Greek Style Chicken with Potatoes

Cooking Time: 1 Hr 15 Min Servings: 3-4

Products needed:

Sicilian Lemon Balsamic Vinegar


  • 3 -4 lbs chicken legs (can use less)
  • 6 large russet potatoes, peeled and cut into about 3-inch cubes
  • 2 tablespoons chopped minced fresh garlic 
  • (add the whole bulb if desired the more the better!)
  • 1 large onions, sliced
  • ¾ c chicken broth
  • ½ c Olive Scene medium Olive Oil
  • 2/3 cup Olive Scene Sicilian Lemon Balsamic Vinegar 
  • 1 -2 tablespoons dried oregano (or to taste)
  • 1 teaspoon dried rosemary (or to taste)
  • salt & freshly ground black pepper


  1. Set oven to 375 degrees.
  2. Grease a large roasting pan (large enough to hold the chicken).
  3. Rub the chopped garlic into the chicken and season with salt and pepper.
  4. Place the chicken into the pan along with the potatoes and onions 
  5. Pour the broth over.
  6. In a small bowl whisk together oil, lemon juice, oregano and rosemary.
  7. Pour evenly over the chicken and potatoes.
  8. Bake for about 1 hour and 15 minutes (could take more or less time depending on the size of chicken pieces) basting occasionally with juices.

*NOTE* if you find that either one is cooked before the other (either the chicken or potatoes) then remove to a dish and continue to cook.