Greek Chicken and Potatoes

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I still remember the first time I made this Greek Chicken and Potatoes recipe for my family on a Sunday evening. The kitchen filled with the aroma of roasted garlic, zesty lemon, and earthy oregano. It was one of those simple meals that brought everyone to the table, eager to taste what was cooking. I love how this recipe combines hearty potatoes and juicy chicken thighs in a single dish, making it both satisfying and effortless. With just a few ingredients, you can create a comforting and flavorful meal that feels like it came straight from a traditional Greek kitchen.

This recipe is inspired by the classic Greek method of roasting chicken and potatoes with plenty of citrus and herbs. The fresh lemon juice adds a bright, tangy flavor that balances the richness of the chicken, while the potatoes soak up all the delicious juices. Whether you choose the regular version or try the variation with a cottage cheese lemon marinade, you’ll find that each bite is packed with flavor.

Why You’ll Love This Recipe

There are so many reasons to love this Greek Chicken and Potatoes recipe. First, it’s incredibly simple to prepare. With minimal prep work and everyday ingredients, you can have everything ready for the oven in less than 15 minutes. The combination of citrus, garlic, and herbs is irresistible, and the oven does most of the work for you. It’s the kind of recipe that feels special but doesn’t require complicated techniques.

Versatile

This dish is versatile enough for a casual family meal or a weekend dinner with guests. You can easily swap out the garnishes to suit your taste—fresh dill and mint add a lovely freshness, but you can also try parsley or thyme. The recipe also allows for two variations: a quick oven-roasted version or a marinated option using cottage cheese, which adds a creamy tang and tenderizes the chicken beautifully.

Budget-Friendly

Another reason I love this recipe is that it’s budget-friendly. Chicken thighs and potatoes are both affordable ingredients, yet they come together to create a dish that tastes luxurious. A few lemons, some pantry spices, and a drizzle of olive oil are all you need to elevate these humble ingredients into something extraordinary.

Ingredients for the Recipe

  • Chicken thighs (skin-on, bone-in)

  • Yellow-fleshed potatoes

  • Lemons (juice and zest)

  • Olive oil

  • Garlic cloves

  • Yellow mustard

  • Dried oregano

  • Salt and pepper

  • Optional: cottage cheese, fresh dill, fresh mint

    How to Make This Recipe

    I enjoy how effortless this Greek Chicken and Potatoes recipe is. Once I have all the ingredients ready, the oven takes care of the rest. The secret lies in using fresh lemon juice, plenty of garlic, and good-quality olive oil. These simple elements infuse the chicken and potatoes with rich Mediterranean flavors.

    To start, I always preheat my oven to 200°C (400°F). This high heat ensures the chicken skin turns perfectly crispy while the potatoes roast to a golden brown. While the oven heats, I prepare the marinade. In a small bowl, I mix olive oil, lemon juice, lemon zest, crushed garlic, yellow mustard, dried oregano, salt, and pepper. This mixture is poured over the chicken thighs and cut potatoes. I toss everything together in a baking dish until every piece is coated with the zesty mixture.

    Step-by-Step Instructions for Making

    1. Preheat the Oven: Set your oven to 200°C (400°F).

    2. Prepare the Potatoes: Wash and cut the potatoes into wedges or thick slices.

    3. Make the Marinade: Combine olive oil, lemon juice, lemon zest, mustard, garlic, oregano, salt, and pepper in a bowl.

    4. Coat the Ingredients: Place chicken thighs and potatoes in a baking dish. Pour the marinade over them and toss until fully coated.

    5. Roast the Dish: Arrange the chicken skin-side up on top of the potatoes. Roast for about 40–45 minutes.

    6. Check Doneness: The chicken should reach an internal temperature of 75°C (165°F). The potatoes should be fork-tender and golden.

    7. Optional Glaze: For an extra burst of flavor, brush the chicken with a little extra lemon juice in the last 5 minutes.

    8. Garnish and Serve: Sprinkle with fresh dill or mint before serving.

    Quick and Easy

    This recipe is ideal for busy days. It takes just 10 minutes of preparation. While the chicken and potatoes roast, I have time to set the table or prepare a simple salad. The bright flavors of lemon and garlic shine without requiring complicated sauces or side dishes.

