Greek Roasted Chicken



  • 3 chicken legs, skin on
  • 3 chicken thighs, skin on
  • 8 to 10 small white potatoes
  • 2 large red tomatoes
  • 3 to 4 cloves garlic
  • 1 lemon
  • 2 tablespoons olive oil or
  • sunflower oil
  • thyme
  • salt and pepper


Peel potatoes and cut in small chunks. Dice tomatoes and mince garlic. Mix all ingredients together and squeeze half a lemon on them. Add tablespoon oil, salt, pepper and thyme. In another bowl, marinate chicken with other half of lemon, the other tablespoon oil, salt, pepper and thyme. Have both vegetables and chicken marinating 1 hour to absorb lemon juice. Place vegetables and chicken in baking dish. Place in 350° for 1 1/2 hours; stir every 40 minutes. Test potatoes for doneness. Leaving skin on during cooking traps moisture in chicken so that it doesn?t dry out.

This recipe is so easy and such a treat. The only patience you need in 1 1/2 hours to cook. The beauty of this dish is the more you reheat it, the more succulant it is.