Name: Greek Chicken and Potatoes
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 4 bone-in, skin-on chicken thighs; 4 medium Yukon Gold potatoes, peeled and cut into wedges; 1/4 cup olive oil; 3 tablespoons fresh lemon juice; 4 garlic cloves, minced; 1 tablespoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup low-sodium chicken broth; Fresh parsley, chopped (for garnish)

If You Need a Simple Hero Dinner, This Greek Chicken and Potatoes Is It

Okay, so let me set the scene: It’s Tuesday, I’m tired, the kids are kind of hangry (and so am I), and honestly, all I want is something that practically cooks itself in the oven. Enter: Greek Chicken and Potatoes. I swear I grew up on this stuff—my uncle Spiro made it every Sunday until he moved to Florida and decided fish was the only proper dinner anymore. But back then, the smell of lemon and garlic kind of drifted through the house for hours, and even though my family never agreed on anything, no one ever turned down a second helping of this. I still mess it up some nights (potatoes a tad overcooked, chicken a tad under) but by and large, this is my safety net meal. Plus, cleanup? Easy as pie, only less fiddly.

Why You’ll Love This (Or At Least Why I Make It All The Time)

I make this when I just cannot deal with fussy recipes or when I want people to think I’ve put in hours—when in fact, I’ve kind of just thrown it in the oven and walked away to do three other things (laundry, school emails, sometimes bingeing a show, not gonna lie). My family actually asks for this by name, especially on cold, drizzly evenings. And sometimes I make it with, like, five extra garlic cloves cause I love the punch. Biggest frustration? Peeling potatoes. Seriously, who decided peeling was crucial? These days, I just scrub ’em and leave the skin on (don’t tell my grandma, though—she’d threaten me with her rolling pin).

Alright, Here’s What You’ll Need

Chicken pieces – thighs, drumsticks, or a whole chicken cut up. I’m lazy, so it’s usually bone-in thighs (but if you’ve only got breasts, use ‘em, just check them early so they don’t dry out).
Potatoes – Any kind, really. Yukon Golds soak up flavor best, but even red potatoes or maris pipers do fine. My grandmother claimed only firm potatoes count, but honestly, whatever’s in the cupboard works.
Fresh lemon juice – 2 whole lemons, more if you like extra zing (sometimes I swap in bottled juice if I’m desperate but, trust me, it’s not quite the same).
Garlic cloves – 6, smashed (I use a knife handle, but you can cheat with ready-minced if the clock’s ticking).
Oregano – 2 teaspoons dried, or a good handful fresh if it’s growing out back.
Olive oil – about 1/3 cup (I like extra-virgin, but generic works too).
Salt & pepper – to taste (or, if you’re my dad, nowhere near enough, apparently).
Optional: A little chicken stock—maybe half a cup, if you like it saucier. Or a dusting of paprika for smoke.

Pro tip: Sometimes I add a handful of olives or a few cherry tomatoes, just to mix things up. My other half thinks it’s “not traditional” but he’s wrong and also, he doesn’t cook much.

How You Actually Do This (With a Few Rambles Along the Way)

Crank up the oven – We’re talking 200°C (about 400°F) or thereabouts. Don’t obsess, it’s forgiving.
Prep your potatoes – Scrub and cut into decent-sized chunks; if they’re too small they go all mushy. (This is usually where I second guess if I should have peeled them. Real answer: nah.)
Toss chicken and potatoes in a big roasting pan – Big is good, so don’t crowd them. I glug the olive oil over everything, then squeeze in the lemons. Throw in garlic, scatter oregano, salt, pepper. Use your hands, honestly, it’s messier but it’s the only way to coat everything properly. (This is also when I sometimes toss in olives or tomatoes if they haven’t mysteriously vanished from the fridge already.)
Roast uncovered for about 45 minutes – Give everything a toss halfway. (I always burn myself here because, apparently, oven mitts are optional in my brain.)
If things look dry, splash in some chicken stock – Sometimes I do, sometimes I forget, actually. Both end up tasty, just different.
Baste once or twice – Spoon juices over the chicken when you check for doneness. This is where I sneak a taste—it’s really hard not to. Also, potatoes should be golden and chicken sizzling.
Rest for 5-10 minutes out of the oven – The flavors meld, and you won’t scorch your tongue. (Learned the hard way. More than once.)

