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One Pan Greek Chicken and Potatoes Easy Dinner Meal

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- 4 bone-in, skin-on chicken thighs - 1 pound baby potatoes, halved - 1 large red onion, cut into wedges - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved These main ingredients create a hearty base for the dish. The chicken thighs give great flavor and moisture. Baby potatoes add texture and soak up the juices. Red onion brings a bit of sweetness. Garlic adds depth, while cherry tomatoes provide a burst of freshness. - 2 teaspoons dried oregano - 1 teaspoon dried thyme - 1 lemon, zested and juiced - 3 tablespoons olive oil - Salt and pepper to taste The herbs and seasonings elevate the dish. Oregano and thyme offer that classic Greek taste. Lemon zest and juice brighten up the flavors. Olive oil adds richness. Salt and pepper balance everything out, making the dish pop. - Fresh parsley Fresh parsley brings a nice color and a hint of earthiness. It also adds a final touch that makes the dish look beautiful. You can sprinkle it on before serving for that perfect finish. {{ingredient_image_1}} - Marinating Process Start by mixing olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper in a large bowl. This creates a tasty marinade. Add the chicken thighs to the bowl, making sure they are fully coated. Let the chicken marinate for at least 15 minutes. If you can wait longer, it will taste even better! - Chicken Skin Preparation The skin on the chicken helps keep it moist and adds flavor. Make sure it's intact and clean. You can score the skin lightly with a knife. This helps the marinade soak in and gives you crispier skin when cooked. - Cutting and Tossing Potatoes Take your baby potatoes and cut them in half. This helps them cook faster. In a large baking sheet or oven-safe skillet, put the potatoes. Drizzle a little olive oil, and add salt and pepper. Toss them well to coat every piece. - Onion and Tomato Assembly Cut the red onion into wedges. Add these to the baking sheet with the potatoes. Then, halve the cherry tomatoes and scatter them around the potatoes. The tomatoes will add sweetness and color to your dish. - Baking Temperature and Time Preheat your oven to 400°F (200°C). Place the pan with the chicken and vegetables in the oven. Bake for about 40-45 minutes. Make sure the chicken reaches an internal temperature of 165°F (75°C). The potatoes should be fork-tender. - Final Touches for Crispy Skin For crispy skin, turn on the broiler for the last 3-5 minutes. Watch closely to avoid burning. This step makes the chicken skin golden brown and crispy, adding a nice texture to your meal. Marinating is key for great flavor. Let the chicken soak up the marinade for at least 15 minutes. If you have more time, aim for an hour or overnight. This time allows the chicken to absorb all those tasty herbs and spices. If you lack some ingredients, don't worry! You can swap lemon juice for vinegar or use any favorite oil. Try different herbs like basil or rosemary. Just keep the main idea: you want a mix of acid, oil, and spices. A meat thermometer is your best friend. Insert it into the thickest part of the chicken. You want it to read 165°F (75°C) for the chicken to be safe. This tool helps you avoid any guesswork. For the potatoes, avoid overcooking by cutting them into even halves. This ensures they cook through at the same time as the chicken. Check them around the 30-minute mark. If they're fork-tender, you're good to go! Want to add more flavor? Consider sprinkling in some paprika or garlic powder. These can change the dish and add depth. When it comes to herbs, fresh is often best. Fresh parsley brightens the dish. However, dried herbs work fine too. Just remember, dried herbs are stronger than fresh. Use about a third of the amount if you're switching. This way, you keep the flavor balanced and bright! Pro Tips Marinate Longer: For deeper flavor, marinate the chicken thighs for at least 1 hour or overnight in the refrigerator. Crispier Skin: To achieve an extra crispy skin, pat the chicken dry with paper towels before marinating and use a higher oven temperature. Add More Veggies: Feel free to add other vegetables like bell peppers or zucchini