When you’re looking for a simple but tasty meal, Greek Roast Chicken with Potatoes is always a winner. It’s packed with flavor and easy to whip up, making it a go-to for busy weeknights.
Solves busy weeknights by cooking chicken and potatoes in one pan, reduces cleanup, and delivers reliable, simple meals with minimal ingredients.
I know how challenging it can be to find recipes that fit everyone’s needs. My family has gluten allergies and I have to keep my diabetes in mind. This dish solves that problem while still being enjoyable for everyone at the table.
You can have this on the table in just under an hour, with only ten minutes of prep time. The secret is using bone-in chicken thighs to keep everything juicy and tender while the marinade really brings the flavors out. Plus, you only need one pan, which cuts down on cleanup!
If you’re in the mood for something different, try my Chicken Pasta Salad. It’s another easy option that can bring a little variety to your meal routine!
Table of contents
Why You Will Love This Recipe
- Flavor Explosion This dish features a blend of herbaceous and citrusy notes, thanks to the marinade, making each bite tender and juicy.
- One-Pan Convenience All the ingredients cook together in one pan, letting you spend less time cleaning up and more time enjoying your meal.
- Perfect for Meal Prep It’s great for leftovers and stores well in the fridge, making it a practical choice for busy weeknights.
- Moist and Tender Chicken Using bone-in thighs ensures the chicken stays juicy during cooking, so you don’t have to worry about drying it out.
One Pan Greek Chicken and Potatoes
- Prep Time: 10 minutes
- Cool Time: N/A
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Greek
- Diet: Gluten Free
Description
A flavorful Greek-style roast chicken dish with tender Yukon gold potatoes.
Ingredients
- 6 (2.7 kg) bone-in, skin-on chicken thighs
- 1 pound (450 g) small Yukon gold potatoes, halved
- 1/2 cup (120 ml) olive oil, good quality extra virgin
- 1/3 cup (80 ml) lemon juice, freshly squeezed
- 11/2 teaspoon lemon zest
- 21/2 teaspoons kosher salt
- 11/2 teaspoon pepper, freshly ground
- 1 tablespoon minced garlic, fresh
- 21/2 teaspoons dried oregano
- 2 tablespoons chopped fresh parsley
- lemon wedges
Instructions
- Prepare the Marinade: Whisk together olive oil, lemon juice, garlic, and oregano in a large bowl until well combined. Ensure the fragrance of the herbs fills the air. This marinade greatly enhances the chicken’s flavor.
- Marinate the Chicken: Toss chicken thighs in marinade, ensuring they are well coated. Allow the chicken to marinate for at least 30 minutes to soak in the flavors.
- Prep the Potatoes: Chop Yukon gold potatoes into even pieces and add them to the marinade, ensuring they also get coated. Cutting them too large can result in longer cooking times.
- Combine in the Pan: Arrange the marinated chicken and potatoes in a large sheet pan in a single layer, which promotes even cooking. Avoid overcrowding the pan to prevent soggy skin.
- Roast Away: Place the pan in a preheated oven and roast for about 45 minutes. The aroma of garlic and herbs will fill your kitchen. Ensure the chicken reaches an internal temperature of at least 165 degrees F for safe eating.
- Final Crispening: Increase the oven temperature for the last 5-10 minutes to get that crispy chicken skin. Monitor closely during this time, as it can quickly go from golden to overdone.
Notes
- Storage Tips: This dish will keep in the fridge for up to 4 days. Store in an airtight container at a temperature range of 32-40 degrees F. For longer storage, freeze leftovers for up to 3 months.
- Expert Tips: Using bone-in skin-on chicken thighs ensures moisture and flavor. Hold back a small amount of marinade to drizzle over the dish before serving for added freshness. Parboiling potatoes for a few minutes before roasting can reduce cooking time if you are in a hurry.
- Reheating Instructions: To reheat, place in a preheated oven at 350 degrees F for about 15-20 minutes, or until heated through.
- Serving Suggestions: Serve with a side of crusty bread or along with a fresh Greek salad for a refreshing contrast. Roasted or steamed green beans also pair well with this dish.
