tuck the lemon slices around the chicken, then pour the chicken broth evenly over everything.
- Make the Marinade: In a small bowl, whisk together extra virgin olive oil, lemon juice, minced garlic, dried rosemary (or oregano), and ground nutmeg. Pour this marinade evenly over the chicken and potatoes in the baking dish.
- Bake: Place the uncovered dish in the preheated oven and bake for 45 to 60 minutes, until the chicken is cooked through (internal temperature of 165°F) and potatoes are tender. If potatoes need more cooking, increase oven temperature to 425°F and bake an additional 15 to 20 minutes. For extra color on the chicken skin, briefly broil the dish, watching carefully to prevent burning.
- Garnish and Serve: Remove the baking dish from the oven. Add Kalamata olives if using, and garnish with fresh parsley before serving. Pair with optional Greek salad, tzatziki sauce, and pita bread for a complete meal.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F for safe consumption.
- Cut potatoes into uniform wedges for even cooking.
- Broiling at the end is optional but adds a nice crispy skin to the chicken.
- Kalamata olives add a salty, briny flavor but can be omitted if preferred.
- You can substitute dried oregano for rosemary according to taste preference.
- Adjust garlic quantity to suit your palate.
- Using bone-in, skin-on chicken enhances flavor and keeps meat moist during baking.
