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Greek Chicken and Potatoes

Author: Gaby Dalkin


  • 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


  • 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.
  • Once the chicken is marinated, preheat oven to 375 degrees F.
  • 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.
  • Roast the chicken and potatoes in the oven for 1 hour 15 minutes until golden and crispy.
  • Top with the chopped cucumbers, cherry tomatoes and feta and serve immediately.