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Easy Greek Chicken and Potatoes Recipe One Pan Dinner Win

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This one-pan Greek chicken and potatoes recipe features juicy, herby roasted chicken thighs, crispy golden potatoes, zesty lemon, garlic, and classic Mediterranean flavors. It’s a quick, comforting dinner perfect for busy weeknights or family gatherings.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.2 lbs)
  • 1.5 lbs Yukon Gold or red potatoes, quartered
  • 1 large lemon, juiced (about 3 tbsp)
  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika (optional)
  • 1/2 tsp garlic powder
  • 1/4 cup pitted Kalamata olives, halved (optional)
  • 1/4 cup crumbled feta cheese (for topping after baking)
  • Fresh parsley or dill, chopped (optional, for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Wash and quarter potatoes. Pat dry and place in a large mixing bowl.
  3. Add chicken thighs to the bowl. Pour in olive oil, lemon juice, minced garlic, oregano, thyme, salt, black pepper, smoked paprika, and garlic powder. Toss well to coat.
  4. Spread chicken and potatoes in an even layer on a large sheet pan, skin-side up for chicken. Avoid crowding.
  5. Roast for 40 minutes. At 20 minutes, flip potatoes gently for crispiness. Tent chicken with foil if skin browns too quickly.
  6. After 40 minutes, scatter Kalamata olives around the pan. Roast another 10 minutes, until chicken is golden and cooked through (internal temp 165°F) and potatoes are crispy.
  7. Remove from oven. Sprinkle with crumbled feta and fresh parsley or dill. Squeeze extra lemon over the top.
  8. If potatoes are pale after 50 minutes, broil for 2-3 minutes, watching closely. For crispier chicken skin, remove potatoes at the end and roast chicken alone for 5 more minutes.
  9. Let rest for 5 minutes before serving.

Notes

For dairy-free, skip the feta cheese. Yukon Gold potatoes yield the best texture, but red or baby potatoes work well. Don’t overcrowd the pan for crispiness. Let the dish rest for 5 minutes before serving for juicier chicken. Leftovers keep well for up to 3 days in the fridge. For extra flavor, add fresh dill or mint before serving.

Nutrition

Keywords: Greek chicken, one pan dinner, roasted potatoes, Mediterranean, easy dinner, sheet pan, lemon garlic chicken, family meal, gluten-free, weeknight recipe

Find it online: https://lucydishes.com/easy-greek-chicken-and-potatoes-recipe-one-pan-dinner-win/