Greek Chicken and Potatoes
Get ready for a dish that’ll transport your taste buds straight to the Greek islands!
This one-pan wonder combines tender chicken with golden potatoes, all swimming in the most incredible lemon-garlic sauce you’ve ever tasted.
The best part? Everything bakes together, so the flavors meld into pure magic.
That sauce though – it’s like liquid sunshine with a serious garlic kick. The chicken gets crispy on top while staying juicy inside, and those potatoes?
They soak up every drop of that Mediterranean goodness.
Fair warning: your kitchen is about to smell absolutely amazing, and your family might start hovering around the oven asking “Is it ready yet?”
Ingredients
For Chicken and Potatoes:
- 3 lb chicken pieces, bone-in and skin-on (2 smaller breasts and 3 legs work perfectly)
- Salt for seasoning
- 4 gold potatoes (about 2 lb), scrubbed clean and cut into thin wedges
- 1 medium yellow onion, halved then sliced
- 1 tsp black pepper
- 1 lemon, sliced
- 1 cup chicken broth
- 6 to 12 pitted quality kalamata olives (optional)
- Fresh parsley for garnish
For the Lemon-Garlic Sauce:
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 12 fresh garlic cloves, minced
- 1 1/2 tbsp dried rosemary (or dried oregano)
- 1/2 tsp ground nutmeg
Optional Sides:
- Greek salad
- Tzatziki sauce
- Pita bread
Steps
- Preheat your oven to 375°F (190°C). Position the rack in the center for even cooking throughout.
- Pat the chicken pieces completely dry with paper towels – this is crucial for crispy skin. Season generously with salt, making sure to lift the skin and apply salt directly to the meat underneath. This double-salting technique ensures flavor penetrates deep into the chicken.
- Arrange the potato wedges and sliced onions in the bottom of a large baking dish or roasting pan (at least 9×13 inches works well). Season with salt and 1 tsp black pepper, tossing to coat evenly. Nestle the seasoned chicken pieces on top, skin-side up for maximum browning.
- Make the lemon-garlic sauce by whisking together 1/4 cup extra virgin olive oil, 1/4 cup fresh lemon juice, minced garlic, 1 1/2 tbsp dried rosemary, and 1/2 tsp ground nutmeg in a small bowl. The mixture should be well combined and fragrant. Pour this sauce evenly over both the chicken and potatoes, making sure everything gets coated.
- Arrange the lemon slices decoratively on top of the chicken – they’ll caramelize beautifully during cooking. Pour the 1 cup chicken broth into one corner of the pan, avoiding pouring it directly over the chicken (this keeps the skin from getting soggy).
- Bake uncovered for 45 minutes to 1 hour, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender. If the potatoes need more time, increase the oven temperature to 425°F (220°C) and continue cooking for 15-20 minutes. Remove any fully cooked chicken breasts to prevent them from drying out.
- For extra golden skin, place the pan under the broiler for 2-3 minutes, watching carefully to prevent burning. The skin should turn deep golden brown and crispy.
- Remove from the oven and immediately scatter the kalamata olives over the hot dish (if using). The residual heat will warm them perfectly. Garnish with freshly chopped parsley for a pop of color and fresh flavor.
Smart Swaps
- Dried oregano instead of rosemary (1:1 ratio) – gives a more traditional Greek flavor
- Chicken thighs only instead of mixed pieces – stays juicier and cooks more evenly
- Yukon Gold potatoes instead of regular gold – creamier texture and better browning
Make It Diabetes-Friendly
Replace the regular potatoes with 2 lb cauliflower florets cut into large chunks – this reduces carbs from 35g to 8g per serving. The cauliflower will absorb the lemon-garlic sauce beautifully while cutting the glycemic impact by 75%. Serve with a side of 2 cups mixed greens to add fiber and further slow glucose absorption. Consider eating smaller portions (4 oz chicken with 1 cup vegetables) paired with 1/4 cup tzatziki for protein to help stabilize blood sugar levels.
Pro Tips
- Let chicken come to room temperature for 30 minutes before cooking – ensures even cooking throughout
- Cut potato wedges no thicker than 1 inch – they’ll cook at the same rate as the chicken
- Save any pan drippings – they make an incredible sauce for drizzling over everything