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.
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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 this recipe. My only challenge was there was too much chicken broth. It did not bake out and the yummy olive oil and garlic did not go into the potatoes. I think I would have needed twice that amount. Any suggestions? Family loved it. Love all the pictures with recipes and videos too. I hope you keep adding.
Thank you for sharing! Can’t think of what might have been the issue..
THis looks great, I’m wondering if I can sub fish for the chicken and how that might affect cooking time etc?
Hi Carolyn, If you do fish, I would make a Greek fish recipe like this one: https://www.themediterraneandish.com/roasted-greek-potatoes/ or you can try this baked sole which has similar flavors: https://www.themediterraneandish.com/baked-sole-fillet-mediterranean-way/
and Greek roasted potatoes separately as a side: https://www.themediterraneandish.com/baked-cod-recipe-lemon-garlic/
Thank you!! Appreciate the quick response too 🙂
Enjoy!
Looks like a healthy recipe. Can’t wait to make in my home.
Enjoy!
Perfection!
Thank you, Nancy! Makes my day to hear this.
Thank you for this recipe. I will be making it for 60 servings and want to make it ahead of time if possible. Any problems with preparing ahead of time, putting in refrigerator and reheating in two days? Any problems with preparing ahead of time and freezing then reheating on day of serving?
Hi John, my apologies that I just saw your question. As long as you follow general safety in preparing this dish, there should be no problem working ahead. You can fully cook it, then cover tightly and refrigerate. Or freeze already cooked meal, thaw overnight in fridge and then reheat in oven.
This is a great Mediterranean dish the sauce kind of reminds me of chicken kota a regatti
I love the lemony flavor it really adds to the dish this is about the third time I’ve made this dish over the last couple of months can’t get enough of it
All the recipes of yours that I’ve tried or just excellent I think I could open a restaurant based around them but then I already have a daytime job
George, thank you so very much for the kind note. I’m so glad you enjoy this chicken dish. It’s a family favorite, and we absolutely love it! Thank you.
I love your site !
I’m honored, Deb! Thank you so much!
This was so delicious and moist!! Will make again. I used 2 split chicken breasts. I rubbed salt, pepper, minced garlic, and chopped fresh rosemary under the skin and refrigerated about 1.5-2 hours (until I was ready to make). After searing, I put about 1/2-1TBS butter under the skin with a sprig of fresh rosemary under each of the skins and placed on the roasting pan. Also, the I didn’t want tons of leftover potatoes so I used the baby gold ones, like 1 bag (approx 1#) and just halved them. Everything else, including the broth quantity I followed. Roasting time & temperature was accurate. Potatoes fine. Not too much liquid. Hubby wanted the liquid thicker so he made a quick pan sauce instead of leaving as is but I would have consumed as is. Delicious, just delicious. Used leftover chicken today in pita sandwiches with the taztaziki sauce! Husband asked as I was making “what are you doing with ALL that garlic??” .. I wouldn’t have done with less. Yum!
Awesome! Thank you so much for sharing, Jessica. We do love our garlic around here lol 🙂
I don’t get step 6…Now, pour chicken broth into the pan, but do not pour over the chicken. Add lemon slices on top.
When/how does that get added to the dish?
Hi Anny, we recently added a video tutorial to this recipe. Please take a look, it might answer your question 🙂
Yes, that answered my question. Thanks.
I am going to attempt to make this tonight for my bf who is Chaldean and loves this type of food… One question can I make it in a 8*8 baking dish?
I went ahead and made it in a 17*10*3 roasting pan as he brought his brothers over and omgosshh thank you for this wonderful recipe everyone loved it!!!
Keoni! Thanks so much for sharing! I am so so happy to hear you all enjoyed it.
This looks awesome! I can’t wait to try it. My husband is not a fan of rosemary. What would be a good substitute?
Hi Kris, so sorry I’m just getting to your question now. You can try oregano instead. Enjoy!