- Recipe Variations: You can substitute red or Russet potatoes for Yukon gold. For a twist, add a sprinkle of feta cheese before serving or use fresh herbs like dill or basil instead of parsley.
- Ingredient Notes: When selecting chicken thighs, look for those with good skin for optimal crispiness. The quality of olive oil affects the final flavor, so choose an extra virgin variety.
Nutrition
- Serving Size: 1 thigh with potatoes
- Calories: 425
- Sugar: 1g
- Sodium: 694mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 141mg
Ingredient Notes
- Bone-in, skin-on chicken thighs: These bring loads of flavor and help keep the meat juicy while roasting. Look for thighs with good skin for crispiness.
- Yukon gold potatoes: Their creamy texture and buttery taste make them ideal for roasting. Choose small ones for even cooking; they’ll soak up all those tasty juices.
- Olive oil: It adds richness and helps the chicken brown beautifully. Go for a good quality extra virgin olive oil for the best taste.
- Lemon juice: This brightens everything up! Freshly squeezed lemon juice really makes a difference compared to bottled stuff, so grab a few fresh lemons.
- Lemon zest: It’s all about that zing! Grating the outer peel of the lemon packs in even more citrusy flavor without adding extra liquid.
- Kosher salt: It’s fantastic for seasoning and helps draw moisture out of the chicken, making it extra tasty. Fine sea salt works if that’s what you have.
- Pepper: Freshly ground pepper adds warmth and just the right kick. You can swap it out for lemon pepper if you want more citrus notes.
- Minced garlic: Garlic’s a game-changer here, adding depth and a savory punch. Fresh is best, but you could use jarred in a pinch.
- Dried oregano: This herb gives that classic Mediterranean vibe. If you’re fresh out, Italian seasoning can stand in nicely for a similar flavor.
- Fresh parsley: Chopped up at the end, it brightens up the dish and adds a pop of color. You can swap it for fresh dill for an interesting twist.
- Lemon wedges: Use these fresh for garnish and a little extra squeeze of brightness when serving. They’re just too good to skip!
- Cooking spray: A little spritz on the pan helps prevent sticking, ensuring everything comes out easily. You can also use a light drizzle of oil if you prefer.
Recipe Tips
- If chicken doesn’t reach the right temperature, using a meat thermometer will ensure it’s at least 165°F for safe eating.
- When potatoes seem tough, cutting them into smaller pieces helps them cook through quickly and evenly.
- If the chicken skin isn’t crispy, raising the oven temperature for the last 5-10 minutes can give you that desired crunch.
- For extra flavor, holding back some marinade to drizzle over the dish right before serving adds a fresh touch.
- If you’re in a hurry, parboiling the potatoes for a few minutes before roasting can speed up the cooking time.
Serving Suggestions
Pair Greek roast chicken with potatoes alongside a fresh Greek salad for balanced nutrition. Add roasted or steamed green beans for added color and nutrients.
This chicken dish can serve as a filling base for salad wraps or grain bowls. Use leftover chicken in tacos or incorporate it into a flavorful soup.
A drizzle of lemon juice can brighten up the dish. You can also experiment with tzatziki sauce for an extra layer of flavor.
Recipe variations
- You can use red or Russet potatoes instead of Yukon gold for a different texture and flavor profile.
- Add a sprinkle of feta cheese before serving to bring in a salty, creamy element to the dish.
- Either use fresh herbs like dill or basil, or stick with the recommended parsley for a fresh finish.
- If serving a larger group, increase the chicken to 8 thighs and potatoes to 1.5 pounds to accommodate everyone.
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How to Store?
To keep your Greek roast chicken with potatoes fresh, follow these storage tips:
Refrigeration: Place the chicken and potatoes in an airtight container. Refrigerate for up to 4 days for optimal freshness.
Freezing: Wrap the dish tightly in aluminum foil or freezer bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Heat the chicken and potatoes in the oven or microwave until heated through. Aim for a minimum temperature of 165°F.
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