Greek Chicken & Potatoes

Greek Chicken & Potatoes with Feta Cheese | I Will Not Eat Oysters

I got this recipe from my mother-in-law. She’s Greek, obvi, and knows how to make the best oven roasted chicken and potatoes in the world. Needless to say, no matter how many times I’ve made this recipe it never turns out like hers. Hate when that happens. Same goes for my mom’s Batata Sofrito which is also a chicken and potato dish. So frustrating.

This is as close as I will ever get. I’m coming to terms with that. I know you’ve already looked at the recipe and said to yourself, “whooaaaa, that’s a lot of oil.” Don’t you dare take down the amount of oil. It’s part of what makes the potatoes so darn good and crispy. Trust me, I have already taken the oil down as much as I can from the original Greek woman recipe. Don’t mess with this recipe. It’s perfect. I prefer to shred the chicken off the bone and put it in a bowl with the potatoes, feta cheese and pan drippings. Not as fancy as when you plate the whole chicken piece but oh-so-goooood.

Greek Chicken & Potatoes with Feta Cheese | I Will Not Eat Oysters Greek Chicken & Potatoes with Feta Cheese | I Will Not Eat Oysters Greek Chicken & Potatoes with Feta Cheese | I Will Not Eat Oysters Greek Chicken & Potatoes with Feta Cheese | I Will Not Eat Oysters Greek Chicken & Potatoes with Feta Cheese | I Will Not Eat Oysters Greek Chicken & Potatoes with Feta Cheese | I Will Not Eat Oysters Greek Chicken & Potatoes with Feta Cheese | I Will Not Eat Oysters

 

Greek Chicken & Potatoes

makes 4 servings

1/8 cup olive oil
 
18-20 small white potatoes, cut in half
1/8 cup olive oil
1/4 cup lemon juice
1 tsp oregano
1/2 tsp salt
 
2 bone-in, skin on chicken breast
2 bone-in, skin on whole chicken legs
1 1/2 Tb olive oil
1/4 cup lemon juice
1 tsp oregano
1/2 tsp salt
 
feta Cheese
lemon wedges
Pre-heat oven to 450˚F and spread the 1/8 cup of olive oil along the bottom of a large baking or roasting pan. To achieve the right crispiness, the pan should be large enough to fit the potatoes and chicken in one layer with a little room in-between so they don’t steam.

In a large bowl, toss the potatoes, 1/8 cup olive oil, lemon juice, oregano and salt. Transfer the potatoes and all the juices to the pan. Make sure the potatoes are all cut side down and they’re not over lapping.

Toss the chicken pieces with the 1 1/2 tablespoons of olive oil, lemon juice, oregano and salt to coat. Transfer the chicken to the pan with the juices. Don’t place the pieces on top of any potatoes. Make sure there is enough room between the chicken pieces for them to crisp and not steam.

Roast for 30-35 minutes then broil on high for 3-4 minutes. Chicken should be cooked through and skin should be browned. Potatoes will be well roasted, crispy outsides with a creamy insides. Serve with feta cheese and lemon wedges.

3 Comments

  • Reply January 21, 2015

    Pepper Passport

    This looks insane – we’re making it!

  • Reply February 23, 2015

    Esther

    i made this last night. It was quite simple to prepare and came out insanely delicious.

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