Greek Chicken and Village Salad
Golden chicken thighs, lemony potatoes, garlic, oregano, rosemary, and thyme, all cooked together in one roasting pan. As the chicken cooks, its juices mingle with the olive oil and herbs and seep into the potatoes below. The potatoes become wonderfully tender and savory, while their exposed edges turn golden. A cool Greek Village Salad of ripe tomatoes, cucumber, feta, and Kalamata olives brings freshness and crunch to the table.
Why You Will Love This Greek Chicken and Potatoes
One roasting pan: the chicken, potatoes and sauce all cook together
Potatoes two ways: rich and soft under the chicken, golden at the edges
Bright Greek flavors: lemon, garlic, oregano, rosemary and thyme
A fresh, crunchy salad: ripe tomatoes, cucumber, Kalamata olives and real Greek feta
At a Glance
Serves 4 | Prep: 20 minutes, plus 30 minutes to 2 hours marinating | Cook: 55 minutes | Total: 1¼ hours, plus marinating
Why This Greek Chicken and Potatoes Recipe Works
Bone-in, skin-on thighs are the most forgiving cut for a one-pan roast. They stay juicy at the high heat that crisps the skin, and as they cook they release fat and juices straight into the potatoes underneath. The slashes in the meat let the garlic, herbs and lemon zest reach right into the thighs.
A small splash of stock in the pan means the potatoes steam just enough to turn creamy inside without drowning. Then, while the chicken rests, the potatoes go back into the oven with fresh lemon juice and all those roasting juices, so they finish glossy, golden and full of flavor.
What Is a Greek Village Salad?
A Greek Village Salad, or horiatiki, is the salad you’ll find on tables all over Greece: ripe tomatoes, cucumber, red onion, Kalamata olives and a generous slab of feta, dressed with olive oil, red wine vinegar and dried oregano. There’s no lettuce in the traditional version. For a closer look at the salad on its own, see my Greek Salad (Horiatiki).
Greek Chicken and Lemon Potatoes with Village Salad
Serves 4 | Prep: 20 minutes, plus 30 minutes to 2 hours marinating | Cook: 55 minutes | Total: 1¼ hours, plus marinating
Ingredients
For the Greek Chicken
¼ cup extra virgin olive oil
1 tablespoon finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme
5 garlic cloves, finely chopped
1 tablespoon finely grated lemon zest
1 tablespoon Diamond Crystal kosher salt
2 teaspoons dried oregano
1 teaspoon ground coriander
½ teaspoon red pepper flakes
½ teaspoon freshly ground black pepper
3 pounds bone-in, skin-on chicken thighs (about 8 thighs)
For the Lemon Potatoes
2 pounds Yukon Gold potatoes
1 tablespoon extra virgin olive oil
1 teaspoon dried oregano
½ teaspoon Diamond Crystal kosher salt
Freshly ground black pepper
⅓ cup low-sodium chicken stock
To Finish
1 tablespoon fresh lemon juice, plus more if needed
2 tablespoons roughly chopped fresh parsley
For the Greek Village Salad
3 medium ripe tomatoes
1 English cucumber
½ small red onion
½ cup pitted Kalamata olives
4 ounces Greek feta
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar, plus more if needed
½ teaspoon dried oregano
¼ teaspoon Diamond Crystal kosher salt, plus more if needed
Freshly ground black pepper
Instructions
Marinate the Chicken
In a large bowl, combine the olive oil, rosemary, thyme, garlic, lemon zest, salt, oregano, coriander, red pepper flakes, and black pepper. Stir until the garlic and herbs are thoroughly coated with the oil.
Pat the chicken thighs dry with paper towels. Using a sharp knife, cut several slashes about ½ inch deep into the meatiest part of each thigh, taking care not to cut all the way through to the bone.
Add the chicken to the marinade. Work the herb mixture over the chicken, and particularly well into the slashes. Cover and refrigerate for at least 30 minutes and up to 2 hours.
