Greek Baked Chicken with Lemon Potatoes

About This Recipe

This traybake channels the classic Greek combination of roast chicken and lemon potatoes cooked together so the potatoes soak up the chicken drippings and lemon-garlic marinade. It's a Sunday dinner staple in Greek households, usually made in large batches for family gatherings. The potatoes are par-boiled briefly before roasting, a step that ensures they turn creamy inside and caramelized outside rather than staying starchy and hard, even with the shorter roasting time alongside the chicken.

Ingredients

Serves 4

• 8bone-in chicken thighs and drumsticks
• 1 kgYukon gold potatoes(cut into wedges)
• 0.5 cupolive oil
• 0.5 cupfresh lemon juice
• 6 clovesgarlic(minced)
• 2 tbspdried oregano
• 1 cupchicken stock
• 1.5 tspfine sea salt
• 0.5 tspblack pepper

Instructions

1. 1

   Par-boil the potatoes

   Boil potato wedges in salted water for 6 minutes until just starting to soften, then drain.

2. 2

   Make the marinade

   Whisk olive oil, lemon juice, garlic, oregano, salt, and pepper together.

3. 3

   Combine everything

   In a large roasting pan, toss potatoes and chicken together with the marinade and chicken stock.

   Arrange chicken skin-side up so it crisps while the potatoes braise below.

4. 4

   Roast

   Roast at 200°C (400°F) for 45-50 minutes, basting once halfway through, until the chicken is golden and the potatoes are tender and caramelized.

5. 5

   Rest and serve

   Let rest 5 minutes before serving straight from the pan with the pan juices spooned over.

Variations

• •

  Add chunks of onion and whole garlic cloves to roast alongside the chicken and potatoes.

• •

  Use bone-in chicken breasts instead, reducing the cooking time slightly.

• •

  Finish with crumbled feta and fresh oregano just before serving.

Storage

Refrigerate for up to 3 days; reheat in a 180°C oven to re-crisp the chicken skin and potatoes rather than using a microwave.

Frequently Asked Questions