Greek Chicken and Potatoes
A flavorful and nutritious Greek Chicken and Potatoes dish, rich in protein and Mediterranean aromas, perfect for quick weeknight meals and meal prep.
Ingredients
Main Ingredients
- 4 pieces Chicken pieces Juicy and flavorful
- 4 medium Gold potatoes Creamy and rich
- 1 large Yellow onion Adds slight sweetness
- 1 teaspoon Black pepper Enhances flavors
- 1 large Lemon Brightens the dish
- 1 cup Chicken broth For moistness
- 1/2 cup Kalamata olives Optional for salty flavor
- 1/4 cup Fresh parsley For garnish
- 2 tablespoons Extra virgin olive oil Heart-healthy fat
- 2 tablespoons Lemon juice Adds acidity
- 3 cloves Fresh garlic Infuses robust flavor
- 1 teaspoon Dried rosemary Warm, aromatic notes
- 1/4 teaspoon Ground nutmeg Adds complexity
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Scrub and cut the gold potatoes into thin wedges.
- Slice the yellow onion into thin slices.
- Mince the fresh garlic cloves.
- Juice the lemon and keep the slices for baking.
Cooking
- In a large mixing bowl, combine the chicken pieces, olive oil, lemon juice, minced garlic, rosemary, black pepper, and ground nutmeg.
- Toss until the chicken is fully coated and let it marinate for 10-15 minutes.
- In a large roasting pan, spread the potato wedges and onion slices evenly.
- Place the marinated chicken on top of the potatoes and onions.
- Pour chicken broth into the pan.
- Roast in the oven for 45-50 minutes or until internal temperature of chicken reaches 165°F (75°C) and potatoes are tender.
Serving
- Remove the pan from the oven and let it cool for a few moments.
- Garnish with fresh parsley and serve family-style.
Notes
For best results, consider marinating the chicken overnight. You can also add extra vegetables like bell peppers or zucchini for added nutrition.