This easy baked Greek chicken and potatoes is a family favorite! The secret is in the lemon-garlic sauce which doubles up as a marinade. Whether you choose to marinate the chicken for a couple of hours (I usually don’t) or cook it right away, the flavors will surprise you in the best way possible.
Greek chicken makes an appearance on my dinner table pretty frequently. In many forms. From tender Souvlaki skewers to Greek chicken gyro or a quick skillet chicken covered in a tasty yogurt chicken marinade.
Ah, but if it’s a special, comforting meal we need, Greek chicken and potatoes it is!
This easy Greek chicken recipe hits all the right flavor notes, thanks to a couple of Greek spices and a tasty lemon-garlic sauce that can also double as a marinade (although, luckily, you don’t have to marinate this chicken for hours, it can go right in the oven)!
Ingredients for this Greek Chicken Recipe
- Chicken- 3 pounds of chicken. For best flavor, use bone-in, skin-on chicken pieces. You can also portion a whole small chicken into pieces to use in this recipe.
- Potatoes- 4 gold potatoes scrubbed clean and cut into wedges (Greek-style roasted potatoes are typically cut into wedges).
- Onion- 1 medium yellow onion, halved and cut into wedges to mimic the look of the potatoes
- Lemon-Garlic Sauce- This is where all the glorious flavor in this Greek chicken recipe comes from. The sauce is made of Greek extra virgin olive oil, lemon juice, loads of garlic (anywhere from 8 to 12 garlic cloves, minced), 1 1/2 tablespoons dry rosemary (or dry oregano), and a pinch of nutmeg. Tip: this can also act as your Greek chicken marinade, if you want to work ahead and marinate the chicken in the fridge for a few hours.
- Chicken broth- anywhere from 1/2 cup to 1 cup chicken broth poured in the pan helps cook the potatoes to tender perfect and it also keeps the chicken tender and juicy while baking.
- Lemon slices- Can’t have enough lemons in a Greek chicken dinner! Lemon slices act as a pretty garnish but as they bake over the chicken, they also impart great flavor.
- Garnish- fresh parsley and a few pitted kalamata olives two optional ingredients that add a good pop of color and some more Greek flavor are
How to Make Greek Chicken: Step-by-Step
Time needed: 1 hour and 15 minutes
How to make Greek chicken (print-friendly recipe with exact measurements below)
- Heat oven and season the chicken
Preheat the oven to 375°F. Arrange a rack right in the middle.
Season the chicken with kosher salt on all sides. Tip: for best flavor, make sure to lift up the chicken skins and season underneath.
- Arrange potatoes and onions in baking dish
Slice the potatoes and onions into wedges. Arrange them in your baking dish. Season with kosher salt and black pepper
- Make the lemon garlic sauce
In a bowl or a measuring cup, add extra virgin olive oil, lemon juice, minced garlic, dried rosemary and nutmeg (you can also use a bit of dried oregano instead of rosemary).
- Add chicken, sauce, and broth to the baking pan
Arrange the chicken pieces in the baking dish or pan. Pour the lemon garlic sauce evenly all over the chicken and potatoes. Arrange lemon slices on top. From one side of the pan, add in about 1 cup chicken broth (but do not pour over the chicken)
- Bake!
Bake in heated oven uncovered for 45 minutes to 1 hour or until the chicken and potatoes are tender. (Chicken’s internal temperature should register at 165 degrees F). NOTE: If the potatoes are not fully done at this point, you can raise the oven temperature to 425°F and cook for another 15 to 20 minutes (make sure to remove the chicken breast pieces that are fully cooked so they don’t get dry). To get more color on the chicken, place the pan under the broiler briefly to allow the chicken skins to gain more color (watch carefully).If you like, place the pan under the broiler briefly to allow the chicken skins to gain more color (watch carefully).
Greek Chicken Marinade Option
Like I said earlier, in this recipe, you do not need to marinate the chicken for hours in advance. But if you like, you can apply the lemon garlic sauce to the chicken a few hours before you are ready to bake it and keep it in the fridge. Marinade ingredients (same as lemon-garlic sauce ingredients used here):
- 1/4 cup Greek extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
- 1/4 cup fresh lemon juice
- 8 to 12 garlic cloves, minced
- 1 1/2 tablespoons dried rosemary or dried oregano (or if you like, a bit of each)
- 1/2 teaspoon ground nutmeg
To marinate the chicken, mix all the above together and pour it over the chicken (lift chicken skins up to get some goodness underneath). Cover and leave in the fridge for a couple hours or so.
