Greek Chicken and Potatoes
Total Time
13 hours and 30 minutes
Prep Time
15 minutes
Cook Time
1 hour and 15 minutes
Rating
5 out of 5 stars
(2)
Ingredients
6 servings
- 1/2 cup fresh lemon juice
- 4 cloves garlic (roughly chopped)
- 4 tablespoons fresh flat-leaf parsley (finely chopped )
- 2 tablespoons basil (finely chopped )
- 1 tablespoon fresh oregano (finely chopped )
- 1 tablespoon rosemary (finely chopped )
- 1 tablespoon thyme (finely chopped )
- 1 teaspoon red pepper flakes
- 1/2 cup olive oil
- 1 whole chicken (cut down into breasts, thighs and legs)
- 6 medium Yukon Gold Potatoes (cut into bite sized pieces)
- Kosher salt and freshly cracked black pepper
- Cucumber (medium dice)
- Cherry Tomatoes (halved)
- Crumbled Feta
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Preparation
Step 1
Stir together the lemon juice, garlic, herbs, red pepper flakes and olive oil in a bowl. Place the chicken in a large zip lock bag and pour 3/4th of the marinade on top. Marinate in the fridge for 12- 24 hours.
Step 2
Once the chicken is marinated, preheat oven to 375 degrees F.
Step 3
Place the potatoes in a large bowl and drizzle with the remaining marinade, toss to combine. Season the potatoes with salt and pepper. Arrange the potatoes on the bottom of a large cast iron skillet. Remove the chicken from the marinade and place on top of the potatoes and season the chicken with salt and pepper.
Step 4
Roast the chicken and potatoes in the oven for 1 hour 15 minutes until golden and crispy.
Step 5
Top with the chopped cucumbers, cherry tomatoes and feta and serve immediately.
Step 6
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