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Simple Greek Chicken and Potatoes One-Pan Meal Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 46 reviews
  • Author: Mary
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4.4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Greek
  • Diet: Halal

Description

This Simple Greek Chicken and Potatoes One-Pan Meal is a delightful and easy-to-make recipe featuring juicy, bone-in, skin-on chicken thighs marinated in a flavorful blend of olive oil, garlic, lemon, and herbs, then roasted alongside tender Yukon Gold potatoes for a complete and satisfying dinner. The oven baking method crisps the chicken skin perfectly while infusing the potatoes with aromatic Mediterranean flavors.

Ingredients

Scale

Chicken

  • 4-6 pieces Bone-in, skin-on chicken thighs (Approximately 2-3 pounds)

Potatoes

  • 4 medium Yukon Gold potatoes (Cut into bite-sized pieces)

Marinade and Seasoning

  • 1/4 cup Extra virgin olive oil
  • 4 cloves Garlic (Minced)
  • 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)

Garnish

  • 1/4 cup Fresh parsley (Chopped)

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken and potatoes.
  2. Prepare the marinade: In a large mixing bowl, whisk together the olive oil, minced garlic, lemon juice, dried oregano, dried thyme, salt, and black pepper until well blended.
  3. Marinate the chicken: Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator for enhanced flavor.
  4. Prepare the potatoes: Wash and peel the Yukon Gold potatoes, then cut them into uniform, bite-sized pieces to ensure even cooking.
  5. Coat the potatoes: Remove the chicken from the marinade and set aside. Pour the remaining marinade over the potatoes and toss well to coat all pieces evenly.
  6. Arrange in baking dish: Place the marinated potatoes in an even layer in a large, oven-safe baking dish. Arrange the chicken thighs on top with the skin side up to allow the skin to crisp up during baking.
  7. Bake: Bake the dish for approximately 45-50 minutes. Cook until the chicken reaches an internal temperature of 165°F (74°C) and the skin turns crispy and golden brown.
  8. Midway check: Halfway through baking, check the potatoes. If they appear dry, drizzle a bit more olive oil or spoon juices from the chicken over the potatoes to keep them moist.
  9. Rest the dish: After baking, let the chicken and potatoes rest for 5-10 minutes to allow the juices to redistribute, ensuring moist meat.
  10. Garnish: Sprinkle freshly chopped parsley over the dish for a fresh and vibrant finish just before serving.
  11. Serve and enjoy: Serve the meal hot, pairing the flavorful roasted chicken and potatoes for a comforting Greek-inspired dinner.

Notes

  • Marinating the chicken longer (up to 2 hours) will deepen the flavors.
  • Use skin-on chicken thighs for the best crispy skin texture.
  • Make sure potato pieces are uniform in size for even cooking.
  • If you prefer, other types of potatoes can be used but cooking times might vary.
  • The recipe can be doubled for larger gatherings; just use a bigger baking dish or multiple pans.
  • Letting the dish rest before serving helps maintain juicy chicken.

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Find it online: https://quickkitchenfix.com/simple-greek-chicken-and-potatoes-one-pan-meal-recipe/