This is the classic recipe for making a Baked Greek Chicken And Potatoes. Cooked with olive oil, PLENTY of garlic, dried oregano, and a bit of lemon.
It’s a super quick and easy way to cook a whole chicken (cut in parts) and a really delicious one as well. Unlike other recipes where the main focus of the recipe is to create a nicely roasted crust on the chicken, this recipe focuses mostly, on cooking the chicken to really soft and mellow. With the potatoes cooked together with the chicken, absorbing all of the delicious juices and flavors, that makes them truly melt-in-your-mouth!
This is the classic Greek way of cooking most meat in fact, like when we make Baked Pork Chops With Potatoes, or Burgers And Potatoes for example. And why cook the garnish separately, when you can cook it along with the meat in such a tasty fashion?
I think you’re going to love the simplicity of this dish and how quick it is to make it. Especially if you’re cooking for a family of 4 plus. As it’s such an easy way to cook for many people without much effort. This dish has saved me a million times when I didn’t have much time to cook. In fact, it’s one of my go-to foods to make when I’m really busy. The other one would be Fasolakia (stewed greens beans) for those days when you need something green, healthy, and quick.
Now, to enjoy this Baked Greek Chicken, even more, you just have to serve it together with some Tzatziki dip, or a Classic Greek Salad. Or even both. I can’t describe well enough how great these flavors combine. You just have to try them. It’s like the ultimate Greek dinner (and yes, even without the Spanakopita).
Baked Greek Chicken And Potatoes
- 1 whole chicken (about 2 kg / 4 lb +6 oz)
- 5-6 large potatoes peeled
- 150 ml extra virgin olive oil
- 12 large garlic cloves
- 2 loaded tablespoons dried Greek oregano
- 1 lemon zested and juiced
- kosher salt and freshly ground pepper
- Preheat oven at 230°C / 446°F. If your oven is too strong, preheat at 220°C / 428°F.
- Cut the chicken into 4 portions, separating the legs and breasts. Rinse well and place in a large pan about 33 cm x 38 (13x 15-inch) with its skin facing upwards.
- Cut the potatoes into wedges and place all around the chicken. Cut the garlic cloves in half and toss them here and there. Don't let them sit on the surface of the chicken though, so they won't get burned.
- Add 1 cup of water to cover the bottom of the pan. Add also the lemon juice and lemon zest. Drizzle the olive oil all over on top.
- Sprinkle the dried oregano all over the chicken and the potatoes. Season with kosher salt and freshly ground pepper.
- Bake for 20 minutes and then flip the chicken parts upside down and bake for another 20 minutes. Then flip one last time so the skin is facing upwards again, and cook for about 20 minutes more. Or until the skin of the chicken gets golden-brownish in color and the potatoes look nice and mellow.
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