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Greek Garlic Chicken with Roasted Potatoes & Creamy Mushroom Pesto

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Greek garlic chicken with roasted potatoes and creamy mushroom pesto is a rustic, comforting dish featuring juicy lemon-herb chicken, crispy potatoes, and a rich, earthy mushroom pesto sauce. Perfect for family dinners or entertaining guests.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 15 minutes (with marination)
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Halal

Ingredients

  • For the Greek garlic chicken & potatoes:
  • 4 boneless or bone-in chicken thighs or breasts
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Pinch red pepper flakes (optional)
  • 1.5 lbs baby or Yukon gold potatoes, halved
  • Fresh parsley or dill for garnish (optional)
  • For the creamy mushroom pesto:
  • 8 oz mushrooms (cremini or button), finely chopped
  • 1 tbsp olive oil or butter
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil or parsley
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp pine nuts or walnuts
  • 2 tbsp heavy cream or Greek yogurt
  • Salt and pepper to taste

Instructions

  1. Whisk together olive oil, lemon juice, garlic, oregano, salt, pepper, and red pepper flakes. Marinate chicken for at least 30 minutes or overnight.
  2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil.
  3. Toss halved potatoes with olive oil, salt, pepper, and oregano. Spread on baking sheet.
  4. Add marinated chicken to the same sheet and roast everything for 35–40 minutes, flipping potatoes halfway through.
  5. Meanwhile, sauté chopped mushrooms with garlic in olive oil or butter until browned and dry.
  6. Transfer mushroom mixture to a food processor. Add Parmesan, basil, nuts, cream/yogurt, salt, and pepper. Blend until smooth.
  7. Plate roasted chicken and potatoes, and spoon warm mushroom pesto over top. Garnish with fresh herbs if desired.

Notes

  • Use sweet potatoes or couscous for variation.
  • Grill the chicken for a smokier flavor.
  • Swap pine nuts for almonds or use spinach instead of basil in pesto.
  • Mushroom pesto can be made ahead and frozen in small portions.
  • Thin pesto with cream or broth when reheating.

Nutrition

Find it online: https://allcookedup.com/greek-garlic-chicken-with-roasted-potatoes-creamy-mushroom-pesto/