My Grandmother’s Greek Chicken Is My Favorite Meal (And So Easy, Too)

One of my favorite childhood memories is the summer I spent in Greece with my mom and brother at my grandma’s house—or, as I called her, Yiayia. It was three magical months filled with beach days, picking fruit from the trees in her yard, cracking fresh almonds under the shady almond tree, and feeding (or chasing!) her chickens around. But the absolute best part was eating my Yiayia’s cooking, something I didn’t get to enjoy often since she lived in Greece full-time.

Out of all her dishes, my all-time favorite—the one I’d probably choose as my last meal—is her garlicky, lemony braised chicken with fries tossed in the braising liquid. The fries soak up all the schmaltzy, chickeny goodness, and the flavor is unreal.

Traditionally, she made it with a whole chicken, broken down into pieces and braised on the stovetop with fresh garlic, lemon juice, dried oregano, salt, pepper, and a bit of water until the chicken was tender and the sauce had reduced. While that simmered, she’d cut potatoes into fries and fry them until golden and crisp. They weren’t as crunchy as double-fried fries, but the rustic homemade vibe worked perfectly with the dish.

For my weeknight version, I simplified the process and made it more hands-off. That way, I can get dinner going and move on to something else while it’s cooking. I use boneless chicken thighs—perfect for braising and quick to become fall-apart tender—paired with oven fries that roast while the chicken simmers on the stove. It’s cozy, low-effort comfort food.

My Trick for the Best Oven Fries

My go-to oven fry method is simple. Roast the fries in a single layer (it’s ok if they’re squeezed in there) until they’re golden on the bottom, then finish them under the broiler to get the tops browned and crispy. No flipping needed, and no second sheet pan. And if making fries from scratch isn’t your thing, frozen ones work just as well.