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.
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.