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Greek-Style Chicken with Potatoes

3 -4 lbs chicken legs (can use less)
6 large russet potatoes, peeled and cut into about 3-inch cubes
2-tbsp chopped minced fresh garlic (or add the whole bulb, it’s even better!)
1 large onions, sliced
¾ -cup chicken broth
½ -cup Koroneiki olive oil
2/3-cup Sicilian Lemon Balsamic Vinegar
1 to 2 tbsp dried oregano (or to taste)
1-tsp dried rosemary (or to taste)
Sea salt and freshly ground black pepper
Preheat oven to 375-degrees
Grease a large roasting pan (large enough to hold the chicken)
Rub the chopped garlic into the chicken and season with salt and pepper
Place the chicken, the potatoes and onions into the pan and pour the broth over
In a small bowl whisk together oil, lemon juice, oregano and rosemary
Pour evenly over the chicken and potatoes
Bake for about 1 hour and 15 minutes (could take more or less time depending on the size of chicken pieces) basting occasionally with juices
*NOTE* if you find that either one is cooked before the other (either the chicken or potatoes) then remove to a dish and continue to cook!

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