Greek Chicken and Potatoes
This baked Greek Chicken and Potatoes is an easy dinner recipe with just 10 minutes of prep!
Servings 4 people
- 1 whole cut up chicken, bone-in, skin-on (or about 3-4 lbs. of bone-in, skin-on chicken pieces of your choice)
- 1 onion, thinly sliced
- 2 lemons, thinly sliced into rounds
- 2 tablespoons lemon juice (from about 1 lemon)
- 2 tablespoon red wine vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 teaspoons dried oregano (or about 2 tablespoons chopped fresh oregano)
- 1 lb. baby red potatoes, quartered
- Kosher salt and pepper, to taste
Preheat oven to 425 degrees F.
Line a rimmed baking sheet with foil (for easy clean-up) and spray with cooking spray or brush with olive oil. Arrange lemon slices and onion slices on the baking sheet. Pat chicken dry; arrange (skin-side up) on top of the lemons and onions.
In a small bowl, whisk together lemon juice, vinegar, honey, olive oil, garlic and oregano. Set aside half of the marinade in a bowl. Spoon or brush the remaining sauce over chicken. Season chicken liberally with salt and pepper.
Roast chicken for 45 minutes – 1 hour, or until the meat reaches an internal temperature of 165 degrees F. If the chicken starts to turn too dark while it’s still cooking, shield loosely with foil.
Toss the potatoes with the remaining dressing. Spread on a foil-lined baking sheet that has been sprayed with cooking spray. Season with salt and pepper. Add the potatoes to the oven during the final 25-30 minutes, stirring every 10 minutes, until the potatoes are crispy and golden brown.
- I used a whole cut-up chicken here, but you can substitute with 3-4 pounds of your favorite chicken parts. For instance, use only chicken breasts, only thighs, or only drumsticks if that's what you like best.
- Even if you don’t want to eat the skin, I highly recommend using bone-in, skin-on chicken for this recipe. The skin and bones add so much flavor to the meat (even if you pull the skin off after cooking), and the skin keeps the meat exceptionally moist and juicy! If you must, you can substitute with boneless, skinless chicken breasts or thighs — it just won’t taste quite as good. You’ll also need to decrease the baking time for boneless chicken pieces by about 15 minutes (give or take, depending on the size of your chicken).
- Total cooking time will vary depending on the size and thickness of your chicken. I recommend using a meat thermometer to know when your chicken is perfectly done. The meat is cooked through when it reaches an internal temperature of 165 degrees F.
- Omit the potatoes and just roast the chicken on its own. You'll only need half as much marinade, so you can cut those ingredients in half.
- If you're just serving the chicken on its own, it's delicious over rice, on a Greek salad, or tucked inside pita bread with fresh vegetables or marinated cucumbers, feta cheese and homemade Tzatziki sauce.
- The potatoes don't need as long in the oven, so I put them on a separate baking sheet here. If you're using an extra-large ("half sheet"), you should have plenty of room to add the potatoes to the same pan as the chicken. One less dish to wash at the end!
- Oregano is a classic Greek herb, but parsley, rosemary and thyme would also be delicious in this marinade. Use whatever is available!
- The honey in the marinade helps the chicken skin brown in the oven. You can control how dark the meat gets by loosely shielding the chicken with foil when it reaches the desired color. That way it doesn't burn or get too dark before the inside is finished cooking.
Serving: 1/4 of the recipe | Calories: 497.3kcal | Carbohydrates: 23.9g | Protein: 47.1g | Fat: 23g | Saturated Fat: 5.5g | Polyunsaturated Fat: 4.1g | Monounsaturated Fat: 11.3g | Cholesterol: 150.1mg | Sodium: 171.4mg | Potassium: 906.1mg | Fiber: 1.6g | Sugar: 10.4g