Greek Chicken and Potatoes

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For Chicken and Potatoes 

  • 3 pounds chicken pieces, bone in and skin on (I used 2 smaller breasts and 3 legs)
  • kosher salt
  • 4 gold potatoes, about 2 lb, scrubbed clean, cut into thin wedges
  • 1 medium yellow onion, halved then sliced
  • 1 teaspoon black pepper
  • 1 lemon, sliced
  • 1 cup chicken broth
  • 6 to 12 pitted kalamata olives, optional
  • fresh parsley, to garnish

For the Lemon-Garlic Marinade

  • 1/4 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 8-12 fresh garlic cloves, minced
  • 1 1/2 tablespoon dried rosemary or dried oregano
  • 1/2 teaspoon ground nutmeg

Sides (optional) 

  • Greek Salad
  • Tzatziki Sauce
  • Pita Bread

  • Get ready: Preheat oven to 375 degrees F.
  • Season chicken: Pat chicken dry and season generously, including under the skin, with salt.
  • Prepare the potatoes: Arrange the potato wedges and onions in the bottom of a 9×13 baking dish. Season with salt and 1 tsp black pepper.
  • Assemble the dish: Add the chicken pieces to the pan with the potatoes, tuck the lemon slices around the chicken pieces, and pour the chicken broth over the chicken.
  • Make the marinade: In a small mixing bowl, whisk together extra virgin olive oil, lemon juice, minced garlic, rosemary, and nutmeg. Pour evenly over the chicken and potatoes.
  • Bake: Place the uncovered dish in the heated oven and bake for 45 to 60 minutes, until the chicken reaches 165° and the potatoes are tender. Depending upon the size of your potato wedges and chicken pieces, you may need a little more time. If the potatoes are not fully cooked through, raise the oven temperature to 425°F and cook for another 15 to 20 minutes. To get more color on the chicken, place the pan under the broiler briefly, allowing the chicken skins to gain additional color. Watch carefully so it doesn't burn.
  • Garnish and serve: Remove from heat and add kalamata olives, if you like. Garnish with a little bit of fresh parsley.

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