Greek Roasted Chicken and Potatoes Recipe

Greek Roasted Chicken and Potatoes

Greek roasted chicken and potatoes is a super flavorful Greek inspired meal in which chicken leg quarters is roasted with potatoes, carrots and onions. It is pretty easy one pot meal to make. A perfect weeknight dinner.
This roast chicken tastes so good because of all the dry Greek spices I have used like oregano, thyme, rosemary, cinnamon and garlic. While roasting the chicken, I have covered the chicken leg quarters with thin slices of lemon to prevent it from drying out.  If you get time, marinate chicken for at least 2 hours and you will be happy with the succulent chicken dish.

This dish is a complete meal because it has potatoes, carrots, onion and garlic all tossed with Greek spices and cooked along with the chicken. The potatoes absorb all the juices from the chicken, so it has to be good!
I have used my trusty dutch oven to cook this meal but you can use any large casserole dish also.

Greek Roasted Chicken and Potatoes Recipe

Recipe by Neha NairCourse: MainCuisine: GreekDifficulty: Medium
Servings

2

servings
Prep time

10

minutes
Cooking time

50

minutes
Marination time

2

hours

In this Greek roasted chicken, chicken quarters is marinated in Greek spice blend and roasted with potatoes, onions, garlic and carrots.

Ingredients

  • 2 chicken leg quarters bone-in and skinless

  • 5 medium white or red potatoes, cut into 1-inch cubes

  • 2 carrots peeled and cut into 2-inch pieces

  • 2 medium onion peeled and cut into 2-inch pieces

  • 5 garlic clove peeled and smashed

  • Juice of half lemon and one lemon thinly sliced

  • 1/3-1/2 cup of chicken stock or water

  • 1/4 cup of parsley chopped

  • 1-2 Tbsp of oil

  • For Dry Spices :-
  • 2 tsp of garlic powder

  • 2 tsp of dry oregano

  • 1 tsp of dry thyme

  • 1 tsp of dry rosemary

  • 1 tsp of cinnamon powder

  • 1.25 tsp of red pepper flakes or to taste

  • 1/2 tsp of black pepper

  • Salt to taste

Directions

  • Slash the skinless chicken leg quarters three-four  times from drumstick to thigh with a sharp knife. Rub the chicken with half of the dry spices and lemon juice and marinate it for overnight or at least 2 hours.
  • Preheat oven to 400 F.  Prep all the vegetables and keep aside.
  • Heat oil in a 5-inch dutch oven over medium heat and put the chicken quarters.
  • Let the chicken cook for 3 minutes until it is golden brown then flip it and cook again for 2 minutes until it is browned on the other side.
  • Then remove the chicken from the pan onto the plate and add potatoes, onions, carrots and garlic with remaining dry spices in the dutch oven and mix well.
  • Then add water or stock, required salt and mix again by scraping all the browned bit from the bottom of the pan. Now switch off the heat.
  • Place the chicken quarters over the vegetables and cover the chicken with thinly sliced lemon and cook in a preheated oven for 45-55 minutes or until the internal temperature of the chicken reach to 170F.
  • Take out the chicken and squeeze lemon juice over the cooked vegetables and add parsley and mix well. Greek roasted chicken and potatoes are done.

Notes

  • Serve warm Greek roasted chicken and potatoes with green salad.
  • If you don not have a dutch oven, you can brown the chicken in any regular frying pan and put the vegetables mixed with spices and browned chicken in the casserole dish and roast until done.

Leave a Reply

Your email address will not be published. Required fields are marked *