Greek Chicken and Potatoes

Greek Chicken and Potatoes is one of those comforting one-skillet meals that takes care of business on gloomy winter days.

Greek Chicken and Potatoes from

After spending the weekend in sunny Santa Barbara (and consuming more than my fair share of fish tacos) we came home yesterday to a serious torrential downpour. It was insane. So crazy that I had donned my pajamas by 2pm and didn’t move from the couch. It’s days like yesterday that call for a big ‘ol skillet of Greek Chicken and Potatoes. Everything gets piled into a big cast iron skillet, seasoned with a marinade so addicting you’ll want to drink it, and roasted until the chicken and the potatoes are golden, crispy and pure perfection!

Depending on how prepared I am, I’ll either top it with a big dollop of homemade tzatziki or sprinkle some chopped cucumbers, tomatoes and feta on top. Either topping gives it that extra layer of flavor and makes this the perfect dinner!

Greek Chicken and Potatoes

Greek Chicken and Potatoes


  • 1/2 cup fresh lemon juice
  • 4 cloves garlic, roughly chopped
  • 4 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped basil
  • 1 tablespoon finely chopped fresh oregano
  • 1 tablespoon finely chopped rosemary
  • 1 tablespoon finely chopped thyme
  • 1 teaspoon red pepper flakes
  • 1/2 cup olive oil
  • 1 whole chicken, cut down into breasts, thighs and legs
  • 6 medium Yukon Gold Potatoes, cut into bite sized pieces
  • Kosher salt and freshly cracked black pepper
  • Optional Garnishes
  • Cucumber, medium dice
  • Cherry Tomatoes, halved
  • Crumbled Feta


  1. Stir together the lemon juice, garlic, herbs, red pepper flakes and olive oil in a bowl. Place the chicken in a large zip lock bag and pour 3/4th of the marinade on top. Marinate in the fridge for 12- 24 hours.
  2. Once the chicken is marinated, preheat oven to 375 degrees F.
  3. Place the potatoes in a large bowl and drizzle with the remaining marinade, toss to combine. Season the potatoes with salt and pepper. Arrange the potatoes on the bottom of a large cast iron skillet. Remove the chicken from the marinade and place on top of the potatoes and season the chicken with salt and pepper.
  4. Roast the chicken and potatoes in the oven for 1 hour 15 minutes until golden and crispy.
  5. Top with the chopped cucumbers, cherry tomatoes and feta and serve immediately.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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    1. Huge Greek fans here. Except you would never be able to order this at any Greek restaurant where I live! Too greasy here, nothing like this dish. You are right, perfect for a gloomy winters day. Here in Buffalo, we have had both 1) record cold 2) record snow 3) record wind and you NEED comfort food =)

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