for more color and nutrition. Leftover Magic: Leftovers make a great addition to salads or wraps the next day—just shred the chicken and mix it in! {{image_2}} - Using Chicken Breasts You can swap chicken thighs for chicken breasts. Chicken breasts cook faster, so check them early. Marinate them the same way. They will still soak up that lovely lemon and herb flavor. - Substituting with Salmon Salmon works great too! Use skin-on fillets for a crispy finish. Place the salmon on the sheet for the last 15 minutes of cooking. This way, it stays tender and juicy. - Carrots and Zucchini Carrots add sweetness, and zucchini brings moisture. Slice carrots into sticks and cut zucchini into half-moons. Toss them with oil, salt, and pepper before adding to the pan. They cook nicely with the chicken. - Bell Peppers and Olives Add bell peppers for color and flavor. Use any color you like! Olives add a briny kick. Slice the peppers and mix in pitted olives. This combo brightens the dish and adds great taste. - Mediterranean Spice Variations Try different spices to change the flavor. Add sumac or cumin for warmth. A pinch of cinnamon can also add a unique twist. Just mix these spices into your marinade for a new taste. - Adding Spice with Green Chilies If you like heat, add green chilies. Chop them up and toss them in with the tomatoes. They will give a nice kick that pairs well with the chicken and potatoes. Adjust the amount based on your spice level preference. After your meal, let the chicken and potatoes cool down. Place leftovers in airtight containers. This keeps the flavors fresh. I recommend using glass containers. They do not stain and are easy to clean. Store in the fridge for up to three days. For reheating, use the oven for best results. Preheat your oven to 350°F (175°C). Place the leftovers in a baking dish. Cover with foil to avoid drying out. Heat for about 20 minutes or until warm. You can also use a microwave, but oven reheating keeps the skin crispy. If you want to freeze leftovers, let them cool completely. Use freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Label the bags or containers with the date. You can freeze them for up to three months. When you’re ready to eat, thaw in the fridge overnight. For quick thawing, place the sealed bag in cold water for about an hour. Once thawed, reheat as mentioned before. For fresh ingredients, always check for signs of spoilage. Chicken should smell fresh and not have a slimy texture. Potatoes should be firm with no sprouting. If stored well, cooked chicken lasts in the fridge for three days. Potatoes can stay fresh for about a week if kept cool and dry. Remember, the sooner you eat your leftovers, the better they taste! Yes, you can prepare One Pan Greek Chicken and Potatoes ahead of time. Marinate the chicken and chop the veggies a few hours in advance. Store them in the fridge until you are ready to cook. This helps the flavors mix well. Just remember to bring everything to room temperature before baking for the best results. This dish pairs well with several sides. Here are some ideas: - Greek salad with cucumbers and feta - Tzatziki sauce for a cool dip - Crusty bread to soak up the juices - Steamed green beans for a fresh crunch These options enhance the meal and add more flavors to your plate. Yes, this recipe is great for meal prep. You can make a batch and store it for later. Here’s how to adjust servings for larger families: - Double the chicken and potatoes for more servings. - Use a larger baking sheet or two pans to fit everything. - For fewer servings, cut the chicken and potatoes in half. - Adjust the seasoning as needed, keeping the same ratios. - Always check the internal temperature of the chicken to ensure it's cooked through. Meal prepping this dish saves time and gives you quick, tasty meals for busy days. This blog covered a tasty One Pan Greek Chicken and Potatoes recipe. You learned about the main ingredients, like chicken thighs and baby potatoes, and the vital herbs and seasonings. We discussed prep steps, cooking tips, and variations to try. In closing, don't hesitate to experiment with flavors or use different proteins. Storing tips ensure your meal stays fresh. Enjoy making this dish, and share your results! Happy cooking!

