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–+ servings
Greek lemon chicken and potatoes
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Greek Roasted Chicken and Potatoes

Marinated chicken breasts roasted with lemony greek potato wedges.
Course Main Course, Meat
Cuisine American, Canadian, Greek
Keyword chicken, garlic, lemon, marinade, potatoes, roasted
Prep Time 20 minutes
Cook Time 1 hour
Marinating Time 3 hours
Servings 2 people

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 8x11 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.