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Greek Chicken with Potatoes from the Girl and the Kitchen

Greek Chicken and Potatoes

  • Author: Mila Furman


My One Pot Greek Chicken is full of bright lemony flavors and super tender potatoes. All made in one pot with maximum flavor and minimum clean-up!


  • 1 fryer chicken (cut up into pieces)
  • 2 whole lemons (zested and juiced)
  • 3 tablespoons of fresh oregano (chopped)
  • 5 cloves of garlic (sliced)
  • 2 tbsp olive oil
  • 5 russet potaoes (peeled and cut into quarters)
  • 2 cups chicken stock
  • 1/2 cup water
  • salt and pepper to taste
  • olive oil


  1. Place all the ingredients except the potatoes and the chicken stock into a ziplock bag and allow to marinade for 30 minutes or up to 24 hours.
  2. Place the potatoes and chicken pieces in the pan and cover them well with all the zest, lemon juice and oregano marinade. I also threw in the zested and juiced lemons in there. They make for a great presentation when they get caramelized in the oven
  3. I used a foil pan so that clean up was a breeze! You also want to make sure that the pan is big enough to give the potatoes room. They should not be crowded, or else they will not develop the right flavors.
  4. Preheat your oven to 450 degrees.
  5. Place chicken and potatoes in the oven for 30 minutes. This will allow a nice crust to form on the chicken and give the potatoes a chance to brown up.
  6. After the 30 minutes, turn down the temperature to 375 degrees and pour in the chicken stock and let it go nice and slow. You may need to rotate the potatoes once in awhile to make sure that they are browning up and softening up on all sides.
  7. The point of the chicken stock is to partially braise the potatoes. The stock should come up about half-way up the potatoes. You want them to have a golden color, but still be nice and soft in the middle. If some of the liquid has evaporated, feel free to add more stock or water.
  8. The chicken will be done when the juices run clear. The potatoes sometimes take longer than the chicken. I took my chicken out after about an hour, the potatoes still cooked for 20 more minutes, just until they could easily be broken with a fork.


*The potatoes should look golden brown on the outside and when you break them in half they will be white in the center, and golden yellow all around the center! The yellow comes from the lemon and chicken juices. Sometimes when I really want to impress the guests, I add a bit of turmeric to the cooking liquid, it turns them a nice bright yellow and is a great trick for rice as well. People will think it’s saffron!”

  • Category: Main Entree