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 pounds chicken*
  • 1 pound roasting potatoes, peeled and quartered (can use baby potatoes, cut in half)
  • 2 lemons, halved (for juice)
  • 1 red onion, sliced
  • ⅓ cup extra virgin olive oil
  • ¼ cup white wine (optional)
  • 5 tablespoons dried oregano
  • 5 garlic cloves, minced
  • Salt and pepper to taste
  1. Preheat the oven to 375 degrees. Lightly oil a large roasting pan or pot (large enough to fit your chicken and potatoes in one single layer).
  2. Arrange the chicken and potatoes in the pan and squeeze lemon juice throughout. Add the olive oil and generously season with oregano, salt and pepper. 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 uncovered. Then pour in the wine (if using—be sure to pour it around, not on the chicken). Stir the potatoes and adjust seasoning if needed. Cook for 1 ½ to 2 hours until the chicken is crispy and the potatoes are browned.
  4. 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.
Recipe by Eleni Saltas at