If you’re in the mood for a meal that brings everyone to the table with anticipation, look no further than Greek Garlic Chicken with Roasted Potatoes. This vibrant Mediterranean main features golden, juicy chicken and perfectly crisped baby potatoes, all drenched in a zesty lemon, garlic, and herb marinade. Whether you’re a meal-prep fan, a weeknight dinner warrior, or entertaining friends, this dish promises bold flavor, minimal fuss, and a glow of sunshine on your plate.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed at how just a handful of humble ingredients come together to create magic. Each one plays a starring role in building the unmistakable taste and color of Greek Garlic Chicken with Roasted Potatoes. Don’t skimp or swap too much — every element adds something special!
- Chicken thighs or breasts: Bone-in, skin-on chicken delivers juicy meat and extra flavor, and the skin crisps up so beautifully in the oven.
- Baby potatoes: Halved to soak up the marinade and achieve irresistibly crispy edges; their creamy centers are the perfect partner to the chicken.
- Olive oil: Greek olive oil not only infuses richness but also helps everything roast to a gorgeous, golden hue.
- Garlic: Five whole cloves, minced; don’t be shy — this is the heart of the flavor and aroma!
- Lemon juice and zest: Adds brightness and brings all the seasoning alive; the zest ramps up the fresh citrus notes.
- Red wine vinegar: Just a splash for an extra tangy kick that balances the richness.
- Dried oregano and thyme: These staples give the dish its unmistakable Greek character.
- Salt and black pepper: Simple, yes, but critical for drawing out the flavors in every bite.
- Paprika: For subtle smokiness and a little color — don’t skip it!
- Fresh parsley and lemon wedges: Optional, but highly recommended for a pop of color and that finishing flourish.
How to Make Greek Garlic Chicken with Roasted Potatoes
Step 1: Preheat the Oven
Start with a hot oven — preheat to 400°F (200°C). You want that initial blast of heat to crisp the skin on the chicken and set the stage for golden potatoes, so give your oven at least ten minutes to fully heat up.
Step 2: Mix the Marinade
Grab your largest mixing bowl and whisk together the olive oil, minced garlic, lemon juice, red wine vinegar, oregano, thyme, salt, pepper, paprika, and lemon zest. The aroma at this stage is irresistible! This marinade is what transforms the simple into the special for Greek Garlic Chicken with Roasted Potatoes.
Step 3: Toss Chicken and Potatoes
Drop in the chicken thighs and halved baby potatoes. Using your hands or a sturdy spatula, toss everything until each piece is thoroughly coated. It’s messy, but this ensures maximum flavor with every bite. Don’t be afraid to let everything marinate for up to an hour if you have extra time — it only gets better!
Step 4: Prepare the Baking Dish
Transfer the chicken and potatoes to a large baking dish or sheet pan in a single layer, arranging the chicken skin-side up. For ultra-crisp potatoes, place the potato halves cut-side down against the pan. This guarantees a beautiful caramelized surface.
Step 5: Roast to Perfection
Slide the pan into the oven and roast for 40 to 45 minutes. The chicken should be deeply golden with the internal temperature reaching 165°F (74°C), and the potatoes tender with crisp edges. If you want extra crispy skin, pop the pan under the broiler for 2 to 3 minutes right at the end — watch closely!
Step 6: Rest and Garnish
Let everything rest for a few minutes after you take it out of the oven. This keeps the chicken juicy. Give it a final flourish with fresh parsley and lemon wedges for the ultimate Greek Garlic Chicken with Roasted Potatoes dining experience!
How to Serve Greek Garlic Chicken with Roasted Potatoes
Garnishes
Fresh parsley and bright lemon wedges are classic, making the finished dish as beautiful as it is delicious. A shower of extra oregano over the top won’t hurt either. These garnishes add not only visual appeal but also a burst of freshness that balances the savory, roasted goodness beneath.
Side Dishes
Round out your meal with a chilled bowl of creamy tzatziki, a crisp Greek salad overflowing with cucumbers and feta, or warm pita slices. Greek Garlic Chicken with Roasted Potatoes pairs perfectly with almost any Mediterranean side, but a little bit of extra sauce or salad always puts it over the top.
