Greek Style Chicken And Potatoes

Greek Style Chicken And Potatoes


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This meal will have your whole family saying "Opa!" Let yourself be Greek for a day and give this simple, lemony chicken a try.

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Time needed

10 min preparation + 50 min cooking

Serving Size / Yield

4 servings


  • 4 lbs. skin-on, bone-in chicken thighs
  • 1 T. dried oregano
  • 1 tsp. dried rosemary
  • 1/2 C. fresh lemon juice
  • 1/2 C. olive oil
  • 6 cloves garlic, minced
  • 3 russet potatoes, peeled and quartered
  • salt and pepper

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Preheat your oven to 425°F and lightly oil the inside of a large roasting pan. In a large bowl, add chicken and season with salt, pepper, oregano, and rosemary. Pour in lemon juice, olive oil, and minced garlic. Add in potatoes and mix until both meat and potatoes are well coated with marinade. Place chicken, skin side up, in your oiled pan. Transfer potatoes to pan and spoon remaining marinade on top of chicken and potatoes. Bake for 20 minutes. Stir chicken and potatoes, making sure chicken remains skin side up. Bake for an additional 25 minutes. Remove chicken from pan and set broiler to highest heat setting. Toss potatoes in pan juices and broil for three minutes. Place chicken and potatoes on a serving platter. Strain the pan drippings and drizzle juices over chicken and potatoes.

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