Learn How to make the best Greek chicken and potato dinner recipe easily
4 to 5 pieces chicken
4 gold potatoes, scrubbed and clean, cut into thin wedges
1 medium yellow onion, halved then sliced
1 tsp. black pepper
2 tbsp. quality extra virgin olive oil, plus 1/2 cup more for later
1/4 cup lemon juice
12 fresh garlic cloves, minced
1 1/2 tbsp. dried Rosemary
1/2 tsp. ground nutmeg
2 cups chicken broth
1 lemon, sliced
12 pitted quality kalamata olives, optional
Fresh parsley, for garnish
Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well). Leave at room temperature for 30 minutes. Pat dry again if needed.
Preheat oven to 350 degrees F.
Place the potato wedges and onions on large sheet pan. Season with salt and 1 tsp. black pepper.
In a large skillet, heat 2 tbsp. extra virgin olive oil over medium-high heat. Turn the chicken upside down to brown (about 5 t0 7 minutes,) then flip over and cook briefly, another 3 to 5 minutes. (Do this in batches, if you need to). Transfer from the frying pan to the prepared sheet pan.
In a small mixing bowl, whisk together 1/2 cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour all over the chicken and potatoes; and toss potatoes and chicken until well-coated.
Now, pour chicken broth into the pan. 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.
Remove from heat and add kalamata olives, if you like. Garnish with a little bit of fresh parsley. Serve hot!