Greek Chicken and Potatoes


Greek Chicken and Potatoes

Course Side Dish
Cuisine American


  • Greek chicken
  • 8 Chicken legs and breast , bone in, skin on
  • Salt
  • Pepper
  • Red skin Potatoes cubes
  • 1-2 Onions sliced
  • EVOO
  • 3 Lemons juice
  • 12-15 cloves Garlic fresh and minced
  • 2 tbsp Dried Rosemary
  • 1/2 tsp Ground nutmeg
  • 1 tsp Oregano
  • 2 cups Chicken broth
  • 1 Lemon sliced
  • Parsley fresh and for garnish


  • Pour the chicken broth in the pan and place the potatoes and onions on it.
  • Season with salt and 1 tsp black pepper.
  • In a large skillet, heat evoo over medium-high heat.
  • Add chicken skin-side down to brown.
  • When slightly charred transfer to the sheet pan.
  • In nutri bullet, whisk together 1/2 cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg.
  • Pour over the chicken and potatoes.
  • Add lemon slices on top.
  • Bake in heated oven uncovered for 45 minutes to 1 hour, until chicken and potatoes are tender.
  • Occasionally, flip the potatoes over.
Keyword Meat

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