Greek Chicken and Potatoes

5 from 111 votes

This easy Greek Chicken and Potatoes recipe is the perfect recipe for a Sunday night dinner. It can be prepped quickly, and tastes great. 🍗🍋

Prep Time 10

Cook Time 1 20

Total Time 1 30

Course Main Course

Cuisine Greek

Servings -6

Calories 433 kcal

I’m Your Mommy Now

Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃

1/2 cup Good Culture cottage cheese
2 tbsp lemon juice
1 lemon, zested
1 tsp kosher salt
1/2 tsp ground pepper
4 large garlic cloves
1 1/2 tbsp dried oregano
6 skin-on, bone-in chicken thighs
5 medium yellow-fleshed potatoes, cut into wedges then halved (about 1 1/2 – 2 inch pieces)
juice of 3 lemons
1/2 cup olive oil
10 garlic cloves smashed
1 1/2 tbsp yellow mustard
1 tsp kosher salt
1/2 tsp ground pepper
Garnishes: fresh dill, fresh mint and lemon wedges

Preheat the oven to 400F. Move the oven rack to the top third of the oven.
Place the chopped potatoes in a large casserole dish. Add the lemon juice, garlic cloves and olive oil and toss to combine.
Place the chicken thighs on top of the potatoes. Drizzle over the mustard and the salt, pepper, dried oregano and garlic powder.
Use your hands to spread the mustard and seasonings over the chicken thighs and sort of toss a bit with the potatoes, then arrange the chicken thighs back on top of the potatoes.
Turn the heat down to 375F and bake for about 1 hour 20 minutes, until the potatoes are very tender and the chicken thighs are a deep golden brown.

Marinate the chicken:
Make the marinade: Use a hand blender or high speed blender to blend the 1/2 cup cottage cheese, 2 tbsp lemon juice, zest of 1 lemon, 1 tsp salt, 1/2 tsp pepper, 4x garlic cloves and 1 1/2 tbsp dried oregano. Blend until fully combined and smooth.
Add the marinade to a bowl or a ziptop bag along with the chicken thighs and toss to coat well. Marinate for 1 hour or overnight.
Cook the chicken and potatoes:
Preheat the oven to 400F. Move the oven rack to the top third of the oven.
Place the chopped potatoes in a large casserole dish. Add the juice of 3 lemons, 1/2 cup olive oil, 10 smashed garlic cloves, 1 1/2 tbsp mustard, 1 tsp salt and 1/2 tsp pepper. Toss everything together to combine.
Remove the chicken thighs from the marinade and let any excess marinade drip off before placing the chicken thighs on top of the potatoes.
Dust the top of the chicken thighs with salt and oregano.
Turn the heat down to 375F and bake for about 1 hour 20 minutes, until the potatoes are very tender and the chicken thighs are a deep golden brown.
Serve topped with fresh mint, fresh dill and lemon wedges.

Serve this with our Maroulosalata aka my Mama's Salad or Simple Homemade Greek Salad
Want to add more vegetables to this recipe? Instead of using 5 potatoes use this ratio of potatoes and vegetables and then follow the rest of the instructions above:
- 3x potatoes, cut into wedges then halved (about 1 1/2 – 2 inch pieces)
- 1x zucchini, cut into 1 ½ inch pieces
- 1x red pepper, cut into 2 inch pieces
- 1x red onion, cut into wedges then halved (about 1 1/2 – 2 inch pieces)