Greek Garlic Chicken with Roasted Potatoes

Get ready to transport your taste buds straight to the Mediterranean with this Greek Garlic Chicken with Roasted Potatoes! It’s savory, lemony, garlicky, and packed with herby goodness. The juicy chicken soaks up all that bold marinade while the potatoes get golden and crispy, flavored with the same garlicky punch. This dish is simple enough for a weeknight dinner, but special enough to serve to company. One pan, bold flavor, and hardly any cleanup—yes please!

Why You’ll Love It

One-Pan Wonder – Chicken and potatoes roast together for less mess and more flavor.
Authentic Greek Flavor – Lemon, garlic, oregano, and olive oil bring the Mediterranean home.
Crispy & Juicy Combo – Crispy roasted potatoes and succulent chicken in one bite.
Meal Prep Friendly – Keeps well for leftovers and makes a fantastic next-day lunch.
Naturally Gluten-Free – No extra steps needed!

Ingredients

For the Chicken

Bone-in, skin-on chicken thighs or legs (6 pieces) – Juicy and flavorful, perfect for roasting.
Garlic cloves (6, minced) – Fresh garlic is key to that bold, aromatic flavor.
Lemon juice (from 2 lemons) – Bright, acidic punch to tenderize and flavor the chicken.
Olive oil (¼ cup) – Rich, fruity base for the marinade.
Dried oregano (2 teaspoons) – Classic Greek herb that pairs perfectly with lemon and garlic.
Salt (1 teaspoon) – Brings out all the natural flavors.
Black pepper (½ teaspoon) – A little kick to balance the citrus.
Paprika (1 teaspoon, optional) – Adds a subtle warmth and color.

For the Roasted Potatoes

Yukon gold potatoes (4 medium, peeled and cut into wedges) – Creamy inside, crisp outside.
Olive oil (2 tablespoons) – Helps the potatoes roast to golden perfection.
Garlic (4 cloves, minced) – Roasted garlic adds sweet depth.
Lemon juice (from 1 lemon) – Keeps potatoes fresh-tasting and zesty.
Chicken broth (½ cup) – Keeps them moist and infuses flavor while roasting.
Dried oregano (1 teaspoon) – Ties the potatoes to the Greek chicken flavor profile.
Salt and pepper (to taste) – Essential for seasoning those spuds.

Instructions

1. Preheat the Oven

Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan with olive oil or cooking spray.

2. Marinate the Chicken

In a bowl, whisk together lemon juice, olive oil, minced garlic, oregano, salt, pepper, and paprika. Add the chicken thighs and coat them thoroughly. Let them marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).

3. Prepare the Potatoes

In a separate bowl, toss the potato wedges with olive oil, lemon juice, garlic, chicken broth, oregano, salt, and pepper. Make sure they’re evenly coated.

4. Assemble and Bake

Place the marinated chicken pieces in the center of the baking dish. Scatter the seasoned potatoes around the chicken. Pour any remaining marinade over the top. Cover the pan loosely with foil.

5. Roast to Perfection

Roast covered for 30 minutes, then remove the foil and continue roasting for another 30–35 minutes, or until the chicken is golden and the potatoes are crispy on the edges. If needed, broil for the last 2–3 minutes to get extra crispy skin.

6. Serve

Let it rest for 5 minutes, then garnish with a little chopped parsley or a squeeze of fresh lemon if you’d like. Serve hot and enjoy every juicy, crispy, zesty bite.

Nutrition Facts

Serving Size: 1 chicken piece + potatoes
Calories: 450
Sugar: 2g
Sodium: 600mg
Fat: 27g
Saturated Fat: 6g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 28g
Cholesterol: 120mg

Prep & Cook Time

Prep Time: 15 minutes
Marinate Time: 30 minutes (or overnight)
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Yield: Serves 4–6

Storage & Reheating

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooked chicken and potatoes separately for up to 2 months.
Reheating: Reheat in the oven at 350°F for 10–15 minutes, or in the microwave for 2–3 minutes until hot.

Tips for Success

Use bone-in chicken for juicier, more flavorful results.
Don’t skip the lemon and garlic—they’re the heart of this recipe!
For extra crispy potatoes, place them cut-side down on the pan and space them out.
Let it rest before serving to keep the juices in the chicken.
Add fresh herbs like parsley or dill at the end for even more flavor.

FAQs

Q1: Can I use boneless chicken? Yes, but reduce the cooking time to avoid drying it out.
Q2: What potatoes work best? Yukon Gold or red potatoes hold their shape and crisp up nicely.
Q3: Can I use fresh oregano? Absolutely—use about 3 times the amount of dried.
Q4: Is this recipe spicy? Not at all! But feel free to add red pepper flakes for heat.
Q5: Can I cook everything in a cast iron skillet? Yes, just make sure it’s oven-safe.
Q6: Do I need to flip the chicken? No, the skin will crisp up nicely without flipping.
Q7: Can I add vegetables like carrots or zucchini? Sure! Add them around the 30-minute mark so they don’t overcook.
Q8: How do I keep the chicken from drying out? Keep the skin on and don’t overbake—it locks in moisture.
Q9: Can I make this dish dairy-free? It already is—no changes needed!
Q10: Can I marinate the potatoes too? Yes! The longer the soak, the more flavor they’ll absorb.

Conclusion

This Greek Garlic Chicken with Roasted Potatoes is the kind of meal that feels like a warm hug from your Greek grandmother—even if you don’t have one. It’s hearty, bold, and incredibly comforting, yet still fresh and bright thanks to all that lemon and garlic. Whether you’re feeding the family or meal-prepping for the week, this recipe is bound to be a repeat favorite.

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