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).
-3 lbs chicken*
-1 lb russet potatoes, peeled and quartered (can use baby potatoes, cut in half)
-3 lemons cut into thin slices
-1 red onion, sliced
-1/3 cup extra virgin olive oil
-1/4 cup white wine (optional)
-2 Tablespoons dried oregano
-1 teaspoon salt
-1 teaspoon pepper
-1 teaspoon dried rosemary
-4 garlic cloves, minced
*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.
1. Preheat the oven to 375 degrees. Lightly oil a large roasting pot (use a pot that is large enough to fit your chicken and potatoes in one single layer).
2. For the marinade, whisk together the olive oil, oregano, pepper, salt, rosemary, and garlic all together in a mixing bowl.
3. Line the pot with half of the lemon slices to fill the bottom completely. Arrange the chicken and potatoes in the pot and evenly coat with the marinade. Pour in the white wine if you decide to use it. Season the chicken with extra oregano and pepper if preferred. Add the sliced onion, and place the remaining lemon slices on top of the chicken.
4. Bake in the oven for 1½ to 2 hours, until potatoes are golden and chicken is thoroughly cooked. Halfway through, stir the potatoes around and adjust seasoning if needed.
5. 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. Enjoy!