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Greek Chicken and Potato Traybake

4 Servings

45 minutes

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The Greek dish known as kotopoulo skorthato typically is called “Greek garlic-lemon chicken” in English, but the ensemble also includes potatoes, making it a delicious complete meal. For our take on the classic, we use our trusty traybake technique—we roast the ingredients on a rimmed baking sheet in a hot oven to ensure the quickest cooking possible and to develop nice caramelization. At the end, we also toss in black olives, dill and capers to ratchet up the flavors. If using chicken breasts, try to purchase pieces that are close in size so they cook at the same rate.

4

Servings

Tip

Don't use extra-large bone-in chicken breasts if you can help it; 12-ounce pieces work best. If unavoidable, keep in mind that bone-in breasts weighing about 1 pound each require 40 to 50 minutes of roasting.

45 minutes

Ingredients

Directions

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Reviews
Cheryl P.
December 28, 2022
It's a keeper
This is a big fave at our house
Sylvia H.
August 1, 2022
Easy and fabulous
Made the recipe because I had chicken thighs in the freezer, lemons that needed to be used, and new potatoes in the fridge. I didn't have dill, but used tarragon instead as I grow it in my garden. Turned out delicious.
Amalia T.
July 18, 2022
Wonderful Flavors for a Summer Party
Loved the recipe and followed it exactly. Doubled the recipe for a party when it was too hot to grill outside. Used two trays and rotated them halfway. Will make again!
Jessica M.
July 5, 2022
Beyond flavorful
So good, I couldn’t believe the flavor from a relatively few amount of ingredients. Do not skip the roasting of the lemons. I made this without dill because I’m not a fan, and it was still fantastic.
Craig L.
June 28, 2022
That sauce!
Smart recipe that we are imagining with additional vegetables. The mashed garlic, capers, olives, and the gorgeous addition of dill rocked the dish. This is a highly adaptable recipe.
Karen A.

This was spectacular! The entire family devoured it, very fresh and lots of flavors. Was pleasantly surprised how easy to make and clean up. Definitely making again.

Karen T.

If you’re wondering about this recipe, just make it! Incredibly delicious. I did put a bit of chicken stock in the bottom of the pan towards the end to soften up the potatoes. Restaurant quality, but so easy to make.

Daphnie C.

This was amazing! I never really truly appreciated dill until I made this dish.

Diana L.

My favorite weeknight meal. It is simple to make and you can do potatoes or eggplants or anything you like on the side.

Stephanie W.

I’m a personal chef and I make this for clients. Easy, delicious, and a one pan meal!