Where are my Greek food lovers at?! This Greek-style chicken breast and potato recipe is super tasty and perfect for feeding the whole family or just a few. The reason this dish is extra versatile is that it’s all baked in the same tray, using many of the same ingredients for both the chicken marinade and the potatoes. So, if you’re feeding a few extra or want some leftovers, you can easily add some extra chicken and potatoes in your baking dish with no added mess or steps.
My absolute favourite part of this dish was the taste and texture of the potatoes which were nestled right underneath the chicken breast in the baking tray. They absorbed so much flavour and turned out nice and soft. They were exactly how you want your potatoes to taste in a Greek dish.
As for the chicken, I marinated mine for roughly three hours but if you’ve got a jam-packed schedule you can easily get away with 1 – 2 hours. As long as you’re using bone-in and skin-on chicken breast, it will be delicious no matter what! If you’re like me, you’ll know that coming up with creative ways to make chicken less bland is a constant battle.
If you feel like adding more veggies to this dish, opt for something starchy like carrots or parsnips. Anything other than root vegetables will likely get soggy but there are lots of good root veggie options to experiment with. Enjoy!
Equipment and Tools I Use for this Recipe
- Veggie Peeler
- Chef’s Knife
- Glass Mixing Bowls
- Small Measuring Cups
- Large Measuring Cup
- Measuring Spoons
- Glass Baking Dish
- Metal Tongs
Greek Roasted Chicken and Potatoes
Ingredients
For the chicken marinade:
- ½ cup plain greek yogurt
- ¼ cup olive oil
- ½ cup lemon juice
- 4 cloves garlic minced
- 1 tablespoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon cracked black pepper
- 2 large chicken breasts bone in, skin on
For the potatoes:
- 1 pound yukon gold potatoes peeled
- 1 cup chicken broth
- ½ cup lemon juice
- ¼ cup olive oil
- 4 cloves garlic
- 1 tablespoon dried oregano
- 1 tablespoon sea salt
- ½ teaspoon cracked black pepper
Optional Garnish:
- Lemon slices and fresh oregano
Instructions
- Preheat oven at 400°F.
- Marinate the chicken: Combine all of the marinade ingredients except for the chicken in a bowl or Ziploc bag. Add the chicken breasts and coat them in the marinade. Cover or seal and refrigerate for 1-3 hours.
- Prep the potatoes: Quarter the potatoes into wedges. Place them in a medium sized baking dish or roasting pan (I used a 8×11 inch glass dish). Combine the remaining ingredients in a medium sized bowl and pour over the potatoes. Toss to coat.
- Shake off the excess marinade from the chicken breasts and nestle them into the prepared potatoes. Bake uncovered for 1 hour, or until the chicken reaches an internal temperature of 165°F, flipping the potato wedges halfway through cooking.
- Serve with lemon wedges and fresh oregano if desired.
Hiii . This recipe looks so good . Can I omit the Greek yogurt for plant based yogurt ?
Hi Taviana! Thanks so much. As far as I know it’s the lactic acid in yogurt that helps to break down the chicken when you marinate it. You can try with dairy free yogurt but perhaps add a little extra acid (more lemon juice or could even use some form of vinegar). If you try this let me know how it goes!