Greek Chicken and Potatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
4 -6
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Calories
433 kcal
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Course
Main Course
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Cuisine
Greek
Greek Chicken and Potatoes
Description
This recipe starts by tossing chopped yellow potatoes in lemon juice, smashed garlic cloves, and olive oil, then layering skin-on, bone-in chicken thighs atop. The chicken is coated in yellow mustard and seasoned with salt, pepper, dried oregano, and garlic powder before baking in the oven at 375-400°F for about 1 hour 20 minutes. This slow roasting allows potatoes to become tender while chicken skin crisps and browns deeply.
The variation involves marinating chicken in a blended mixture of cottage cheese, lemon juice and zest, salt, pepper, garlic, and oregano, infusing the meat with acidity and flavor. The dish is garnished with fresh herbs such as dill and mint and served with lemon wedges to enhance its bright flavors.
This preparation embraces classic Greek flavors of lemon, garlic, and oregano, resulting in a savory, aromatic main dish. It pairs well with Greek salads or other Mediterranean sides. The recipe also suggests adding vegetables like zucchini, red pepper, and red onion for variety and color.
Ingredients
- 5 medium potato about 1 1/2 - 2 inch pieces, yellow-fleshed, cut into wedges then halved
- juice lemon quantity: 3
- 1/2 cup olive oil
- 10 garlic smashed, cloves
- 6 chicken thigh skin-on, bone-in
- 1 1/2 tbsp yellow mustard
- 2 tsp salt
- 1 tsp black pepper
- 1 1/2 tbsp oregano dried
- 2 1/2 tsp garlic powder
- oregano fresh, for garnish
Variation - Cottage Cheese Lemon Marinated Chicken & Potatoes
- 1/2 cup cottage cheese Good Culture brand
- 2 tbsp lemon juice
- 1 lemon zested
- 1 tsp kosher salt
- 1/2 tsp black pepper ground
- 4 garlic large cloves
- 1 1/2 tbsp oregano dried
- 6 chicken thigh skin-on, bone-in
- 5 potato medium yellow-fleshed, cut into wedges then halved (about 1 1/2 - 2 inch pieces
- juice lemon quantity: 3
- 1/2 cup olive oil
- 10 garlic smashed cloves
- 1 1/2 tbsp yellow mustard
- 1 tsp kosher salt
- 1/2 tsp black pepper ground
- dill garnish, fresh; lemon cut in wedges
- mint
- lemon
Instructions
- Preheat the oven to 400F. Move the oven rack to the top third of the oven.
- Place the chopped potatoes in a large casserole dish. Add the lemon juice, garlic cloves and olive oil and toss to combine.
- Place the chicken thighs on top of the potatoes. Drizzle over the mustard and the salt, pepper, dried oregano and garlic powder.
- Use your hands to spread the mustard and seasonings over the chicken thighs and sort of toss a bit with the potatoes, then arrange the chicken thighs back on top of the potatoes.
- Turn the heat down to 375F and bake for about 1 hour 20 minutes, until the potatoes are very tender and the chicken thighs are a deep golden brown.
Variation - Cottage Cheese Lemon Marinated Chicken & Potatoes
- Marinate the chicken: Make the marinade: Use a hand blender or high speed blender to blend the 1/2 cup cottage cheese, 2 tbsp lemon juice, zest of 1 lemon, 1 tsp salt, 1/2 tsp pepper, 4x garlic cloves and 1 1/2 tbsp dried oregano. Blend until fully combined and smooth.Add the marinade to a bowl or a ziptop bag along with the chicken thighs and toss to coat well. Marinate for 1 hour or overnight.
- Cook the chicken and potatoes: Preheat the oven to 400F. Move the oven rack to the top third of the oven.Place the chopped potatoes in a large casserole dish. Add the juice of 3 lemons, 1/2 cup olive oil, 10 smashed garlic cloves, 1 1/2 tbsp mustard, 1 tsp salt and 1/2 tsp pepper. Toss everything together to combine.Remove the chicken thighs from the marinade and let any excess marinade drip off before placing the chicken thighs on top of the potatoes. Dust the top of the chicken thighs with salt and oregano.Turn the heat down to 375F and bake for about 1 hour 20 minutes, until the potatoes are very tender and the chicken thighs are a deep golden brown.Serve topped with fresh mint, fresh dill and lemon wedges.
Notes
- Marinate chicken in lemon-cottage cheese blend to add moisture and flavor.
- Add vegetables like zucchini, red pepper, and red onion alongside potatoes for a more vegetable-rich dish.
- Serve with a Greek salad such as Maroulosalata or a simple homemade Greek salad.
- Use skin-on, bone-in chicken thighs for best flavor and texture.
- Ensure potatoes are cut into consistent wedge sizes for even cooking.
- Lemon wedges and fresh herbs like oregano, dill, and mint enhance the final dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 48g | 16% |
| Protein | 12.7g | 25% |
| Fat | 24.1g | 37% |
| Saturated Fat | 3.5g | 18% |
| Polyunsaturated Fat | 2.7g | 16% |
| Monounsaturated Fat | 16.4g | 82% |
| Cholesterol | 24.8mg | 8% |
| Sodium | 1033mg | 43% |
| Fiber | 6.6g | 26% |
| Sugar | 6.3g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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