Greek Lemon Chicken and Potatoes is the one pot of comfort food common to families throughout Greece and the diaspora.
Chicken, potatoes, lemon, oregano, and olive oil are some of the most iconic components of Greek gastronomy. And they all come together to make a savory comforting meal in this Greek lemon chicken and potatoes recipe. It’s one of my favorites to make for my family and for my Los Angeles personal chef clients. Whether you want this as the centerpiece for your Sunday table, or as an easy weeknight meal, this recipe covers all those bases. Here’s what you need to know to make it well.
Use a whole chicken or at least bone-in pieces
Cooking chicken on the bone makes it flavorful and keeps it from drying out. I recommend breaking down a whole chicken into 8 pieces for this recipe. But you could also use bone-in chicken thighs, legs, or breasts. You could make this with boneless/skinless chicken, but the meat is more likely to dry out a bit.
Good extra virgin olive oil and fresh lemon make all the difference
Greek food is not complicated for the most part. And the reason that it is so delicious is because of the integrity of the ingredients. This is a simple dish so focusing on the quality of ingredients helps make it shine. Using fresh lemon, and even reserving the zest for garnish or to add right before roasting will give it an extra depth of flavor. Good extra virgin olive oil will also enhance the flavors in this dish. And you will love dunking a piece of crusty bread, or mashing up potatoes to soak up the sauce.
Crisp up the skin
Crispy chicken skin is such a treat! To crisp it up use the convection setting on your oven if you have one. Additionally, you can mix 1/2 teaspoon baking powder with 1 1/2 teaspoon salt. Sprinkle that over the chicken skin after you’ve added all the liquids to the pan before baking it in the oven.