Description
This Simple Greek Chicken and Potatoes One-Pan Meal features juicy bone-in, skin-on chicken thighs roasted to perfection alongside tender Yukon Gold potatoes, all infused with bright lemon, garlic, and fragrant herbs. Marinated with oregano and thyme, and baked until the chicken skin is crispy, this easy and flavorful dish is a perfect balanced dinner that requires minimal cleanup.
Ingredients
Scale
Protein
- 4-6 pieces Bone-in, skin-on chicken thighs (Approximately 2-3 pounds)
Vegetables
- 4 medium Yukon Gold potatoes (Cut into bite-sized pieces)
- 4 cloves Garlic (Minced)
- 1/4 cup Fresh parsley (Chopped, for garnish)
Marinade & Seasonings
- 1/4 cup Extra virgin olive oil
- 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)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and potatoes.
- Make Marinade: In a large mixing bowl, combine the olive oil, minced garlic, lemon juice, dried oregano, dried thyme, salt, and pepper. Whisk together until the ingredients are well blended into a flavorful marinade.
- Marinate Chicken: Add the chicken thighs to the marinade and toss well to coat each piece thoroughly. Allow the chicken to marinate for at least 30 minutes, or up to 2 hours in the refrigerator to absorb the flavors deeply.
- Prepare Potatoes: Wash and peel the Yukon Gold potatoes, then cut them into uniform, bite-sized pieces to ensure even cooking.
- Coat Potatoes: Remove the chicken from the marinade and set aside. Pour the remaining marinade over the potatoes, tossing them until they are coated evenly with the flavorful mixture.
- Arrange in Baking Dish: In a large, oven-safe baking dish, lay the marinated potatoes in an even layer. Place the marinated chicken thighs on top of the potatoes with the skin side facing up to allow crisping.
- Bake: Bake in the preheated oven for approximately 45-50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
- Monitor and Baste: Check the dish halfway through cooking; if the potatoes look dry, drizzle additional olive oil or spoon some of the juices released from the chicken over them to keep them moist.
- Rest: Once done, remove the dish from the oven and let it rest for 5-10 minutes to allow juices to redistribute and settle.
- Garnish: Sprinkle freshly chopped parsley over the chicken and potatoes for a burst of fresh color and flavor.
- Serve: Serve the dish hot and enjoy a delicious, hearty Greek-inspired meal with minimal fuss and maximum taste.
Notes
- Marinating the chicken for a longer time (up to 2 hours) will enhance the flavor.
- Use a meat thermometer to ensure chicken is perfectly cooked to 165°F for food safety.
- You can add other herbs like rosemary or dill for a different flavor twist.
- If potatoes seem dry during baking, adding a splash of chicken broth instead of olive oil can add moisture and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
