Greek Chicken and Potatoes
Transport your taste buds to the Mediterranean with this Greek Chicken and Potatoes recipe, a vibrant one-pan wonder packed with flavor and simplicity. Juicy, bone-in chicken thighs and tender russet potato wedges are marinated in a zesty blend of olive oil, fresh lemon juice, garlic, oregano, and thyme, then oven-roasted to golden perfection. Infused with smoky paprika and a splash of chicken broth for added moisture, this dish combines crispy edges with succulent bites, all in under an hour of cooking time. Perfect for a cozy family meal or meal prep, this recipe delivers bold Greek flavors with minimal fuss. Garnish with fresh parsley for a bright finish, and enjoy this comforting, hearty meal that’s as beautiful as it is delicious. Keywords: Greek chicken, roasted chicken thighs, Greek potatoes, Mediterranean dinner, one-pan recipe.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 4 medium russet potatoes
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 4 cloves garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 cup chicken broth
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel the potatoes and cut them into wedges. Set aside.
In a small mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and black pepper to create the marinade.
Place the chicken thighs in a large mixing bowl and pour half of the marinade over them. Toss to coat the chicken well and set aside to marinate for 10 minutes.
In another bowl, toss the potato wedges with the remaining marinade to ensure they are evenly coated.
Arrange the marinated chicken thighs and potato wedges in a single layer on a large baking sheet or ovenproof dish.
Pour the chicken broth into the baking dish around the chicken and potatoes. This will keep them moist and add extra flavor.
Place the dish in the preheated oven and bake for 45-50 minutes, or until the chicken is golden brown and fully cooked, and the potatoes are tender and lightly crispy on the edges. An instant-read thermometer inserted into the thickest part of the chicken should read 165°F (74°C).
Once cooked, remove the dish from the oven and let it rest for a few minutes.
Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.6 g | 187% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 3946 mg | 172% | |
| Total Carbohydrate | 163.1 g | 59% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 9.1 g | ||
| Protein | 132.0 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 5240 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
