Greek Garlic Chicken with Roasted Potatoes & Creamy Mushroom Pesto

Greek garlic chicken with roasted potatoes and creamy mushroom pesto is a bold, comforting, and deeply flavorful meal that always feels like something special. I marinate tender chicken in garlic, lemon, and herbs, roast it alongside golden potatoes, and top everything with a rich mushroom pesto that brings the whole dish together. It’s rustic, satisfying, and packed with layers of flavor.

Why You’ll Love This Recipe

I love this recipe because it combines bold Mediterranean flavors with creamy, earthy richness. The chicken is juicy and garlicky, the potatoes are perfectly crispy and tender, and the mushroom pesto adds a silky, savory finish that makes it feel restaurant-worthy. It’s hearty enough for a family dinner but elegant enough to serve guests. Every bite is balanced, comforting, and full of depth.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Greek garlic chicken & potatoes:

• Boneless or bone-in chicken thighs or breasts

• Olive oil

• Lemon juice

• Fresh garlic, minced

• Dried oregano

• Salt

• Black pepper

• Red pepper flakes (optional)

• Baby or Yukon gold potatoes, halved

• Fresh parsley or dill (optional, for garnish)

For the creamy mushroom pesto:

• Mushrooms (cremini or button), finely chopped

• Olive oil or butter

• Garlic, minced

• Fresh basil or parsley

• Grated Parmesan cheese

• Pine nuts or walnuts

• Heavy cream or Greek yogurt

• Salt and pepper to taste

Directions

1. I start by marinating the chicken in olive oil, lemon juice, garlic, oregano, salt, pepper, and a pinch of red pepper flakes. I let it sit for at least 30 minutes or up to overnight.

2. I preheat the oven to 425°F (220°C).

3. I toss the halved potatoes with olive oil, salt, pepper, and a little extra oregano, then spread them out on a baking sheet.

4. I add the marinated chicken to the same pan and roast everything together for 35–40 minutes, flipping the potatoes halfway through, until the chicken is golden and cooked through and the potatoes are crisp and tender.

5. While everything roasts, I make the mushroom pesto. I sauté the chopped mushrooms in olive oil or butter with garlic until they’re browned and all the moisture is cooked out.

6. I transfer the mushroom mixture to a food processor and blend it with Parmesan, basil, nuts, a splash of cream or Greek yogurt, and salt and pepper until smooth and creamy.

7. Once everything is done, I plate the chicken and potatoes and spoon the warm mushroom pesto over the top. I finish with fresh herbs if I have some on hand.

Servings and timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Marinate time: 30 minutes (or more)
Cook time: 40 minutes
Total time: 1 hour 15 minutes

Variations

Sometimes I use sweet potatoes instead of gold potatoes for a different flavor. I’ve also grilled the chicken instead of roasting it and served it over rice or couscous. If I want a vegetarian version, I skip the chicken and roast extra mushrooms, then toss them with potatoes and the creamy pesto as a main dish. I also like swapping pine nuts for almonds or using spinach in place of basil in the pesto when needed.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The chicken and potatoes reheat well in the oven or air fryer at 350°F until warmed through. The mushroom pesto thickens in the fridge, so I stir in a splash of cream or broth when reheating it on the stove or in the microwave.

FAQs

Can I use store-bought pesto instead?

Yes, but I really prefer the homemade mushroom version for its deep, earthy flavor. If using store-bought, I mix it with sautéed mushrooms and cream to replicate the texture.

What kind of chicken works best?

I usually go with boneless thighs for flavor and tenderness, but breasts or bone-in thighs work too—just adjust cooking time as needed.

Can I make this ahead of time?

Yes, I marinate the chicken and prep the mushroom pesto a day ahead. I roast everything fresh for the best texture.

Is the mushroom pesto vegetarian?

Yes, as long as I use a vegetarian Parmesan-style cheese. It’s a great topping for pasta, grains, or veggies too.

Can I freeze the mushroom pesto?

I do! I freeze it in small containers or an ice cube tray, then thaw and reheat with a splash of cream or olive oil before using.

Conclusion

Greek garlic chicken with roasted potatoes and creamy mushroom pesto is a dish that feels hearty, flavorful, and comforting all in one. I love how the brightness of lemon and garlic balances the richness of the pesto, and the roasted potatoes bring everything together on the plate. Whether I’m making it for a weeknight dinner or a special occasion, this recipe always delivers big, satisfying flavor with simple ingredients.