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Are you looking for a simple yet delicious meal? One Pan Greek Chicken and Potatoes is the answer. This easy dinner meal combines juicy chicken thighs, tender baby potatoes, and fresh herbs in one dish. With just a few ingredients and easy steps, you’ll impress your family or guests. Ready to learn how to make it? Let’s dive into this tasty recipe!

Why I Love This Recipe

  1. Easy One-Pan Meal: This recipe combines everything in one pan, making cleanup a breeze while delivering delicious flavors.
  2. Flavorful Marinade: The lemon, garlic, and herbs create a vibrant marinade that infuses the chicken and vegetables with irresistible taste.
  3. Perfectly Cooked Chicken: With a cooking time that ensures juicy chicken thighs and tender potatoes, this dish is always a hit.
  4. Versatile Ingredients: Use seasonal vegetables or swap in your favorites to customize this dish to your taste.

Ingredients

Main Ingredients

– 4 bone-in, skin-on chicken thighs

– 1 pound baby potatoes, halved

– 1 large red onion, cut into wedges

– 3 cloves garlic, minced

– 1 cup cherry tomatoes, halved

These main ingredients create a hearty base for the dish. The chicken thighs give great flavor and moisture. Baby potatoes add texture and soak up the juices. Red onion brings a bit of sweetness. Garlic adds depth, while cherry tomatoes provide a burst of freshness.

Herbs and Seasonings

– 2 teaspoons dried oregano

– 1 teaspoon dried thyme

– 1 lemon, zested and juiced

– 3 tablespoons olive oil

– Salt and pepper to taste

The herbs and seasonings elevate the dish. Oregano and thyme offer that classic Greek taste. Lemon zest and juice brighten up the flavors. Olive oil adds richness. Salt and pepper balance everything out, making the dish pop.

Optional Garnishes

– Fresh parsley

Fresh parsley brings a nice color and a hint of earthiness. It also adds a final touch that makes the dish look beautiful. You can sprinkle it on before serving for that perfect finish.

Step-by-Step Instructions

Prepping the Chicken

– Marinating Process

Start by mixing olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper in a large bowl. This creates a tasty marinade. Add the chicken thighs to the bowl, making sure they are fully coated. Let the chicken marinate for at least 15 minutes. If you can wait longer, it will taste even better!

– Chicken Skin Preparation

The skin on the chicken helps keep it moist and adds flavor. Make sure it’s intact and clean. You can score the skin lightly with a knife. This helps the marinade soak in and gives you crispier skin when cooked.

Preparing the Vegetables

– Cutting and Tossing Potatoes

Take your baby potatoes and cut them in half. This helps them cook faster. In a large baking sheet or oven-safe skillet, put the potatoes. Drizzle a little olive oil, and add salt and pepper. Toss them well to coat every piece.

– Onion and Tomato Assembly

Cut the red onion into wedges. Add these to the baking sheet with the potatoes. Then, halve the cherry tomatoes and scatter them around the potatoes. The tomatoes will add sweetness and color to your dish.

Cooking in the Oven

– Baking Temperature and Time

Preheat your oven to 400°F (200°C). Place the pan with the chicken and vegetables in the oven. Bake for about 40-45 minutes. Make sure the chicken reaches an internal temperature of 165°F (75°C). The potatoes should be fork-tender.

– Final Touches for Crispy Skin

For crispy skin, turn on the broiler for the last 3-5 minutes. Watch closely to avoid burning. This step makes the chicken skin golden brown and crispy, adding a nice texture to your meal.

Tips & Tricks

Perfecting the Marinade

Marinating is key for great flavor. Let the chicken soak up the marinade for at least 15 minutes. If you have more time, aim for an hour or overnight. This time allows the chicken to absorb all those tasty herbs and spices.

If you lack some ingredients, don’t worry! You can swap lemon juice for vinegar or use any favorite oil. Try different herbs like basil or rosemary. Just keep the main idea: you want a mix of acid, oil, and spices.

Achieving Optimal Cooking

A meat thermometer is your best friend. Insert it into the thickest part of the chicken. You want it to read 165°F (75°C) for the chicken to be safe. This tool helps you avoid any guesswork.

For the potatoes, avoid overcooking by cutting them into even halves. This ensures they cook through at the same time as the chicken. Check them around the 30-minute mark. If they’re fork-tender, you’re good to go!

Enhancing Flavor

Want to add more flavor? Consider sprinkling in some paprika or garlic powder. These can change the dish and add depth.

When it comes to herbs, fresh is often best. Fresh parsley brightens the dish. However, dried herbs work fine too. Just remember, dried herbs are stronger than fresh. Use about a third of the amount if you’re switching. This way, you keep the flavor balanced and bright!

Pro Tips

  1. Marinate Longer: For deeper flavor, marinate the chicken thighs for at least 1 hour or overnight in the refrigerator.
  2. Crispier Skin: To achieve an extra crispy skin, pat the chicken dry with paper towels before marinating and use a higher oven temperature.
  3. Add More Veggies: Feel free to add other vegetables like bell peppers or zucchini for more color and nutrition.
  4. Leftover Magic: Leftovers make a great addition to salads or wraps the next day—just shred the chicken and mix it in!

