Greek baked chicken recipe (with potatoes)
Baked chicken and potatoes in the oven is an easy, popular Greek recipe. You can use chicken legs, drumsticks, thighs, or even a whole chicken cut into pieces.
Servings: 4
Calories: 471kcal
Ingredients
For the marinade:
- 1 garlic clove minced
- 1 onion coarsly chopped
- ¼ cup olive oil
- ¼ cup fresh lemon juice and zest from one lemon
- 2 teaspoons fine sea salt
- 2 tablespoons dried oregano
- freshly ground black pepper
For the chicken and potatoes:
- 8 drumsticks (or 8 thighs or a whole chicken cut in 8 pieces)
- 1.5 pounds potatoes diced into 1-inch pieces
- 2 carrots cut in chunks
- 2 tablespoons olive oil
- 8-10 cauliflower florets
- extra salt
Instructions
- If you have the chance, salt and marinate the chicken from the previous day.
- For the marinade: combine all of the ingredients in a bowl and mix well. Transfer the chicken to a large bowl and pour over the marinade. Mix until everything is covered with the marinade, cover with cling film or a lid and refrigerate overnight or for a few hours.
- 1-2 hours before cooking, take the chicken out of the fridge and bring it to room temperature.
- Preheat your oven to 430 °F (220 °C).
- Transfer the potatoes and the carrots to a large baking dish, add some salt and mix. Add the chicken pieces among the vegetables, drizzle with the marinade and toss to mix everything evenly. Bake for 20 minutes.
- Toss the cauliflower florets with the two tablespoons of olive oil and when the 20 minutes have passed, add it to the pan. Continue baking for another 15-20 minutes. You can turn on the broiler at the end of the baking time to make the skin crispier.
Notes
Tips
- Salt the chicken long before baking or the day before.
- Bring the chicken to room temperature for even cooking.
- Higher oven temperature 428 F (220 C) will result in crispy skin and juicy meat. Cut the potatoes in small cubes to cook faster.
- Serve this chicken with homemade tzatziki and a Greek cabbage salad (Lahanosalata)
Nutrition
Calories: 471kcal
