I do not know one Greek person who does not like this dish: Roasted chicken and potatoes. It is comfort food for us, easy, delicious and reliable. We had it often for a Sunday family gathering after church. It was a loud gathering, to be sure, but we always settled down around the table, prayed over our food and toasted one another with Retsina (wine). With a beautiful Greek salad with feta cheese and a loaf of crusty bread, this chicken dish makes a complete meal, fit for guests. Even if you are not Greek by birth, this meal might make you Greek by adoption. Enjoy! KMF
Recipe yields 2 adult size servings.
- 4 skin-on, bone-in chicken thighs (You may use chicken breasts if you must.)
- 2 teaspoons salt
- 1 tablespoon dried oregano
- 2 teaspoons freshly ground black pepper
- 1 teaspoon Cavender’s Greek Seasoning
- 2 teaspoons Lemon Pepper seasoning
- Juice of one or two lemons
- ½ cup olive oil or melted butter
- 3 russet potatoes, peeled and quartered
Note For tenderness: If you have time to marinate the chicken, place in a plastic bag with salt, pepper and enough buttermilk to cover. Refrigerate for 1 to 8 hours.
Step 1 Preheat oven to 425 degrees F. Lightly oil a large roasting pan.
Step 2 (If you marinated the chicken, drain off the buttermilk. Do not rinse.) Place chicken pieces in large bowl and toss with olive oil or melted butter (or a mixture of both). Add fresh lemon juice. Season with salt, oregano, pepper, Cavender’s Greek Seasoning and Lemon Pepper seasoning. Place potatoes in the bowl with the chicken; stir together until chicken and potatoes are evenly coated.
Step 3 Transfer chicken pieces, skin side up, to prepared roasting pan, reserving the juice it was in. Distribute potato pieces among chicken thighs. Spoon remainder of juice over chicken and potatoes.
Step 4 Place in preheated oven and bake for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F. Transfer chicken to serving platter, cover with foil and keep warm.
Step 5 Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to a serving platter with chicken.
— Kathy Manis Findley
From a family recipe