When ready, add the chicken to the potatoes and onions and follow the recipe for baking instructions.
What to Serve with Greek Chicken?
This baked chicken and potatoes doesn’t require much to turn into a fun Greek feast. Serve it with a side of Greek salad and Tzatziki sauce. If you like, add some warm pita bread. That’s it!
Watch the video for this Greek chicken recipe:
More chicken recipes you might like: grilled whole chicken, and baked cornish game hen.
Check out our collection of Mediterranean diet recipes. For all recipes, visit us here.
For all recipes, visit us here. JOIN MY FREE E-MAIL LIST HERE.
Print
Greek Chicken and Potatoes Recipe
- Total Time: 1 hour 15 minutes
- Yield: Serves up to 6
- Diet: Gluten Free
Description
This easy Greek chicken and potatoes recipe is a family favorite. The secret is in the lemon-garlic sauce, which doubles up as a marinade. Whether you choose to marinate the chicken for a couple of hours (I usually don’t) or cook it right away, the flavors will surprise you in the best way possible.
Ingredients
For Chicken and Potatoes
- 3 lb chicken pieces, bone in and skin on (I used 2 smaller breasts and 3 legs)
- Salt
- 4 gold potatoes (about 2 lb), scrubbed clean, cut into thin wedges
- 1 medium yellow onion, halved then sliced
- 1 tsp black pepper
- 1 lemon, sliced
- 1 cup chicken broth
- 6 to 12 pitted quality kalamata olives, optional
- Fresh parsley, for garnish
For the Lemon-Garlic Sauce (can also be used as marinade)
- 1/4 cup extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
- 1/4 cup lemon juice
- 12 fresh garlic cloves, minced
- 1 1/2 tbsp dried rosemary (or dried oregano)
- 1/2 tsp ground nutmeg
Sides (optional)
Instructions
- Preheat oven to 375 degrees F.
- Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well). (see optional step in notes)
- Arrange potato wedges and onions in the bottom of a baking dish or pan. Season with salt and 1 tsp black pepper. Add the chicken pieces (see optional step in notes).
- Make the lemon-garlic sauce. In a small mixing bowl, whisk together 1/4 cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour evenly over the chicken and potatoes.
- Arrange lemon slices on top. Pour chicken broth into the pan from one side (do not pour broth over the chicken).
- Bake in heated oven uncovered for 45 to 1 hour or until chicken and potatoes are tender. NOTE: If the potatoes are not fully done at this point, you can raise the oven temperature to 425°F and cook for another 15 to 20 minutes (make sure to remove the chicken breast pieces that are fully cooked so they don’t get dry). To get more color on the chicken, place the pan under the broiler briefly to allow the chicken skins to gain more color (watch carefully).
- Remove from heat and add kalamata olives, if you like. Garnish with a little bit of fresh parsley.
- Serve with Greek salad Taztaziki sauce and a side of pita bread, if you like. Enjoy!
Notes
- Optional Step: If you’d like to get even more crisp and color on the chicken pieces, sear the chicken pieces in a bit of extra virgin olive oil before adding them to the potato pan (do this step before step #4). To do this, simply heat about 2 tbsp extra virgin olive oil over medium-high heat. Add chicken skin-side down to brown (about 5 t0 7 minutes,) then flip over and sear briefly, another 3 minutes or so. Transfer from skillet to the prepared pan with the potatoes. This step is not necessary if you plan to broil the chicken briefly at the end.
- To marinate the chicken in advance: if you have the time and want to use the lemon-garlic sauce as a marinade for the Greek chicken, you can. Simply add the lemon-garlic sauce it to the chicken a couple hours in advance, cover and refrigerate. When you’re ready to bake, add the marinated chicken to the potatoes and onions and follow the recipe from there.
- Visit Our Online Shop to browse quality Mediterranean ingredients including olive oils and spices used in this recipe.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Baked
- Cuisine: Greek
This post originally appeared on The Mediterranean Dish in 2017 and has been recently updated with new information and media for readers benefit. Enjoy!