Variations

Alternative Proteins

– Using Chicken Breasts

You can swap chicken thighs for chicken breasts. Chicken breasts cook faster, so check them early. Marinate them the same way. They will still soak up that lovely lemon and herb flavor.

– Substituting with Salmon

Salmon works great too! Use skin-on fillets for a crispy finish. Place the salmon on the sheet for the last 15 minutes of cooking. This way, it stays tender and juicy.

Vegetable Additions

– Carrots and Zucchini

Carrots add sweetness, and zucchini brings moisture. Slice carrots into sticks and cut zucchini into half-moons. Toss them with oil, salt, and pepper before adding to the pan. They cook nicely with the chicken.

– Bell Peppers and Olives

Add bell peppers for color and flavor. Use any color you like! Olives add a briny kick. Slice the peppers and mix in pitted olives. This combo brightens the dish and adds great taste.

Different Flavor Profiles

– Mediterranean Spice Variations

Try different spices to change the flavor. Add sumac or cumin for warmth. A pinch of cinnamon can also add a unique twist. Just mix these spices into your marinade for a new taste.

– Adding Spice with Green Chilies

If you like heat, add green chilies. Chop them up and toss them in with the tomatoes. They will give a nice kick that pairs well with the chicken and potatoes. Adjust the amount based on your spice level preference.

Storage Info

Storing Leftovers

After your meal, let the chicken and potatoes cool down. Place leftovers in airtight containers. This keeps the flavors fresh. I recommend using glass containers. They do not stain and are easy to clean. Store in the fridge for up to three days.

For reheating, use the oven for best results. Preheat your oven to 350°F (175°C). Place the leftovers in a baking dish. Cover with foil to avoid drying out. Heat for about 20 minutes or until warm. You can also use a microwave, but oven reheating keeps the skin crispy.

Freezing Instructions

If you want to freeze leftovers, let them cool completely. Use freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Label the bags or containers with the date. You can freeze them for up to three months.

When you’re ready to eat, thaw in the fridge overnight. For quick thawing, place the sealed bag in cold water for about an hour. Once thawed, reheat as mentioned before.

Shelf Life

For fresh ingredients, always check for signs of spoilage. Chicken should smell fresh and not have a slimy texture. Potatoes should be firm with no sprouting. If stored well, cooked chicken lasts in the fridge for three days. Potatoes can stay fresh for about a week if kept cool and dry.

Remember, the sooner you eat your leftovers, the better they taste!

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare One Pan Greek Chicken and Potatoes ahead of time. Marinate the chicken and chop the veggies a few hours in advance. Store them in the fridge until you are ready to cook. This helps the flavors mix well. Just remember to bring everything to room temperature before baking for the best results.

What can I serve with One Pan Greek Chicken and Potatoes?

This dish pairs well with several sides. Here are some ideas:

– Greek salad with cucumbers and feta

– Tzatziki sauce for a cool dip

– Crusty bread to soak up the juices

– Steamed green beans for a fresh crunch

These options enhance the meal and add more flavors to your plate.

Is this recipe suitable for meal prep?

Yes, this recipe is great for meal prep. You can make a batch and store it for later. Here’s how to adjust servings for larger families:

– Double the chicken and potatoes for more servings.

– Use a larger baking sheet or two pans to fit everything.

Tips on scaling up or down

– For fewer servings, cut the chicken and potatoes in half.

– Adjust the seasoning as needed, keeping the same ratios.

– Always check the internal temperature of the chicken to ensure it’s cooked through.

Meal prepping this dish saves time and gives you quick, tasty meals for busy days.

This blog covered a tasty One Pan Greek Chicken and Potatoes recipe. You learned about the main ingredients, like chicken thighs and baby potatoes, and the vital herbs and seasonings. We discussed prep steps, cooking tips, and variations to try.

