Baked Greek Chicken and Potatoes


Helen Schofield

  • Prep Time 10 minutes
  •  Cook Time 1 hour 5 minutes
  •  Total Time 1 hour 15 minutes
  •  Servings 4 (to 5)
  •  Calories 512 kcal


  • 800 grams medium-sized potatoes peeled & sliced into wedges
  • 1/4 cup olive oil plus a little extra
  • 1kg skinless boneless chicken thighs (8-10 thighs)
  • 1 lemon zest & juice
  • 1 large teaspoon dried oregano
  • salt & black pepper


  1. Pre-heat the oven to 390F/200C.

  2. Put the raw potato wedges into a large baking dish or roasting pan (in one layer if you can). Drizzle with a little olive oil, toss with your hands and bake for about 20 minutes.

  3. Remove the potatoes from the oven and nestle the chicken thighs in amongst them in the dish. Add the squeezed lemon halves as well.

  4. Whisk together the olive oil, lemon juice & zest & oregano and drizzle all over the chicken and potatoes. Grind over plenty of salt and black pepper, then put the dish back in the oven and bake for 45 minutes or until the chicken juices run clear when you poke the meat with a knife and the whole dish is golden.

  5. Serve with a big traditional Greek salad, Greek yoghurt and crusty bread.

Recipe Notes

  • This can very easily be doubled or tripled for a larger number of people – just use a HUGE dish (or you could use 2 smaller ones of course).
  • Don't worry if the potatoes are a bit (or a lot!) stuck to the baking dish after you've pre-baked them. Just loosen them and toss before adding in the chicken. This will just make the potatoes all the more crispy and delicious when you serve the final dish!



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