This meal is scrumptious! Your guests will think you spent the whole day in the kitchen to pull off this authentic Greek feast. Little do they know, everything gets mixed in one pan, baked mostly unattended and voila – amazing, flavourful and delicious meal!
What’s more, this meal is so low maintenance – you will have plenty of time to pull off a suggested side dish – tzatziki, if you want… You can find the recipe for it here.
The chicken is so moist, yet the skin is crispy… The potatoes are tender and infused with savory and lemony flavour. You can’t go wrong with this dish. This is definitely a crowd pleaser with its rightful spot on our regular dinner rotation.
Hope you guys give it a try!
This dish can be made for 4-6 people. As long as your potatoes fit in one layer in your 9x13 baking dish and the chicken fits in one layer on top of your potatoes, feel free to slightly increase your potato and chicken quantities.
Preheat the oven to 425°.
Squeeze the lemon juice and pour it into 9x13" baking dish. I then directly grate garlic cloves into the baking dish. Add oregano, Italian seasoning, oil and whisk everything together.
Add potatoes and chicken pieces. Sprinkle salt and grind black pepper directly over your potatoes and chicken. Toss with your hands to make sure everything is evenly coated.
Set chicken on a plate. Not only will it let the chicken marinate in herbs and lemon juice, it will give the head start to potatoes that take longer to cook.
Pour about 3/4 cup of chicken stock into the baking dish with potatoes. The liquid should come up to about 1/4" (or a bit more) of the potatoes. The potatoes should not be fully submerged.
Bake your potatoes in preheated oven for 35 minutes. Then toss the potatoes (this will help potatoes cook evenly and avoid forming hard chewy crust on top) and baste them with pan juices.
Add your chicken that was sitting on a plate, skin side up to the baking sheet placing it on top or in between your potatoes, ensure there's still about 1/4" of broth in the bottom of the pan; if not, add more.
Continue cooking for about 30 minutes until the potatoes are tender and the chicken is cooked through. Baste the chicken and potatoes with pan juices every 10 minutes, if you can, but it will still be great without basting.
Check the chicken. The skin should be well browned and the desired internal temperature should be 175° (it’s safe at 165 but the connective tissue breaks down at 175, at which point your chicken will no longer be too chewy.) The potatoes should still hold their shape but be tender and be easily pierced with a fork.
Switch the broiler to high and broil for a few minutes without burning, to give the dish nice golden colour. Do not burn, keep the door of the oven open and watch your dish closely.
Remove from the oven, garnish with extra lemon slices, parsley, olives, feta, artichokes, capers, whatever you like, if desired. Enjoy!
Ingredients
Directions
Preheat the oven to 425°.
Squeeze the lemon juice and pour it into 9x13" baking dish. I then directly grate garlic cloves into the baking dish. Add oregano, Italian seasoning, oil and whisk everything together.
Add potatoes and chicken pieces. Sprinkle salt and grind black pepper directly over your potatoes and chicken. Toss with your hands to make sure everything is evenly coated.
Set chicken on a plate. Not only will it let the chicken marinate in herbs and lemon juice, it will give the head start to potatoes that take longer to cook.
Pour about 3/4 cup of chicken stock into the baking dish with potatoes. The liquid should come up to about 1/4" (or a bit more) of the potatoes. The potatoes should not be fully submerged.
Bake your potatoes in preheated oven for 35 minutes. Then toss the potatoes (this will help potatoes cook evenly and avoid forming hard chewy crust on top) and baste them with pan juices.
Add your chicken that was sitting on a plate, skin side up to the baking sheet placing it on top or in between your potatoes, ensure there's still about 1/4" of broth in the bottom of the pan; if not, add more.
Continue cooking for about 30 minutes until the potatoes are tender and the chicken is cooked through. Baste the chicken and potatoes with pan juices every 10 minutes, if you can, but it will still be great without basting.
Check the chicken. The skin should be well browned and the desired internal temperature should be 175° (it’s safe at 165 but the connective tissue breaks down at 175, at which point your chicken will no longer be too chewy.) The potatoes should still hold their shape but be tender and be easily pierced with a fork.
Switch the broiler to high and broil for a few minutes without burning, to give the dish nice golden colour. Do not burn, keep the door of the oven open and watch your dish closely.
Remove from the oven, garnish with extra lemon slices, parsley, olives, feta, artichokes, capers, whatever you like, if desired. Enjoy!
Happens to be Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated, this includes your chicken stock.
Make it Dairy-Free: this dish is already Dairy-Free, simply do not serve it with optional Tzatziki that contains dairy.
