Greek Chicken and Potatoes

Greek Chicken and Potatoes

A comforting dish featuring succulent chicken thighs marinated in Mediterranean spices and paired with crispy roasted potatoes, perfect for family dinners.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Calories: 500

Ingredients Method Notes

Ingredients

For the Chicken Marinade

4 pieces chicken thighs or breasts Juicy meat that absorbs the marinade flavors well.
3 tablespoons olive oil Essentials for marinating and roasting.
2 teaspoons dried oregano Adds authentic Mediterranean flavor.
2 cloves garlic, minced Enhances the flavor profile.
1 piece lemon, juiced Adds brightness to the dish.
to taste Salt and pepper For seasoning the chicken.

For the Potatoes

4 medium potatoes, cut into wedges Use Yukon Gold or similar for best texture.
to taste Salt and pepper For seasoning the potatoes.
1 drizzle olive oil To coat the potatoes before roasting.

For Garnish

to taste Fresh parsley Chopped, for garnish before serving.

Method

Preparation

Preheat the oven to 400°F (200°C).
In a large mixing bowl, combine olive oil, minced garlic, dried oregano, lemon juice, salt, and pepper. Add chicken pieces to coat well, and let marinate for 10-15 minutes.
Wash and cut the potatoes into wedges. Toss them in a separate bowl with olive oil, salt, pepper, and optionally, a bit of oregano.

Cooking

Arrange the marinated chicken in a baking dish and scatter the potato wedges around.
Bake for 35-45 minutes, or until the chicken is cooked through and the potatoes are crispy and golden. Turn the potatoes halfway through for even cooking.

Serving

Remove from the oven, garnish with freshly chopped parsley, and serve warm.

Notes

Store leftovers in an airtight container for up to 3 days in the refrigerator, or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for best texture.