Greek Chicken and Potatoes Recipe

Method9 steps · about 1 hr 15 min

1. 1

   Step 1: Set an oven rack in the middle and preheat to 375°F/190°C. Prepare a 9 × 13-inch baking dish.

2. 2

   Step 2: Pat the 3 lb bone-in, skin-on chicken pieces (3 lb) dry without washing them. Season with kosher salt on all sides and under the skin.

   Uses 3 lb chicken pieces, bone-in and skin-on · Kosher salt to season the chicken and vegetables

3. 3

   Step 3: Scrub the four potatoes and cut them into thin wedges. Halve and slice the onion. Spread both in the baking dish and season with kosher salt and all 1 tsp black pepper.

   Uses 4 Yukon Gold potatoes, about 2 lb, scrubbed and cut into thin wedges · 1 medium yellow onion, halved and sliced · Kosher salt to season the chicken and vegetables · 1 tsp black pepper, for the potatoes and onion

4. 4

   Step 4: Arrange the seasoned chicken over the potatoes and onion. Slice the whole lemon (1) and tuck the slices around the chicken. Pour in the 1 cup ready chicken broth.

   Uses Salt-seasoned chicken · Seasoned potatoes and onion · 1 lemon, sliced · 1 cup ready chicken broth, preferably low-sodium

5. 5

   Step 5: Mince the 8–12 garlic cloves. Whisk them with the ¼ cup olive oil, ¼ cup lemon juice, 1½ tbsp dried rosemary and ½ tsp nutmeg. Pour this lemon-garlic sauce evenly over the chicken and potatoes.

   Uses Chicken and vegetables in the broth · 8–12 garlic cloves, minced · ¼ cup extra virgin olive oil, for the lemon-garlic sauce · ¼ cup lemon juice, for the sauce · 1½ tbsp dried rosemary, for the sauce · ½ tsp ground nutmeg

6. 6

   Step 6: Bake uncovered at 375°F/190°C for 45–60 minutes, checking at 45 minutes. Test the thickest part of each chicken piece, away from bone, for at least 165°F/74°C. The potatoes should be tender when pierced. Piece size and wedge thickness can require longer cooking.

   Bake chicken and potatoes · 45 minUses Chicken and potatoes with lemon-garlic sauce

7. 7

   Step 7: If the potatoes are still firm, increase the oven to 425°F/218°C and continue baking for 15–20 minutes, checking at 15 minutes, until the potatoes are tender. Continue cooking any chicken that has not yet reached 165°F/74°C. Skip this extra bake once both endpoints are met.

   Finish the potatoes if needed · 15 minUses Baked chicken and potatoes to check

8. 8

   Step 8: For more color, optionally place the cooked dish briefly under the broiler. Watch continuously and remove it as soon as the skin has the desired color, before it burns. Otherwise, leave the fully cooked dish as it is.

   Uses Fully cooked chicken and tender potatoes

9. 9

   Step 9: Remove the fully cooked dish from the oven. Add the optional 6–12 Kalamata olives and chopped parsley. Serve six portions, with the separate ready Greek salad, tzatziki or pita if desired.

   Uses Completed chicken and potatoes · 6–12 pitted Kalamata olives, optional garnish · Fresh parsley, chopped, for garnish · Ready Greek salad, optional accompaniment · Ready tzatziki sauce, optional accompaniment · Ready pita bread, optional accompaniment