Made this chicken dinner tonight to celebrate my youngest son’s birthday (30th) and to remember our last family vacation to Greece a few years ago. It was wonderful!! Everybody loved it. Great garlic and lemon flavors. I served it with traditional Greek Salad. LOVED IT. Will definitely make again. Thank you Suzy for such delicious recipes.
Leticia, so glad to hear it! Happy belated b-day to your son! Thanks for sharing!
Hi All
I wanted to respond to the few people who had to much liquid in the bottom of the pan a couple of ideas for you it could be a variation in oven temperatures, especially if the chicken is under cooked either turn up the temp by about 25 degrees and cook a little longer or it could be the actual chicken I’ve noticed the past year that a lot of the chicken producers are adding excessive amounts of water to the actual chicken up to 15% they say for moisture chicken but really it’s just for the profits of the company so I would suggest a good organic chicken if it’s possible for you since they don’t normally add any additives just a thought.
That makes a lot of sense, Sal. I use organic, air-chilled chicken and don’t have this issue.
Looks delicious! How can I get the nutritional breakdown for your recipes ?
Hi Kim, thanks for stopping in! We just installed a program to help us with nutritional information…and slowly going back to our recipes and adding that info as we are able. See the bottom of the recipe box, it should be there now. Note, this is a best estimate calculation, there is always a margin of error with these programs. 🙂
Hi Suzy!
I’m so glad that I have found this website! I have tried many of your dishes and I love them! I tried making this dish tonight and followed the recipe exactly how it was written. Unfortunately, the potatoes were still hard, there was a lot of broth and the chicken was not cooked. I left it in for an hour 🙁 I don’t know what happened! Have you ever had this problem? Thanks so much for all of your yummy recipes!!!
Hi there! thank you so much for sharing. I have made this chicken a few times, but I can’t say I’ve encountered this issue. Maybe make sure to use a larger pan and spread the chicken and potatoes out all in one layer. There is typically a little bit of the broth left in there, which we serve along. When I make this again, I’ll circle back if I have any additional notes. Thanks for sharing.
Hi!
That is a great idea! I think you’re right….may I ask…where did you find the sheet pan in the picture above? It looks like a nice size to keep everything all in one layer 🙂
I also wanted to tell you that I recently bought your spices and they are wonderful! I can tell they are a much better quality than the ones found in stores.
I now visit your website daily and I am trying out new recipes…I love them all! You have brought fun back into cooking again for me. I love when I can make something that is delicious and it’s healthy too. I love the Mediterranean way of living!!!
Oh, I bought that pan a long time ago, I can’t even find the brand on it, it’s been well-used lol. But a large pan sheet like this one here should work http://amzn.to/2GgpMdw (affiliate link)
Oh, this looks great, thank you for taking the time to look for me! I will try this out 🙂
…and thank you so much for giving our spices a try! We do love our suppliers…they always provide the best. As you try them in different recipes, I’d love to get your feedback…and feel free to leave us a review on the spices page in the shop. No obligation, of course.
I actually used half chicken the stock the recipe calls for…I was a little worried that my potatoes would not be cooked but I just added more time and raised the temperature to 375 degrees. I made 8 chicken thighs so I used to 2 baking sheet pans so I wouldn’t crowd them. Thee chicken and potatoes cooked perfectly.
Great, Leticia! Thanks for sharing your feedback! I do like extra sauce with potatoes and chicken, but yes, it does work with less as you shared!
I made this recipe exactly as written, but even after an hour there was a lot of broth still left in the pan and while I thought I made the potato wedges thin, they were still slightly firm to the bite. Did anyone else have this problem? I ended up pouring off a lot of the liquid, removed the chicken so that it didn’t dry out and had to continue baking for a least another half hour.
Hi Gina. I have not had this problem personally, having made this dish a number of times. But thank you for sharing. The next time I make it, I will see if there is anything I can add here.