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You are here: Home / Recipes / Greek Chicken

By Karina 27 Comments Filed Under: Chicken

Greek Chicken

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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!

Greek Chicken + Potatoes (One Pan) | https://cafedelites.com

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.

Greek Chicken + Potatoes (One Pan) | https://cafedelites.com
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.

Greek Chicken + Potatoes (One Pan) | https://cafedelites.com

Greek Chicken And Potatoes

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!
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Serves: 8

Ingredients

Marinade:

  • 1/4 cup olive oil
  • 1/4 cup lemon juice (juice of 1 lemon)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon minced garlic (or 2 large garlic cloves, minced)
  • 2 tablespoons dried oregano , plus extra
  • 2 teaspoons salt , plus extra
  • Cracked pepper to taste
  • 8 chicken thighs , bone in, skin on or off

Tray Bake:

  • 500 g | 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 cubed Feta cheese

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

The longer the chicken is marinaded, the more flavour intense it will be when baking.
Marinade adapted from this Greek Lemon Garlic Chicken Salad
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! | https://cafedelites.com
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Reader Interactions

Comments

  1. Debbie says

    October 20, 2020 at 10:24 am

    5 stars
    Delicious! Easy last minute recipe idea
    Saving and making again!

    Reply
  2. Maria says

    May 18, 2020 at 7:53 am

    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.

    Reply
  3. Liz says

    May 06, 2020 at 8:10 am

    5 stars
    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!

    Reply
  4. Alli says

    April 24, 2020 at 9:16 am

    5 stars
    This marinade was fantastic. Thank you for a quick and delicious dinner!

    Reply
  5. Rachel Krebs says

    March 24, 2020 at 4:00 am

    Delicious! So easy, I marinated it overnight and served it with a simple salad. My kids liked it, too. Thank you!!

    Reply
    • Deborah says

      April 16, 2020 at 5:41 pm

      Can grape seed oil be used instead of olive oil if that’s all you have on hand?

      Reply
  6. BJ says

    January 16, 2020 at 6:03 pm

    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!

    Reply
  7. Mary says

    March 16, 2018 at 9:16 am

    5 stars
    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.

    Reply
    • Karina says

      March 16, 2018 at 4:57 pm

      YAY! That is just what I love to hear hun! Thank you so much for letting me know and following along with me!

      Reply
  8. Beth says

    January 11, 2017 at 1:30 am

    5 stars
    Made this last night. Added tomatoes and it rocked! Easy clean up too which is always plus.

    Reply
    • Karina says

      January 13, 2017 at 5:38 pm

      Yay!!!

      Reply
  9. Ciara says

    November 19, 2016 at 7:24 am

    Hi, would balsamic vinegar be ok to sub the red wine vinegar?

    Reply
    • Karina says

      November 20, 2016 at 8:14 pm

      Ciara – yes.

      Reply
  10. Ann Pierce says

    August 31, 2016 at 7:06 pm

    I used boneless skinless chicken breast and cut the recipe in half . Super tasty and delicious!

    Reply
  11. Debby says

    June 19, 2016 at 5:50 am

    Can chicken breasts be used instead of thighs? MAYBE a couple wings?

    Reply
    • Karina says

      June 20, 2016 at 12:29 pm

      Yes definitely!

      Reply
  12. Jennifer Free,am says

    May 27, 2016 at 2:08 am

    5 stars
    Dear Karina, we had this tonight. It was so, so delicious. I think this will be a staple in our household. Yum, Yum xxx ps we live in the UK.

    Reply
  13. Dawn says

    May 26, 2016 at 7:38 am

    I am counting calories to lose weight. Do I have the calorie for this per serving? Made it for dinner. Can hardly wait!

    Reply
    • Karina says

      May 26, 2016 at 10:49 am

      Hi Dawn! No I don’t, but I usually use something like MyFitnessPal to work them out. I hope that helps!

      Reply
  14. karen says

    May 26, 2016 at 5:48 am

    Looks and sounds delicious, might give this a go. Thank you

    Reply
    • Karina says

      May 26, 2016 at 10:49 am

      Hi Karen. You’re welcome! I hope you love it!

      Reply
  15. Lori says

    May 26, 2016 at 4:57 am

    Thanks for a great recipe Karina, I am making this for dinner tonight and serving it with a side of grilled pita bread and tatziki sauce.

    Reply
    • Karina says

      May 26, 2016 at 10:51 am

      Lori that sounds amazing! Y.U.M!

      Reply
  16. Virginia says

    May 26, 2016 at 12:50 am

    This looks amazing – I have been collecting some recipes lately for chicken thighs, but I was wondering how much chicken you used here – 1 lb? Also did you use skinless or skin-n to get that amazing golden surface? This will be a big hit with my family! Thanks.

    Reply
  17. Angela Chavez says

    May 25, 2016 at 11:58 pm

    5 stars
    So how much chicken did you use and was it just chicken thighs?

    Reply
    • Karina says

      May 26, 2016 at 3:20 am

      8 chicken thighs, skin on or off 🙂

      Reply
  18. Alida @ Simply Delicious says

    May 25, 2016 at 10:34 pm

    This looks great Karina! We’ve also had a Harry Potter-filled week this week and I can just imagine your chicken cravings after watching the films. 😉 Love the idea of loading your fork with every component of this dish. Droolworthy stuff!

    Reply

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Welcome! My name is Karina and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …

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