Greek Chicken with Potatoes and Mushrooms
Infused with the vibrant flavors of the Mediterranean, this Greek Chicken with Potatoes and Mushrooms is a comforting, one-pan dinner perfect for busy weeknights or casual gatherings. Succulent bone-in, skin-on chicken thighs roast to golden perfection alongside tender Yukon Gold potatoes and earthy mushrooms, all coated in a fragrant blend of garlic, oregano, thyme, and smoky paprika. A zesty twist of fresh lemon juice and lemon slices adds brightness, while extra virgin olive oil ensures rich, savory juiciness in every bite. With just 20 minutes of prep time and a hands-off roasting method, this dish is simple yet incredibly flavorful. Garnished with fresh parsley for a pop of color, it’s an ideal pairing for crusty bread or a crisp green salad. For fans of Greek-inspired recipes, this hearty and wholesome meal is a must-try delight!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 4 medium Yukon Gold potatoes
- 8 ounces white mushrooms
- 4 tablespoons extra virgin olive oil
- 2 medium lemon
- 5 cloves garlic
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat the oven to 400°F (200°C).
Peel the potatoes if desired and cut them into 1-inch wedges. Slice the mushrooms into thick slices. Mince the garlic and set aside.
Rub the chicken thighs with 1 tablespoon of olive oil, 1 teaspoon of dried oregano, 1/2 teaspoon of dried thyme, 1/2 teaspoon of paprika, and 1 teaspoon of salt. Season with 1/2 teaspoon of black pepper.
In a large mixing bowl, combine the potato wedges and mushroom slices. Drizzle with 2 tablespoons of olive oil, the remaining 1 teaspoon of dried oregano, 1/2 teaspoon of dried thyme, and 1/2 teaspoon of paprika. Add the minced garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss until fully coated.
Spread the potatoes and mushrooms evenly on the bottom of a large oven-safe baking dish or sheet pan. Place the seasoned chicken thighs on top of the vegetable mixture.
Slice one lemon into thin circles and tuck them under and around the chicken and vegetables. Juice the second lemon and drizzle the juice over the entire dish.
Drizzle the remaining 1 tablespoon of olive oil over the chicken and vegetables.
Roast in the preheated oven for 50-60 minutes, or until the chicken is golden brown, the potatoes are tender, and the chicken reaches an internal temperature of 165°F (74°C). Halfway through cooking, carefully baste the chicken with the pan juices to keep it moist and flavorful.
Remove the dish from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Serve warm with bread or a green salad on the side.
Nutrition Facts
Calories |
3261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.1 g | 273% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4358 mg | 189% | |
| Total Carbohydrate | 167.9 g | 61% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 13.3 g | ||
| Protein | 188.6 g | 377% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 6473 mg | 138% | |
*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.
