Greek Roasted Chicken and Potatoes
Transform your dinner table with the bold and vibrant flavors of Greek Roasted Chicken and Potatoes! This one-pan wonder combines tender, golden-brown chicken and perfectly roasted Yukon Gold potatoes, all infused with a zesty marinade of extra virgin olive oil, fresh lemon juice, garlic, and a medley of fragrant herbs like oregano, thyme, and rosemary. The dish is elevated with a splash of chicken broth and garnished with fresh parsley for an irresistible Mediterranean touch. Perfectly balanced with crispy edges, juicy chicken, and citrusy brightness, this wholesome meal is easy to prepare in under 20 minutes of hands-on time and bakes to perfection in just over an hour. Ideal for weeknight dinners or entertaining, this Greek-inspired classic is a crowd-pleaser that serves six generously.
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Recipe Information
Ingredients
- 3.5 pounds whole chicken
- 2 pounds Yukon Gold potatoes
- 0.25 cups extra virgin olive oil
- 0.25 cups lemon juice
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 0.5 cups chicken broth
- 1 lemon, sliced
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Rinse and pat the chicken dry with paper towels. Using a sharp knife, cut the chicken into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, and 2 wings). Alternatively, you can use pre-cut chicken pieces.
Peel the potatoes and cut them into evenly-sized wedges, about 1 inch thick.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, rosemary, paprika, salt, and black pepper.
Place the chicken pieces and potato wedges in a large roasting pan or baking dish, ensuring they are evenly spread out for even cooking.
Pour the marinade over the chicken and potatoes, ensuring everything is well coated. Toss gently with your hands if needed.
Pour the chicken broth into the pan around the edges to prevent the bottom from drying out during roasting.
Arrange the lemon slices throughout the pan for added flavor.
Place the roasting pan in the preheated oven and roast for 70-75 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C). The potatoes should be tender and slightly crisp on the edges.
Halfway through cooking, baste the chicken and potatoes with the pan juices to keep them moist and flavorful.
Remove the pan from the oven and let the chicken rest for 5-10 minutes before serving.
Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 760 mg | 33% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 1.9 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1232 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
