Amazingly delicious Greek baked chicken and potatoes
I call this 6-ingredient Greek baked chicken and potatoes dinner 'amazingly delicious' for good reason! It's the simplest but one of the most popular everyday Greek recipes, and 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!
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.
Remove the potatoes from the oven and nestle the chicken thighs in amongst them in the dish. Add the squeezed lemon halves as well.
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.
Serve with a big traditional Greek salad, Greek yogurt and crusty bread.
Feeding a crowd?
This 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).
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!
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.
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!