Greek Chicken and Potatoes
Easy Greek chicken and potatoes roasted in one pan with lemon, garlic, and herbs, finished with feta, tomatoes, and olives for a bright Mediterranean dinner.
Servings: 6 servings
Ingredients
- 4 cloves garlic roughly chopped
- 4 tablespoons fresh flat-leaf parsley finely chopped
- 2 tablespoons basil finely chopped
- 1 tablespoon fresh oregano finely chopped
- 1 tablespoon rosemary finely chopped
- 1 tablespoon thyme finely chopped
- 1 teaspoon red pepper flakes
- ½ cup olive oil
- ½ cup fresh lemon juice
- 6 boneless skinless chicken thighs
- 6 medium Yukon Gold Potatoes cut into bite sized pieces
- Kosher salt and freshly cracked black pepper
Optional Garnishes
- 1 cup cucumber small dice
- 1 cup cherry tomatoes halved
- ½ cup feta crumbled
- ½ cup Castelvetrano olives pitted and smashed
Instructions
- In a medium bowl, whisk together the lemon juice, garlic, parsley, basil, oregano, rosemary, thyme, red pepper flakes, and olive oil. Reserve 4 tablespoons of the marinade and set aside.
- Place the chicken thighs in a large zip top bag or bowl and pour about three quarters of the marinade over the chicken. Seal and marinate in the refrigerator for at least 1-2 hours, preferably 8+ hours.
- Preheat the oven to 375 degrees F.
- Place the potatoes in a large bowl, drizzle with the remaining marinade, and toss to coat well. Season generously with salt and pepper.
- Arrange the potatoes in the bottom of a large cast iron skillet or roasting pan. Remove the chicken from the marinade and nestle it into the potatoes. Season the chicken with salt and pepper.
- Roast for 35 to 45 minutes, until the chicken is cooked through and the potatoes are tender and golden.
- Transfer to a serving platter or serve straight from the pan. Top with diced cucumber, cherry tomatoes, feta, olives, and drizzle with the reserved marinade. Finish with extra herbs if desired and serve immediately.
Notes
-
- Marinate if you can. Even 30 minutes makes a difference, but a few hours lets the lemon, garlic, and herbs really soak in.
- Cut the potatoes evenly. Uniform pieces cook at the same rate and get perfectly tender with crispy edges.
- Don’t crowd the pan. Give everything space so the chicken roasts instead of steams and the potatoes get golden.
- Use plenty of lemon. Greek flavors shine with brightness. Zest and juice bring freshness without overpowering.
- Season generously. Potatoes especially need a good pinch of salt before roasting.
- Spoon pan juices over everything before serving. That lemony, garlicky goodness at the bottom of the pan is liquid gold.
- Broil at the end if needed. A quick blast under the broiler deepens color and crisps the edges.
- Finish with fresh herbs. A sprinkle of parsley or oregano at the end keeps it vibrant and fresh.
Nutrition
Calories: 495kcal | Carbohydrates: 36g | Protein: 28g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 118mg | Sodium: 447mg | Potassium: 1162mg | Fiber: 5g | Sugar: 3g | Vitamin A: 705IU | Vitamin C: 54mg | Calcium: 137mg | Iron: 4mg