This Greek garlic chicken with roasted potatoes delivers bold Mediterranean flavors with a delicious twist. Juicy herb-marinated chicken, golden rosemary potatoes, and a creamy mushroom pesto sauce come together in one beautifully balanced meal. It’s fresh, earthy, zesty—and totally satisfying.
Why You’ll Love This Recipe
Mediterranean and earthy flavors in every bite
Easy enough for a weeknight, impressive enough for guests
The creamy mushroom pesto makes it gourmet
Naturally gluten-free and full of wholesome ingredients
Recipe Origins
This dish blends traditional Greek flavors like oregano, garlic, and lemon with an Italian-style pesto made with mushrooms, basil, and Parmesan. It’s a fusion meal inspired by classic Mediterranean cuisine, reinvented with a creamy and savory twist.
Nutrition Information
Calories: 480
Fat: 28g
Carbohydrates: 22g
Protein: 36g
Sodium: 510 mg
Quick Facts
Preparation Time: 15 min
Cooking Time: 25 min
Servings: 2–3
Difficulty: ⭐⭐
Storage and Reheating Tips
Store leftover chicken and potatoes in airtight containers for up to 3 days. Reheat in the oven at 350°F or on the stovetop. Keep the mushroom pesto separate and warm it gently before serving again.
Serving Suggestions
Serve with a side Greek salad or sautéed spinach
Add a glass of dry white wine like Sauvignon Blanc
Garnish with lemon zest or extra chopped basil
Common Mistakes
Undercooking potatoes: Cut into even pieces for proper roasting
Overcrowding the pan: Leads to steaming, not browning
Skipping the pesto: It ties the whole dish together
Using dry herbs only: Fresh oregano and rosemary make a difference
Recipe Variations
Pesto Swap: Use arugula or spinach instead of basil
Vegan Version: Replace chicken with grilled tofu and use coconut cream
Low-Carb: Substitute potatoes with roasted cauliflower or zucchini
Frequently Asked Questions
Can I grill the chicken instead?
Yes, it’s excellent on the grill—just adjust the time depending on the thickness.
Is there a dairy-free version of the pesto?
Use nutritional yeast instead of Parmesan and coconut cream instead of heavy cream.
Can I prep this ahead of time?
Absolutely. Marinate the chicken and pre-chop the veggies up to 24 hours ahead.
Ingredients
- Greek Herb-Marinated Chicken:
- 2 boneless, skinless chicken breasts, sliced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tbsp fresh oregano, chopped
- ½ tsp dried thyme
- Salt
- Freshly cracked black pepper
- Roasted Garlic Rosemary Potatoes:
- 2 medium Yukon Gold potatoes, cubed
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp fresh rosemary, chopped
- Salt
- Freshly cracked black pepper
- Creamy Mushroom-Garlic Basil Pesto:
- 4 oz cremini mushrooms, chopped
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ¼ cup fresh basil leaves
- 2 tbsp grated Parmesan cheese
- 2 tbsp heavy cream
- 1 tbsp lemon juice
- Salt
- Freshly cracked black pepper
Instructions
1- In a bowl, toss chicken slices with olive oil, garlic, lemon juice, oregano, thyme, salt, and pepper
2- Let marinate at room temperature for 15 minutes
3- Preheat oven to 425°F (220°C)
4- Toss potatoes with olive oil, garlic, rosemary, salt, and pepper
5- Spread potatoes on a baking sheet and roast for 20–25 minutes, flipping halfway
6- Heat a skillet or grill pan over medium-high heat
7- Cook chicken for 3–4 minutes per side until golden and cooked through
8- In another skillet, sauté mushrooms and garlic in olive oil for 5–7 minutes
9- Transfer mushroom mix to a blender with basil, Parmesan, cream, and lemon juice
10- Blend until smooth; season with salt and pepper
11- Plate roasted potatoes and chicken, then drizzle with mushroom pesto
