Get ready to bring a burst of Mediterranean sunshine straight to your table with Greek Garlic Chicken with Roasted Potatoes. This dish is a dazzling one-pan wonder where juicy, golden-roasted chicken and perfectly crisp potatoes soak up a vibrant marinade loaded with garlic, zesty lemon, and fragrant oregano. Each bite is an invitation to enjoy the warmth and flavor of a Greek taverna, whether it’s a busy weeknight or a relaxed weekend gathering. Let me show you how easy it is to turn humble ingredients into something truly special!
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Greek Garlic Chicken with Roasted Potatoes is in how a handful of simple, honest ingredients come together to create layers of irresistible flavor. Every element has its moment to shine, from the punchy garlic to the sun-bright lemon and those tender, golden potatoes. Here’s what you’ll need, with tips for every player in this delicious cast:
- Chicken thighs (bone-in, skin-on): The key to incredible flavor and juicy, tender meat; the skin gets beautifully crisp during roasting.
- Baby potatoes: When halved or quartered, they roast up with gloriously golden edges and a creamy center.
- Olive oil: Provides rich body and helps everything caramelize just right; go for extra virgin if you can.
- Garlic (minced): Don’t skimp—the fresh garlic is what gives the dish its signature punch and aromatic magic.
- Lemon juice: This brightens the entire dish and lifts the other flavors, making it taste fresh and vibrant.
- Red wine vinegar: Just enough tang to balance richer notes, creating that classic Greek taste.
- Dried oregano: Earthy and quintessentially Greek, it’s what makes the flavors feel Mediterranean through and through.
- Salt: Essential for bringing out all the flavors; season generously but taste as you go.
- Black pepper: Adds a gentle background heat and depth.
- Paprika: For a subtle smokiness and beautiful color on both chicken and potatoes.
- Crushed red pepper flakes (optional): Just a pinch if you like a little kick of gentle heat.
- Chicken broth: Keeps things moist in the oven and helps create a gorgeous pan sauce for drizzling.
- Lemon wedges and fresh parsley for garnish: The finishing touch for color, fragrance, and a touch of freshness.
How to Make Greek Garlic Chicken with Roasted Potatoes
Step 1: Marinate the Chicken and Potatoes
Start by preheating your oven to 400°F (200°C). In a big mixing bowl, whisk together the olive oil, minced garlic, lemon juice, red wine vinegar, dried oregano, salt, pepper, paprika, and (if you like a little heat) the red pepper flakes. Add the chicken thighs and halved potatoes right into the bowl, then toss everything so that each piece gets a good coating of the marinade. If you have an extra 15–30 minutes, let it sit and soak up all those vibrant flavors for even juicier results.
Step 2: Arrange in the Pan
Transfer the coated chicken and potatoes to a large baking dish or sheet pan, making sure they’re spread out in a single layer. Pour the chicken broth around (not over) everything—this keeps everything moist and makes a delicious jus at the bottom of the pan. Always place the chicken pieces skin-side up so that the tops get extra golden and crisp.
Step 3: Roast to Perfection
Slide the pan into your hot oven and let the magic happen. Roast for 40 to 45 minutes, or until the chicken is gorgeously golden, the skin is crispy, and the juices run clear. The potatoes should be beautifully browned and fork-tender. If you want even more color and crunch, broil for two or three minutes at the end, keeping a close eye so nothing burns.
Step 4: Finish and Serve
Once everything looks irresistible, pull the pan out and let the Greek Garlic Chicken with Roasted Potatoes rest for a few minutes. Shower everything with freshly chopped parsley and tuck some lemon wedges around for squeezing at the table. Serve everything while it’s piping hot, spooning a little of that savory pan sauce over each portion.
How to Serve Greek Garlic Chicken with Roasted Potatoes
Garnishes
A sprinkle of fresh parsley and a scatter of lemon wedges take the color and vibrancy up another notch. For real flair, try a pinch of crumbled feta or some chopped fresh oregano. The finishing touches aren’t just pretty—they add pops of flavor and a dash of homemade charm.
Side Dishes
This dish is hearty and wonderful all on its own, but some sides elevate the experience. Tzatziki offers cooling creaminess, while a crisp Greek salad packs in bright, crunchy vegetables and briny olives. Warm pita bread is perfect for mopping up the lemony juices from the pan—no drop left behind!
