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Greek Chicken With Potatoes & Artichokes

Here's how you make Greek Chicken With Potatoes & Artichokes
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  • Servings: 4
  • Prep: 10m
  • Cook: 40-55m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 1/2 pounds chicken breasts (2 fillets, approximately 3/4 lb each, cut in 3 pieces *See note below)
  • 2 pounds chicken thighs (approximately 1/2 lb each, cut in half *See note below)
  • 1 1/2 pounds potatoes (4 large Yukon gold potatoes, 7-8 oz each, approximately 1 1/2 lbs total, cut in 1 1/2" pieces, skin on)
  • 2 boxes (14 to 18 ounces) frozen artichokes hearts (thawed, 7-9 oz each box)
  • 1 large yellow onion (cut in half and sliced)
  • 8 cloves garlic, crushed (peels removed)
  • 1 fennel bulb (large bulb, cut in half and sliced, white and light green parts)
  • 1 lemon, whole (cut in wedges)
  • 1/3 cup fresh lemon juice (2-3 lemons)
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 to 1 teaspoon red pepper flakes (adjust according to taste, I use 1 teaspoon; but, I love spicy)
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1/3 cup olive oil
  • FOR GREMOLATA
  • 1/4 cup chopped parsley
  • 1 tablespoon chopped oregano
  • 1/3 cup olives, chopped (about 2 oz mixed olives)
  • 2 tablespoons lemon zest (1 lemon)
  • 1 garlic clove minced
  • 2 teaspoons olive oil
  • FOR BAGUETTE
  • 1 baguette (14 to 16 ounce) bread (cut into 1/2" slices on an angle and toasted)
  • Olive oil
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Chicken Note: I like to use bone in and skin on for this recipe; it has so much more flavor. But, I do cut pieces into similar sizes; so, they cook evenly

  • Note: I use a rimmed baking pan or sheet pan for this recipe. It is a one pan dish; but, I do like to line it with parchment paper; or, you can use foil too. NO, clean up!

  • Step 1: Lemons ... First, zest 1 lemon; then squeeze 2-3 for the juice. The last lemon, just cut in wedges. It may take 4-5 lemons depending on the size; and, how juicy they are.

  • Step 2: Gremolata ... Add the parsley, oregano, olives, lemon zest, garlic, and olive oil to a small bowl; and, mix to combine. Cover, and keep at room temperature as the chicken cooks. You can also refrigerate; but, I prefer it room temperature.

  • Step 3: Dish ... Add the chicken, potatoes, onions, fennel, chicken and artichokes to the sheet lined sheet pan; and, add the lemon juice and olive oil. Toss, using your hands; until everything is well coated. Then, add the all the seasoning to a small cup or bowl; and mix together. Then, sprinkle the seasoning over all the chicken and vegetables. Using a couple of spoons, toss lightly, until everything is coated. Add the 1 lemon you cut up in wedges to the pan. Then, let it set about 15 minutes on the counter, to take the chill off of the chicken.

  • Step 4: Bake ... On the middle shelf, 450 degrees, for 15 minutes; then, reduce to 350; and bake another 25-35 minutes. Obviously, baking time will depend on the thickness of the chicken. If you are not sure when the chicken is done; please use a thermometer. I usually remove the chicken when it gets to a temperature of 165 degrees. Cover the pan with foil; and, let it rest 5-10 minutes before serving. If you poke or cut the chicken; you want the juices to run clear.

  • Step 5: Bread ... As the chicken rests; toast your baguette, simply brushed with a little olive oil. You can actually use the same pan as you cooked the chicken in.

  • Step 6: Serve and ENJOY! ... Add everything to a large serving platter; pouring any juices over the top. Add the baguette slices around the chicken and vegetables; and, finish it off with the gremolata. I know I said one pan; but, I do like to serve the gremolata with this. It really is a great way to finish the dish.

We hope you enjoy this recipe!

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