Do I need to marinate the chicken in advance?

No and that is one of the most appealing things about this recipe. The lemon garlic sauce poured directly over the chicken before baking acts as both a marinade and a basting sauce in the oven simultaneously. The flavors are genuinely excellent even when the chicken goes straight into the oven without any advance marinating time. If you do have a couple of hours to spare, marinating the chicken covered in the refrigerator before baking will deepen the garlic and lemon flavor throughout the meat noticeably.

Can I use boneless chicken pieces instead of bone-in?

Yes but the result will be somewhat different. Boneless chicken pieces cook significantly faster so you will need to reduce the baking time to approximately 25 to 35 minutes and check the temperature earlier to avoid overcooking. The potatoes may not be fully cooked through in this shorter time, so consider cutting them into even thinner wedges or partially precooking them before assembling the dish.

What is the purpose of the nutmeg in the marinade?

The nutmeg adds a warm earthy aromatic note to the marinade that is distinctly Greek in character and rounds out the sharpness of the lemon and the intensity of the garlic into a more complex and balanced sauce. It is used in a very small quantity and does not make the dish taste of nutmeg specifically. It simply makes the sauce taste deeper, rounder, and more interesting. Do not omit it if you have it available.

Greek Chicken and Potatoes Easy Lemon Garlic Baked Recipe

Name: Greek Chicken and Potatoes The Most Flavorful Lemon Garlic Baked Dinner You Will Make
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Greek
Ingredients: 3 lbs Bone-In Skin-On Chicken Pieces such as breasts and legs; Kosher Salt to taste; 4 large Yukon Gold Potatoes scrubbed and cut into thin wedges; 1 medium Yellow Onion halved and sliced; 1 tsp Black Pepper; 1 cup Low-Sodium Chicken Broth; 1 Lemon sliced into rounds; 6 to 12 pitted Kalamata Olives optional; Fresh Parsley for garnish; 1/4 cup Extra Virgin Olive Oil; 1/4 cup Fresh Lemon Juice; 8 to 12 cloves Fresh Garlic minced; 1 1/2 tbsp Dried Rosemary or Dried Oregano; 1/2 tsp Ground Nutmeg

Description

The most flavorful Greek Chicken and Potatoes baked in a bold lemon garlic rosemary marinade with Yukon Gold potato wedges, chicken broth, and finished with Kalamata olives and fresh parsley. A deeply comforting and effortless one-pan baked dinner ready in just over an hour.

Ingredients

Scale

3 lbs Bone-In Skin-On Chicken Pieces such as breasts and legs

Kosher Salt to taste

4 large Yukon Gold Potatoes scrubbed and cut into thin wedges

1 medium Yellow Onion halved and sliced

1 tsp Black Pepper

1 cup Low-Sodium Chicken Broth

1 Lemon sliced into rounds

6 to 12 pitted Kalamata Olives optional

Fresh Parsley for garnish

1/4 cup Extra Virgin Olive Oil

1/4 cup Fresh Lemon Juice

8 to 12 cloves Fresh Garlic minced

1 1/2 tbsp Dried Rosemary or Dried Oregano

1/2 tsp Ground Nutmeg

Instructions

1. Preheat oven to 375°F. Pat chicken dry and season generously with salt including under the skin.

2. Arrange potato wedges and sliced onion in the bottom of a 9×13 baking dish. Season with salt and black pepper.

3. Whisk together olive oil, lemon juice, minced garlic, rosemary, and nutmeg in a small bowl.

4. Add chicken pieces to the baking dish nestling among the potatoes.

5. Tuck lemon slices around the chicken. Pour chicken broth over the potatoes.

6. Pour lemon garlic marinade evenly over the chicken and potatoes.

7. Bake uncovered for 45 to 60 minutes until chicken reaches 165°F and potatoes are fork-tender.

8. If potatoes need more time raise oven to 425°F and continue 15 to 20 minutes.

9. For golden crispy skin broil briefly for 3 to 5 minutes watching carefully.

10. Scatter Kalamata olives over the top if using. Garnish with fresh parsley and serve directly from the dish.

Notes

Cut potato wedges thin so they cook at the same rate as the chicken.

Use bone-in skin-on chicken pieces for the juiciest most flavorful result.

Do not reduce the garlic. It mellows and sweetens significantly during baking.

For deeper flavor optionally sear the chicken skin-side down before adding to the baking dish.

The lemon garlic marinade can be made up to 24 hours ahead and refrigerated.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Main Course, Dinner
Method: Baking
Cuisine: Greek, Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 194
Sugar: 3g
Sodium: 155mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 4g
Protein: 3g
Cholesterol: 1mg

Keywords: greek chicken and potatoes, lemon garlic chicken and potatoes, Greek baked chicken, easy Greek chicken recipe