Creative Ways to Present
For casual family style, serve everything straight from the roasting pan — so rustic and inviting. If you’re feeling festive, plate on a large platter, sprinkle with extra herbs, and tuck in colorful roasted peppers or olives for a little something extra. This dish is also lovely packed into lunch containers for meal prep, with a wedge of lemon and a handful of arugula on the side.
Make Ahead and Storage
Storing Leftovers
To store leftover Greek Garlic Chicken with Roasted Potatoes, cool everything to room temperature before transferring to airtight containers. Tucked into the fridge, the flavors will actually deepen, making your second (or third!) helping just as enjoyable as the first. Use within three to four days for best freshness.
Freezing
This dish holds up surprisingly well in the freezer. Place chicken and potatoes in separate freezer-safe bags or containers and squeeze out extra air. Label with the date, then freeze for up to three months. Thaw overnight in the refrigerator for best texture, and add a bit of extra lemon juice before reheating to freshen it up.
Reheating
To bring back the magic, reheat Greek Garlic Chicken with Roasted Potatoes in a 350°F (175°C) oven until hot throughout (about 20 minutes for chicken, slightly less for potatoes). The oven preserves crispness better than the microwave, but if you’re in a hurry, a few minutes in the microwave will still taste fantastic.
FAQs
Can I make Greek Garlic Chicken with Roasted Potatoes with boneless chicken?
Absolutely! While bone-in, skin-on pieces deliver the most flavor and juiciness, you can use boneless skinless thighs or breasts. Just keep an eye on cooking time — boneless chicken will cook more quickly than bone-in pieces.
What potatoes work best if I can’t find baby potatoes?
No baby potatoes on hand? No worries! Yukon Golds or red potatoes cut into bite-sized chunks will do the trick. Just aim for uniform sizes so everything roasts evenly alongside the chicken.
How can I make the dish spicier?
If you crave heat, add a pinch of red pepper flakes or a few dashes of cayenne to the marinade. This little addition won’t overwhelm the classic flavors but will give Greek Garlic Chicken with Roasted Potatoes a gentle spicy kick.
Is it okay to marinate overnight?
Yes! If you’re planning ahead, marinating the chicken and potatoes overnight allows even more depth of flavor to develop. Just cover and refrigerate until you’re ready to roast — your patience will be rewarded.
Can I prepare Greek Garlic Chicken with Roasted Potatoes on a grill?
You sure can. Grill the chicken over medium-high heat until cooked through, and grill your potatoes (parboil first for faster cooking) in a grill basket. You’ll get smoky, charred notes that take the whole dish to another level.
Final Thoughts
There you have it — one pan, big flavors, and a dinner that truly delights. Once you try Greek Garlic Chicken with Roasted Potatoes, it just might become your new favorite too. Don’t wait for company — treat yourself and your loved ones to this Mediterranean classic any night of the week!
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Greek Garlic Chicken with Roasted Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Greek
- Diet: Non-Vegetarian
Description
This flavorful Greek Garlic Chicken with Roasted Potatoes is an easy and delicious one-pan meal that’s perfect for a weeknight dinner. Tender chicken thighs or breasts are marinated in a zesty garlic and lemon mixture, then roasted with seasoned baby potatoes until golden and crispy. Garnish with fresh parsley and lemon wedges for a touch of brightness.
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs (or breasts)
- 1/4 cup olive oil
- 5 cloves garlic, minced
- juice of 1 lemon
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- zest of 1 lemon
For the Potatoes:
- 1 ½ pounds baby potatoes, halved
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the marinade: In a large bowl, whisk together olive oil, garlic, lemon juice, red wine vinegar, oregano, thyme, salt, pepper, paprika, and lemon zest.
- Marinate the chicken and potatoes: Add chicken and potatoes to the bowl and toss to coat evenly.
- Roast: Transfer the chicken and potatoes to a large baking dish or sheet pan in a single layer. Roast for 40–45 minutes until chicken is golden and cooked through and potatoes are tender.
- Optional: Broil for an additional 2–3 minutes for crispier skin.
- Rest and serve: Let rest for a few minutes before serving. Garnish with parsley and lemon wedges if desired.
Notes
- For crispier potatoes, place them cut-side down on the pan.
- You can marinate the chicken and potatoes ahead of time for even more flavor.
- Serve with tzatziki or a Greek salad on the side.
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 480
- Sugar: 2g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 120mg
