Gluten Free/ Greek Classics/ Main Course

ONE PAN GREEK-STYLE ROASTED CHICKEN & POTATOES

One-Pan Greek Lemony Chicken & Potatoes

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Ingredients

  • Serves 4-5:
  • 2 and ½ -3 pounds chicken thighs and drumsticks, bone-in, skin on
  • 1 and ½ pound potatoes, peeled and cubed
  • The Spices:
  • 2 teaspoons salt, or more
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons dried oregano
  • 1 teaspoon ground cumin
  • ¼ teaspoon crushed red pepper flakes
  • The Marinade:
  • 1/3 cup olive oil
  • ¼ cup fresh lemon juice
  • ¼ cup water
  • 2-3 garlic cloves, grated
  • Optional seasonings:
  • 1 teaspoon paprika
  • 1 teaspoon ground Sumac

Instructions

1

Garnish: Fresh parsley

2

3

Preheat the oven to 425 °F, 220 °C.

4

5

Combine all of the spices in a small bowl and mix together.

6

Combine the marinade ingredients in another bowl and whisk together.

7

Wash and pat dry the chicken.

8

Place the chicken and potatoes in a baking tray/pan.

9

Pour the marinade over the chicken and potatoes.

10

11

Note: The chicken can be marinated with the marinade and spices for 24 hours before roasting, stored in the refrigerator. The potatoes should not be marinated ahead of time or they will turn brown. If you decide to marinate the chicken, make sure that it comes to room temperature before roasting.

12

13

Season the potatoes and chicken with the spices.

14

Roast for 45 minutes. Increase the temperature to 450 °F and roast until the potatoes are fork tender. About 15-20 minutes more.

15

16

Garnish with fresh parsley and serve alongside a salad and some toasted bread. Enjoy!

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2 Comments

  • Reply
    lonnie hartstack
    August 20, 2019 at 10:32 pm

    Can I make this and freeze it a week before my event or can I make and refrigerate for 4 days before I serve it???

    • Reply
      dimitra
      August 21, 2019 at 10:32 pm

      Hi Lonnie! This dish is best made the day it will be served however you can cut the potatoes a day ahead of time,place them in a bowl and cover with water and set in the fridge until the next day. Marinate the chicken and set it in the baking tray, cover with plastic and refrigerate. The next day, about 30 minutes before you are ready to roast the chicken take it out of the fridge, strain the potatoes, add them to the chicken tray and season them then roast everything and serve. Hope this helps. xoxo

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