Description
This Greek Chicken and Potatoes recipe features tender bone-in, skin-on chicken pieces roasted with lemon, garlic, rosemary, and nutmeg, paired with golden potato wedges and onions. The dish is infused with bright lemon juice and olive oil, then baked to perfection in the oven for a flavorful and satisfying Mediterranean meal. Served traditionally with Greek salad, tzatziki sauce, and pita bread, this recipe delivers classic Greek flavors in a simple, hearty dinner.
Ingredients
Chicken and Potatoes
- 3 lb chicken pieces (bone in and skin on, such as 2 smaller breasts and 3 legs)
- Salt, to taste
- 4 gold potatoes (about 2 lb, scrubbed clean and 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)
Lemon-Garlic Sauce
- 1/4 cup 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
To Serve (Optional)
- Greek Salad
- Tzatziki Sauce
- Pita Bread
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for roasting the chicken and potatoes.
- Season Chicken: Pat the chicken pieces dry thoroughly and season generously with salt, making sure to lift the skin and season underneath as well for maximum flavor penetration.
- Prepare Vegetables: Arrange the potato wedges and sliced onions evenly in the bottom of a baking dish or pan. Season them with salt and 1 teaspoon of black pepper. Place the seasoned chicken pieces on top of the vegetables.
- Make Lemon-Garlic Sauce: In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried rosemary (or oregano), and ground nutmeg until well combined. Pour this sauce evenly over the chicken and potatoes.
- Add Lemon Slices and Broth: Arrange lemon slices over the chicken and vegetables. Pour 1 cup of chicken broth into the pan along one side, being careful not to pour directly over the chicken pieces to avoid washing off the seasoning.
- Bake: Place the pan uncovered in the preheated oven. Bake for 45 minutes to 1 hour, until the chicken is cooked through and the potatoes are tender. If the potatoes need additional cooking, increase the oven temperature to 425°F and cook for another 15-20 minutes. Remove fully cooked chicken pieces (such as breast pieces) before the final cooking to prevent drying. For extra color on the chicken skin, briefly place the pan under the broiler, watching carefully to avoid burning.
- Garnish and Add Olives: Remove the dish from the oven and mix in Kalamata olives if using. Garnish with freshly chopped parsley.
- Serve: Serve the roasted chicken and potatoes alongside Greek salad, tzatziki sauce, and warm pita bread for a complete, authentic Greek meal. Enjoy!
Notes
- You can optionally season the chicken under the skin with additional herbs or spices for more flavor.
- Raising the oven temperature to finish cooking the potatoes helps achieve a crispy texture but remove fully cooked chicken pieces first to avoid drying them out.
- Using bone-in, skin-on chicken ensures juicy meat and flavorful, crispy skin.
- Kalamata olives add a classic briny flavor, but can be omitted if preferred.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: Greek
