One-Pan Greek Chicken & Potatoes

$- 4 boneless, skinless chicken thighs - 4 medium Yukon Gold potatoes, quartered - 1 red onion, sliced - 4 cloves garlic, minced - 1 lemon, juiced and zested - 2 teaspoons dried oregano - 1 teaspoon dried thyme - 1/2 teaspoon paprika - Salt and pepper, to taste - 3 tablespoons olive oil - 1/2 cup Kalamata olives, pitted - Fresh parsley, chopped (for garnish) In this recipe, each ingredient plays a key role. The chicken thighs offer a juicy base. Yukon Gold potatoes add creaminess and texture. Red onion brings sweetness, while garlic delivers a robust flavor. For seasoning, lemon juice and zest brighten the dish. The dried oregano and thyme add depth. Paprika gives a slight smoky note, while salt and pepper enhance all the flavors. I use olive oil to help crisp the potatoes and chicken. Kalamata olives give a briny touch that complements the dish. Finally, fresh parsley adds color and freshness before serving. Each ingredient works together to create a vibrant and tasty meal. Enjoy the process of combining these elements, knowing they will come together beautifully in the oven. {{ingredient_image_1}} - Preheat your oven to 425°F (220°C). This high heat helps cook everything well. - Grab a large mixing bowl. Cut the Yukon Gold potatoes into quarters. Slice the red onion. Mince the garlic. - In the bowl, mix the potatoes, onion, garlic, lemon juice, lemon zest, oregano, thyme, paprika, salt, and pepper. Drizzle in 2 tablespoons of olive oil. Toss everything together to coat the potatoes evenly. - Get a large oven-safe skillet or baking dish. Spread the seasoned potatoes in a single layer. - Next, season the chicken thighs with salt, pepper, and the remaining olive oil. Place the chicken on top of the potatoes. - Scatter the Kalamata olives around the chicken and potatoes for added flavor. - Place the dish in your preheated oven. Bake for 30-35 minutes. - Use a meat thermometer to check if the chicken reaches 165°F (75°C). The potatoes should also be fork-tender. - Once done, take it out of the oven. Let it rest for about 5 minutes before serving. To keep the chicken juicy, use bone-in thighs. If you only have boneless ones, do not overcook. Bake until the chicken hits 165°F. Let it rest before serving to seal in juices. For the potatoes, cut them into even quarters. This helps them cook well. Toss them with oil and seasoning. Bake until golden brown and fork-tender. This ensures they are crispy on the outside. If chicken thighs are not available, use bone-in breasts. They work well, but may dry out faster. For a lighter option, try turkey thighs or firm tofu. For the potatoes, you can swap in sweet potatoes or carrots. These add different flavors and nutrients. If you want a low-carb option, cauliflower florets also work great. Fresh herbs make a big difference. Try using dill or mint for a fresh taste. These herbs pair well with the Greek flavors. When serving, sprinkle chopped parsley on top. This adds a nice pop of color. You can also serve with lemon wedges for extra zest. Pro Tips Marinate for Extra Flavor: Allow the chicken to marinate in the lemon juice, oregano, and spices for at least 30 minutes before cooking. This enhances the flavor and tenderness of the chicken. Use Fresh Herbs: Fresh oregano and thyme can elevate the dish by adding vibrant flavor. If you have them on hand, consider substituting dried herbs with fresh ones. Potato Variety Matters: While Yukon Golds are great, feel free to mix in other varieties like red potatoes or fingerlings for a different texture and taste. Rest Before Serving: Let the dish rest for about 5 minutes after baking. This allows the juices to redistribute in the chicken, making it juicier when served. {{image_2}} You can easily change this dish to a Mediterranean style. Start by adding feta cheese. Feta adds a creamy, salty flavor that pairs well with the chicken and potatoes. Crumble some feta on top in the last few minutes of baking. This will let it soften without melting away. Next, incorporate bell peppers. Slice some bell peppers and toss them in with the potatoes. They add color and a sweet crunch. Choose red, yellow, or green peppers based on your taste. They cook well and enhance the dish's flavor. If you want a vegetarian version, swap chicken for chickpeas. Use one can of rinsed chickpeas for extra protein. Mix them with the same seasonings as the chicken. This keeps the dish flavorful and hearty. You can also use seasonal vegetables. Try zucchini, asparagus, or carrots. Cut them into bite-sized pieces and add them to the mix. This makes the meal colorful and fresh. You can enjoy this dish even if you skip the meat. You can adapt this recipe for a slow cooker. Start by browning the chicken in a skillet. This step enhances the flavor. Then, place all the ingredients in the slow cooker. Set it on low for 6-8 hours or high for 3-4 hours. The chicken will be tender, and the potatoes will soak up all the flavors. Adjust times and temperatures based on your slow cooker. Check on it occasionally to ensure everything cooks well. This method is great for busy days when you want a warm meal ready when you get home. To keep your One-Pan Greek Chicken and Potatoes fresh, store leftovers in an airtight container. This helps lock in flavor and moisture. Place the container in the fridge as soon as possible. It’s best to let it cool to room temperature first. Leftovers will last up to three days in the fridge. If you want to store the dish longer, freezing is a great option. Allow the chicken and potatoes to cool completely. Then, use a freezer-safe container or bag. Squeeze out as much air as you can. This helps prevent freezer burn. The dish can stay frozen for up to three months. To reheat, the oven works best. Preheat your oven to 350°F (175°C). Place the chicken and potatoes in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes, or until hot. If you prefer the microwave, place a portion in a microwave-safe bowl. Cover it with a damp paper towel. Heat in short bursts, stirring in between, until hot. Yes, you can use chicken breasts. However, they cook faster and can dry out. Chicken thighs stay moist and tender. Adjust the cooking time to around 25-30 minutes for breasts. Make sure they still reach 165°F (75°C). Leftovers will last about 3-4 days in the fridge. Store them in an airtight container. For best flavor, reheat gently. You can also freeze leftovers for up to 3 months. This meal pairs well with several sides. Consider serving: - Greek salad - Tzatziki sauce - Steamed green beans - Quinoa or rice These options add freshness and balance to the rich flavors of the chicken and potatoes. This post covered a tasty chicken and potato dish. We looked at the key ingredients, from chicken thighs to Yukon Gold potatoes. I shared step-by-step guidance to help you create it perfectly. Plus, I offered tips for juicier chicken and delicious variations. You can enjoy this meal in many ways, whether baked or slow-cooked. And don’t forget about storage tips to keep leftovers fresh. With all these ideas, I hope you feel ready to make and enjoy this dish!$

