YaiYia's Greek Chicken
January 31, 2025 • 0 comments
Easy Greek Chicken and Potatoes
A comforting meal packed with Mediterranean flavors! This recipe features tender chicken, golden potatoes, and a flavorful lemon-garlic sauce that doubles as a marinade. No marinating required, but feel free to prep ahead for deeper flavor.
- Prep Time:
- Cook Time:
- Servings: 3-5
Ingredients
- (1) Whole Chicken
- (1) Whole Chicken Cut-up
Directions
Ingredients
- Chicken: 3 lbs bone-in, skin-on chicken pieces (or a whole chicken).
- Potatoes: 4 potatoes, scrubbed and cut into wedges.
- Onion: 1 medium yellow onion, halved and cut into wedges.
- Carrots: 4-6 whole carrots peeled
- Celery: 4-6 celery stalks cut in half
- Lemon-Garlic Sauce:
- 1/3 cup Greek extra virgin olive oil
- Juice of 2 lemons
- 8-12 garlic cloves, minced
- 1½ tbsp dried rosemary or oregano
- Chicken Broth: ½ to 1 cup for baking.
- Lemon Slices: For garnish and added flavor.
- Optional Garnishes: Fresh parsley and pitted kalamata olives and a piece of Greek Feta for a pop of color and extra flavor.
Instructions
- Preheat Oven: Preheat the oven to 375°F. Place the oven rack in the middle position.
- Prepare the Chicken: Pat chicken dry and season generously with sea salt and black pepper, including under the skin for maximum flavor.
- Prepare Potatoes and Onions: Slice the potatoes and onions into wedges and arrange them in a baking dish. Season with salt and black pepper.
- Prepare Potatoes and Onions: Peel and cut the carrots and celery into halves and arrange them in a baking dish. Season with salt and black pepper.
- Make the Lemon-Garlic Sauce: In a bowl, mix olive oil, lemon juice, minced garlic and dried rosemary (or oregano). Whisk well.
- Assemble the Dish:
- Place the chicken pieces over the potatoes and onions.
- Pour the lemon-garlic sauce evenly over the chicken and potatoes.
- Add lemon slices on top of the chicken.
- Pour chicken broth into the pan from one side, avoiding pouring it directly over the chicken.
- Bake:
- Bake uncovered for 45 minutes to 1 hour, or until chicken reaches an internal temperature of 165°F, and potatoes are tender.
- If potatoes are underdone, increase the oven temperature to 425°F and bake for another 15-20 minutes. Remove fully cooked chicken breast pieces to avoid drying out.
- For crispier chicken skin, broil for a few minutes until golden (watch carefully).
- Garnish and Serve:
Sprinkle with fresh parsley and add kalamata olives for a burst of color and flavor. Serve hot and enjoy!
