Kotopoulo Oreganato | An Easy One Pan Greek Chicken and Potato Dinner
I’ve run my own business since before my children were born. This means I’ve never had a lot of time during the week to cook involved meals for dinner. My weeknight recipes need to be efficient and delicious! This is how this Oregano Roasted Chicken & Potatoes recipe was born. Even though my time is limited I really like to feed my family wholesome meals for dinner and this one fits the bill.
This is not a traditional Greek recipe but it does feature classic Greek flavors. The marinade is so simple with olive oil, lemon, garlic and oregano - it doesn’t get much easier than that! Then, to make it even more convenient for a weeknight meal, it’s all baked in a single dish. This is incredibly helpful for preparation and clean-up. (I know every working mother will appreciate that!)
When I am able I often prepare this chicken in the morning and leave it in the fridge until dinner time. Sometimes I even do it the night before! On busy days I prepare the chicken and potatoes an hour before they need to go into the oven and the flavor is still terrific. The whole premise is that I take a classic Greek marinade, use it to flavor chicken and potatoes, and pop it in the oven to bake. It’s really as simple as that!
Once it has all cooked it is ready to be served immediately. I often prepare a simple salad on the side and that’s it! This one-pan meal hits all the right notes around our table and is a wonderful, nourishing weeknight family dinner. I love the lemony oregano flavors, it makes the chicken nice and tender without feeling heavy. If I have any chicken leftover I often take it off the bone and use it for chicken salads or sandwiches the next day.
ROASTED OREGANO CHICKEN
Every parent needs at least a few simple one-pan dinner recipe in their repertoire and this is one of mine. Sometimes I prep it in advance and leave it in the fridge to marinate while I’m at work. Other times I throw it together when I get home. Either way it tastes amazing.
Makes 6 Servings
Timing: 15 minutes prep, 1 hour cooking
6 chicken legs with thighs attached bone in, cleaned and fully dried
1 cup olive oil
½ cup lemon juice
½ cup chicken broth
8 small white potatoes, cut into 1’’ wedges
6 cloves garlic, coarsely chopped
6 sprigs thyme, cleaned
Zest of two lemons
2 tbsp dried oregano
2 tsp sea salt
½ tsp black pepper
Kitchen Equipment: Baking dish large enough for your chicken to lay flat, I used a 13’’X17’’
1. Preheat your oven to 425*
In a mixing bowl add the olive oil, oregano, lemon juice, garlic, lemon zest, salt and pepper.
In a separate mixing bowl add 1/4th of the marinade and your potatoes, toss to coat and set aside.
Lay the chicken in your baking dish. Top each piece with a generous amount of marinade and massage into the chicken. Massage the marinade under the skin to really intensify the flavor. Don’t worry if there is marinade left over, it is used in a later step.
Strategically place the potatoes around the chicken.
Carefully pour the chicken broth into the corner of the dish, making sure to not disrupt the marinade on the potatoes and chicken.
Top with the fresh thyme and pour any additional marinade over the top.
Bake for 45 minutes to one hour (ovens do vary so you’d like for the chicken to reach 165*).
Once the chicken in fully cooked, turn on the broiler for just 3 minutes to really help crisp up the chicken skin.
Remove from the oven and let cool for at least 10 minutes before serving. Serve with a generous drizzle of the olive oil sauce.
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT. She is currently operating with COVID-safe procedures and is happy to discuss your event and catering needs with you. To discuss further please contact email@example.com or call 203.658.8659.