Greek Chicken With Potatoes and Mushrooms

Greek Chicken With Potatoes and Mushrooms created by Jellyqueen

A huge favorite at my house! You can use more oregano if desired. I add in a tablespoons of fresh garlic on top of the onions.

Ready In:
1hr 10mins



  • Set oven to 400 degrees.
  • Sprinkle the onion slices in the bottom of a large roasting pan.
  • Season chicken pieces with salt and pepper, then brown the chicken in a large skillet on both sides for about 6 minutes on each side; place on top of the onion slices along with potatoes in the roasting pan.
  • Pour the chicken stock or broth around the browned chicken pieces.
  • Then sprinkle oregano all over in the roasting pan.
  • In a bowl mix together olive oil, garlic lemon juice and thyme.
  • Pour over and around the chicken, mixing together slightly with a wooden spoon to combine with the broth.
  • Add in the small button mushrooms around the chicken.
  • Cover and bake in a 400 degree oven for about 30 minutes.
  • Uncover, mix juices slighty and baste the chicken with a wooden spoon, then return to oven (uncovered) and bake for about 20 minutes more or until the chicken is cooked through.
  • *NOTE* if you find that the potatoes are done before the chicken, just remove to a bowl.
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"A huge favorite at my house! You can use more oregano if desired. I add in a tablespoons of fresh garlic on top of the onions."

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  1. Kerry M.
    Omg this was so simple i tweaked it just a tad bit instead of lemon juice i used raspberry vinergerett dressing by kraft as a drizzle base after cooking covered..i let it cook uncovered for 7min..follwed all else to the best baked chicken i have made in a long time i also used ruby red petite potatoes quarted in 1/ no precook on those all in one dish...amazing!
    • Review photo by Kerry M.
  2. louisep71
    EASY!!! This time when I made it I didn't brown the chicken, just threw the chicken breasts in the 9X13 still frozen. Then because the chicken was frozen(with that water glaze still on it), I decreased the amount of water to 1/2 cup and still used 1 tsp chicken bouillon powder. It was WONDERFUL! We love you, Kittencal!
  3. Kat_Renee
    This was yummy! I used 1/2 cup of EVO and the juice from one lemon. Next time I will use 1/4 cup EVO because it was a bit too oily for me. Next time I will also double the mushrooms. I used 8 ounces of baby bellas sliced. I also used bite sized gold potatoes quartered and they cooked perfectly with the chicken.
  4. ms.susan
    Kittencal does it AGAIN! We loved this recipe! We also halved the recipe and used 4 bone in chicken breasts, canned potatoes and portobello mushroom slices (What I had on hand) I forgot to cover it will no ill effects...the chicken was nice and crispy on the outside and moist inside...It was super delicious!
  5. deb12
    Good and different! Half the recipe filled a 9x13 pan. Where to add the potatoes? Didn't see in directions, so mixed them with oil mixture and put them in then. Used Yukon golds as suggested-had trouble getting them to cook (probably not small enough strips). The mushrooms made this dish-and I don't care for mushrooms! Leftover potato/mushroom mixture was AWESOME in an omelet. thanks!

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