Greek Lemon Chicken & Potatoes & Whipped Feta
This Greek Lemon Chicken and Potatoes over Whipped Feta is the perfect combination of Greek-inspired flavors with zesty, tender potatoes and crispy, golden-brown chicken. The addition of whipped feta brings a creamy, tangy element that elevates the dish and adds a Mediterranean touch. Whether for a cozy family dinner or a gathering with friends, this dish is a great opportunity to enjoy the flavors of Greek cuisine with minimal effort.
Ingredients
For the Chicken
- 6 chicken thighs bone-in, skin-on
Lemon Sauce Ingredients
- ½ cup low sodium chicken broth
- ⅓ cup extra virgin olive oil
- ⅓ cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 garlic cloves grated
- ½ teaspoon salt
Chicken Rub
- 3 garlic cloves crushed
- 2 teaspoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon Cajun seasoning
- 1 tablespoon dried Greek oregano
- 2 teaspoon garlic powder
Whipped Feta
- 1 cup feta cheese
- ¾ cup labneh or Greek yogurt
- 1 tablespoon olive oil
- 1.5 tablespoon chopped fresh dill more for garnish
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt or to taste
- 1 clove roasted garlic
- Aleppo pepper or paprika for garnish optional
Instructions
Prepare the Potatoes
- Preheat the oven to 400°F. Peel and chop Yukon Gold potatoes and place them in a large casserole dish or baking dish.
- In a bowl, mix the chicken broth, olive oil, lemon juice, lemon zest, 3 grated garlic cloves, and salt.
- Pour half of this marinade over the potatoes and toss to coat.
Season the Chicken
- In a large bowl, combine the Dijon mustard, garlic powder, salt, Cajun seasoning, Greek oregano, and 3 crushed garlic to make the rub.
- Rub this seasoning blend onto the chicken pieces, ensuring to get under the skin for extra flavor.
- Arrange the chicken over the potatoes in a single layer.
Assemble and Bake
- Pour the remaining lemon marinade over the top of the chicken and potatoes. For extra flavor, you can add lemon slices and fresh oregano on top.
- Bake in the preheated oven for about 1 hour, until the chicken is cooked through with an internal temperature of 165°F, and the potatoes are tender. I then broiled for 5 minutes to get that golden color.
Prepare the Whipped Feta
- While the chicken roasts, add the feta cheese, labneh, olive oil, dill, onion powder, black pepper, salt, and roasted garlic to a food processor. Blend until smooth and creamy.
Serve
- Spread the whipped feta on a serving platter and arrange the Greek lemon chicken and potatoes on top. Garnish with Aleppo pepper, extra dill, and a drizzle of any remaining delicious juices from the baking pan.
Video
Notes
These nutrition values are estimates only.
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