Greek style Roasted chicken with potatoes

Hey there lovely mamas!

If there is one recipe I have cooked more times than I can count over the years — the true champion of everyday comfort, the classic Sunday family lunch, the answer to those “what am I cooking today?” moments — it is this: roasted chicken with potatoes.

Simple, familiar, and endlessly comforting.

Of course, there are countless variations of this dish across cultures and kitchens around the world. And yet, somehow, it always feels like home — satisfying, grounding, and always welcomed with joy.

Today, I’m sharing my Greek-style version, shaped by years of cooking and adapted for real life — for busy, multitasking, always-on-the-go mamas like myself.

Because let’s be honest… there are days when just putting a warm, homemade dish on the table feels like a quiet victory.

And I truly don’t know a recipe that feels more homey than chicken with potatoes. Do you?

Ingredients

• Chicken thighs (I usually use about 5, depending on family size)

• 8–10 potatoes, peeled and cut into wedges

• Juice of 2 lemons

• Extra virgin olive oil

• Chicken broth

• Salt & pepper, to taste

• 2 tbsps honey-flavored Dijon mustard

• Dried oregano

• 6 garlic cloves, minced (adjust to your taste — I obviously love it!)

  
  

Instructions

1. Prepare the chicken

   Wash the chicken and let it dry well.

2. Preheat the oven

   Set your oven to 350°F (180°C).

3. Make the marinade

   In a large bowl, mix together olive oil, mustard, lemon juice, garlic, oregano, salt, and pepper.

4. Prepare the potatoes

   Place the potatoes in a large baking dish (a gastra — a traditional Greek roasting pan with a lid — is ideal, but any covered oven dish will work).

5. First bake

   Pour about 3/5 of the marinade over the potatoes and mix well.

   Add chicken broth until the potatoes are about halfway covered.

Cover and bake for about 1 hour.

6. Marinate the chicken

   While the potatoes are baking, coat the chicken with the remaining marinade and let it sit in the fridge.

7. Combine and bake again

   After 1 hour, add the chicken to the pan with the potatoes.

   Cover and bake for another hour.

8. Final touch

   Uncover the dish and let the chicken develop a beautiful golden color — just be careful not to dry it out.

You can also leave the potatoes a little longer under the grill (broil) to get soft, tender centers, perfectly crisp edges, and a beautifully glazed sauce

To Serve

Serve with a fresh green salad, and if you want to bring it fully into Greek territory, add a side of tzatziki or a simple garlic yogurt sauce.

Pure comfort.

This dish is not about perfection.It’s about showing up, even on busy days, and creating something warm and meaningful for the people you love.

Sometimes, that’s more than enough!

Love, Katerina