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Close up of roasted to perfection Greek-style chicken drumsticks and potatoes on a plate

Greek chicken bake with potatoes

Lemony, garlicky and filled with oregano aromatics. This one-pan Greek-style chicken and potato traybake is incredibily easy, budget-friendly and delicious!
5 from 2 votes
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Course: Main Course
Cuisine: Mediterranean
Keyword: chicken and potatoes, tray bake
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 490kcal
Author: Genevieve

Ingredients

  • 1 kg /3.3 lbs chicken drumsticks or thighs bone-in, skin-on
  • 800 g /1.8 lbs all-purpose potatoes about 4 large

Greek-style marinade

  • 1 tablespoon dried oregano
  • 3 cloves garlic minced
  • 2 tablespoon olive oil
  • 2 tablespoon lemon juice or juice of 1 large lemon
  • teaspoon sea salt guide only, adjust for personal preferences
  • 1 teaspoon ground black pepper

Instructions

  • 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.

Notes

Note 1. Potato size since the potatoes are not being parboiled, it's important to cut them into small cubes so that they will roast to perfection within 30 minutes. I've found that 3cm/1inch sized cubes is the perfect size for soft on the inside with golden crispy edges on the outside.  
Note 2. If using thighs bone-in and skin-on make sure to place chickens skin side up on the tray for baking. Do not flip the chicken over at instruction step #11. Simply crank up the oven to 220°C/430°F fan-forced, brush with reserved marinade and roast for 5 more minutes. This will help get as much colour on the chicken skins and potatoes. Remember, colour = flavour. 
Note 3. Marinate overnight for extra tender chicken with yoghurt or buttermilk 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. 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!
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Nutrition

Calories: 490kcal | Carbohydrates: 26.9g | Protein: 42.5g | Fat: 22.6g | Saturated Fat: 5.5g | Cholesterol: 196mg | Sodium: 1355mg | Potassium: 870mg | Fiber: 5.7g | Sugar: 0.2g | Calcium: 85mg | Iron: 9mg