Winner, winner, chicken dinner. (Sorry, I had to go there.)
My Greek roasted chicken and potatoes dish is one of the recipes from my blog that I make the most. It’s easy to make, it comes out delicious every time, and it’s a great make-ahead meal to make for guests.
I’ve taken the original tried and true recipe and made two minor changes to it. While the original recipe is still perfection (and I still make it that way when my husband and I entertain for a big crowd), but I wanted to make it into a smaller portion. Plus, I wanted to make it a little healthier, so I removed the skin from the chicken thighs.
Either recipe is great, so the choice is yours. However, I will say that if you don’t like eating chicken skin, then I recommend removing the skin before you cook the chicken so that you can enjoy all of the herbs and lemony goodness that have marinated into the chicken. No sense putting them all over the skin and then throwing them away. That just makes boring chicken and wasted spices.
You can use other kinds of chicken for this recipe. My husband’s favorite is chicken thighs because there is a lot of meat that is nice and juicy and flavorful, but that’s not the only option. You can make this recipe using drumsticks or chicken breasts, and you can go with or without the skin. In fact, some grocery stores sell some cuts without bones too, so let’s just make those optional too. Choose whatever you like or switch it up each time you make it. Please note that if you cook something other than chicken thighs, then you will likely need to adjust the cooking time.
Cook whatever chicken you use to 165 degrees F. We currently use a Habor thermometer, identical to this one linked here. I’m the kind of person who gets nervous about making sure the chicken is done cooking, so a meat thermometer is super handy to put my mind at ease. I highly recommend the purchase. It’s not expensive, it takes all the guess work out of the game, and it means you only have to poke the chicken with a thermometer instead of hacking it up with a knife to confirm that it’s done. (P.S. – I’m not getting paid to say this. I just really like it, and so does my husband.)
Another advantage of this recipe is that it’s just the main dish. You can make practically anything you want to go with it. Today I made a light summary dinner and made this roasted chicken with a simple Greek salad. Here are some other great menu ideas to make with this roasted chicken:
- rice and steamed broccoli
- roasted potatoes and green beans with tomatoes
- mashed cauliflower and baked Parmesan zucchini fries
What would you make with this roasted chicken?
Greek Roasted Chicken Recipe
(Makes 2 to 4 servings.)
- 4 chicken thighs (I used thighs with skin and bones.)
- 1/8 cup lemon juice
- 1/8 cup olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat the oven to 375 degrees F.
- Remove the skin from the chicken thighs.
- Place the chicken in a baking dish in a single layer and set it aside.
- Whisk together the lemon juice, oil, oregano, salt and pepper. I do this in a glass measuring cup so that it’s easy to pour over the chicken.
- Pour the dressing over the chicken, coating them well.
- Bake for about 45 minutes to 1 hour, or until the chicken is fully cooked. About half way through the cooking process I take the chicken out and pour the juice from the pan over the chicken. While I don’t think that this is strictly necessary, I do think that the chicken comes out more flavorful.
- Season with more salt, to taste, if necessary.
Source: Tina’s Chic Corner