Greek Chicken and Potatoes (Kota me Patates)

Motherhood: A lifetime of answering the question “what’s for dinner?” Or at least that’s my mom’s definition. I never realized how often my mom was questioned about what we would be eating until I started getting into cooking myself. Then, those same texts and calls came at me: “what’s for dinner?”

In my house, the answer to that question more often than not is Greek chicken and potatoes (kota me patates). It’s a great fall back meal of ours and should be yours too. For starters, it’s a one-pot dish with easy prep work and cooking time is not unbearable. Second, it’s a filling meal that goes a long way, so you only need to add a Greek salad or any other favorite side dish of yours to go along with it. And finally (which should be reason enough to make this dish) is the satisfaction of seeing the faces of loved ones when you serve those perfect golden potatoes and crispy seasoned chicken.

So what are you waiting for? There’s no reason to get stumped the next time you get asked, “What’s for dinner?” Your reply should be “Greek chicken and potatoes.” You’ll be met with thumbs up (either in person or via the text emoji—however your family communicates these days). Thumbs_Up_Hand_Sign_Emoji.pngDSC_0918.jpg

Greek Chicken and Potatoes (Kota me Patates)
Recipe type: Main Course
Cuisine: Greek
Serves: 4-6
Greek chicken and potatoes is a one pot dish that makes dinner not only tasty, but easy!
  • 3 lbs chicken*
  • 1 lb russet potatoes, peeled and quartered (can use baby potatoes, cut in half)
  • 2 lemons, cut into thin slices
  • 1 lemon, halved
  • 1 red onion, sliced
  • ⅓ cup extra virgin olive oil
  • ¼ cup white wine (optional)
  • 2 Tablespoons dried oregano
  • salt and pepper to taste
  • 5 garlic cloves, minced
  1. Preheat the oven to 375 degrees. Lightly oil a large roasting pan or pot (use a dish that is large enough to fit your chicken and potatoes in one single layer).
  2. Line the pan with the lemon slices to fill the bottom completely. Arrange the chicken and potatoes in the pan and squeeze lemon juice all over. Pour the olive oil and generously season with oregano, salt and pepper to taste. Toss the potatoes to coat evenly, and season more if desired. Arrange the sliced onions and garlic in the pan.
  3. Roast for 30 minutes, and then pour in the wine (if using—be sure to pour around the chicken). Stir the potatoes and adjust seasoning if needed. Cook until the chicken is crispy and the potatoes are browned, about another hour.
  4. Once cooked, either serve the dish warm from the pot or plate the dish and be sure to drizzle the juice over the chicken and potatoes.
With the chicken, you can use all thighs or combine your dish and throw in thighs, breast, and drumsticks. Or simply, use a whole chicken. In our house, we vary our pieces of chicken when we cook this dish. Also, up to you if you want the skin on or off. We keep the skin on.



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