One Pan Greek Chicken & Potatoes

$- 4 boneless, skinless chicken thighs - 4 medium Yukon Gold potatoes, cut into quarters - 1 red bell pepper, sliced into strips - 1 yellow onion, sliced into thin rings - 4 cloves garlic, finely minced - 2 teaspoons dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 3 tablespoons extra virgin olive oil - Juice of 1 medium lemon - Sea salt and freshly cracked black pepper to taste Gather these ingredients to create a tasty One Pan Greek Chicken and Potatoes meal. Using chicken thighs gives you rich flavor. Yukon Gold potatoes cook well and become creamy. The red bell pepper adds a sweet crunch. The yellow onion brings sweetness and depth. The marinade combines garlic, oregano, thyme, and smoked paprika. These spices give your dish a warm and earthy taste. Olive oil and lemon juice help to tenderize the chicken and add brightness. Sea salt and black pepper enhance all the flavors. Prepare these fresh ingredients, and you’ll be ready to cook a delightful and hearty meal. {{ingredient_image_2}} First, preheat your oven to 400°F (200°C). This step is key for a great roast. While the oven warms up, grab a large mixing bowl. In this bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, thyme, smoked paprika, sea salt, and black pepper. The mix should smell great. Now, take your chicken thighs and add them to the marinade. Use your hands or tongs to coat each thigh well. Make sure every piece gets that tasty mix. For the best flavor, let them marinate for at least 15 minutes. If you have more time, marinating for up to 2 hours in the fridge works wonders. Next, let’s chop the veggies. Cut your Yukon Gold potatoes into quarters. Slice the red bell pepper into strips and the onion into thin rings. Add them to a large oven-safe skillet or roasting pan. Drizzle with a tablespoon of olive oil and season with sea salt, black pepper, and a pinch of dried oregano. Toss the vegetables well for an even coating. Create a space in the center of your veggies. Place the marinated chicken thighs right on top. This lets the chicken juices flavor the vegetables as they cook. Now, transfer the skillet or pan to your preheated oven. Bake for about 35-40 minutes. Check the chicken's internal temperature; it should reach 165°F (75°C). The potatoes should be tender and golden. For a crispy finish, switch to broil for 2-3 minutes. Keep a close eye to avoid burning. After baking, let it rest for a few minutes. This helps the juices settle. For the best flavor, marinate the chicken for at least 15 minutes. If you can, let it sit for up to 2 hours in the fridge. This helps the spices soak in well. You can use a large bowl or a zip-top bag for marinating. Both options work great and keep things clean. To get a crispy finish, use the broiler for the last few minutes. This makes the chicken skin extra crunchy. Always check the chicken for doneness. It should reach 165°F (75°C). Use a meat thermometer to be sure it's safe to eat. Serve the dish straight from the skillet for a homey feel. If you want to impress, plate the chicken and veggies separately. Drizzle some pan juices on top for added flavor. A sprinkle of fresh parsley adds a nice touch. You might also add a lemon wedge for a pop of color and zest. Pro Tips Marinating Time: For the best flavor, marinate the chicken thighs for at least 2 hours or overnight if possible. This allows the spices and lemon to penetrate the meat thoroughly. Vegetable Variations: Feel free to add other vegetables like zucchini or cherry tomatoes to the dish for added color and nutrition. Just ensure they are cut to a similar size for even cooking. Check Chicken Temperature: Always use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Serving Suggestions: Pair this dish with a side of Greek salad or tzatziki for a refreshing complement to the hearty chicken and potatoes. {{image_4}} You can switch chicken thighs for chicken breasts. Breasts cook faster but may dry out. Use bone-in pieces for more flavor. For vegetables, I love using sweet potatoes instead of Yukon Gold. They add a nice sweetness. You can also try zucchini or carrots for extra color and taste. To boost flavor, add more spices like cumin or coriander. Fresh herbs like basil or dill can brighten the dish as well. You can change the marinade too. Try adding yogurt for creaminess or honey for sweetness. This adds a different twist to your Greek chicken. Pair this dish with a fresh Greek salad. A simple mix of cucumbers, tomatoes, and feta works well. You can also serve warm pita bread on the side. This adds a nice touch and helps soak up the juices. Try tzatziki sauce for a cool, creamy dip. To store leftovers, let the dish cool down. Place it in an airtight container. This helps keep the chicken and potatoes fresh for up to four days in the fridge. When you want to eat, just take out what you need. For reheating, use the oven if you can. Preheat it to 350°F (175°C). Place the chicken and potatoes on a baking sheet. Heat for around 15-20 minutes. This keeps the food juicy and tasty. You can also use a microwave. Just cover the dish to avoid drying out the food. Heat in short bursts, stirring in between. To freeze this dish, wait until it's fully cool. Cut the chicken into smaller pieces if you like. Place everything in a freezer-safe bag or container. Remove as much air as you can. This helps prevent freezer burn. You can freeze it for up to three months. When you're ready to eat, take it out and let it thaw in the fridge overnight. For reheating, put it in the oven at 350°F (175°C) until it's hot all the way through. If you're in a hurry, the microwave also works. Just be careful to heat it slowly to keep it moist. Yes, you can use chicken breast or drumsticks. Chicken breast will cook faster. Be careful not to overcook it. Drumsticks have more flavor and stay juicy. Both options work well with the marinade. Baking times can vary by oven type. Generally, bake for 35-40 minutes at 400°F. Always check the chicken's temperature. It should reach 165°F for safety. If you have a convection oven, it may cook faster. Adjust your time to avoid drying out the chicken. You can add many other veggies. Try zucchini, carrots, or cherry tomatoes. These vegetables add color and taste. Just remember to cut them similar in size. This helps them cook evenly with the chicken and potatoes. Yes, this recipe is great for meal prep. You can marinate the chicken ahead of time. It holds flavor well in the fridge for up to 2 hours. Cooked leftovers can be stored in the fridge for 3-4 days. Reheat gently to keep the chicken moist. This recipe offers a tasty and easy way to cook chicken thighs with veggies. You learned about main ingredients and simple steps to prepare the dish. Don’t forget the important marinating and cooking tips to get the best flavor. Feel free to make variations, explore new spices, and pair with your favorite sides. Proper storage will let you enjoy leftovers without waste. Cooking should be fun, so experiment and make it your own!$

