Greek Chicken And Potatoes: This baked chicken recipe is a family favorite! Easy Greek chicken recipe hits all the right flavor notes, thanks to a couple of Greek spices and a tasty lemon-garlic sauce that can also double as a marinade. Serve this chicken recipe with a side of Greek salad and Tzatziki sauce. If you like, add some warm pita bread.

This chicken recipe is Mediterranean Diet recipe you can make any night of the week! Because it is a one pan dinner recipe, it's perfect for weeknight meals. You'll be making this chicken dinner on repeat!


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For Chicken and Potatoes
3 lb chicken pieces, bone in and skin on (I used 2 smaller breasts and 3 legs)
Salt
4 gold potatoes (about 2 lb), scrubbed clean, cut into thin wedges
1 medium yellow onion, halved then sliced
1 tsp black pepper
1 lemon, sliced
1 cup chicken broth
6 to 12 pitted quality kalamata olives, optional
Fresh parsley, for garnish

For the Lemon-Garlic Sauce (can also be used as marinade)
¼ cup extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
¼ cup lemon juice
12 fresh garlic cloves, minced
1 ½ tbsp dried rosemary (or dried oregano)
½ tsp ground nutmeg

1. Preheat oven to 375 degrees F.
2. Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well).
3. Arrange potato wedges and onions in the bottom of a baking dish or pan. Season with salt and 1 teaspoon black pepper. Add the chicken pieces (see optional step in notes).
4. Make the lemon-garlic sauce. In a small mixing bowl, whisk together ¼ cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour evenly over the chicken and potatoes.
5. Arrange lemon slices on top. Pour chicken broth into the pan from one side (do not pour broth over the chicken).
6. Bake in heated oven uncovered for 45 to 1 hour or until chicken and potatoes are tender. NOTE: If the potatoes are not fully done at this point, you can raise the oven temperature to 425°F and cook for another 15 to 20 minutes (make sure to remove the chicken breast pieces that are fully cooked so they don't get dry). To get more color on the chicken, place the pan under the broiler briefly to allow the chicken skins to gain more color (watch carefully).
7. Remove from heat and add kalamata olives, if you like. Garnish with a little bit of fresh parsley.

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