One-Pan Greek Chicken & Potatoes

$- 4 bone-in, skin-on chicken thighs - 1 pound baby potatoes, halved - 3 tablespoons olive oil - 1 lemon, zested and juiced - 3 cloves garlic, minced - 1 tablespoon dried oregano - 1 teaspoon smoked paprika - Salt and pepper, to taste - 1 cup cherry tomatoes, halved - 1/2 cup Kalamata olives, pitted - Fresh parsley, chopped for garnish The main ingredients in this dish are simple yet flavorful. I love using bone-in, skin-on chicken thighs. They stay juicy and pack in great taste. Baby potatoes are perfect for roasting. Halving them lets them soak up flavors. I use olive oil for richness and lemon for a bright touch. Garlic and dried oregano bring out those classic Greek notes. For seasoning, smoked paprika adds a nice warmth. A sprinkle of salt and pepper brings balance. Cherry tomatoes and Kalamata olives add freshness and a briny kick. Finally, fresh parsley on top gives a pop of color and flavor. Each ingredient plays a role in making this dish delicious. {{ingredient_image_1}} For the best flavor, marinate the chicken thighs for at least 15 minutes. If you have time, let them soak for an hour or even overnight in the fridge. This will help the chicken absorb all those lovely flavors. To enhance the taste, try adding fresh herbs. Oregano works well, but you can also use thyme or rosemary for a different twist. Fresh herbs add brightness that dried herbs can't match. To get crispy chicken skin, make sure the oven is hot before you put the dish in. Cooking at 400°F (200°C) helps the skin brown nicely. Avoid covering the chicken while it bakes. Check if the chicken and potatoes are done by using a meat thermometer. The chicken should reach 165°F (74°C). The potatoes should be tender when poked with a fork. This ensures everything is perfectly cooked before serving. To keep your One-Pan Greek Chicken and Potatoes fresh, refrigerate leftovers right away. Use an airtight container to prevent moisture loss. This dish stays good for up to four days in the fridge. If you plan to meal prep, store each component separately. This helps maintain flavor and texture. The best way to reheat this meal is in the oven. Preheat your oven to 350°F (175°C). Place the chicken and potatoes on a baking sheet. Heat for about 15-20 minutes. This keeps the chicken skin crispy and the potatoes warm. You can also use a microwave for quick reheating. Just cover the dish to keep moisture in. However, the texture may not be as nice. Enjoy the tasty meal again! Pro Tips Marinating Time: Allow the chicken to marinate for at least 30 minutes if you have time; this enhances the flavor even more. Potato Size: Ensure the baby potatoes are cut evenly; this helps them cook uniformly and become tender at the same time as the chicken. Fresh Herbs: Add fresh oregano or thyme at the end of cooking for a burst of fresh flavor that complements the dish beautifully. Serving Suggestion: Pair this dish with a crisp Greek salad and some crusty bread for a complete Mediterranean meal experience. {{image_2}} Each serving of this One-Pan Greek Chicken and Potatoes contains about 450 calories. This dish gives you a good balance of protein, carbs, and healthy fats. Here are some key highlights: - Protein: About 30 grams from chicken. - Carbohydrates: Roughly 30 grams from potatoes and veggies. - Fats: Around 25 grams, mainly from olive oil and chicken skin. This meal is not only tasty, but it also fuels your body well. This recipe can fit many diets. It is naturally gluten-free since it uses no wheat products. For those following a low-carb diet, you can reduce the potatoes or use cauliflower instead. If you have allergies, here are some adjustments to consider: - Chicken: Use boneless chicken for easier eating. - Olives: You can omit them if you dislike their taste. - Garlic: If sensitive, reduce or skip the minced garlic. These simple swaps help you enjoy this dish no matter your dietary needs. Yes, you can use boneless chicken breasts or drumsticks. Boneless chicken cooks faster. If using breasts, check them often to avoid drying out. Drumsticks give a nice, juicy bite. Each option brings great flavor. Just adjust cooking times as needed. You can store leftovers in the fridge for about three days. Make sure to place them in an airtight container. This keeps them fresh and tasty. You can also freeze the meal for up to three months. Just thaw it in the fridge before reheating. Yes, you can prep everything a day in advance. Marinate the chicken and chop the potatoes. Store them in the fridge until you are ready. This saves time and boosts flavor. Just remember to let the chicken sit at room temperature for 15 minutes before cooking. This blog post covered a tasty chicken dish made with bone-in thighs and baby potatoes. You learned about the main ingredients, the step-by-step process, and helpful tips. Enjoy experimenting with flavors through swaps or enhancements. Proper storing and reheating ensure you savor every bite later. Remember to check for doneness and adjust for your dietary needs. With simple steps and clear instructions, you can make a delightful meal that’s full of flavor. Happy cooking, and enjoy your delicious creation!$

One-Pan Greek Chicken & Potatoes

A delicious and easy one-pan meal featuring marinated chicken thighs, tender baby potatoes, and fresh Mediterranean flavors.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine Greek

Servings 4

Calories 450 kcal

Ingredients

4 thighs bone-in, skin-on chicken
1 pound baby potatoes, halved
3 tablespoons olive oil
1 lemon zested and juiced
3 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon smoked paprika
to taste salt and pepper
1 cup cherry tomatoes, halved
1 2 cup Kalamata olives, pitted
for garnish fresh parsley, chopped

Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, mix the olive oil, lemon zest, lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper.
Add the chicken thighs to the bowl, ensuring they are well-coated with the marinade. Let them marinate for at least 15 minutes to absorb the flavors.
While the chicken marinates, in a baking dish or large oven-safe skillet, place the halved baby potatoes. Drizzle with a bit of olive oil, seasoning them with salt and pepper, then toss to coat.
Nestle the marinated chicken thighs on top of the potatoes in the baking dish.
Scatter the cherry tomatoes and Kalamata olives around the chicken and potatoes.
Bake in the preheated oven for 45-50 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C) and the potatoes are tender.
Once cooked, remove from the oven and let it rest for about 5 minutes before serving.
Garnish with freshly chopped parsley before serving.

Notes

Serve directly from the pan for a rustic feel, or plate the chicken with a portion of the potatoes, tomatoes, and olives on each plate. Drizzle some of the cooking juices over the top for added flavor.

Keyword chicken, Mediterranean, one-pan, potatoes