Description
Greek-Style Chicken Potato Casserole
This Greek-Style Chicken Potato Casserole blends the warmth of Midwestern cooking with Mediterranean flair. Inspired by the comforting dishes of Greek villages, this casserole is infused with lemon, oregano, and garlic – perfect for gatherings and nostalgic evenings. Whether enjoyed with a simple green salad, crusty bread, or a side of tzatziki, each bite transports you to the welcoming spirit of Greece.
2 lbs boneless, skinless chicken thighs
4 russet potatoes, peeled & wedged
1/4 cup olive oil
Juice of 2 lemons
6 cloves garlic, minced
1 tbsp dried oregano
1 tsp paprika
2 tsp sea salt
1 tsp black pepper
1 cup chicken broth
Lemon slices, for garnish
Fresh parsley, chopped
Directions:
1. Preheat oven to 375°F.
2. Season & sear chicken in a skillet. Transfer to casserole dish.
3. Brown potatoes, add to dish.
4. Pour olive oil mixture over chicken & potatoes.
5. Add chicken broth, bake covered 35 mins, uncovered 25-30 mins.
6. Garnish with lemon & parsley.
Prep Time: 20 mins
Kcal: 420 kcal per serving
Step-by-Step Guide
1. Prep & Marinate: In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper. Add chicken thighs and potato wedges, tossing thoroughly to coat. Let marinate for 15-20 minutes while you preheat the oven to 375°F (190°C).
2. Sear for Flavor: Heat a large skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and sear for 2-3 minutes per side until golden. Transfer to a 9×13 inch casserole dish.
3. Brown the Potatoes: In the same skillet, add the potato wedges. Cook for 5-7 minutes, stirring occasionally, until they begin to brown. Add potatoes to the casserole dish with the chicken.
4. Assemble & Bake: Pour the reserved marinade and one cup of chicken broth over the chicken and potatoes. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil, add lemon slices for garnish, and bake uncovered for another 25-30 minutes, or until potatoes are tender and the chicken is cooked through.
5. Rest & Serve: Remove from oven, sprinkle with fresh parsley, and let rest for 5-10 minutes before serving. This allows the juices to redistribute.
Serving Suggestions
This hearty casserole is a complete meal but pairs beautifully with lighter sides. Serve it with a crisp Greek salad of tomatoes, cucumbers, red onion, and Kalamata olives. A dollop of cool tzatziki sauce is essential for dipping. For a fuller spread, add warm pita bread or crusty baguette to soak up the delicious lemony juices.
How-to Summary
Marinate chicken and potatoes in a lemon-oregano-garlic mixture. Sear the chicken and brown the potatoes in a skillet for maximum flavor. Combine everything in a casserole dish with broth, bake covered, then uncovered until golden and tender. Garnish with fresh parsley and lemon slices.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Yes, but thighs are recommended for their juiciness. If using breasts, reduce the uncovered baking time by 5-10 minutes to prevent drying.
How can I make this dish ahead of time? Complete steps 1-3 (marinating, searing, browning) and assemble the casserole in the dish. Cover and refrigerate for up to 24 hours. Add 5-10 minutes to the covered baking time when cooking from cold.
What’s the best potato substitute? Yukon Gold potatoes are excellent; they hold their shape well and don’t require peeling. For a lower-carb option, try large chunks of cauliflower.
Is the marinade safe to use after raw chicken has been in it? Yes, because you boil it during baking. Do not reuse it after cooking, and never use it as a fresh sauce without cooking it first.
My sauce is too thin. How can I thicken it? After baking, transfer the juices to a saucepan. Mix 1 tbsp cornstarch with 2 tbsp cold water, whisk into the juices, and simmer for 2-3 minutes until thickened.
Common Mistakes to Avoid
- Skipping the Sear: Searing creates a flavorful fond in the skillet and gives the chicken a better texture. Don’t rush this step.
- Overcrowding the Skillet: Brown the potatoes in batches if needed. Crowding steams them, preventing proper browning.
- Not Letting it Rest: Cutting into the chicken immediately will cause the flavorful juices to run out. A brief rest ensures moist meat.
- Using Dried Parsley: The fresh parsley garnish adds a vital burst of color and fresh flavor that dried cannot replicate.
Conclusion
This Greek-Style Chicken Potato Casserole masterfully combines simple preparation with deep, vibrant flavors. It’s a reliable, one-pan wonder that delivers the comforting essence of Mediterranean cooking to your weeknight table or weekend gathering. By following the detailed steps and avoiding common pitfalls, you’ll achieve a perfectly juicy, aromatic dish that’s sure to become a cherished favorite.