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One Pan Greek Chicken and Potatoes

A classic Mediterranean one-pan meal featuring juicy roasted chicken thighs and tender, lemon-infused yellow potatoes with oregano and garlic.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4-6 pieces chicken thighs bone-in, skin-on
  • 2 lbs Yukon gold potatoes washed and cut into wedges
Marinade
  • 0.5 cup olive oil extra virgin
  • 0.5 cup lemon juice freshly squeezed
  • 0.5 cup chicken broth
  • 5 cloves garlic minced
  • 1 tbsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
Garnish
  • 2 tbsp fresh parsley chopped
  • 1 lemon sliced

Equipment

  • Large Sheet Pan or Baking Dish
  • Whisk
  • Mixing bowl
  • Knife

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Wash potatoes and cut them into evenly sized wedges or halves.
  3. In a bowl, whisk together olive oil, lemon juice, chicken broth, minced garlic, oregano, salt, and pepper.
  4. Place chicken and potatoes in a large baking dish or sheet pan. Pour the marinade over everything and toss to coat evenly.
  5. Arrange potatoes in a single layer and nestle chicken thighs among them (skin side up).
  6. Roast for 45-55 minutes until chicken is cooked through (165°F) and potatoes are fork-tender.
  7. Optional: Broil for the last 2-3 minutes to crisp up the chicken skin.
  8. Garnish with fresh parsley and lemon slices before serving.

Notes

For extra flavor, marinate the chicken in the sauce for 30 minutes before baking.