Greek Chicken and Potatoes [RECIPE]

Greek chicken and potatoes

Bring restaurant flavor home with this delicious recipe for Greek chicken and potatoes. (Photo by Jathan Fink, Jadeworks Entertainment)

From the very first time we went to one of our favorite Greek restaurants and I had their Greek potatoes, I was hooked. They are simple fare, but perfectly seasoned, delicious, and oh-so-addictive. That’s why I love this dish! Once again, we are bringing the flavors of a restaurant favorite home, and it could hardly be any easier to make. Your family will love this yummy meal, and it’s light enough to serve on a warm summer night.

PREP: 15 minutes
COOK: 45 minutes


  • 3 lemons
  • 6 garlic cloves, smashed
  • 3 Tbsp. fresh oregano leaves
  • 1/3 cup plus 2 Tbsp. extra-virgin olive oil, divided
  • 4 large boneless, skinless chicken breasts, cut into thirds (about 3 1/2- to 4-pounds of meat)
  • 1 pound small new potatoes, quartered into long wedges
  • 1 large red onion, cut into 1/2-inch wedges
  • 1 Tbsp. kosher salt
  • 1 pound broccoli crowns, trimmed
  • 1 tsp. freshly ground black pepper


  1. Preheat oven to 450°F. Place chicken in a gallon-sized resealable plastic bag. Add juice of two lemons, about 1/3 cup. Cut third lemon into wedges, add to bag with garlic, oregano, and 1/3 cup oil. Seal bag and squish marinade around chicken until well combined. Set aside and allow to rest unrefrigerated for 15 minutes.
  2. Meanwhile, on a large rimmed baking sheet use clean hands to toss together potatoes, onion, 1 teaspoon salt and 1 tablespoon oil. Roast until just beginning to brown, about 15 minutes.
  3. In a large bowl, toss together broccoli crowns with remaining 1 tablespoon oil. Transfer to baking sheet and toss with potatoes to combine. You may have to divide vegetable mixture between two baking sheets so everything lays flat. Add chicken, lemons, and garlic cloves to sheet pans and discard marinade. Season with pepper and remaining 2 teaspoons salt. Bake until chicken is cooked through and broccoli is browned, about 30 minutes.

YIELD: 6 servings

About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

One Response to Greek Chicken and Potatoes [RECIPE]

  1. Sybaritica says:

    Looks good. I love Greek Potatoes too…

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