Greek Lemon Chicken and Potatoes

There are so many good recipes out there and way too little time to cook them all, though I try my best to cook as many as I can. I find my inspiration from all kinds of sources. The inspiration for my Greek lemon chicken and potatoes came from our very own Frank Solanki at The Reluctant Poet at https://thereluctantpoetweb.wordpress.com/. Thank you Frank for this delicious idea. Of course I tweaked it a bit to make it my own, but your recipe was my inspiration.

The fresh flavors of lemon and chicken are a natural pairing that is perfect for spring. Some version of lemon chicken is found in most places where lemons are grown, but this particular version is of Greek origin. The potatoes and chicken are cooked together to make an easy-peasy, one-pan dinner.

Some people use the whole chicken. Some prefer using parts. Some people like boneless chicken. There are no rules. Cook it how you like it. This time I used bone-in chicken and rib parts.

Greek Lemon Chicken and Potatoes

2-3 lbs chicken pieces

1 1/2 lbs potatoes, cubed

1/2 cup lemon juice

2 TBSP garlic

2 TBSP fresh orgeano

6 TBSP olive oil – or 2 TBSP olive oil, 2 TBSP lemon olive oil and 2 TBSP garlic olive oil

red pepper flakes to taste

salt & pepper to taste

1/3 cup chicken broth

lemon slices for topping, optional

tomatoes for topping, optional

You know I used all 3 of the olive oils, which I think really brought the flavors to a whole other level. But I also understand not everyone has access to a lot of different flavored olive oils, and that is perfectly OK too. Your dish will still come out great if you only use regular olive oil as well.

Combine the oil(s), red pepper flakes, salt & pepper and lemon juice together, with some of the oregano. Mix well. Pour half of it over the chicken and marinate for at least about 15-30 minutes before cooking. This time, I used the whole garlic cloves that I sliced very thin. I used about 6 or 7 cloves.

Preheat the oven to 400* F or about 200*C.

Spray a 9×13 baking pan with cooking spray.

Get a large skillet very hot and add more olive oil and/or a a little butter as well, and brown the chicken pieces. Cook them for about 4 minutes per side.

While the chicken is cooking, using the marinade from the chicken and adding the rest of the seasonings, oils and flavorings, add the potatoes and mix together well. When the oven is at temperature, place the potatoes in the oven to bake for about 20 minutes or so, stirring occasionally.

Remove the potatoes from the oven and add the chicken broth and mix together well. Place the chicken on top of the potatoes, and coat with a little bit of the juice. I topped my chicken with the lemon wedges and some tomato slices before baking for a little more pizzazz. Bake for an additional 30-40 minutes, or until the potatoes are crispy on the outside and soft on the inside and the chicken is thoroughly cooked.

As my chicken was cooking, I prepared my vegetables as well. To continue with a spring theme, I made some asparagus with mushrooms and shallots.

Once everything is cooked, it’s time to savor the flavors of spring and enjoy.

Thank you again Frank for this fabulous idea. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.