Roast Chicken with Potatoes

5 to 6 boneless skinless chicken thighs
(I prefer hormone and antibiotic free)
1/2 cup of extra virgin olive oil
1 cup of water or white wine
6 to 8 small red skin potatoes cut in quarters (with peel but scrupulously cleaned)
Juice of one large lemon
One large crushed and diced garlic clove or 1 tsp garlic powder
Oregano, Basil and Salt and Pepper

Place chicken in a small roasting pan. Peel and quarter the potatoes and place in the pan around the chicken. (Sometimes I put the potatoes under the chicken.) Drizzle olive oil on chicken and potatoes.  Sprinkle with garlic, oregano, basil, salt and pepper. Pour lemon juice, water or wine all over chicken and potatoes. Bake in 350 degree oven for one hour. Baste occasionally with pan juice.

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