Greek Baked Chicken with Lemon Potatoes (Patates me Kotopoulo)

Ingredients

• Chicken (Any cut you like)
• 2 lb Potatoes (Use more for a larger pan; the potatoes need room to bake rather than boil)
• 2 Onions (Sliced)
• 3 cloves Garlic (Crushed; source states 3–4 cloves)
• Salt and black pepper (As needed)
• 1 tbsp Dried oregano (About 1–2 tbsp, or as needed)
• Olive oil (Measure with your heart)
• 2 tbsp Mustard (Use mustard of your choice; source states 2–3 tbsp)
• 2 lemons Lemon juice (Juice of 2 lemons)
• Chicken bouillon (Optional)
• 2 cups Water (As needed; the author used 2 cups to cover the potatoes halfway, depending on the amount of potatoes)

Steps

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Wash or peel the potatoes, then cut them into thick wedges. Transfer the wedges to an oven pan, skillet, or casserole dish.

3. 3

   Place the chicken over the potatoes.

4. 4

   Season with salt and pepper.

5. 5

   Add the sliced onions and crushed garlic.

6. 6

   Add the oregano, lemon juice, olive oil, and mustard.

7. 7

   Mix everything very well so the chicken and potatoes are coated with the seasonings and liquids.

8. 8

   Add the water last, using enough to cover the potatoes halfway. Add chicken bouillon if using.

9. 9

   Shake the pan gently to distribute the ingredients, then bake in the preheated oven for about 1 hour 15 minutes, or as needed.

10. 10

    When ready, serve with Greek horiatiki salad and freshly baked bread.

Notes

The source intentionally gives flexible quantities. Use a larger pan when adding more potatoes so they have room to bake rather than boil. The source does not specify the chicken quantity, cut, or a doneness temperature; cooking time may vary accordingly.

Nutrition per serving

• main
• Greek
• baked
• comfort food
• chicken
• lemon
• one-pan
• family-style