Random Notes Because I’ve Messed This Up Before

If you crowd the pan, you’ll get soggy potatoes. Trust me, I do it basically every time I try to “fit one more piece in.” Just use two pans if in doubt.
Lemons: the more, the merrier—or the more tangy. Up to you. Once I thought three was too many, but turns out, three is perfect if you like it zesty.
Leftovers are good, but honestly, by morning I’ve usually finished the potatoes standing at the fridge.
Don’t stress if the chicken skin sticks; those crispy bits on the bottom are the best part.

If You Want to Mix Things Up (Or You’re Out of Oregano)

Once I swapped in rosemary for oregano: tasted lovely, more herby. Not the same, but perfectly fine.
Sometimes I use sweet potatoes—turns out sweeter (duh), but still really good. My son thought it was “too orange” though.
One night I tried adding feta before roasting. Don’t do it. It melts weirdly and kind of disappears. Much better to sprinkle it on at the table if you want that salty kick.
Or if you’re feeling posh, throw in some preserved lemon (I did this for a friend from London—she nearly swooned.).

What If You Don’t Have a Roasting Pan?

I usually use my battered old roasting tin (been in the family longer than me), but I’ve managed with a big skillet or even a sturdy Pyrex dish in a pinch. It’s honestly more about surface area than anything fancy. Don’t have a basting brush? Use a big spoon—or just tilt the pan a bit.

How to Store Leftovers (Though, Good Luck)

If by some miracle you have leftovers, just bung them in a container, shove them in the fridge, and they’ll keep for 2-3 days. I actually think it tastes even better cold the next day, but my partner says that’s “weird” and won’t try it. It rarely lasts long enough to prove my point, anyway.

This Is How I Like to Serve It

I probably eat this with just a simple green salad and some crusty bread to mop up the lemony sauce. Oh! On holidays, my aunt brings out a plate of tzatziki and insists it’s The Law. I won’t argue—more for me. Sometimes, we finish with watermelon (bit random, true) because that’s just what we always did, even in the dead of winter.

Things I Learned the Hard Way (Pro Tips, Honestly)

Don’t rush the marinating. Yeah, you can just toss and roast, but if you let it sit 15 minutes first, way more flavor. I once skipped this and totally regretted it.
Check the potatoes are done before you take out the chicken—I have served slightly crunchy ones more than once, still tasty but not quite the vibe.
Cover with foil if the chicken’s getting too brown (I almost always forget this step, then complain loudly and pretend the extra-dark bits are “rustic”).

FAQ (Actual Questions I’ve Heard… I Promise)

Can I use boneless chicken?
Sure thing, just check for doneness after half an hour, or they’ll dry out. But honestly, the bones do give more flavor. Don’t blame me if you miss out.
Do you have to peel the potatoes?
Nope! I almost never bother; just scrub ‘em up. Skin adds flavor, too—or that’s what I tell myself when I’m lazy.
Is this actually Greek?
Well, depends who you ask. My uncle would say yes, but he also put ketchup on his pastitsio, so take it with a grain of salt!
Why did my potatoes stick?
Honestly, same. I think it’s just about using enough oil and not panicking if stuff gets crispy. Those stuck-on bits taste great anyway.
Can I make it ahead?
You can marinate earlier in the day and just bake at dinner. But unless you want to eat it cold, don’t fully cook ahead—it’s best fresh from the oven.
How do I know if the chicken’s done?
If you poke it with a fork, the juices should run clear; or use a thermometer (I forget mine half the time, so just slice one open and peek; don’t stress).

Alright, I think that’s all the things I can remember (for now). If I missed something, just make it anyway and see what happens—worst case, you get lemons and potatoes for dinner. There are worse fates.

Greek Chicken and Potatoes