One Dish Greek Chicken and Potatoes
Savor the vibrant flavors of the Mediterranean with this One Dish Greek Chicken and Potatoes recipe—a simple yet stunning meal that’s perfect for busy weeknights or casual entertaining. Juicy, tender bone-in chicken thighs are marinated in a zesty blend of olive oil, fresh lemon juice, garlic, and aromatic spices like oregano, cumin, and paprika. Paired with golden-roasted potato wedges and fragrant rosemary, everything comes together in a single baking dish for easy prep and cleanup. A splash of chicken broth ensures a moist, flavorful finish, while the crispy chicken skin and perfectly caramelized potatoes make this dish irresistibly satisfying. Ready in under an hour, this Greek-inspired dinner is a one-pan wonder that's sure to become a household favorite. Serve with tzatziki or a fresh salad for a complete meal bursting with flavor.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 4 medium yellow potatoes
- 1 large lemon
- 3 tablespoons olive oil
- 4 minced garlic cloves
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 0.5 teaspoons ground cumin
- 2 sprigs fresh rosemary
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cups chicken broth
Instructions
Preheat your oven to 400°F (200°C).
Peel and cut the yellow potatoes into wedges, about 1 inch thick. Set aside.
In a large mixing bowl, combine olive oil, the juice of 1 lemon, minced garlic, dried oregano, paprika, ground cumin, salt, and black pepper. Mix well to create a marinade.
Add the chicken thighs to the marinade and coat thoroughly. Transfer the chicken to one side of a large baking dish or roasting pan.
Toss the potato wedges in the same bowl with the remaining marinade. Arrange the potatoes on the other side of the baking dish.
Nestle the fresh rosemary sprigs between the chicken and potatoes.
Pour the chicken broth gently into the baking dish, ensuring it sits at the bottom without washing off the seasoning.
Bake in the preheated oven for 40-50 minutes, or until the chicken skin is golden and crispy, and the chicken’s internal temperature reaches 165°F (74°C). The potatoes should be tender and slightly crisp on the edges.
Remove from the oven and let rest for 5 minutes before serving.
Serve hot with an optional garnish of fresh parsley or a side of tzatziki sauce for dipping.
Nutrition Facts
Calories |
1717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.1 g | 131% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 2408 mg | 105% | |
| Total Carbohydrate | 125.1 g | 45% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 7.9 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3646 mg | 78% | |
*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.
