Greek Garlic Chicken with Roasted Potatoes and Creamy Mushroom Pesto
This Greek-inspired dish is a flavor-packed meal that combines tender garlic-marinated chicken, crispy roasted potatoes, and a rich, velvety mushroom pesto. The bold Mediterranean flavors—garlic, lemon, oregano, and creamy feta—make this dish irresistible. Perfect for weeknight dinners or entertaining guests, this recipe is a guaranteed crowd-pleaser!
The secret lies in the marinade, which infuses the chicken with aromatic garlic and herbs, while the roasted potatoes soak up all the delicious juices. The creamy mushroom pesto adds a luxurious touch, tying everything together. Whether you’re a fan of Greek cuisine or just looking for a hearty, wholesome meal, this recipe is a must-try!
Why This Recipe Works
Flavor Explosion: The combination of garlic, lemon, and oregano in the marinade creates a vibrant, tangy profile, while the mushroom pesto adds earthy depth. Every bite is packed with balanced, mouthwatering flavors.
Easy & Customizable: With simple ingredients and straightforward steps, this recipe is beginner-friendly. You can swap potatoes for sweet potatoes or add extra veggies like bell peppers or zucchini for variation.
Meal-Prep Friendly: The chicken and potatoes can be marinated and prepped ahead, making this a great option for busy weeknights. Leftovers taste even better the next day!
What’s In Greek Garlic Chicken with Roasted Potatoes and Creamy Mushroom Pesto?
- Chicken Thighs: Juicy and flavorful, they stay tender when roasted.
- Garlic & Lemon: The backbone of the marinade, adding brightness and zest.
- Oregano & Paprika: Classic Greek spices for warmth and aroma.
- Potatoes: Crispy on the outside, fluffy inside—perfect for soaking up flavors.
- Mushrooms: Sautéed until golden, blended into a creamy pesto.
- Feta Cheese: Adds a salty, tangy finish.
How To Make Greek Garlic Chicken with Roasted Potatoes and Creamy Mushroom Pesto
This recipe is divided into three main steps: marinating the chicken, roasting the potatoes, and preparing the pesto. Follow these easy instructions for a flawless result!
Step 1: Marinate the Chicken
- In a bowl, whisk together olive oil, minced garlic, lemon juice, oregano, paprika, salt, and pepper.
- Coat the chicken thighs evenly with the marinade. Cover and refrigerate for at least 1 hour (or overnight for best flavor).
Step 2: Roast the Potatoes
- Toss cubed potatoes with olive oil, garlic powder, salt, and rosemary.
- Spread on a baking sheet and roast at 400°F (200°C) for 25 minutes.
Step 3: Cook the Chicken & Prepare Pesto
- Sear the chicken in a skillet until golden, then transfer to the oven with the potatoes to finish cooking.
- In the same skillet, sauté mushrooms until tender. Blend with basil, pine nuts, Parmesan, and cream for the pesto.
Step 4: Assemble & Serve
- Plate the chicken and potatoes, drizzle with pesto, and crumble feta on top. Garnish with fresh parsley.
Sides for Greek Garlic Chicken
- Greek Salad: Fresh cucumbers, tomatoes, olives, and red onion with a lemon-olive oil dressing.
- Tzatziki: Cool yogurt-cucumber dip for balancing the garlicky flavors.
- Grilled Vegetables: Zucchini, eggplant, and bell peppers add color and texture.
Recipe FAQ’s
Can I Use Chicken Breasts Instead?
Yes, but reduce cooking time to avoid dryness. Chicken thighs are recommended for juiciness.
How Do I Store Leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
Can I Make the Pesto Dairy-Free?
Replace cream with coconut milk and omit feta or use a vegan alternative.
Other Recipes To Try
- Spanakopita Stuffed Chicken: Chicken breasts filled with spinach, feta, and herbs.
- Gluten-Free Mushroom Burgers: Made with a blend of mushrooms, quinoa, and savory spices
- Lemon-Oregano Grilled Octopus: A Greek seafood delicacy with bold flavors.
- Sweet Potato and Red Lentil Patties: These golden, spiced patties are a vegetarian dream
- Moussaka-Style Eggplant Casserole: Layers of eggplant, spiced meat, and béchamel.
- Roasted Beets and Sweet Potatoes: Perfect for holidays or easy weeknights!
- Fig & Honey Glazed Lamb Chops: A sweet-savory twist on classic lamb.
- Apple Spinach Salad with Honey-Mustard Lemon Dressing: Ready in 15 minutes for a healthy meal or side!
Greek Garlic Chicken with Roasted Potatoes and Creamy Mushroom Pesto
Ingredients
For the Chicken:
- 4 bone-in skin-on chicken thighs
- 4 garlic cloves minced
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 3 tbsp olive oil
- Salt & pepper to taste
For the Potatoes:
- 1.5 lbs 700g baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried rosemary
- Salt to taste
For the Pesto:
- 8 oz 225g cremini mushrooms, sliced
- 1/4 cup fresh basil
- 2 tbsp pine nuts
- 1/4 cup grated Parmesan
- 1/4 cup heavy cream
- 2 tbsp olive oil
- 1 garlic clove
- Salt & pepper to taste
- 1/4 cup crumbled feta for garnish
Instructions
- Marinate Chicken: Combine garlic, lemon juice, oregano, paprika, olive oil, salt, and pepper. Coat chicken and refrigerate for 1+ hours.
- Roast Potatoes: Toss potatoes with oil, garlic powder, rosemary, and salt. Roast at 400°F (200°C) for 25 minutes.
- Cook Chicken: Sear chicken skin-side down in a skillet for 5 minutes. Flip, then transfer to the oven with potatoes for 20-25 minutes.
- Make Pesto: Sauté mushrooms until golden. Blend with basil, pine nuts, Parmesan, cream, oil, garlic, salt, and pepper until smooth.
- Serve: Plate chicken and potatoes, drizzle with pesto, and top with feta and parsley.
Notes
- For crispier skin, broil chicken for the last 2-3 minutes.
- Substitute baby potatoes with Yukon gold or sweet potatoes.
- Add a splash of white wine to the pesto for extra depth.
- Marinate overnight for maximum flavor.
- Store pesto separately if meal prepping to maintain freshness.
- Bonus Twist: Serve with warm pita and tzatziki for a full Greek spread!
Nutrition
Enjoy this Greek feast! Share your creations with us in the comments below.
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