GREEK CHICKEN.

Juicy Greek baked chicken with juicy rice and Greek potatoes! This is such an easy meal with only a handful of ingredients... And the outcome is just so satisfying! A meal this delicious and this simple to prepare should be sinful. You’ll want it every week!
Preheat: 400° • Prep: 15 m • Bake: 1-1.5 h • Level: Easy

MY FAVORITE MEAL.

Greek chicken has always been my go-to meal when I’d dine out to eat! Growing up, I always used to order the Greek chicken breast from Les Brothers, Prime Time, and Greek Islands (still do 😋)! I always loved the juicy lemony taste you get in every bite! And I’m so happy I finally have a recipe that makes it just as good at home!

CREDIT WHERE IT’S DUE.

Thank you to my friend Miriam for giving me this juicy recipe that worked perfectly!!! So the credit goes to her! I absolutely loved how it turned out, so I thought I’d share it. 🤗

INGREDIENTS.

For the Greek chicken & potatoes:
  • Chicken breast or bone-in thighs & legs
  • Olive oil
  • 2 lemons
  • Salt
  • Black pepper
  • Oregano
  • Chicken broth
  • Russet potatoes

For the butter lemon sauce:
  • ​2 sticks unsalted butter
  • 2 lemons
  • Oregano
  • ​Black pepper
  • Garlic powder

For the juicy rice:
  • ​Make rice as you normally would with salt. Then, when you serve it, pour all the juice from the pans after the chicken finishes baking. This will give the rice the juicy Greek taste it needs!

DIRECTIONS.

Preheat oven to 400°
  1. ​Wash and pat dry the chicken. Season with salt and a generous amount of black pepper and oregano on both sides. Squeeze the juice of two lemons all over the chicken. Drizzle a generous amount of olive oil over chicken and rub in well.
  2. Quarter the russet potatoes (long way). I like to keep the skin of the potatoes on! Place them in the pan around the chicken and also season them with salt, black pepper, and oregano.
  3. Add a good amount of chicken broth to the bottom of the pan — enough to be a 1/2 inch in height.
  4. Cover tightly and bake for 1 hour for boneless chicken breast and 1.5 hours for bone-in chicken.
  5. After chicken has been baking for suggested time, broil the chicken for about 5 minutes, or until crispy golden.
  6. Drizzle the butter lemon sauce over all the chicken, saving some on the side to serve. Also drizzle some of the chicken broth juice over the chicken.
  7. Make your plates and pour juice from pan over your rice (as you normally would make it) and potatoes as you serve. Add extra lemon to your preference and enjoy!
Serve with a side of Greek Lemon Soup!