    Customizable

    One of my favorite aspects of this recipe is how easily I can customize it. If I want something lighter, I use the cottage cheese lemon marinade variation. To do this, I blend cottage cheese, lemon juice, lemon zest, garlic, and olive oil. I coat the chicken in this mixture and let it marinate for 30 minutes before roasting. The result is chicken that’s extra tender with a creamy, tangy coating. I sometimes add a touch of paprika or fresh thyme to change the flavor profile slightly. You can also swap chicken thighs for drumsticks or even chicken breasts, adjusting the roasting time to avoid overcooking.

    Crowd-Pleasing

    This dish is always a hit with my family and friends. The combination of crispy, juicy chicken and roasted potatoes feels comforting and familiar, yet the lemony, herby flavors give it a special twist. It’s perfect for family dinners, potlucks, or even casual gatherings. The recipe doubles easily if you want to serve more people. I often prepare it on weekends when I have guests because the presentation is so beautiful—golden chicken resting on a bed of caramelized potatoes.

    For extra flair, I like to serve it with a side of tzatziki or a fresh green salad. Warm pita bread also pairs wonderfully, allowing everyone to enjoy the rich juices from the roasting pan.

    FAQs

    1. Can I use chicken breasts instead of thighs?
    Yes, you can use chicken breasts, but they cook faster. Reduce the roasting time to around 25–30 minutes and check for doneness with a meat thermometer.

    2. Do I need to peel the potatoes?
    Not at all. I prefer leaving the skins on for added texture and nutrients, but you can peel them if you like a softer bite.

    3. Can I prepare this recipe ahead of time?
    Absolutely. You can marinate the chicken and cut the potatoes a few hours ahead, keeping them in the fridge until ready to roast.

    4. What can I use instead of cottage cheese for the marinade?
    Greek yogurt or plain unsweetened yogurt works well as a substitute, adding a similar creamy tang.

    5. How do I store leftovers?
    Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 180°C (350°F) for about 10 minutes.

    6. Can I freeze this dish?
    Yes, the cooked chicken can be frozen for up to 2 months. Potatoes, however, are best enjoyed fresh.

    Print

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    Greek Chicken and Potatoes

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    Print Recipe

    This Greek Chicken and Potatoes recipe is a comforting, flavorful dish with crispy chicken thighs, golden roasted potatoes, and a zesty lemon-garlic marinade. It’s easy to prepare, budget-friendly, and perfect for family dinners or gatherings.

    • Total Time: 55 minutes
    • Yield: 4 servings 1x

    Ingredients

    Scale

    • 6 chicken thighs (skin-on, bone-in)

    • 5 medium yellow-fleshed potatoes, cut into wedges

    • 3 lemons (juice and zest)

    • 5 tbsp olive oil

    • 4 garlic cloves, crushed

    • 1 tsp yellow mustard

    • 1 tsp dried oregano

    • 1 tsp salt (adjust to taste)

    • ½ tsp black pepper

    • Fresh dill or mint for garnish (optional)

    • For Cottage Cheese Variation (optional):

      • 3 tbsp cottage cheese

      • 1 tbsp olive oil

      • 1 tbsp lemon juice

    Instructions

    • Preheat the oven to 200°C (400°F).

    • Wash and cut potatoes into wedges.

    • In a bowl, combine olive oil, lemon juice, lemon zest, garlic, mustard, oregano, salt, and pepper.

    • Place chicken thighs and potatoes in a baking dish. Pour the marinade over them, tossing until evenly coated.

    • Arrange chicken skin-side up on top of potatoes.

    • Roast for 40–45 minutes until chicken is cooked through (75°C / 165°F internal temperature) and potatoes are golden.

    • For cottage cheese variation, marinate chicken in a mixture of cottage cheese, lemon juice, and olive oil for 30 minutes before roasting.

    • Garnish with fresh dill or mint and serve hot.

    Notes

    • Use chicken breasts if preferred, but reduce roasting time to 25–30 minutes.

    • Leftovers can be stored in the fridge for 3 days and reheated in the oven.

    • Author: Layla
    • Prep Time: 10 minutes
    • Cook Time: 45 minutes

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