The beauty of Greek cuisine lies in its incredible variety — a place where ingredients truly take center stage. The preparation is often refreshingly simple, but the results only shine when you start with excellent, perfect ingredients. Here’s a recipe I turn to often: a Sunday Night Roast, perfect for when the kids come over for dinner or a large informal diner party.
I have a soft spot for dishes where you can toss everything into one pot, slide it into the oven, and let the ingredients do all the talking. I always double the recipe too, because — and I say this with full confidence — it somehow tastes even better the next day, reheated. Oh yes, it does.
INGREDIENTS
6-8 pieces of Chicken Thighs
6 Medium size potatoes cut in quarters. ( I use yellow potatoes)
1/4 Cup Olive Oil
1 Teaspoon Greek Oregano, heaping
1 Teaspoon Dried Thyme (optional)
1 Teaspoon Paprika
1/2 Teaspoon Chilli Flakes
2 Garlic cloves finely minced
Juice of a large Lemon
Salt & Pepper to taste
PREPARATION
Preheat the oven: Preheat your oven to 425°F (200°C).2
Arrange chicken and potatoes: Arrange the chicken thighs and 6 medium potatoes (yellow), cut in quarters together in a large baking dish.
Make the marinade: In a small bowl, whisk together 1/4 cup of Extra Virgin Olive Oil, 1 large teaspoon Greek oregano, 1 teaspoons dried thyme, 1 teaspoons paprika, 1/2 teaspoons chili flakes, 2 garlic cloves, finely minced, 1 teaspoons salt, to taste, 1/2 teaspoon black pepper, to taste, and 1 large lemon, juiced.
Coat and add extras: Pour the marinade evenly over the chicken and potatoes, tossing gently so everything gets coated well. For extra flavor, throw in the leftover lemon peels and a few slices of preserved lemon if you have them on hand.5
Cover the baking dish and bake for 1 hour.
Bake uncovered until crispy.
Reduce the oven temperature to 400°F (185°C) and remove the lid. Continue baking uncovered until the chicken and potatoes are crispy and golden brown all over.
Serve: Spoon the flavorful pan juices over the chicken and potatoes when serving.
Notes
Extra flavor tip: throw the leftover lemon peels into the baking dish, plus a few slices of preserved lemon if you have some on hand — it adds a lovely depth to the pan juices.
Doubling: this recipe doubles beautifully, and honestly tastes even better the next day once reheated — leftovers are half the point.
Serve with the pan juices spooned over the chicken and potatoes.
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