Lemony, garlicky and filled with oregano aromatics, this Greek-style chicken and potato bake can’t get any easier! Every bite is bursting with flavour and best of all, it is budget-friendly with minimal prep. This recipe works best with chicken drumsticks or thighs with skin-on, bone-in.
Ingredients for Greek-style chicken and potato bake
- Potatoes all-purpose potatoes such as sebago will do. If you’re in Australia, it’s the brushed potatoes (with dirt on the outside).
- Chicken drumsticks or thighs bone-in, skin-on works best with this recipe. I don’t recommend using breasts nor tenderloins as they cook much quicker and thus not suitable for this sheet pan dish. The idea is to put everything onto a tray, into the oven and bam! Dinner is ready by the magic of the oven. 😉
Classic Greek-style marinade
Very simply, it’s the combination of minced garlic, olive oil (lots!), dried oregano, lemon juice, salt and pepper. Sometimes dried thyme is added too. This marinade combo works very well with lamb (think roast leg of lamb or lamb souvlaki) also. Such a simple marinade but you get so much out of it! The flavour is just amazing.
Steps for making a Greek-style chicken and potato bake dinner
Legit, super easy… First, preheat oven to 200°C/392°F fan-forced.
- STEP 1. Mix chicken drumsticks (or thighs) with half the Greek-style marinade until well combined.
- STEP 2. In a lined baking tray, toss potatoes with the other half of the marinade.
- STEP 3. Push potatoes to the borders of the baking tray, like image #3 above. Make sure potatoes are not stacking on top of each other.
- STEP 4. Place chicken in the middle of the tray, ensuring wiggle room in between each piece. Like image #4 above.
- STEP 5. Bake for 30 minutes, on the mid-top shelf of the oven. Then, flip the chicken pieces over and bake for 5 more minutes at 220°C/430°F fan-forced on the top shelf of the oven.
Rest for 5 to 10 minutes then serve with your favourite salad. Or perhaps with a Greek salad and make it a Greek dinner. 😉
Look at those lovely, golden crispy edges on the potatoes! These potatoes not only are deliciously tangy and garlicky too, they’ve also been roasted in the chicken juices as it releases throughout the cooking process in the oven.
Trick to perfectly roasted potatoes
For the best result every time here’s the trick: cut them into small-ish cubes. About 3cm/1inch sized cubes. No parboiling required before roasting but definitely soft on the inside and golden on the outside. As a rule of thumb, if you’re making a sheet pan meal with potatoes, make sure the other ingredients also take a similar time to cook. Which is about 30 minutes on 200°C/392°F fan-forced.
If you’ve got the time, here is a secret to super tender chicken
This recipe is a no-fuss one. The ideal weeknight meal that requires minimal prep, fast. However, if you’ve got the time (or someone that likes to plan ahead), say hello to chicken’s best friends (and your new secret weapon): buttermilk and greek-style yoghurt.
Either one of these two can turn ordinary chicken to extraordinary. The result is amazingly tender chicken. But you need to give it time.
Simply add either buttermilk or greek-style yoghurt to the greek marinade ingredients, mix all over chicken, cover (or inside a zip lock bag) and let it hang out in the fridge overnight. The amount required will depend on how much chicken is being marinated, use enough so that it coats all pieces generously. For 1 kg/3.3 lbs of chicken, 1 cup will do the trick!
Other great chicken recipes you might like
- Oven baked chicken and rice – incredibly delicious with the most amazing rice!
- Panko chicken schnitzel – light and cripsy pan fried chicken. Need I say more?
- Soy sauce chicken – my BEST, easy homestyle soy sauce chicken, perfect with some steamed rice and veggies
- Sticky soy chicken wings – crowd-pleaser, finger-licking good
Thank you for checking out my recipes! Let me know what you think and/or if you have any questions, drop me a note in the comments section below. 🙂
Greek-style chicken and potato tray bake
- 1 kg /3.3 lbs chicken drumsticks or thighs bone-in, skin-on
- 800 g /1.8 lbs all-purpose potatoes about 4 large
- 1 tbsp dried oregano
- 3 cloves garlic minced
- 2 tbsp olive oil
- 2 tbsp lemon juice or juice of 1 large lemon
- 1½ tsp sea salt guide only, adjust for personal preferences
- 1 tsp ground black pepper
- Preheat oven to 200°C/392°F fan-forced.
- Line a large (about 30cm x 40cm) baking tray. Set aside.
- Combine all marinade ingredients in a small bowl and mix well. Set aside.
- Peel and cut potatoes into small cubes. About 3cm/1inch sized cubes. (note 1)
- In a large (ideally rectangular) bowl, add chicken drumsticks and half of the marinade. Mix thoroughly.
- Place potato cubes in the lined baking tray and toss through with remaining marinade.
- Push potatoes to the borders of the baking tray, making room in the centre for the chicken pieces. Ensure potatoes are spread across in a single layer.
- With a pair of tongs, place chicken drumsticks onto the lined tray, in the middle. Keep the leftover marinade in the mixing bowl. You'll need it later. (note 2)
- Bake for 30 minutes, in the mid-top shelf of the oven.
- Take the tray out of the oven, turn the oven up to 220°C/430°F fan-forced.
- Brush chicken and potatoes with the reserved marinade. Turn the chicken over and place back into the top shelf of the oven for 5 more minutes. (note 2)
- Loosely cover with foil and rest for about 5 – 10 minutes then serve.