One Pan Greek Chicken & Potatoes

A delicious and easy one-pan meal featuring marinated chicken thighs and roasted vegetables.

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Prep Time 15

Cook Time 40

Total Time 55

Course Main Course

Cuisine Greek

Servings 4

Calories 450 kcal

Ingredients

4 pieces boneless, skinless chicken thighs
4 medium Yukon Gold potatoes, cut into quarters
1 piece red bell pepper, sliced into strips
1 piece yellow onion, sliced into thin rings
4 cloves garlic, finely minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 medium juice of lemon
3 tablespoons extra virgin olive oil
to taste sea salt and freshly cracked black pepper
for garnish fresh parsley, roughly chopped

Instructions

Preheat your oven to 400°F (200°C) to ensure it's hot and ready for roasting.
In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, thyme, smoked paprika, sea salt, and black pepper until fully combined.
Add the chicken thighs into the marinade and coat each piece thoroughly. Allow to marinate for a minimum of 15 minutes, or up to 2 hours in the refrigerator.
In a large oven-safe skillet or roasting pan, add the quartered potatoes, sliced red bell pepper, and sliced onion. Drizzle with a tablespoon of olive oil, and season with sea salt, black pepper, and a pinch of dried oregano. Toss the vegetables well.
Create a space in the center of the vegetables and nestle the marinated chicken thighs right on top.
Transfer the skillet or roasting pan to the preheated oven. Bake for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.
For an extra crispy finish, switch the oven to broil for an additional 2-3 minutes, keeping an eye to prevent burning.
Once done, carefully remove from the oven and let it rest for a few minutes. Before serving, sprinkle with fresh parsley.

Notes

Serve directly from the skillet for a rustic look, or plate individually with pan juices.

Keyword chicken, Greek, one-pan, potatoes