Herby Baked Greek Chicken and Potatoes with Lemon Recipe

Greek-influenced roasted chicken legs with potatoes, lemon and garlic served with a side salad.

Herby Baked Greek Chicken and Potatoes with Lemon Recipe

Lemon, garlic, chicken and potatoes are a match made in heaven, and this simple Greek-inspired tray bake adds a good glug of olive oil and a fistful of fresh herbs to give this dish a real light and bright flavour.

Course Main Course

Cuisine Anglo Greek

Keyword greek chicken and potatoes, greek chicken with lemon potatoes, one pan greek chicken and potatoes, roasted greek chicken and potatoes

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings Servings

Calories 854kcal

Author Brian Jones

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.

Video

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