` Garlicky Greek Chicken and Potatoes - Olive Oil Times

Garlicky Greek Chicken and Potatoes

Roasted chicken is first marinated in an herb-lemon mixture, then tossed with potato wedges before baking to crispy, golden perfection. This delicious meal is a healthy update of classic chicken with fried potatoes.
Garlicky Greek Chicken and Potatoes
Garlicky Greek Chicken and Potatoes
Sep. 10, 2020
Tracy Nawara

Chicken and potato wedges are a picky-eaters ideal meal. The skin on the chicken gets super crispy, and so do the pota­toes. The best part is that both ele­ments of this dish can be cooked at the same time in the oven! This baked Garlicky Greek Chicken and Potatoes will impress the pick­i­est of eaters in your house­hold. Marinade the chicken for as much time as you can, before toss­ing with pota­toes and bak­ing until every­thing is crispy. The chicken and pota­toes are then topped with a gar­lic butter/olive oil mix­ture that will make your mouth water. This dish is low-main­te­nance and seri­ously deli­cious!

garlicky-greek-chicken-and-potatoes-olive-oil-times-garlicky-greek-chicken-and-potatoes

Garlicky Greek Chicken and Potatoes

4 from 2 votes
Course: DinnerCuisine: GreekDifficulty: Easy
Servings

4

serv­ings
Prep time

5

min­utes
Cooking time

45

min­utes
Marinade time

2

hours

This crispy baked chicken dish is done in a sheet pan in the oven. The chicken and pota­toes are baked together for less clean up! After bak­ing, it is topped with a scrump­tious gar­lic oil mix­ture.

Ingredients

  • 8 chicken thighs, bone-in, skin on

  • 2 lemons, juiced

  • 4 sprigs fresh Greek oregano

  • 1/4 cup medium extra vir­gin olive oil

  • 5 gar­lic cloves, smashed

  • 2 tea­spoons salt

  • 1 tea­spoon black pep­per

  • 8 rus­set pota­toes, cut into wedges

  • 4 table­spoons but­ter

  • 4 table­spoons fruity extra vir­gin olive oil

  • 4 gar­lic cloves, minced

  • 2 table­spoons freshly chopped chives

  • Flaky sea salt, for top­ping

Directions

  • In a large reseal­able plas­tic bag, add chicken thighs, lemon juice, oregano sprigs, olive oil, salt, and pep­per. Close the bag and shake until fully com­bined. Refrigerate for 2 – 12 hours.
  • When ready to cook, pre­heat the oven to 350.
  • Cut pota­toes into wedges. Lay out on one side of a large bak­ing sheet. Lay your mar­i­nated chicken out on the other side of the tray. Toss the pota­toes with the chicken mari­nade so they are fla­vored with the mari­nade. If the pota­toes and chicken do not fit on the same tray, just be sure the pota­toes are all coated with mari­nade before adding to another tray and bak­ing.
  • Bake at 350 for 40 – 45 min­utes, or until the pota­toes and chicken are golden brown.
  • In the last 5 min­utes of bak­ing time, melt your but­ter with the olive oil over medium low heat. Add gar­lic and cook for 2 min­utes. Turn off the heat and add chives.
  • Remove the chicken and pota­toes from the oven. Top every­thing with your gar­lic but­ter and flaky sea salt. Serve imme­di­ately.

Notes

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