This easy baked Greek chicken and potatoes is a family favorite! This dish is a perfect meal to throw together in a flash! The secret is in the sauce, literally, which doubles up as a marinade. Best part, you can cook your meal right away, no waiting 30 minutes to 24 hours! It’s easy and delicious, comfort food at its best. This is a great meal to make for a Sunday night dinners or a quick week night meal.
Ingredients:
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Chicken- 5-6 pieces of chicken. For best flavor, use bone-in, skin-on chicken pieces. You can also portion a whole small chicken into pieces to use in this recipe or chicken breast.
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Potatoes- 5-6 Yukon gold potatoes scrubbed clean and cut into wedges.
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Marinade- This is where all the glorious flavor in this Greek chicken recipe comes from. The sauce is made of Greek extra virgin olive oil, lemon juice, loads of garlic (anywhere from 8 to 12 garlic cloves, minced), 1 ½ tablespoons dry rosemary (or dry oregano), 1 Tablespoon of onion powder.
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1 Cup water (or chicken broth)
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Garnish- fresh parsley or oregano
Directions:
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Preheat oven to 400 degrees F.
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Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well). If you are using chicken breast, just season with salt.
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Arrange potato wedges on the bottom of a baking dish. Season with salt and 1 tsp black pepper. Add the chicken pieces.
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Make the marinade – 1/2 cup of Greek olive oil, lemon juice, garlic, oregano (or rosemary) and onion powder.
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)Pour marinade over the chicken and potatoes.
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Pour water or chicken broth into the pan from one side (do not pour broth over chicken and potatoes.
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Bake in heated oven uncovered for 45 minutes to 1 hour, until chicken and potatoes are tender. (Chicken’s internal temperature should register at 165 degrees F).
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Tip: Place the pan under the broiler to allow the chicken skins to gain more color – make sure to watch carefully!
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Remove from heat and add kalamata olives – if you’re feeling fancy. Garnish with a little bit of fresh parsley or fresh oregano.
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Serve with Greek salad, Taztaziki sauce and a side of pita bread. Enjoy!
TIP: To marinate the chicken and potatoes in advance: Simply add the marinade to the chicken and potatoes a couple hours in advance, cover and refrigerate. When you’re ready to bake, add to a baking dish and follow the recipe from there. Simple. Simple. Simple!
