Greek Chicken And Potatoes
Juicy roasted Greek chicken and potatoes infused with lemon, garlic, and oregano, delivering bold flavors and a hearty meal perfect for family dinners or gatherings.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Arrange the quartered chicken, peeled and quartered potatoes, and garlic cloves in a large roasting pan.
- Season with salt and pepper to taste.
- Pour the chicken broth over the ingredients.
- In a small bowl, whisk together the olive oil, lemon juice, and crumbled oregano until well combined.
- Pour the olive oil mixture evenly over the chicken and potatoes.
- Bake in the preheated oven until the chicken is cooked through and golden brown, and the potatoes are tender, about 1 hour and 15 minutes, basting occasionally with pan juices.
Tips & Substitutions
For best results, let the chicken marinate in the olive oil mixture for a couple of hours before cooking. You can substitute the Russet potatoes with Yukon Gold for a creamier texture. If you're short on time, use pre-cut chicken pieces and baby potatoes to reduce cooking time. Feel free to add other Mediterranean ingredients like olives or artichokes for extra flavor.
Serving Suggestions
Serve the Greek Chicken and Potatoes with a fresh side salad or steamed green vegetables for a complete meal. A dollop of tzatziki sauce pairs beautifully, enhancing the Mediterranean flavors. For a heartier option, consider serving alongside Vegetable Pilaf or crusty bread to soak up the delicious juices.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and potatoes in a baking dish, cover with foil, and warm in a 350°F (175°C) oven until heated through, about 20 minutes. This method helps retain moisture and ensures even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Greek Chicken And Potatoes contains roughly 738 calories, with 22g protein, 145g carbohydrates, and 22g fat. It is an excellent source of dietary fiber (237% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 485mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skinless chicken for this recipe?
Yes, you can use skinless chicken, but keep in mind that the skin adds flavor and helps retain moisture during cooking. If using skinless pieces, consider reducing the cooking time slightly to avoid drying out the meat.
What if I don’t have fresh lemon juice?
If you don't have fresh lemon juice, you can substitute it with bottled lemon juice, but adjust the amount to taste as bottled juice can be more concentrated. Alternatively, vinegar can work in a pinch, but it will alter the flavor profile.
Can I make this recipe in advance?
Absolutely! You can prepare the chicken and potatoes in advance by marinating them and storing them in the refrigerator for up to 24 hours before baking. Just allow extra time for cooking if they're coming straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).