Roast the Chicken and Potatoes
Heat the oven to 425°F (220°C). Cut the potatoes into substantial wedges, about 1½ to 2 inches at their thickest point. Toss them in the roasting pan with the 1 tablespoon olive oil, the oregano, the salt, and several turns of black pepper.
Pour the chicken stock into the pan around the potatoes. Arrange the marinated chicken thighs skin side up among the potatoes. Some potatoes can sit partly beneath the chicken, but leave plenty of their surfaces exposed so they can brown.
Spoon any remaining marinade from the bowl over the chicken. Roast uncovered until the chicken is deeply golden and the thickest part of each thigh registers about 175°F (79°C) without the thermometer touching the bone, 35 to 45 minutes. The potatoes should be tender when pierced with a knife.
Finish the Potatoes
Transfer the chicken thighs to a warm platter and let them rest for 10 minutes. Leave the potatoes and all the roasting juices in the pan.
Add the 1 tablespoon lemon juice to the roasting pan and gently turn the potatoes through the chicken juices, herbs, garlic, and lemon. Taste the pan juices and add another teaspoon of lemon juice if they need more brightness.
Return the potatoes to the oven for another 5 to 10 minutes while the chicken rests. If they are already completely tender but need more color, put them briefly under the broiler instead. Watch carefully, because the garlic and herbs can darken quickly.
Make the Greek Village Salad
While the chicken rests and the potatoes finish, cut the tomatoes into generous wedges or irregular bite-sized pieces. Cut the cucumber into thick half-moons and thinly slice the red onion.
Put the tomatoes, cucumber, red onion, and olives in a large serving bowl. Season with the salt and several turns of black pepper.
Whisk together the olive oil, red wine vinegar, and oregano. Pour over the vegetables and gently toss until everything is lightly coated. Let the salad stand for 5 to 10 minutes so the tomato juices begin to mingle with the dressing.
Lay the feta over the salad in generous pieces rather than crumbling it too finely. Spoon some of the tomato juices and dressing over the feta. Taste, and add another small splash of vinegar or a little salt if needed.
Serve
Scatter the parsley over the potatoes. Arrange the rested chicken and lemon potatoes together on a large serving platter and spoon some of the warm lemon, garlic, and herb roasting juices over everything. Serve immediately, with the cool Greek Village Salad alongside.
Note: This recipe was written for Diamond Crystal kosher salt. If you use Morton kosher salt, use about half the amount.
Tips for Success
Use Chicken Thighs of a Similar Size
Using one cut of chicken makes the cooking far more predictable. Bone-in, skin-on thighs stay juicy at the higher temperature that gives dark meat its best texture.
Cut Substantial Potato Wedges
Small pieces can turn too soft before the chicken is ready. Wedges about 1½ to 2 inches thick give the chicken and potatoes similar cooking times.
Don’t Use Too Much Stock
The chicken releases juices and fat as it roasts. The ⅓ cup of stock helps the potatoes become creamy and tender without submerging them.
Don’t Completely Cover the Potatoes
Potatoes beneath the thighs become exceptionally rich and soft from the chicken juices, while the exposed ones develop more color. Having some of each gives the finished dish wonderful texture.
Keep the Lemon Juice for the End
Lemon zest gives the chicken fragrance during roasting. Fresh lemon juice added to the hot pan juices at the end provides the brightness that balances the chicken fat and olive oil.
Cook the Chicken by Temperature
Start checking at about 35 minutes. The thighs should reach about 175°F (79°C) in the thickest part without the thermometer touching the bone. Larger thighs can comfortably reach 180°F to 185°F (82°C to 85°C) and stay juicy.
Let the Potatoes Finish While the Chicken Rests
Once the chicken comes out, turn the potatoes through the concentrated roasting juices and give them a few more minutes in the oven. This builds both flavor and color.
