Greek Style Roasted Chicken Legs Potatoes and Capers
Experience the irresistible flavors of the Mediterranean with this Greek Style Roasted Chicken Legs with Potatoes and Capers recipe. Juicy chicken legs, marinated in olive oil, lemon juice, garlic, and aromatic herbs like oregano and rosemary, are roasted to golden perfection atop a bed of crispy, well-seasoned potato wedges. A scattering of briny capers adds a delightful pop of flavor, while a splash of chicken stock ensures everything stays succulent and flavorful. Quick to prepare and oven-roasted for easy cleanup, this dish is perfect for weeknight dinners or special gatherings. Garnished with fresh parsley and zesty lemon wedges, it delivers a wholesome, vibrant taste of Greece in every bite.
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Recipe Information
Ingredients
- 4 pieces chicken legs (drumsticks and thighs)
- 3 pieces large potatoes
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 cloves garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon fresh rosemary, chopped
- 2 tablespoons capers, rinsed and drained
- 1 cup chicken stock
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 piece lemon, sliced into wedges (for garnish)
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel and cut the potatoes into wedges or large chunks, then place them in a large mixing bowl.
Add 2 tablespoons of olive oil, 1 tablespoon of lemon juice, half of the minced garlic, 1 teaspoon of dried oregano, and a pinch of salt and pepper to the potatoes. Toss to coat evenly.
Arrange the seasoned potatoes in a single layer on the bottom of a large baking dish or roasting pan.
Pat the chicken legs dry with paper towels and place them on top of the potatoes in the baking dish.
Drizzle the chicken legs with the remaining 1 tablespoon of olive oil and 1 tablespoon of lemon juice. Sprinkle them with the remaining oregano, rosemary, the rest of the minced garlic, and a bit more salt and pepper.
Pour the chicken stock around the potatoes, making sure not to wash off the seasoning on the chicken.
Scatter the capers evenly over the chicken and potatoes.
Place the baking dish in the preheated oven and roast for 50–55 minutes, or until the chicken is golden brown and has an internal temperature of 165°F (74°C). Toss the potatoes halfway through cooking to ensure even browning.
Once done, remove the dish from the oven and let it rest for 5 minutes.
Garnish with lemon wedges and optional chopped parsley before serving.
Serve warm and enjoy your Greek Style Roasted Chicken Legs with crispy potatoes and capers!
Nutrition Facts
Calories |
2173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 3333 mg | 145% | |
| Total Carbohydrate | 198.4 g | 72% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 12.2 g | ||
| Protein | 108.2 g | 216% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 229 mg | 18% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 5938 mg | 126% | |
*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.
