Greek Lemon Chicken and Potatoes

GTU Recipes

Laura’s Cactus Pad

I have attached the recipe for Greek Lemon Chicken & Potatoes.

Laura Burkhard, from Laura’s Cactus Pad, shared her favorite chicken recipe. 

Greek Lemon Chicken and Potatoes


  • 2 pounds of yellow or russet potatoes, cleaned, each cut lengthwise into 4-6 wedges
  • 4 boneless chi 4 boneless chicken breasts, skin on (6 to 8 ounces each)
  • 4 boneless chicken breasts (8 ounces each) or combination whole cut up chicken
  • 1/2 Avocado Oil (or olive oil)
  • 2 tablespoons Dijon mustard
  • 2 Lemons (fresh lemon juice)
  • 2 cloves garlic, chopped
  • 2 tablespoons Greek dried oregano
  • 1 tablespoon chopped fresh Italian parsley, plus more for garnish
  • Salt and freshly ground black pepper
  • 1/2 cup chicken stock or canned low-sodium chicken broth
  1. Directions:
  2. Preheat oven to 425 degrees F.
  3. Whisk oil, lemon juice, oregano, mustard and parsley in a medium bowl to blend; season with salt and pepper.
  4. Toss potatoes and chicken with 1 cup vinaigrette on a heavy, large, baking dish. Reserve the remaining vinaigrette.
  5. Pour chicken stock around potatoes and season potatoes and with salt and pepper.
  6. Roast potatoes, chicken until tender and golden brown, turning occasionally, about 30- 35 minutes.
  7. Remove chicken and cover with foil, let rest for 10 minutes.
  8. Continue cooking potatoes for 10-15 minutes until tender.
  9. Transfer to a serving platter and drizzle with the remaining vinaigrette and more chopped parsley.

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