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.
Greek Chicken And Potatoes
- 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
- 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
- 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.
Marinade adapted from this Greek Lemon Garlic Chicken Salad
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!
Rachel Krebs says
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.
Hi, would balsamic vinegar be ok to sub the red wine vinegar?
Ciara – yes.
Ann Pierce says
I used boneless skinless chicken breast and cut the recipe in half . Super tasty and delicious!
Can chicken breasts be used instead of thighs? MAYBE a couple wings?
Jennifer Free,am says
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.
I am counting calories to lose weight. Do I have the calorie for this per serving? Made it for dinner. Can hardly wait!
Hi Dawn! No I don’t, but I usually use something like MyFitnessPal to work them out. I hope that helps!
Looks and sounds delicious, might give this a go. Thank you
Hi Karen. You’re welcome! I hope you love it!
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.
Lori that sounds amazing! Y.U.M!
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.
Angela Chavez says
So how much chicken did you use and was it just chicken thighs?
8 chicken thighs, skin on or off 🙂
Alida @ Simply Delicious says
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!