Baked Greek Chicken And Potatoes

4.12 from 36 votes

Baked Greek Chicken And Potatoes

Classic Greek baked chicken with potatoes. Slowly-baked until fall-of-the-bone-tender. With soft potato wedges, plenty of garlic, oregano, and extra virgin olive oil!

Prep Time15

Cook Time2 40

Course: Main Course

Cuisine: Greek

Keyword: Chicken, dairy-free, easy, gluten-free

Servings: people

Calories: 852kcal

Equipment

parchment paper
aluminum foil

Ingredients

1 large chicken weighing about 1.8 to 2 kilograms (4 to 4.4 pounds)
800 grams (1.7 pounds) potatoes peeled and cut into wedges
125 ml (½ cup) extra virgin olive oil
6-8 large garlic cloves each cut into 4 pieces
3 loaded teaspoons dried Greek oregano
½ lemon
sea salt
ground pepper

Instructions

Cut the chicken in 4 pieces. Let it sit at room temperature for about an hour before cooking it.
Preheat the oven to 160°C / 320°F.
Place the chicken in a large pan, skin side up. I used a round 36 cm (14-inch) pan. You can use a slightly larger or smaller pan as long as there's space to fit the chicken and the potatoes in a single layer.
Toss the garlic all over the bottom of the pan.
Add the potatoes all around the chicken.
Drizzle with olive oil all over on top.
Season with salt, pepper, and dried oregano.
Squeeze the half lemon all over the potatoes. You can squeeze up to 1 lemon if you like it a bit lemony. Pour ½ cup (125 ml) of water into the pan through the side.
Cover the pan with parchment paper and aluminum foil on top.
Bake for 2 hours. Then take the pan out of the oven and raise the temperature slightly to 170°C / 340°F.
Uncover and bake for 30-40 minutes more until the chicken looks nicely roasted on top. Turn off the oven.
Rest the chicken inside the oven with the oven door open for at least 30 minutes. Here's where all the magic happens: the potatoes and chicken absorb all the delicious pan juices as they rest.
Serve with a Greek salad and/or some Tzatziki.

Nutrition