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Weeknight dinner made simple with Greek baked chicken and potatoes. So many flavours happening in one pan and dinner is ready in less than 45 minutes!
Greek Chicken + Potatoes in One Pan… Want a taste of Greece? Make this and you’re there!
One tray meals have always been a favourite of mine. Throwing a pan full of food in the oven, and letting the oven take care of dinner, is my kind of cooking, like this One Pan Lemon Garlic Baked Salmon + Asparagus. Or this Oven Fried Chicken with Broccoli.
When I make this Greek chicken and potatoes however, I almost always have a pot of soup on the stove to eat with it. Come to think of it, the Creamy Roasted Tomato Basil Soup would be incredible with this and I can’t believe I just thought of it NOW.
After enduring a Harry Potter marathon 3 times this week (as in, all 8 movies, 3 times each. Yes. Really. In one week), and watching those kids sit at those huge tables full of food, the one that caught my eye was the big fat pieces of chicken. I had no idea what was watching form that moment onwards. Chicken. Chicken. Chicken. So naturally, chicken for dinner. Every night. For one week.
You know what the best part is? Filling your fork with chicken, then an olive, then a piece of feta, then a piece of red onion, then a potato. Not necessarily in that order, but you know what I mean.
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Greek Chicken And Potatoes
Ingredients
Marinade:
- 1/4 cup olive oil
- 1/4 cup lemon juice juice of 1 lemon
- 1 tablespoon red wine vinegar
- 1 tablespoon garlic minced, or 2 large garlic cloves, minced
- 2 tablespoons dried oregano plus extra
- 2 teaspoons salt plus extra
- 1 pinch cracked pepper to taste
- 8 chicken thighs bone in, skin on or off
Tray Bake:
- 17 1/2 oz potatoes diced into 1-inch pieces
- 1 red onion cut into wedges
- 1 lemon halved
- 4 tablespoons pitted Kalamata olives
- 4 tablespoons feta cheese cubed
Instructions
- Combine marinade ingredients together in a large, shallow dish. Add the chicken and coat evenly. Cover and marinate for 15 minutes if rushed, 1 hour if time allows, or over night, turning each chicken thigh occasionally in the marinade.
- Preheat oven to 220°C | 430°F. Spray a baking pan / sheet with cooking oil spray, or lightly grease with oil. Arrange the chicken, potatoes and onion wedges on the baking tray / sheet. Drizzle the potatoes and onion with a small amount of olive oil and juice from half of the lemon. Season chicken. potatoes and onion with the extra salt and pepper to taste, and extra oregano. Toss the potatoes and onion through the oil mixture to evenly coat. Slice the remaining lemon into thick slices and arrange over the chicken.
- Bake until the potatoes are golden/crispy on the outside and tender on the inside, and the chicken is completely cooked through (about 30 minutes). Change oven setting to grill / broil on a medium heat setting for about 5 minutes, or until crispy and golden brown. Serve with olives and feta cheese.
Notes
Marinade adapted from this Greek Lemon Garlic Chicken Salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your recipe has always been my go-to for years and it has always been a hit! Thank you for sharing your recipe!
I put the thighs in marinade 2 nights ago while another meal was cooking. I cooked this tonight and my husband responded with “Wow! Make the again. Please.” To which I responded “I will. Recipe was from ‘my chef’.” No surprise there since Cafe Delites has become my go-to. My 15 yr old said the only good thing that came out of the pandemic is that I found this website and now we have a whole new menu of good eats.
Delicious! Easy last minute recipe idea
Saving and making again!
This is so delicious! I used a cast iron skillet and all the juices were divine! I just wished I had bread to dip into juice/sauce. Definitely recommend.
My family ADORED this. So good! So fast! I had red bliss potatoes and no red onion (we’re sheltering in place) and so used white onion. Also no feta or olives (which in any case my spouse hates). It was a perfect, rustic dish, and truly Greek. I’ve spent months in Greece and I’m here to say … this is the flavor! Brava!
This marinade was fantastic. Thank you for a quick and delicious dinner!
Delicious! So easy, I marinated it overnight and served it with a simple salad. My kids liked it, too. Thank you!!
Can grape seed oil be used instead of olive oil if that’s all you have on hand?
You don’t mention what type of potato you use for this recipe and I was curious what type you used and what other readers have used. Russet, red potatoes, youkon gold,? I’m wondering if some potatoes cook quicker than others and don’t want them to over cook in the time it takes the chicken to cook. Thanks!
Really easy recipe and so tasty! Thanks for sharing this recipe ! I made it almost exactly except I was out of plain olive oil so I used Tuscan Herb infused olive oil.
YAY! That is just what I love to hear hun! Thank you so much for letting me know and following along with me!
Made this last night. Added tomatoes and it rocked! Easy clean up too which is always plus.
Yay!!!