One Pan Greek Chicken & Potatoes

$- 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 - 1 lemon, zested and juiced The chicken thighs add deep flavor and juiciness. Baby potatoes bring creaminess, while red onion adds sweetness. Garlic and cherry tomatoes give freshness. The lemon brightens everything with its zest and juice. - 3 tablespoons olive oil - 2 teaspoons dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped for garnish Olive oil is key to a rich marinade. Oregano and thyme bring classic Greek flavors that make the dish special. Salt and pepper boost all the tastes. Fresh parsley adds a pop of color and freshness at the end. These ingredients work together to create a flavorful and satisfying meal. You will love how easy it is to prepare this dish in just one pan. {{ingredient_image_2}} - Preheat your oven to 400°F (200°C). This step is key for even cooking. - In a large bowl, mix olive oil, lemon juice, lemon zest, minced garlic, dried oregano, thyme, salt, and pepper. Whisk until smooth. This marinade will add a bright taste. - Take the chicken thighs and coat them well in the marinade. Let them sit for at least 15 minutes. If you have more time, go for an hour for more flavor. - On a large baking sheet, spread halved baby potatoes and onion wedges in a single layer. Drizzle with olive oil, then sprinkle with salt and pepper. Toss to mix. This ensures every bite is tasty. - Place the marinated chicken thighs on top of the potatoes and onions. Make sure they fit snugly. - Scatter halved cherry tomatoes around the chicken and potatoes. This adds a fresh burst of flavor and color. - Bake the dish for about 40-45 minutes. The chicken should hit 165°F (75°C) and the potatoes need to be fork-tender. - For crispy skin, turn on the broiler for 3-5 minutes. Watch it closely to prevent burning. - Once done, let the dish rest for 5 minutes. Before serving, sprinkle with fresh parsley for a pop of color and flavor. To get crispy chicken skin, start with bone-in, skin-on thighs. Pat the skin dry with paper towels. This helps the skin crisp up nicely. When you marinate, don't skip the lemon juice and zest. The acid helps tenderize the meat while adding flavor. For marinating time, aim for at least 15 minutes. If you have more time, go for 30 to 60 minutes. This gives the chicken a chance to soak up all the tasty flavors. The longer it sits, the better it gets. For serving, use a large platter. Arrange the chicken and veggies in a way that looks nice. Drizzle any leftover juices over the top for added flavor. A few lemon wedges on the side can brighten the dish. When it comes to sides, think about a fresh salad or warm pita bread. A light white wine or sparkling water pairs well with this meal. Both enhance the flavors without overpowering them. Pro Tips Marinate Longer for More Flavor: If you have the time, marinate the chicken thighs for up to an hour. This allows the flavors to penetrate deeper, resulting in a juicier and more flavorful dish. Use Fresh Herbs: While dried herbs work well, using fresh oregano and thyme can elevate the dish's flavor profile, adding brightness and freshness to the overall taste. Check for Doneness: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C). This guarantees that the chicken is safely cooked while remaining juicy. Experiment with Vegetables: Feel free to add other vegetables like bell peppers or zucchini to the mix. They will roast beautifully and add additional flavors and textures to your one-pan meal. {{image_4}} You can switch up the chicken type to fit your taste. Skinless or boneless chicken thighs work well. They still taste great when cooked with the same flavors. You can also use chicken breasts if you prefer leaner meat. For veggies, think about using zucchini or bell peppers. They add color and taste. Zucchini cooks fast and stays tender. Bell peppers give a nice crunch and sweetness. Feel free to mix and match your favorite vegetables. To amp up the taste, consider adding spices like paprika or cumin. Paprika adds a sweet, smoky flavor. Cumin gives a warm, earthy taste that pairs well with chicken. Just sprinkle a little on the chicken before cooking. You can also use different herbs for a fresh twist. Basil and rosemary are great options. Basil adds a sweet touch, while rosemary has a strong, pine-like flavor. Try using fresh herbs for a brighter taste. Just chop them up and sprinkle them over your dish before serving. To store leftovers, you should first let the dish cool. Place the chicken and potatoes in an airtight container. This keeps the food fresh and prevents odors. Store the container in the refrigerator. It will stay good for up to four days. For freezing, use a freezer-safe container. Make sure to leave some space at the top. The dish can last in the freezer for up to three months. To prevent freezer burn, wrap it in plastic wrap before sealing. When you’re ready to eat, you can reheat the dish in the oven. Preheat your oven to 350°F (175°C). Place the food in an oven-safe dish, cover it with foil, and heat it for about 20 minutes. You can also use the microwave. Place a portion on a plate and cover it with a damp paper towel. Heat for 2-3 minutes, checking every minute. To retain flavor and texture, add a splash of olive oil before reheating. This keeps everything moist and tasty. Enjoy your delicious Greek chicken and potatoes just like the first time! How do I know when the chicken is done? You can check the chicken's doneness by using a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). You can test it by inserting the thermometer into the thickest part of the thigh. The juices should run clear, not pink. If you don’t have a thermometer, the skin should be golden brown and the meat should feel firm. Can I make this dish in advance? Yes, you can prepare this dish ahead of time. Marinate the chicken and store it in the fridge for up to a day. You can also pre-cut the vegetables. Just assemble and bake when you are ready to eat. This saves time and allows the flavors to meld nicely. Can I grill the chicken instead of baking? You can definitely grill the chicken! Marinate it as usual. Then, heat your grill to medium-high. Cook the chicken for about 7-10 minutes on each side. Make sure to watch for flare-ups. This method adds a nice smoky flavor. What can I serve with One Pan Greek Chicken and Potatoes? This dish pairs well with a fresh Greek salad. You could also serve it with crusty bread or a side of tzatziki. Rice or quinoa are great options too, as they soak up the delicious juices. Feel free to mix and match based on what you enjoy! This article covers a simple recipe for One Pan Greek Chicken and Potatoes. You learned about key ingredients, easy steps, and helpful tips. Marinating gives the chicken great flavor, while baby potatoes and red onions add texture. You can even switch out ingredients to suit your taste. Remember to store leftovers properly and reheat them to keep their flavor. I hope you feel inspired to try this dish. It’s flavorful, easy, and perfect for any day. Enjoy your cooking adventure!$

One Pan Greek Chicken & Potatoes

A delicious and easy one-pan meal featuring marinated chicken thighs, baby potatoes, and vibrant vegetables.

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Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine Greek

Servings 4

Calories 400 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
to taste pepper
for garnish fresh parsley, chopped

Instructions

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and pepper. Whisk until well blended.
Add the chicken thighs to the bowl, ensuring they are thoroughly coated with the marinade. Let sit for at least 15 minutes.
On a large baking sheet or in a large, oven-safe skillet, spread the halved baby potatoes and red onion wedges in a single layer. Drizzle with olive oil and season with salt and pepper. Toss gently.
Place the marinated chicken thighs on top of the potatoes and onions.
Scatter the halved cherry tomatoes around the chicken and potatoes.
Transfer the pan to the preheated oven and bake for approximately 40-45 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.
For crispy skin, switch on the broiler for the final 3-5 minutes, keeping a close eye to prevent burning.
Once cooked, remove from the oven and let rest for about 5 minutes. Sprinkle with freshly chopped parsley before serving.

Notes

Serve family-style on a large platter and garnish with lemon wedges.

Keyword chicken, easy meal, Greek, one pan, potatoes