A one-dish dinner that you’ll want to make again and again

My affinity for Greek food knows no bounds. If you’ve ever had Greek baked chicken, your mouth is probably watering just looking at these photos. The potatoes are in a league of their own to be baked in a pool of lemon juice, chicken broth, and oregano. They’re just as tasty as the chicken!

This dish is truly dead simple, which is my favorite way to cook. The potatoes taste positively infused with lemon juice by the end of this. Top it off with some lemon zest and fresh oregano and wow, you’ve got yourself a show-stopper.

I keep whole chickens in my freezer because they’re incredibly cheap (this one cost $5) and I love having a variety of pieces. Plus, it’s quite hard to find skin-on chicken breasts these days and crispy skin is my favorite!

Ask the butcher to remove the backbone (unless you want to make my famous Roasted Chicken of course) to make carving easy. A whole chicken takes about 36-48 hours to thaw so I pull it out the day before or two nights before and it’s ready to go.

This dish is phenomenal. I made this for my dad and he could not stop raving about it – and he’s a tough critic! Here a whole chicken is carved and tossed in a 9×13 with potatoes with chicken broth, lemon juice, and olive oil poured on top and baked. It’s healthy, flavorful, and easy. It’s elegant enough for company and simple enough for a weeknight dinner. This is truly a must-have chicken recipe!

Greek Baked Chicken

4-5 pound whole chicken, back bone removed for easier carving
4-5 red or Yukon gold potatoes
4 large garlic cloves, peeled
1/2 cup chicken broth
Sea salt, pepper
1/2 cup olive oil
1/3 cup freshly squeezed lemon juice (1 large lemon, 2 small lemons)
Lemon zest reserved from lemon(s)
1 Tbsp dried oregano
Fresh oregano

1. Preheat oven to 375 degrees. Rinse chicken and pat dry. Cut into six pieces: two wings, two breasts, two leg/thigh pieces. Keep the skin on!
2. Quarter potatoes and arrange in a 9×13 baking dish with chicken and garlic cloves. Pour chicken broth over chicken and potatoes. Season everything with sea salt and black pepper.
3. Zest a large lemon and reserve for later. Juice lemon and whisk the lemon juice (about 1/3 cup) with olive oil and dried oregano. Pour over chicken pieces.
4. Bake uncovered for an hour and fifteen minutes or until chicken skin is crispy and potatoes are fork-tender. Baste with the sauce a few times throughout the baking process.
5. Top with fresh oregano and lemon zest and serve immediately.

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