If you are craving a dish that bursts with vibrant flavors and effortless charm, then the Greek Garlic Chicken with Roasted Potatoes Recipe is about to become your new favorite dinner. Tender, juicy chicken thighs infused with zesty lemon, garlic, and herbs roast alongside perfectly crispy baby potatoes, creating a mouthwatering combination that’s easy to prepare yet impressive enough for guests. This recipe captures the heart and soul of Mediterranean cooking, making your kitchen smell incredible and your taste buds sing with every bite.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is surprisingly simple, yet each component plays a crucial role in building layers of flavor and texture. From the earthy oregano to the tangy lemon juice, these essentials come together to create a dish that feels both rustic and refined.
- 4 bone-in, skin-on chicken thighs (or breasts): Choose thighs for extra juiciness and crispy skin, or breasts if you prefer leaner meat.
- 1 ½ lbs baby potatoes, halved: Small potatoes cook evenly and develop a beautiful golden crust when roasted.
- 4 cloves garlic, minced: Fresh garlic infuses the dish with its signature aromatic punch.
- 1/3 cup olive oil: A good quality olive oil enriches the marinade and helps roast the ingredients to perfection.
- 1 lemon, juiced and zested: Lemon adds brightness and a fresh citrus zing that balances the richness.
- 1 tbsp red wine vinegar: This adds a subtle tang that complements the garlic and herbs expertly.
- 1 tbsp dried oregano: A classic Greek herb that brings a warm, slightly peppery note.
- 1 tsp dried thyme: Adds depth with its subtle floral and earthy flavors.
- Salt and pepper to taste: Essential for seasoning and enhancing every element.
- Fresh parsley, chopped (for garnish): A pop of green and a gentle herbal finish to the dish.
How to Make Greek Garlic Chicken with Roasted Potatoes Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F (200°C) and lightly greasing a large baking dish or sheet pan. This ensures your chicken and potatoes won’t stick and will roast evenly with beautiful caramelization.
Step 2: Whisk the Marinade
In a bowl, combine olive oil, freshly squeezed lemon juice, lemon zest, red wine vinegar, minced garlic, dried oregano, dried thyme, salt, and pepper. Whisk until all the ingredients meld into a fragrant, flavorful marinade that promises to soak into every bite of chicken and potato.
Step 3: Marinate the Chicken and Potatoes
Place the chicken thighs and halved baby potatoes in a large bowl or a sealable zip-top bag. Pour the marinade over them and toss thoroughly to coat every surface. Let them marinate for at least 30 minutes to absorb those vibrant flavors, or better yet, let them sit overnight in the fridge if you have the time.
Step 4: Arrange and Roast
Arrange the chicken and potatoes in a single layer in the prepared baking dish. Pour any leftover marinade on top for extra flavor. Roast everything in the oven for 40 to 45 minutes, checking that the chicken reaches an internal temperature of 165°F and the potatoes turn golden and tender.
Step 5: Optional Crisp Finish
For an irresistible crispy skin and perfectly roasted potatoes, switch your oven to broil at the end and broil for 2 to 3 minutes. Just keep an eye on it to avoid burning, and you’re rewarded with an irresistible crunch.
Step 6: Garnish and Serve
Once out of the oven, sprinkle chopped fresh parsley over the top for a fresh, herbal burst, and serve warm with extra lemon wedges if desired. This step really elevates the dish and gives it that signature Mediterranean flair.
How to Serve Greek Garlic Chicken with Roasted Potatoes Recipe
Garnishes
A generous handful of chopped fresh parsley adds a burst of color and a fresh herbal note that beautifully complements the savory garlic and lemon flavors. Lemon wedges are a brilliant final touch, allowing everyone to add extra brightness if they want.
Side Dishes
This Greek Garlic Chicken with Roasted Potatoes Recipe pairs wonderfully with a crisp Greek salad featuring cucumbers, tomatoes, red onions, and feta cheese. You can also serve it alongside some warm pita bread or a simple tzatziki sauce to round out the meal with creamy, cooling elements.
Creative Ways to Present
For a family-style feast, serve the chicken and potatoes straight from the baking dish on a rustic wooden board surrounded by lemon wedges and parsley sprigs. Or, create individual plates by arranging the chicken and potatoes artfully with a drizzle of the pan juices and a dollop of Greek yogurt or tzatziki for added flair and flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Garlic Chicken with Roasted Potatoes Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and meld together, making for even tastier next-day meals.
