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Greek Garlic Chicken with Roasted Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 21 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://slsrecipes.com/greek-garlic-chicken-with-roasted-potatoes-recipe/