Mediterranean Baked Chicken with Potatoes

Ingredients

In this Mediterranean adaptation, the original Greek recipe for Kotopoulo me patates sto fourno is enhanced with additional Mediterranean flavors. The marinade includes a wider variety of herbs commonly used in Mediterranean cuisine, such as thyme and rosemary. This adds depth and complexity to the dish, elevating it to a new level of deliciousness. We alse have the original recipe for Kotopoulo me patates sto fourno, so you can check it out.

• 4 chicken thighs, bone-in and skin-on (500g / 1.1 lb) 4 chicken thighs, bone-in and skin-on (500g / 1.1 lb)
• 4 chicken drumsticks (500g / 1.1 lb) 4 chicken drumsticks (500g / 1.1 lb)
• 4 medium potatoes, peeled and cut into wedges (500g / 1.1 lb) 4 medium potatoes, peeled and cut into wedges (500g / 1.1 lb)
• 4 tablespoons olive oil (60ml) 4 tablespoons olive oil (60ml)
• Juice of 1 lemon Juice of 1 lemon
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 6g)
• Carbohydrates: 20g (Sugar: 1g)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, dried rosemary, salt, and pepper. Mix well.
3. 3.
   Add the chicken pieces to the bowl and toss them in the marinade until they are well coated. Allow the chicken to marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
4. 4.
   Place the chicken pieces in a baking dish, skin side up, and arrange the potato wedges around them.
5. 5.
   Drizzle any remaining marinade over the chicken and potatoes.
6. 6.
   Bake in the preheated oven for 45-50 minutes, or until the chicken is golden brown and cooked through, and the potatoes are tender.
7. 7.
   Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Chicken — For the juiciest and most flavorful results, use bone-in and skin-on chicken pieces. This will help retain moisture during cooking and add extra flavor to the dish.
• Potatoes — To ensure even cooking, cut the potatoes into similar-sized wedges. This will help them cook uniformly and result in tender potatoes with a slightly crispy exterior.

Tips & Tricks

• For an extra burst of flavor, add a sprinkle of lemon zest over the chicken and potatoes before serving.
• If you prefer a crispier skin on the chicken, broil it for a few minutes at the end of the cooking time.
• Feel free to customize the herb blend to your taste. Add fresh herbs like basil or parsley for a vibrant twist.
• Serve the dish with a side of tzatziki sauce or a fresh green salad to complete the Mediterranean experience.
• Leftovers can be refrigerated and enjoyed the next day. The flavors will further develop, making it even more delicious.

Serving advice

Serve the Mediterranean Baked Chicken with Potatoes hot, straight from the oven. Garnish with fresh herbs like parsley or oregano for a pop of color. Accompany it with a side of tzatziki sauce, lemon wedges, and a crisp green salad for a well-rounded meal.

Presentation advice

Arrange the golden-brown chicken pieces on a platter, surrounded by the roasted potato wedges. Drizzle any pan juices over the chicken and garnish with fresh herbs. This visually appealing presentation will entice your guests to dig in and savor the Mediterranean flavors.