Greek Chicken with Olives and Potatoes
Immerse yourself in the vibrant flavors of the Mediterranean with this Greek Chicken with Olives and Potatoes recipe—a rustic, one-pan dish that's perfect for family dinners or easy entertaining. Tender, bone-in chicken thighs are marinated in a zesty blend of olive oil, garlic, lemon juice, and aromatic oregano before being roasted to golden perfection alongside buttery Yukon Gold potatoes. The addition of briny Kalamata olives and a sprinkle of fresh parsley in the final moments elevates the dish with a burst of bold, savory goodness. Simple to prepare and packed with wholesome ingredients, this oven-baked recipe brings the essence of Greek cuisine straight to your kitchen. It's a quick, flavorful meal that's as beautiful as it is delicious, with just 15 minutes of prep time and minimal cleanup. Serve hot and savor the medley of bright and earthy flavors in every bite!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 4 medium Yukon Gold potatoes
- 4 tablespoons olive oil
- 4 large garlic cloves
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cups chicken or vegetable broth
- 0.5 cups kalamata olives
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Cut the Yukon Gold potatoes into quarters and set aside.
In a large bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, oregano, paprika, salt, and black pepper.
Add the chicken thighs to the bowl and toss to coat thoroughly. Set aside to marinate for a few minutes while prepping the potatoes.
In a large oven-safe baking dish or cast iron skillet, spread the quartered potatoes in an even layer.
Drizzle half of the marinade mixture over the potatoes and toss to coat.
Arrange the marinated chicken thighs on top of the potatoes in the dish.
Pour the chicken or vegetable broth into the baking dish to help keep everything moist during cooking.
Bake in the preheated oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.
In the last 10 minutes of baking, scatter the kalamata olives over the chicken and potatoes to warm through.
Remove the dish from the oven and let it rest for a few minutes.
Sprinkle fresh parsley over the top for garnish before serving. Serve hot and enjoy your Greek-inspired meal!
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1338 mg | 58% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 1.6 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1014 mg | 22% | |
*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.
