Coconut Garlic Greek Chicken with Roasted Potatoes & Creamy Mushroom Basil Pesto: A Mediterranean Feast with a Tropical Twist

Name: Coconut Garlic Greek Chicken with Roasted Potatoes & Creamy Mushroom Basil Pesto: A Mediterranean Feast with a Tropical Twist
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: Chicken thighs or breasts; Olive oil; Coconut milk; Garlic, minced; Lemon juice; Dried oregano; Paprika; Salt and black pepper; Baby potatoes, halved; Olive oil; Garlic powder; Dried oregano; Salt and pepper; Fresh parsley (for garnish)

Author: rodrigo Stone

Published: August 14, 2025

Updated: August 14, 2025

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If you’re looking for a show-stopping dinner that combines the bold flavors of Greek cuisine with a hint of tropical richness, Coconut Garlic Greek Chicken with Roasted Potatoes & Creamy Mushroom Basil Pesto is your answer.

This recipe features juicy, marinated chicken infused with garlic, coconut milk, lemon, and Mediterranean herbs, roasted to perfection alongside crispy potatoes. It’s served with a luscious mushroom basil pesto that blends creamy textures with earthy, aromatic flavors for an irresistible finishing touch.

The inspiration comes from Greek cooking traditions—where lemon, garlic, and oregano reign supreme—but with the addition of coconut milk for a subtle sweetness and luxurious mouthfeel. Paired with herby roasted potatoes and a silky mushroom pesto, it’s a meal that feels both rustic and elegant.

Why You’ll Love This Recipe

Fusion of flavors – Greek herbs meet coconut richness and Italian-inspired pesto.
Balanced textures – Crispy potatoes, tender chicken, and creamy sauce.
Complete meal – Protein, starch, and sauce in one dish.
Crowd-pleasing – Ideal for family dinners or entertaining guests.
Customizable – Adjust herbs, swap veggies, or make it dairy-free.

Ingredients You’ll Need

For the Coconut Garlic Greek Chicken

2 lbs (900 g) bone-in, skin-on chicken thighs (or breasts)
1 cup coconut milk (full-fat for best flavor)
4 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons lemon zest
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper

For the Roasted Potatoes

1 ½ lbs (680 g) baby potatoes, halved
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

For the Creamy Mushroom Basil Pesto

1 cup mushrooms, sliced
1 cup fresh basil leaves
¼ cup pine nuts (or walnuts)
½ cup Parmesan cheese, grated
2 cloves garlic
¼ cup olive oil (plus extra for sautéing mushrooms)
¼ cup heavy cream or coconut cream
½ teaspoon salt
¼ teaspoon black pepper

Step-by-Step Instructions

Step 1: Marinate the Chicken

In a large bowl, whisk together coconut milk, garlic, olive oil, lemon juice, lemon zest, oregano, thyme, salt, and pepper.
Add chicken pieces, turning to coat well.
Cover and refrigerate for at least 1 hour (up to 12 hours for deeper flavor).

Step 2: Roast the Potatoes

Preheat oven to 400°F (200°C).
On a large baking sheet, toss halved potatoes with olive oil, oregano, garlic powder, salt, and pepper.
Spread in a single layer and roast for 15 minutes before adding the chicken.

Step 3: Roast the Chicken

Remove marinated chicken from the fridge and place directly on the baking sheet with the potatoes.
Roast for 35–40 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and potatoes are golden and tender.
For extra crispy skin, broil for the last 2 minutes.

Step 4: Make the Creamy Mushroom Basil Pesto

In a skillet over medium heat, drizzle a small amount of olive oil and sauté mushrooms until golden, about 5 minutes. Let cool slightly.
In a food processor, combine mushrooms, basil, pine nuts, Parmesan, garlic, salt, and pepper. Pulse until finely chopped.
With the processor running, slowly drizzle in olive oil until smooth.
Stir in heavy cream or coconut cream to make the sauce silky and rich.

Step 5: Assemble and Serve

Arrange roasted chicken and potatoes on a serving platter.
Spoon creamy mushroom basil pesto over the chicken, or serve on the side as a dipping sauce.
Garnish with fresh basil leaves and lemon wedges for a burst of freshness.

Tips for Success

Marinate longer for more flavor – Overnight marinating infuses the chicken with more depth.
Dry chicken before roasting – Patting it dry ensures crispy skin.
Use small potatoes – They roast evenly and crisp up nicely.
Balance the sauce – Taste the pesto and adjust with extra lemon juice if it feels too rich.
Make ahead – Pesto can be prepared up to 3 days in advance and stored in the fridge.

Flavor Variations

Herb swap – Try rosemary or marjoram instead of oregano.
Nut-free pesto – Use sunflower seeds or omit nuts entirely.
Extra veggies – Roast carrots, zucchini, or bell peppers alongside the potatoes.
Dairy-free option – Use nutritional yeast instead of Parmesan and coconut cream in place of heavy cream.

Serving Suggestions

With a salad – A crisp Greek salad balances the richness.
With bread – Serve with warm pita or crusty bread to soak up the pesto.
As a platter – Arrange chicken, potatoes, and pesto with olives and roasted veggies for a Mediterranean spread.

Storing and Reheating

Refrigerate: Store chicken, potatoes, and pesto separately in airtight containers for up to 4 days.
Freeze: Chicken and potatoes can be frozen for up to 2 months (pesto is best fresh, but can be frozen for 1 month).
Reheat: Warm chicken and potatoes in a 350°F (175°C) oven until heated through; reheat pesto gently on the stove.

Nutritional Information (per serving, approx.)

Calories: 590
Protein: 36g
Carbohydrates: 28g
Fat: 37g
Fiber: 4g
Sugar: 4g

Exact values will vary depending on ingredient brands and portion sizes.

Frequently Asked Questions

1. Can I grill the chicken instead of roasting it?
Yes—grill over medium heat for 6–8 minutes per side, then serve with roasted potatoes and pesto.

2. Can I make the pesto without mushrooms?
Yes—omit mushrooms for a more traditional basil pesto.

3. How do I keep the potatoes crispy?
Spread them out on the baking sheet and avoid overcrowding.

4. Can I use chicken breasts instead of thighs?
Yes—reduce roasting time to avoid drying them out, aiming for 160°F (71°C) internal temperature before resting.

Final Thoughts

Coconut Garlic Greek Chicken with Roasted Potatoes & Creamy Mushroom Basil Pesto is the kind of meal that turns an ordinary dinner into something special. With layers of flavor from the coconut-garlic marinade, the crisp roasted potatoes, and the decadent mushroom basil pesto, every bite is satisfying and memorable.

It’s a perfect choice for entertaining or treating your family to something different, yet it’s simple enough to pull off on a weekend evening without stress. The combination of Mediterranean brightness and tropical creaminess makes it a dish you’ll want to come back to again and again.