I love Greek-style anything…lemon, olive oil, garlic, oregano. Lately I have been craving chicken and potatoes, Greek-style. This stems from my single life in Chicago. I lived a couple of blocks from the Athenian Room on Halsted, and I will tell you they make the best Kalamata Chicken. The chicken is great, but the potatoes are heaven. There is no way I could make them at home, I am pretty sure they are fried crispy and come swimming in the lemony, garlicky chicken juices — wet fries.
But I can make a pretty good version of Greek chicken and potatoes that satisfies my craving and my family loves. I marinate thighs and drumsticks all day. Usually I use all thighs but I had this from when I made stock. Then I toss some potatoes with the marinade and spread it all out on a sheet pan and in the oven it goes. Oh man, it is good. I overheard Picky Eater tell her sister, no, try this, it’s not what you think, it’s actually good.
A word about the potatoes. I have used Yukon gold and russet potatoes. I like them both. You will have more pan juices with the Yukon golds than the russets. I think the russets soak up more of the pan juices which is why they are so flavorful. For that reason, I lean towards the russets. Use what you like.
This is a really good one-pan meal. It’s not the Athenian Room but it satisfies the craving.
Greek Chicken and Potatoes
- 3/4 cup fresh lemon juice
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/4 cup fresh oregano, minced
- 1/4 cup fresh parsley, minced
- 1 tablespoon fresh thyme, minced
- 1 teaspoon crushed red pepper
- 4 cloves garlic, finely chopped
Chicken and potatoes:
- 4 chicken thighs, 4 drumsticks (or 6-8 thighs)
- 3 large russet potatoes, scrubbed, cut into wedges (or quartered Yukon gold potatoes)
- Greek seasoning (I use Penzey’s)
- Kosher salt and fresh cracked pepper
- Combine marinade ingredients in a mason jar and shake well to combine. Reserve 1/3 – 1/2 cup marinade for the potatoes.
- Put chicken in a large plastic bag and pour in the rest of marinade. Seal and mix around well so all the chicken is coated. Marinate for 4 – 12 hours in the refrigerator.
- Preheat oven to 375º
- Put potatoes in a large bowl and toss with the reserved marinade, salt and pepper.
- Remove chicken from bag, shaking off excess marinade and arrange evenly on a sheet pan. Sprinkle with Greek seasoning and salt and pepper. Discard the chicken marinade in the bag.
- Place potatoes evenly around the chicken. Spoon any remaining marinade in the bowl over the chicken pieces.
- Bake in the middle of the oven for 1 hour.
- Carefully drain some of the pan juices into a small bowl. Put the chicken back in the oven for another 10-15 minutes. Meanwhile, put the drained pan juices in a fat separator or skim off the fat. Reserve and keep warm.
- Check that potatoes are done and pull out of oven and pour reserved defatted pan drippings over chicken and potatoes. Transfer to a serving platter, scraping up any of the brown bits in the pan.
- Chow down and try not to make a pig out of yourself.
* Marinade adapted from Relish