In closing, don’t hesitate to experiment with flavors or use different proteins. Storing tips ensure your meal stays fresh. Enjoy making this dish, and share your results! Happy cookin

- 4 bone-in, skin-on chicken thighs - 1 pound baby potatoes, halved - 1 large red onion, cut into wedges - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved These main ingredients create a hearty base for the dish. The chicken thighs give great flavor and moisture. Baby potatoes add texture and soak up the juices. Red onion brings a bit of sweetness. Garlic adds depth, while cherry tomatoes provide a burst of freshness. - 2 teaspoons dried oregano - 1 teaspoon dried thyme - 1 lemon, zested and juiced - 3 tablespoons olive oil - Salt and pepper to taste The herbs and seasonings elevate the dish. Oregano and thyme offer that classic Greek taste. Lemon zest and juice brighten up the flavors. Olive oil adds richness. Salt and pepper balance everything out, making the dish pop. - Fresh parsley Fresh parsley brings a nice color and a hint of earthiness. It also adds a final touch that makes the dish look beautiful. You can sprinkle it on before serving for that perfect finish. {{ingredient_image_1}} - Marinating Process Start by mixing olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper in a large bowl. This creates a tasty marinade. Add the chicken thighs to the bowl, making sure they are fully coated. Let the chicken marinate for at least 15 minutes. If you can wait longer, it will taste even better! - Chicken Skin Preparation The skin on the chicken helps keep it moist and adds flavor. Make sure it's intact and clean. You can score the skin lightly with a knife. This helps the marinade soak in and gives you crispier skin when cooked. - Cutting and Tossing Potatoes Take your baby potatoes and cut them in half. This helps them cook faster. In a large baking sheet or oven-safe skillet, put the potatoes. Drizzle a little olive oil, and add salt and pepper. Toss them well to coat every piece. - Onion and Tomato Assembly Cut the red onion into wedges. Add these to the baking sheet with the potatoes. Then, halve the cherry tomatoes and scatter them around the potatoes. The tomatoes will add sweetness and color to your dish. - Baking Temperature and Time Preheat your oven to 400°F (200°C). Place the pan with the chicken and vegetables in the oven. Bake for about 40-45 minutes. Make sure the chicken reaches an internal temperature of 165°F (75°C). The potatoes should be fork-tender. - Final Touches for Crispy Skin For crispy skin, turn on the broiler for the last 3-5 minutes. Watch closely to avoid burning. This step makes the chicken skin golden brown and crispy, adding a nice texture to your meal. Marinating is key for great flavor. Let the chicken soak up the marinade for at least 15 minutes. If you have more time, aim for an hour or overnight. This time allows the chicken to absorb all those tasty herbs and spices. If you lack some ingredients, don't worry! You can swap lemon juice for vinegar or use any favorite oil. Try different herbs like basil or rosemary. Just keep the main idea: you want a mix of acid, oil, and spices. A meat thermometer is your best friend. Insert it into the thickest part of the chicken. You want it to read 165°F (75°C) for the chicken to be safe. This tool helps you avoid any guesswork. For the potatoes, avoid overcooking by cutting them into even halves. This ensures they cook through at the same time as the chicken. Check them around the 30-minute mark. If they're fork-tender, you're good to go! Want to add more flavor? Consider sprinkling in some paprika or garlic powder. These can change the dish and add depth. When it comes to herbs, fresh is often best. Fresh parsley brightens the dish. However, dried herbs work fine too. Just remember, dried herbs are stronger than fresh. Use about a third of the amount if you're switching. This way, you keep the flavor balanced and bright! Pro Tips Marinate Longer: For deeper flavor, marinate the chicken thighs for at least 1 hour or overnight in the refrigerator. Crispier Skin: To achieve an extra crispy skin, pat the chicken dry with paper towels before marinating and use a higher oven temperature. Add More Veggies: Feel free to add other vegetables like bell peppers or zucchini for more color and nutrition. Leftover Magic: Leftovers make a great addition to salads or wraps the next day—just shred the chicken and mix it in! {{image_2}} - Using Chicken Breasts You can swap chicken thighs for chicken breasts. Chicken breasts cook faster, so check them early. Marinate them the same way. They will still soak up that lovely lemon and herb flavor. - Substituting with Salmon Salmon works great too! Use skin-on fillets for a crispy finish. Place the salmon on the sheet for the last 15 minutes of cooking. This way, it stays tender and juicy. - Carrots and Zucchini Carrots add sweetness, and zucchini brings moisture. Slice carrots into sticks and cut zucchini into half-moons. Toss them with oil, salt, and