Creative Ways to Present
To really wow your guests, serve Greek Garlic Chicken with Roasted Potatoes family-style on a large platter, garnished generously and surrounded by sides. Or, plate individually with a swirl of tzatziki, a pile of salad greens, and warm pita triangles for relaxed yet elegant dinner plates. You can even tuck the chicken and potatoes into pita wraps with a dollop of yogurt for a Greek-inspired handheld lunch the next day.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, you’re in luck—Greek Garlic Chicken with Roasted Potatoes tastes fantastic even the next day. Let everything cool, then store in an airtight container in the fridge for up to three days. Keep the chicken and potatoes together to preserve their combined flavors, or separate if you want to repurpose them in different meals.
Freezing
You can absolutely freeze leftovers for a no-fuss meal down the line. Once cooled, pack the chicken and potatoes into freezer-safe containers or bags. They’ll keep well for up to 2 months. For best flavor, freeze in individual portions to make reheating a breeze—just remember to thaw overnight in the fridge before reheating.
Reheating
To recapture that oven-roasted crispness, reheat Greek Garlic Chicken with Roasted Potatoes in a hot oven (about 375°F/190°C) for 15–20 minutes, loosely covered with foil for the first half, then uncovered to finish and crisp up the skin and potatoes. A quick broil at the end helps restore their irresistible texture. If you’re short on time, the microwave works too—just know you’ll lose a bit of the crunch.
FAQs
Can I use boneless, skinless chicken thighs instead?
Yes! Boneless, skinless thighs work great for Greek Garlic Chicken with Roasted Potatoes if you prefer them. Just decrease the roasting time by about 10 minutes, and watch for that internal temperature to hit 165°F (74°C). You’ll still get all the flavor, though the skin won’t be crispy since you’ve left it out.
What type Main Course
Baby potatoes are my go-to because they roast up creamy-centered and golden around the edges, but any waxy potato, like Yukon Gold, will do the trick. Just cut them into chunks about the same size so they cook evenly alongside the chicken.
Is it necessary to marinate the chicken for 30 minutes?
A short marinade time (even just 15 minutes) really amps up the flavor, but if you’re in a hurry, you can skip it. The high oven heat and bold marinade mean you’ll still get plenty of big, bright flavor when roasting right away!
Can I make Greek Garlic Chicken with Roasted Potatoes ahead of time?
Definitely! You can prep everything and marinate the chicken and potatoes the night before. That way, when you’re ready to cook, all you need is to arrange them on the pan and pop it into the oven. It’s a lifesaver for busy evenings or when you want to get ahead on meal prep.
How do I prevent the chicken skin from getting soggy?
The key is to always roast the chicken skin-side up and avoid pouring the broth directly over the tops. Giving the dish a quick blast under the broiler at the end also crisps things up beautifully. If you use a sheet pan instead of a deep baking dish, you’ll get extra surface area for that irresistible golden crust.
Final Thoughts
I can’t wait for you to experience the flavorful magic of Greek Garlic Chicken with Roasted Potatoes! It’s a true comfort classic with a Mediterranean twist—easy enough for weeknights, yet impressive enough to serve to friends. Gather your ingredients and let your oven do the work; amazing, sunny flavors are just around the corner.
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Greek Garlic Chicken with Roasted Potatoes Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Greek Garlic Chicken with Roasted Potatoes recipe is a flavorful and satisfying dish that’s easy to prepare. Juicy chicken thighs marinated in a zesty garlic and lemon mixture, roasted alongside crispy baby potatoes until golden and tender. A perfect Mediterranean-inspired meal for any day of the week.
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs or drumsticks
- 3 tablespoons olive oil
- 5 cloves garlic, minced
- juice of 1 lemon
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup chicken broth
For the Potatoes:
- 1 1/2 pounds baby potatoes, halved or quartered
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, salt, pepper, paprika, and red pepper flakes.
- Marinate the chicken and potatoes: Add chicken and potatoes to the bowl and toss until fully coated. Marinate for 15–30 minutes.
- Bake: Transfer the chicken and potatoes to a baking dish. Roast for 40–45 minutes until chicken is golden and reaches an internal temperature of 165°F (74°C).
- Optional broil: Broil for 2–3 minutes for extra crispness.
- Rest and garnish: Let the dish rest, then garnish with lemon wedges and parsley. Serve warm.
Notes
- This dish pairs well with tzatziki, Greek salad, or warm pita.
- Boneless chicken thighs can be used with reduced roasting time.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 chicken thigh + potatoes
- Calories: 450
- Sugar: 1g
- Sodium: 520mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 115mg
