Simple Greek Chicken and Potatoes One-Pan Meal
A delightful fusion of flavors that combines tender chicken thighs marinated in Greek spices with crispy Yukon Gold potatoes, all cooked in one pan for easy cleanup.
Servings: 4 servings
Equipment
- Mixing Bowl
- Oven-safe Baking Dish
Ingredients
Main Ingredients
- 4-6 pieces Bone-in, skin-on chicken thighs Approximately 2-3 pounds.
- 4 medium Yukon Gold potatoes Cut into bite-sized pieces.
- 1/4 cup Extra virgin olive oil
- 4 cloves Garlic Minced.
- 1 large Lemon Juice only.
- 2 teaspoons Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper Freshly ground, to taste.
- 1/4 cup Fresh parsley Chopped, for garnish.
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the olive oil, minced garlic, lemon juice, dried oregano, dried thyme, salt, and pepper. Whisk until well blended.
- Add the chicken thighs to the bowl, ensuring they are thoroughly coated in the marinade. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Wash and peel the Yukon Gold potatoes, cutting them into uniform, bite-sized pieces.
- Remove the chicken from the marinade and set aside. Pour the remaining marinade over the prepared potatoes and toss to coat.
- In a large, oven-safe baking dish, arrange the marinated potatoes in an even layer. Place the marinated chicken thighs on top, skin side up.
- Bake for approximately 45-50 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.
- Check on the dish halfway through; if the potatoes appear dry, drizzle more olive oil or spoon some juices from the chicken over them.
- Once cooked, let the dish rest for 5-10 minutes before serving.
- Garnish with freshly chopped parsley before serving.
- Serve hot and enjoy!
Notes
For variations, consider adding olives, cherry tomatoes, or bell peppers. Serve with tzatziki sauce or a Greek salad for a complete meal.