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!
Servings: 6 servings
Ingredients
- ½ cup fresh lemon juice
- 4 cloves garlic roughly chopped
- 4 tablespoons fresh flat-leaf parsley finely chopped
- 2 tablespoons basil finely chopped
- 1 tablespoon fresh oregano finely chopped
- 1 tablespoon rosemary finely chopped
- 1 tablespoon thyme finely chopped
- 1 teaspoon red pepper flakes
- ½ 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
Instructions
- 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 ¾th 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.
Notes
Keep in mind that the pieces of chicken might cook at different rates. A thermometer is your best bet here!
Nutrition
Calories: 577kcal | Carbohydrates: 33g | Protein: 28g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 107mg | Potassium: 1029mg | Fiber: 5g | Sugar: 2g | Vitamin A: 621IU | Vitamin C: 50mg | Calcium: 68mg | Iron: 3mg