Easy Greek Chicken And Potatoes
I call this 6-ingredient Greek Chicken And Potatoes dinner 'amazingly delicious' for good reason! It's the simplest but one of the most popular everyday Greek chicken recipes. Millions of Greeks can't be wrong! Just bake chicken and potato wedges with a really easy olive oil, lemon and oregano marinade. Don't even think about skipping the Greek salad and tzatziki (or yogurt!) sides!
Servings: 4
Ingredients
- 1¾ pounds medium-sized potatoes peeled & sliced into wedges
- ¼ cup olive oil plus a little extra
- 2 pounds skinless boneless chicken thighs (8-10 thighs)
- 1 lemon zest & juice
- 1 large teaspoon dried oregano
- salt & black pepper
Instructions
- Pre-heat the oven to 390F/200C.
- Put the raw potato wedges into a large baking dish or roasting pan (in one layer if you can). Drizzle with a little olive oil, toss with your hands and bake for about 20 minutes.1¾ pounds medium-sized potatoes
- Remove the potatoes from the oven and nestle the chicken thighs in amongst them in the dish. Add the lemon halves as well once you've squeezed out the juice for the marinade.2 pounds skinless boneless chicken thighs
- Whisk together the olive oil, lemon juice & zest & oregano and drizzle all over the chicken and potatoes. Grind over plenty of salt and black pepper, then put the dish back in the oven and bake for 45 minutes or until the chicken juices run clear when you poke the meat with a knife and the whole dish is golden.¼ cup olive oil, 1 lemon, 1 large teaspoon dried oregano, salt & black pepper
- Serve with a big traditional Greek salad, Greek yogurt and crusty bread.
Video
Notes
To feed a crowd: Baked Greek chicken and potatoes can very easily be doubled or tripled for a larger number of people – just use a HUGE dish (or you could use 2 smaller ones of course).
Chicken: If you use bone in skin on thighs arguably your meal will be even more juicy and delicious! The cooking time should be the same. Just check with a meat thermometer in the deepest part of the thigh that the temperature is at least 165F.
Potatoes: Don't worry if the potatoes are a bit (or a lot!) stuck to the baking dish after you've pre-baked them. Just loosen them and toss before adding in the chicken. This will just make the potatoes all the more crispy and delicious when you serve the final dish!
Best side dishes: Serve with a traditional Greek salad of tomatoes, cucumber, onions, green peppers, black olives and a big slab of feta cheese. Sprinkle the salad with oregano and plenty of olive oil just before serving. Don't forget the tsatziki sauce!
Reheating the leftovers: We often reheat the leftovers the next day and eat them with a fresh Greek salad. I usually just reheat on 50% heat for a few minutes in the microwave until the chicken is piping hot. The potatoes are often a bit less crispy, but just as if not more delicious!
Nutrition
Calories: 512kcal | Carbohydrates: 27g | Protein: 49g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 215mg | Sodium: 222mg | Potassium: 1412mg | Fiber: 5g | Vitamin A: 55IU | Vitamin C: 37mg | Calcium: 91mg | Iron: 8.6mg