One-Pan Greek Chicken & Potatoes

A delicious and easy one-pan meal featuring Greek flavors with chicken thighs, potatoes, and olives.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Greek

Servings 4

Calories 400 kcal

Ingredients

4 pieces boneless, skinless chicken thighs
4 medium Yukon Gold potatoes, quartered
1 piece red onion, sliced
4 cloves garlic, minced
1 piece lemon, juiced and zested
2 teaspoons dried oregano
1 teaspoon dried thyme
0.5 teaspoon paprika
to taste salt and pepper
3 tablespoons olive oil
0.5 cup Kalamata olives, pitted
to taste fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the quartered potatoes, sliced red onion, minced garlic, lemon juice, lemon zest, oregano, thyme, paprika, salt, pepper, and 2 tablespoons of olive oil. Toss to coat the potatoes evenly.
In a separate bowl, season the chicken thighs with salt, pepper, and the remaining olive oil.
In a large oven-safe skillet or a baking dish, arrange the seasoned potatoes in a single layer. Nestle the chicken thighs on top of the potatoes.
Scatter the Kalamata olives around the chicken and potatoes.
Bake in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are fork-tender.
Once done, remove from the oven and let it rest for about 5 minutes.
Garnish with freshly chopped parsley before serving.

Notes

Let the dish rest before serving for better flavor.

Keyword chicken, Greek, one-pan, potatoes