Love the recipe, tried it tonight. A few things to take it up a notch, brine the chicken w/ lemon wedges, use fresh herbs oregano/rosemary, and sea salt. Thick scallop works just as well as wedge, fresh lemons so use a count on the lemons rather than 1/4 lemon juice, pepper which is standard. Most non commercial kitchens have a standard pyrex dish instead of trying to roast potatoes and chicken on a sheet tray, so you can omit the chicken broth. Add carrots, use butter to brown instead of olive oil for more flavor. I love kalimata olives as a stand alone but so many big supermarkets have olive bars to mix and match many varieties. Reason for brining chicken in lemons and other stuff, Ive found trying to roast chicken in this method for a more rounded roast usually it ends up on top of the potatoes.
Thanks so much for sharing, Travis! Really great ideas!
I love the idea of this dish and will be making it for friends next week. What size sheet pan did you use? I’m in a small village with little access to kitchen equipment and am wondering what I can substitute for it. I just discovered your site and am loving everything I see.
Hi Jacqui if you have a large shallow pan that can fit the potatoes and chicken comfortable in it, that will do.
I appreciate the fact that you offer serving “sides” suggestions as it is so helpful to maintain accompaniments that compliment entree and maintain the level of healthy choices throughout your meal!
Happy Day after Thanksgiving!
Thank you, Micki! I appreciate your kind feedback.
Absolutely blown away by how simple this recipe and yet how unbelievably delicious it is!! If you are looking for an easy and inexpensive taste of the Mediterranean then this dish is for you!
I can’t stop cooking it and getting everyone to try it for themselves!
Thank you for the recipe!!
So glad you enjoyed it, William! Thank you for sharing!!!
Delicious! I used boneless, skinless chicken thighs and it turned out great! I seared the tops of the thighs and baked for 40 minutes. I removed the thighs and baked the potatoes and onions for an additional 5-10 minutes which was perfect. I made 3 pans of this and cooked ahead to have enough leftovers for a weeks’ worth of dinners. YUMMY!
Awesome, Elizabeth! thank you for sharing your take on it!
Omygoodness, is this every delicious!!! You have to make this! Awesome compliments. I’ve made it three times for dinner guests; each time received generous compliments!! Don’t skip using the skin, it really holds in the flavor and gives you that “wow” sensation when you take your first bite. I found orange-zested Kalamata olives to add! Yum!! Thank you for another outstanding recipe!!!
Sounds like this was a winner for you! Thanks so much for sharing!
This looks AWESOME! Just as I am are trying to cut down in fat, I assume I can remove the skin from the chicken before searing correct? Can’t wait to try it!! : )
Hi Debbie, so sorry I’m just seeing your question. You can sure take off the skins off, if you like. My recommendation is to cook the chicken skin-on, then remove the skin before you eat. It really helps keep the chicken tender.
How many servings does this dish make? It doesn’t say that anywhere. Thank you for answering my question.
Oh thanks for catching that, Grace. It serves 4-5. Enjoy!!!
Do you think this can be done in a pressure cooker?
Hi Roman, I don’t own a pressure-cooker yet, but I would imagine you can totally use it in this simple recipe!
One of the Best chickens dishes I have eaten! This recipe is a keeper!
Awesome, Mildred! Thank you so much for giving it a try!
This looks delicious! Will this work with a whole chicken? I’ve just bought one and have all the ingredients for this recipe otherwise.
Hi Teresa, great question! Sure, you can divide your whole chicken up into pieces and use in this recipe. Enjoy!
I find my way to your site often as we are huge fans of Mediterranean dishes. Healthy and simple wish is my kind of cooking. Can’t wait to try this latest recipe!
Awww! Awesome, Kathi! Thanks so much for stoppin in today.
This looks amazing! Just spend a week in Crete and loved everything I ate there. Greek food is simply the very best. And chicken + potatoes happen to be my two favorites so this is definitely the dish for me!
Ah…Crete! The people there eat well! Thanks for checking out this recipe!
This is my kind of meal…come to think of it, everything you make is my kind of meal ~ I can just taste those creamy potatoes, and I love that you use nutmeg, my favorite spice 🙂
Thank you, Sue! You’re so kind, my friend! XOXO
This is 100% my kind of dinner! Your photos are beautiful, too — nice light!
This Greek chicken with potatoes sounds fantastic. I love all the flavors you used here and I really like the addition of rosemary. It looks to me like a winner dinner 🙂