Greek roasted chicken with potatoes. Need I say more? You had me at “Greek” and “roasted”. This traditional recipe for kotopoulo me patates sto fourno is out of this world. Let me explain why.
First of all, for my version of Greek roasted chicken with potatoes, I use chicken thighs. I find it hard to perfectly roast a whole chicken, that’s why I opt for the legs. Because they are easier to manage and they are covered in fat which protects the skin from overcooking. Back in the days when my mother made this recipe, she would always use chicken thighs which I would eat with my hands, with no fork or knife. I really miss those days!
As you may notice, my chicken came out crispy, with a dark brown crunchy crust and luscious white meat. Did I make the perfect Greek roasted chicken with potatoes? I believe so! My secret lies in the marinade. If time permits, I absolutely, positively, 100% encourage you to marinate it for 12, or even 24 hours in the fridge.
For this authentic Greek recipe, my go-to ingredients are always fresh and simple. Lemon, garlic, Dijon mustard, sweet paprika, and organic spearmint are a sure way to elevate the flavor and tenderize the meat.
Furthermore, for the potatoes, I added a rather unexpected ingredient to this authentic recipe for Greek roasted chicken with potatoes. It’s the onion! Raw onion is acidic and intense. But its cooked counterpart brings out all the sweetness that balances out the acidity of the lemon juice.
Likewise, don’t forget to add organic chicken broth! This recipe for Greek roast chicken is extremely easy to overcook, so keep an eye on the oven. Should you notice the juices to evaporate, add two cups of hot chicken broth.
The weekend is coming, so why not make this Greek roasted chicken with potatoes for family dinner? Oh, and it’s also a one-pan recipe, hence it requires little dishwashing and fuss in the kitchen. Please, please, please, try this recipe at home and immerse yourself in an unprecedented trip to profound taste with a unique depth of flavor. Yiamas!
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