Description
This Simple Greek Chicken and Potatoes One-Pan Meal combines tender, juicy bone-in chicken thighs with crispy, flavorful Yukon Gold potatoes, all marinated in a zesty blend of lemon, garlic, and traditional Greek herbs. Perfect for a wholesome and effortless dinner, this recipe uses a single baking dish to deliver a comforting Mediterranean-inspired meal with minimal cleanup.
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 & 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.)
- 1/4 cup Fresh parsley (Chopped, for garnish.)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for roasting your chicken and potatoes evenly.
- Prepare the marinade: In a large mixing bowl, combine the extra virgin olive oil, minced garlic, fresh lemon juice, dried oregano, dried thyme, salt, and freshly ground black pepper. Whisk the mixture until all ingredients are well blended and aromatic.
- Marinate the chicken: Add the bone-in, skin-on chicken thighs to the marinade, making sure each piece is thoroughly coated. Let them marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator to deepen the flavors.
- Prepare the potatoes: Wash and peel the Yukon Gold potatoes, then cut them into uniform, bite-sized pieces to ensure even cooking.
- Toss potatoes in marinade: Remove the chicken pieces from the marinade and set aside. Pour the remaining marinade over the potatoes and toss them gently until they are evenly coated with the flavorful mixture.
- Arrange in baking dish: In a large, oven-safe baking dish, spread the marinated potatoes in an even layer. Place the marinated chicken thighs on top, skin side facing up to help the skin crisp during baking.
- Bake the dish: Bake in the preheated oven for about 45-50 minutes. Bake until the chicken internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
- Mid-bake check: Halfway through baking, check on the potatoes. If they look dry, drizzle a little extra olive oil or spoon some of the chicken juices over them to keep them moist and flavorful.
- Rest after baking: Once cooked, take the dish out of the oven and let it rest for 5-10 minutes. This allows the juices to redistribute, keeping the chicken moist and tender.
- Garnish and serve: Sprinkle freshly chopped parsley over the chicken and potatoes for a fresh, vibrant finish.
- Enjoy your meal: Serve the dish hot, and enjoy this simple, delicious Greek-inspired chicken and potatoes one-pan meal.
Notes
- Marinating the chicken for longer (up to 2 hours) enhances flavor but is optional if short on time.
- You can leave the potato skins on for added texture and nutrients if preferred.
- Use an oven-safe dish large enough to hold all ingredients in a single layer to ensure even cooking.
- Adjust seasoning to taste, adding more salt or herbs as desired.
- If skin crispiness is a priority, broil the dish for 2-3 minutes at the end of baking, watching carefully to avoid burning.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven to restore crispiness.
