Greek Garlic Chicken with Roasted Potatoes and Creamy Mushroom Pesto

Succulent garlic-lemon chicken, crispy roasted potatoes, and a luscious mushroom pesto come together in this Greek-inspired feast. A restaurant-worthy meal made easy at home!

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Course: Main Course

Cuisine: Greek

Keyword: Garlic Chicken

Prep Time: 20

Cook Time: 40

Marinade: 1

Total Time: 2

Servings:

Calories: 580kcal

Equipment

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