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Easy Greek Chicken And Potatoes

I call this 6-ingredient Greek Chicken And Potatoes dinner 'amazingly delicious' for good reason! It's the simplest but one of the most popular everyday Greek chicken recipes. Millions of Greeks can't be wrong! Just bake chicken and potato wedges with a really easy olive oil, lemon and oregano marinade. Don't even think about skipping the Greek salad and tzatziki (or yogurt!) sides!

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 15 mins
Servings: 4
Calories: 512 kcal
Cuisine: Greek

Ingredients

  • 1¾ pounds medium-sized potatoes peeled & sliced into wedges
  • ¼ cup olive oil plus a little extra
  • 2 pounds skinless boneless chicken thighs (8-10 thighs)
  • 1 lemon zest & juice
  • 1 large teaspoon dried oregano
  • salt & black pepper

Instructions

    Cup of Yum
  1. Pre-heat the oven to 390F/200C.
  2. Put the raw potato wedges into a large baking dish or roasting pan (in one layer if you can). Drizzle with a little olive oil, toss with your hands and bake for about 20 minutes.
  3. Remove the potatoes from the oven and nestle the chicken thighs in amongst them in the dish. Add the squeezed lemon halves as well.
  4. Whisk together the olive oil, lemon juice & zest & oregano and drizzle all over the chicken and potatoes. Grind over plenty of salt and black pepper, then put the dish back in the oven and bake for 45 minutes or until the chicken juices run clear when you poke the meat with a knife and the whole dish is golden.
  5. Serve with a big traditional Greek salad, Greek yogurt and crusty bread.

Notes

  • To feed a crowd: Baked Greek chicken and potatoes can very easily be doubled or tripled for a larger number of people – just use a HUGE dish (or you could use 2 smaller ones of course).
  • Potatoes: Don't worry if the potatoes are a bit (or a lot!) stuck to the baking dish after you've pre-baked them. Just loosen them and toss before adding in the chicken. This will just make the potatoes all the more crispy and delicious when you serve the final dish!
  • Best side dishes: Serve with a traditional Greek salad of tomatoes, cucumber, onions, green peppers, black olives and a big slab of feta cheese. Sprinkle the salad with oregano and plenty of olive oil just before serving. Don't forget the tsatziki sauce!
  • Reheating the leftovers: We often reheat the leftovers the next day and eat them with a fresh Greek salad. I usually just reheat on 50% heat for a few minutes in the microwave until the chicken is piping hot. The potatoes are often a bit less crispy, but just as if not more delicious!
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Nutrition Information

Calories 512kcal (26%) Carbohydrates 27g (9%) Protein 49g (98%) Fat 23g (35%) Saturated Fat 4g (20%) Cholesterol 215mg (72%) Sodium 222mg (9%) Potassium 1412mg (40%) Fiber 5g (20%) Vitamin A 55IU (1%) Vitamin C 37mg (41%) Calcium 91mg (9%) Iron 8.6mg (48%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 512

% Daily Value*

Calories 512kcal 26%
Carbohydrates 27g 9%
Protein 49g 98%
Fat 23g 35%
Saturated Fat 4g 20%
Cholesterol 215mg 72%
Sodium 222mg 9%
Potassium 1412mg 30%
Fiber 5g 20%
Vitamin A 55IU 1%
Vitamin C 37mg 41%
Calcium 91mg 9%
Iron 8.6mg 48%

* Percent Daily Values are based on a 2,000 calorie diet.