Description
A classic Greek-inspired roasted chicken and potatoes dish featuring juicy, lemony marinated chicken pieces paired with crispy, golden potato wedges. This hearty and flavorful meal is infused with Mediterranean herbs, garlic, and fresh lemon, perfect for a comforting family dinner.
Ingredients
Scale
Chicken
- 3-4 lbs chicken pieces (thighs and drumsticks preferred, breasts optional)
Potatoes
- 3 lbs Yukon Gold or russet potatoes, peeled and cut into wedges
Marinade and Seasoning
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice (about 2 large lemons)
- 2 tablespoons lemon zest
- 6 garlic cloves, minced
- 2 tablespoons dried oregano (or 3 tablespoons fresh oregano)
- 2 teaspoons salt (or to taste)
- 1 teaspoon black pepper
Other
- 1 cup chicken broth
- 1/2 cup white wine (optional, can be substituted with more broth)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
- Crumbled feta cheese (optional, for garnish)
Instructions
- Prepare Your Ingredients and Preheat: Preheat your oven to 425°F (220°C). Pat the chicken pieces completely dry with paper towels to ensure crispy, golden skin. Cut potatoes into uniform wedges about 2-3 inches long for even roasting.
- Create the Magical Marinade: In a large bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, oregano, salt, and black pepper. This mixture will imbue your chicken and potatoes with authentic Greek flavors.
- Marinate the Chicken: Add the chicken pieces to the marinade, turning them to coat every surface thoroughly. Let the chicken marinate for at least 15 minutes, or up to 30 minutes if possible, to absorb the flavors.
- Arrange in the Pan: Choose a large roasting pan or rimmed baking sheet. Arrange the marinated chicken pieces skin-side up in the pan, then nestle the potato wedges around the chicken. Pour any remaining marinade evenly over both the chicken and potatoes.
- Add the Liquid: Pour the chicken broth and white wine (if using) around the edges of the pan, allowing the liquid to come about 1/4 inch up the sides. This will create steam and keep the ingredients moist during roasting.
- Roast to Perfection: Place the pan in the preheated oven and roast for 45 minutes. Then increase the oven temperature to 450°F (230°C) and continue cooking for an additional 15-20 minutes until the chicken skin is crispy and golden and the potatoes are tender with crispy edges.
- Rest and Serve: Remove from the oven and let rest for 5 minutes to allow juices to redistribute. Garnish with fresh chopped parsley and serve with lemon wedges. Optionally, sprinkle crumbled feta cheese on top for added flavor.
Notes
- For a dairy-free version, skip the feta cheese or use plant-based alternatives.
- To reduce sodium, use less salt and opt for low-sodium chicken broth.
- If you prefer a wine-free dish, replace white wine with extra chicken broth or additional lemon juice.
- Try substituting sweet potatoes or baby potatoes for a different texture and flavor.
