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Nutrition Facts
Serving Size 1 (190g) Recipe makes 4 servings
Calories 252
Calories from Fat 130		(51%)
Amount Per Serving		%DV
	Total Fat 14.5g	22%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 10.1g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 34mg		11%
Sodium 229mg		9%
Potassium 501mg		14%
Total Carbohydrate 15.5g		5%
	Dietary Fiber 1.9g	7%
	Sugars 1.2g
Protein 15.5g		31%
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June 21-June 25

Jaudon

Greek Chicken and Potatoes

Recipe #93596 | 45 min | 10 min prep | add private note

⁽¹⁵⁷⁾ RATE IT NOW Print Recipe

By: FlemishMinx
Jun 17, 2004

This is a deceptive recipe: quick and easy to make with a simple ingredient list but which really delivers the flavor. What more could you want from chicken and potatoes? I find one large lemon yields just about 1/4 cup juice. This recipe makes 4 servings, but my husband and I eat this easily between the two of us.

SERVES 4 (change servings and units)

Ingredients

2 boneless skinless chicken breasts, cut in 3/4 inch cubes
2 cups potatoes, cubed
3 cloves garlic, minced
1 chicken bouillon cube, dissolved in
3/8 cup water
1/4 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon dried oregano
salt and pepper

Directions

1
Preheat oven to 400°F Place chicken, potatoes, and garlic in a 9 X 13 inch glass baking pan.
2
Mix well to get everything evenly distributed in the pan.
3
Season with salt and pepper.
4
Pour the chicken bouillon over all.
5
Whisk olive oil, lemon juice and crumbled oregano together.
6
Pour evenly over chicken and potatoes.
7
Bake approximately 30-35 minutes until chicken is cooked through and potatoes are tender and golden brown, basting occasionally with pan juices.

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Featured Reviews for This Recipe

From: Kitty Kat Cook

On Nov 15, 2009

Loved the flavor! Used Greek oregano. Very easy to put together. Thank you

1 person found this review helpful

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From: Laeana

On Oct 12, 2009

I just made this tonight for dinner and it was Excellent! Will definitely make over and over again :D I read over some of the reviews and made sure to cut my potatoes small (3/4 in cubes), but after the 30 minutes they were still pretty crunchy. Next time I will probably try cutting them into slices or let them cook for 15 minutes by themselves first. Thank you so much for a keeper!!

1 person found this review helpful

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From: Kethrae

On Jul 8, 2004

This recipe was indeed very easy and simple. I loved that it was a one dish meal. We had Greek salad with it, so clean up was a breeze. My DH and kids gobbled it down. It's been added to our permenant recipe list. I changed a couple of things though: 4 garlic cloves as opposed to 3, I changed the amount of water to 1/2 cup, and added 1 t. of basil in with the olive oil, lemon, and oregano mix. I also added a bit more lemon juice. Still, the chicken and potatoes were absolutely wonderful, as was the aroma during baking. Thanks for posting, FlemishMinx!

23 people found this review helpful

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From: Roosie

On Sep 21, 2004

I cut this in half and cooked in a 9x9 casserole dish, which I feel was a little too small because everything did not brown properly. I couldn't help myself and added a bit of chopped onion that needed to be used and a bit of feta that's been sitting around collecting dust (not literally). Still, I have to agree with MacV, I found this a little bland and like it was wanting something more. BF liked it a lot so I may try it again and see what I can work out (in a larger pan, particularly because I was irked that a lot of my potatoes weren't browning well !) But overall I think this is a good recipe! I never would have thought to cook the chicken with the potatoes and they really add to each others flavors in doing so. I think this recipe would also be very kid-friendly and, like Latchy said, a good stanby where you know you will always have all the ingredients on-hand. Thanks for a nice dinner, FlemishMinx.

18 people found this review helpful

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