Greek Chicken and Potatoes with juicy chicken thighs (crispy skin) and tender baby potatoes cooked in a lemony broth.
We don't have Greeks under our roof, but we do have Turks! If you're familiar with Mediterranean geography, you know that means plenty of shared flavors: lemon, olive oil, and plenty of oregano.
My husband, the Turk, took one bite of this Greek chicken and claimed the leftovers before I could even plate them. There's so much authentic flavor with a rich sauce at the bottom of the potatoes that practically makes itself.
All About the Ingredients
Every ingredient in this recipe has a purpose.
The chicken thighs bring rich flavor and stay juicy thanks to their skin and a little extra fat. Baby potatoes act like sponges, soaking up the lemony broth. The garlic and oregano give the dish that authentic Greek flavor.
It's all simple ingredients, but with so much flavor.
How to Make Greek Chicken and Potatoes
Start by patting the chicken thighs completely dry. Dry skin means crisp, golden chicken later. Then, season generously with salt and black pepper on all sides.
Use small golden baby potatoes, cut into quarters. Toss them lightly with salt and pepper, just enough for flavor, since they'll soak up plenty of seasoning from the broth.
Whisk together the lemon juice, minced garlic, broth, oregano, olive oil, salt, and pepper. This simple marinade ties everything together. Arrange the seasoned potatoes in the bottom of your baking dish, nestle the chicken thighs on top (skin-side up), and pour the marinade evenly over everything.
Cover and bake until the chicken is tender and the potatoes are soft. Then, uncover and bake a little longer until the skin turns perfectly crispy. I like to tuck a few halved lemons before baking for a fun presentation.
Can I Use Chicken Breast Instead of Thighs?
You can, but start the potatoes first. Bake them covered for about 45 minutes or until fork-tender. Add the chicken breast (skin on) and bake everything uncovered until the skin is crisp and the chicken reaches 165°F.
How to Serve
Let the dish rest for a few minutes, allowing the potatoes to continue absorbing the lemon-garlic broth and the chicken to stay juicy.
Spoon that golden pan juice over the top, sprinkle with cold feta and fresh parsley (I also like to add fresh mint), and don't forget some bread to dip into that delicious broth.
Print
Greek Chicken and Potatoes
- Total Time: 1 hour 10 minutes
- Yield: 4-6 servings 1x
Description
Crispy-skinned chicken thighs and baby potatoes baked in a zesty lemon-garlic broth with olive oil and oregano.
Ingredients
- 2 pounds golden baby potatoes
- 8 pieces bone-in, skin-on chicken thighs
- ½ teaspoon coarse black pepper, plus more as needed
- 1 cup chicken broth (or vegetable broth)
- ¼ cup olive oil
- 4 large cloves of garlic, minced (or grated for stronger garlic flavor)
- Juice of 1 large lemon
- 2 teaspoons dried oregano
- ⅓ cup feta cheese (Bulgarian, Turkish, or Greek) for garnish
- ¼ cup fresh chopped parsley for garnish
Instructions
- Preheat oven to 425°F (220°C).
- Pat the chicken thighs completely dry and season all over with salt and pepper.
- Cut the baby potatoes into quarters and season lightly with salt and pepper.
- In a bowl, whisk together the broth, olive oil, garlic, lemon juice, oregano, 1 teaspoon sea salt, and ½ teaspoon pepper.
- Arrange the potatoes in the baking dish, nestle the chicken (skin side up) on top of them. Pour the marinade evenly over the top, coating all the ingredients.
- Cover tightly with foil and bake for 45 minutes, or until the potatoes are tender.
- Remove the foil and bake for an additional 15-20 minutes, until the chicken's skin is crispy and the internal temperature is 165°F (74°C).
- Top with crumbled feta and fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baked / Oven-Roasted
- Cuisine: Mediterranean / Greek
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