Use the Broiler Only When Necessary
If the potatoes are tender but still a little pale, a short blast under the broiler is better than another long spell in the oven.
Don’t Waste the Roasting Juices
Those juices are the sauce: chicken fat, olive oil, garlic, herbs, lemon, and concentrated stock. Spoon them over the chicken and potatoes rather than leaving them in the pan.
Use the Best Tomatoes You Can Find
Indifferent tomatoes have nowhere to hide in a Greek Village Salad. Ripe tomatoes become part of the dressing as their juices mingle with the olive oil and vinegar.
Keep the Cucumber Substantial
Thicker pieces keep their crunch and provide an important contrast to the tender chicken and potatoes.
Slice the Onion Very Thinly
If the red onion is particularly strong, soak the slices in cold water for 10 minutes, then drain and dry them thoroughly.
Use Greek Feta
Look for feta made from sheep’s milk, or a mix of sheep’s and goat’s milk. Keep it in generous pieces rather than reducing it to tiny crumbles.
Be Careful with the Salad Salt
The feta and Kalamata olives already bring plenty of salt. Start modestly and taste before adding more.
Serve the Salad Cool, Not Fridge-Cold
Tomatoes and olive oil have far more flavor once they’ve lost the hard chill of the refrigerator.
Common Mistakes to Avoid
Cutting the potatoes too small: they go soft before the chicken is done
Drowning the pan in stock: the potatoes boil instead of roasting and browning
Burying all the potatoes under the chicken: you lose the golden edges
Adding the lemon juice too early: it loses its brightness in the oven
Guessing when the chicken is done: use a thermometer and aim for about 175°F (79°C)
Over-salting the salad: the feta and olives already bring plenty of salt
What to Serve with Greek Chicken and Potatoes
Warm pita or crusty bread to mop up the roasting juices
A spoonful of tzatziki or thick Greek yogurt
A simple green vegetable, like Roasted Asparagus with Fresh Thyme and Lemon
A chilled glass of Greek white wine, such as Assyrtiko
How to Store
Fridge: Keep the chicken and potatoes in an airtight container for up to 3 days. The dressed salad is best eaten the same day.
Reheat: Warm the chicken and potatoes on a sheet pan at 375°F (190°C) for 12 to 15 minutes, until hot and the skin crisps again.
Make ahead: Marinate the chicken up to 2 hours ahead and cut the salad vegetables a few hours ahead, keeping them separate until serving.
Frequently Asked Questions
Can I use boneless, skinless chicken thighs?
You can, but they cook faster and won’t give the potatoes as much flavor. Roast the potatoes for about 15 minutes on their own first, then add the chicken and cook until it reaches 175°F (79°C), about 20 to 25 minutes.
What if I only have Morton kosher salt or table salt?
Diamond Crystal is much lighter by volume. Use about half the amount of Morton kosher salt, or a little less than half of fine table salt.
What temperature should chicken thighs reach?
Chicken is safe at 165°F (74°C), but thighs have a better, more tender texture at about 175°F (79°C), and larger ones stay juicy up to 185°F (85°C).
Can I marinate the chicken overnight?
Keep it to 2 hours at most. The lemon zest and salt are strong, and a longer marinade can make the texture of the chicken firmer.
Does a Greek Village Salad have lettuce?
A traditional horiatiki, or Greek Village Salad, has no lettuce. It’s simply tomatoes, cucumber, onion, olives, and feta dressed with olive oil, vinegar, and oregano.
Can I make the salad ahead?
Cut the vegetables up to a few hours ahead and keep them separate, but dress the salad and add the feta just before serving so the cucumber stays crisp.
You Might Also Like
Try my Greek Salad (Horiatiki), Easy Chicken Parmesan, and Chicken Bolognese.
Recommended Equipment
Make this recipe easier with the right tools: Chef’s Knife, Wooden Cutting Board, Rasp Grater, Instant Read Thermometer, and Manual Citrus Juicer.
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