Freezing
This dish freezes nicely for up to 2 months. To freeze, let the chicken and potatoes cool completely, then transfer them to a freezer-safe container or heavy-duty freezer bag. When ready to eat, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in a 350°F oven for about 15-20 minutes or until warmed through. This method helps maintain the crispy texture of the chicken skin and roasted potatoes better than a microwave.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs stay juicier and crispier, chicken breasts work well too—just keep an eye on the cooking time to prevent drying out.
How long should I marinate the chicken and potatoes?
At least 30 minutes gives the flavors a good start, but marinating overnight is ideal for maximum flavor infusion.
What if I don’t have red wine vinegar?
You can substitute with white wine vinegar or even a splash of apple cider vinegar. The acidity balances the lemon and garlic nicely.
Can I use fresh herbs instead of dried?
Yes! Use about three times the amount of fresh herbs as dried since fresh herbs are less concentrated. Fresh oregano and thyme bring a bright, vibrant note.
Is this recipe gluten-free?
Yes, this Greek Garlic Chicken with Roasted Potatoes Recipe is naturally gluten-free, making it perfect for those following a gluten-free diet.
Final Thoughts
This Greek Garlic Chicken with Roasted Potatoes Recipe is a star in any kitchen, combining ease, flavor, and a bit of Mediterranean sunshine in every bite. Whether you’re cooking a weeknight dinner or entertaining friends, this recipe promises to delight with its hearty, fragrant goodness. Give it a try—you’ll be hooking your guests and family on Greek flavors in no time!
Print
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: Baking
- Cuisine: Greek
- Diet: Halal
Description
This Greek Garlic Chicken with Roasted Potatoes is a deliciously simple one-pan meal featuring tender, juicy chicken thighs marinated in a zesty blend of lemon, garlic, and herbs, paired with crispy roasted baby potatoes. The combination of oregano, thyme, and fresh lemon creates an authentic Mediterranean flavor that’s perfect for a family dinner or easy weeknight meal.
Ingredients
Chicken and Marinade
- 4 bone-in, skin-on chicken thighs (or breasts)
- 4 cloves garlic, minced
- 1/3 cup olive oil
- 1 lemon, juiced and zested
- 1 tbsp red wine vinegar
- 1 tbsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
Potatoes
- 1 ½ lbs baby potatoes, halved
Garnish
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan to prevent sticking and ensure even cooking.
- Make the Marinade: In a medium bowl, whisk together olive oil, lemon juice and zest, red wine vinegar, minced garlic, dried oregano, dried thyme, salt, and pepper until well combined.
- Marinate the Chicken and Potatoes: Place the chicken thighs and halved baby potatoes in a large bowl or a zip-top plastic bag. Pour the marinade over everything, then toss or shake to coat evenly. Let them marinate for at least 30 minutes to allow flavors to meld, or up to overnight for a more intense taste.
- Arrange in Baking Dish: Arrange the marinated chicken and potatoes in a single layer in the prepared baking dish. Pour any remaining marinade over the top to keep everything moist and flavorful during roasting.
- Roast: Place the dish in the preheated oven and roast for 40 to 45 minutes, or until the chicken is fully cooked reaching an internal temperature of 165°F (75°C), and the potatoes are golden brown and tender when pierced with a fork.
- Broil for Crispiness (Optional): For extra crispy skin and potatoes, switch the oven to broil and cook for an additional 2 to 3 minutes. Keep a close eye to prevent burning.
- Garnish and Serve: Remove from oven, garnish with freshly chopped parsley, and serve warm with optional lemon wedges on the side to add a fresh citrus burst.
Notes
- Marinating overnight will deepen the flavors, but 30 minutes is sufficient if short on time.
- Bone-in, skin-on chicken thighs deliver juicier meat and crispier skin; breasts can be used for a leaner option but may require less cooking time.
- You can substitute baby potatoes with small red or Yukon gold potatoes if preferred.
- Make sure chicken reaches an internal temperature of 165°F for safe consumption.
- Broiling at the end is optional but adds great texture.
