Roasted Greek Chicken and Potatoes with Lemon
Greek-influenced chicken and potatoes with loads of herbs, garlic and lemon, roasted on a single tray to create a simple, delicious dinner.
Whilst this recipe takes around 90 minutes to cook and prepare, there is no searing, making it very easy. You just have to create the garlicky herb paste, mix everything together and throw it in the oven.
Herby Garlic Lemon Chicken Legs with Potatoes
Garlic, lemon and chicken are a match made in heaven; I've got loads of examples using it on my website.
From my Moroccan-influenced chicken tagine with preserved lemons, to a fantastic lemon chicken pasta and a glorious lemon and garlic chicken breast recipe.
This time out, I have taken Greek influences in this herby lemon and garlic chicken leg roast with potatoes recipe.
It is outrageously simple too. All you do is chop a load of garlic and herbs, add some anchovies and lemon, and chuck it in a bowl with a good glug of olive oil.
Then you throw in your chicken legs and potatoes, which I don't even bother peeling, and coat everything well.
Transfer it all to a roasting tin and slide it in the oven, then wait for a complete meal to be ready!
Frequently Asked Questions
Can I use chicken thighs?
Yes, absolutely! I usually buy whole chickens and cut them up at home to save a few pennies.
But if you have chicken thighs, use two per person; the cooking time will not need to be changed.
Do I have to use a floury/mealy potato?
No, this recipe is perfectly good made with a waxy new potato. Naturally, the texture will be different, but they work just as well.
Do I have to use the anchovies?
No, but they do add a significant depth of flavour to the overall dish.
Can I make this in advance?
I personally would not make this in advance and reheat it. Everything becomes a bit squishy, and the potatoes are far from their best.
But if you want to throw some extra chicken in the pan, the leftovers make for a fantastic sandwich filling!
Serving Suggestions
The roasted Greek chicken and potatoes recipe is my idea of a complete meal, and I rarely serve it with anything else.
However, some salad leaves or a nice green salad on the side are a nice touch.
If you want to add some green vegetables, toss some green beans or tenderstem broccoli in some olive oil and add them to the pan for the final 10-15 minutes, depending on how firm you want your veggies.
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Oven.
- A roasting tin, large enough to hold the potatoes and chicken in a single layer.
- Large mixing bowl.
- Citrus zester.
- Chopping board.
- Kitchen knife.
- Weighing scale and measuring spoons.
Herby Baked Greek Chicken and Potatoes with Lemon Recipe
Ingredients
- 3 Sprigs Fresh Thyme
- 2 Sprigs Fresh Oregano
- 1 Sprig Fresh Rosemary
- 1 Handful Fresh Parsley
- 4 Garlic Cloves
- 2 Anchovy Fillets
- 4 tablespoon Olive Oil ¼ cup
- ¾ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 Medium Chicken Legs 550g total
- 3 Medium Potatoes 600g total (I use a floury potato variety)
Instructions
- Pick the leaves from the thyme, oregano, rosemary and parsley and roughly chop them.
- Peel the garlic cloves, roughly chop them, and then throw them on top of the fresh herbs.
- Add the anchovy fillets to the garlic and herbs and go to town, finely chopping everything together, then add this to a large mixing bowl.
- Zest the lemon into the bowl, then cut it in half and squeeze the lemon juice. Don't throw away the lemon skins.
- Add the olive oil, salt and pepper and stir everything to combine.
- Cut the potatoes into a 25mm (1") dice; don't bother peeling them and throw them into the bowl with the dressing.
- Add the chicken legs and give everything a really good mix; you want to get all of the potatoes and the chicken coated with the oils and herbs.
- Transfer everything to a baking tray, arrange it in a single layer, and add the squeezed lemon skins. Then transfer it to the oven and cook for 75 minutes at 180°C or 350°C.
- Serve with lemon wedges.