pepper before adding to the pan. They cook nicely with the chicken. - Bell Peppers and Olives Add bell peppers for color and flavor. Use any color you like! Olives add a briny kick. Slice the peppers and mix in pitted olives. This combo brightens the dish and adds great taste. - Mediterranean Spice Variations Try different spices to change the flavor. Add sumac or cumin for warmth. A pinch of cinnamon can also add a unique twist. Just mix these spices into your marinade for a new taste. - Adding Spice with Green Chilies If you like heat, add green chilies. Chop them up and toss them in with the tomatoes. They will give a nice kick that pairs well with the chicken and potatoes. Adjust the amount based on your spice level preference. After your meal, let the chicken and potatoes cool down. Place leftovers in airtight containers. This keeps the flavors fresh. I recommend using glass containers. They do not stain and are easy to clean. Store in the fridge for up to three days. For reheating, use the oven for best results. Preheat your oven to 350°F (175°C). Place the leftovers in a baking dish. Cover with foil to avoid drying out. Heat for about 20 minutes or until warm. You can also use a microwave, but oven reheating keeps the skin crispy. If you want to freeze leftovers, let them cool completely. Use freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Label the bags or containers with the date. You can freeze them for up to three months. When you’re ready to eat, thaw in the fridge overnight. For quick thawing, place the sealed bag in cold water for about an hour. Once thawed, reheat as mentioned before. For fresh ingredients, always check for signs of spoilage. Chicken should smell fresh and not have a slimy texture. Potatoes should be firm with no sprouting. If stored well, cooked chicken lasts in the fridge for three days. Potatoes can stay fresh for about a week if kept cool and dry. Remember, the sooner you eat your leftovers, the better they taste! Yes, you can prepare One Pan Greek Chicken and Potatoes ahead of time. Marinate the chicken and chop the veggies a few hours in advance. Store them in the fridge until you are ready to cook. This helps the flavors mix well. Just remember to bring everything to room temperature before baking for the best results. This dish pairs well with several sides. Here are some ideas: - Greek salad with cucumbers and feta - Tzatziki sauce for a cool dip - Crusty bread to soak up the juices - Steamed green beans for a fresh crunch These options enhance the meal and add more flavors to your plate. Yes, this recipe is great for meal prep. You can make a batch and store it for later. Here’s how to adjust servings for larger families: - Double the chicken and potatoes for more servings. - Use a larger baking sheet or two pans to fit everything. - For fewer servings, cut the chicken and potatoes in half. - Adjust the seasoning as needed, keeping the same ratios. - Always check the internal temperature of the chicken to ensure it's cooked through. Meal prepping this dish saves time and gives you quick, tasty meals for busy days. This blog covered a tasty One Pan Greek Chicken and Potatoes recipe. You learned about the main ingredients, like chicken thighs and baby potatoes, and the vital herbs and seasonings. We discussed prep steps, cooking tips, and variations to try. In closing, don't hesitate to experiment with flavors or use different proteins. Storing tips ensure your meal stays fresh. Enjoy making this dish, and share your results! Happy cooking!

One Pan Greek Chicken & Potatoes

A delicious and easy one-pan meal featuring marinated chicken thighs, baby potatoes, and cherry tomatoes, perfect for a family dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Greek
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs
  • 1 pound baby potatoes, halved
  • 1 large red onion, cut into wedges
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 piece lemon, zested and juiced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 3 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. Add the chicken thighs, ensuring they are well coated, and let them marinate for at least 15 minutes (or longer if you have the time).
  • On a large baking sheet or in a large oven-safe skillet, spread out the halved baby potatoes and red onion wedges. Drizzle with a little olive oil, salt, and pepper; toss to coat.
  • Nestle the marinated chicken thighs among the potatoes and onions.
  • Scatter the halved cherry tomatoes around the chicken and potatoes.
  • Place the pan in the preheated oven. Bake for about 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.
  • For a crispy skin, turn on the broiler for the last 3-5 minutes, watching closely to avoid burning.
  • Once done, remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.

Notes

For extra crispy skin, use the broiler for the last few minutes of cooking.
Keyword chicken, dinner, Greek, one-pan, potatoes

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