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Greek Chicken and Potatoes

• 1.5 pounds chicken thighs or breasts, boneless & skinless

• 1/2 cup extra virgin olive oil

• 2 lemons - juice of

• 1 tablespoon oregano, dried

• 1 tablespoon rosemary, dried or fresh

• 2 garlic cloves, grated

• 2 teaspoon salt

• 10-12 Yukon Potatoes

• 2 cups water

• Ground black pepper, to taste

• Pinch of red pepper flakes


1. In a medium bowl, add olive oil, lemon juice, oregano, rosemary,

garlic, salt and pepper. Whisk with a fork.

2. Add chicken to the bowl, poking and tossing with a fork. This will

allow marinade to penetrate the meat.

3. Wash potatoes well and cut in quarters. Add these to the bowl with

the chicken and add the 2 cups of water. Cover and refrigerate for 30

mins – 48 hours.

4. Preheat oven to 450 degrees F. Lay the potatoes down first then the

chicken breasts in a single layer on top of the potatoes. Add

marinade and cover with foil.

5. Bake covered for 25 minutes (thinner) to 35 minutes (2′′+) or until 150

degrees F internal temperature. Take foil off for the final 15 minutes

for a nice browning. Serves 6

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