One-Pan Greek Chicken & Potatoes

$- 4 boneless, skinless chicken thighs - 4 medium Yukon Gold potatoes, quartered - 1 large red onion, thinly sliced - 4 cloves of garlic, minced - Zest and juice of 1 large lemon - 2 teaspoons dried oregano - 1 teaspoon dried thyme - 1/2 teaspoon smoked paprika - Salt and freshly cracked black pepper, to taste - 3 tablespoons extra virgin olive oil - 1/2 cup pitted Kalamata olives - Fresh parsley, finely chopped You can adjust this dish to match your taste. Here are some ideas: - Add sliced bell peppers for sweetness. - Toss in cherry tomatoes for a burst of freshness. - Use different herbs like rosemary or dill for a twist. - Swap out chicken thighs for chicken breasts if you prefer. - Chicken: Look for fresh, high-quality chicken thighs. They should have a nice pink color and no strange odors. - Potatoes: Choose Yukon Gold potatoes for creaminess. They should be firm and free from blemishes. - Onion and Garlic: Pick firm onions and fresh garlic. Avoid any that show signs of sprouting. - Olives: Use good-quality Kalamata olives for a rich flavor. Check the label for natural ingredients without additives. - Olive Oil: Always choose extra virgin olive oil for the best taste. A fresh bottle will enhance your dish’s flavor. {{ingredient_image_2}} 1. Preheat your oven to 425°F (220°C). A hot oven helps the food cook evenly. 2. In a large bowl, mix the quartered potatoes, sliced onion, and minced garlic. 3. Add the lemon juice and zest to the bowl. Then, sprinkle in the oregano, thyme, smoked paprika, salt, and pepper. 4. Pour in 2 tablespoons of olive oil. Use your hands or a spatula to coat the potatoes well. 5. In another bowl, drizzle the last tablespoon of olive oil over the chicken thighs. Season them with salt and pepper. 1. In an oven-safe skillet, spread the seasoned potatoes in an even layer. 2. Place the chicken thighs on top of the potatoes. This lets the chicken juices flavor the potatoes. 3. Scatter the pitted Kalamata olives around the chicken and potatoes for added flavor. 4. Bake in the preheated oven for 30-35 minutes. The chicken should be golden and cooked through. 5. Remove the skillet from the oven. Let the dish rest for 5 minutes. This helps keep the chicken juicy. 6. Before serving, sprinkle fresh parsley on top for a bright touch. To check the doneness, use a meat thermometer. The chicken should reach 165°F (75°C). For the potatoes, use a fork. If they are fork-tender, they are ready to eat. If not, return them to the oven for a few more minutes. To enhance flavors in One-Pan Greek Chicken and Potatoes, use fresh herbs. Fresh parsley or thyme adds brightness. You can also add more garlic for a stronger kick. A sprinkle of feta cheese before serving gives a salty bite. Adding a bit of lemon zest brightens the dish. Drizzling extra virgin olive oil on top adds richness. You might want to marinate the chicken for a few hours if you have time. This step makes the chicken even juicier and tastier. One common mistake is overcrowding the pan. Ensure there is enough space for air to circulate. This helps the chicken and potatoes brown nicely. Another mistake is not seasoning enough. Salt and pepper are key to bringing out flavors, so don’t skimp. Make sure to check the doneness of the chicken. If it’s undercooked, it won’t taste good. Lastly, avoid skipping the resting time after baking. Letting it rest keeps the chicken juicy and tender. For this recipe, you need a large oven-safe skillet. A cast-iron skillet works great. It holds heat well and gives a nice crust. You’ll also need a mixing bowl for tossing the veggies and chicken. A sharp knife and cutting board are essential for prep. Use a meat thermometer to check the chicken’s doneness. This tool ensures your chicken reaches 165°F (75°C). Finally, have a spatula handy for easy serving. Pro Tips Marinate for Extra Flavor: For an even more flavorful chicken, consider marinating the thighs in olive oil, lemon juice, garlic, and herbs for a few hours or overnight before cooking. Use Fresh Herbs: Fresh herbs can elevate the dish significantly. If you have access to fresh oregano or thyme, use them instead of dried for a brighter flavor. Check for Doneness: Always use a meat thermometer to ensure chicken reaches the safe internal temperature of 165°F (75°C) for perfectly cooked, juicy meat. Customize the Olives: If you prefer a milder flavor, try using green olives instead of Kalamata, or mix both for a more complex taste profile. {{image_4}} You can mix up the vegetables in this dish. Try using carrots, bell peppers, or zucchini. These veggies add color and taste. Cut them into similar sizes for even cooking. Roasting different vegetables keeps the meal exciting and fresh. If chicken isn't your favorite, you can swap it out easily. Bone-in chicken thighs or chicken breasts work well. You can also use pork tenderloin or even lamb. Each protein brings a unique flavor to the dish. Just adjust cooking time based on what you choose. For a vegetarian option, replace chicken with chickpeas or tofu. This keeps the meal hearty and satisfying. You can also use gluten-free soy sauce if you are avoiding gluten. Just check labels to ensure everything fits your needs. These changes keep the taste while meeting dietary needs. After enjoying your One-Pan Greek Chicken and Potatoes, store leftovers properly. Place them in an airtight container. This keeps them fresh and tasty. Make sure to cool the dish to room temperature first. Then, seal the container and refrigerate. Enjoy the leftovers within three days for the best flavor. Reheat your Greek chicken and potatoes in the oven for the best results. Preheat the oven to 350°F (175°C). Place your leftovers in an oven-safe dish. Cover it with foil to keep moisture in. Heat for about 20 minutes, or until it’s warm throughout. You can also use a microwave. Heat in 30-second intervals, stirring in between. This way, your meal stays juicy and delicious. If you want to freeze your meal, it’s easy! Allow the dish to cool completely. Then, place it in a freezer-safe container. Make sure to leave some space for expansion. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat it as mentioned above for a quick meal that tastes fresh. Yes, you can use bone-in chicken thighs. The bone adds flavor and moisture. Just cook them a bit longer. Check they reach 165°F for safe eating. Bone-in chicken may take about 5 to 10 more minutes than boneless thighs. If you want to skip olives, try capers or artichoke hearts. Both add a nice tang. You can also leave them out if you prefer. The dish will still taste great without them. To add spice, sprinkle in some red pepper flakes. You can also add chopped fresh chili peppers. Another option is to use spicy paprika instead of smoked. Adjust the amount based on your heat preference. This article covered key ingredients for your dish and how to choose the best ones. I shared step-by-step cooking instructions and how to check for doneness. You learned tips to enhance flavors and avoid mistakes. We explored variations for different tastes and dietary needs. Finally, I provided storage tips for leftovers. With this knowledge, you can confidently create a delicious meal. Enjoy experimenting with flavors and make it your own!$

One-Pan Greek Chicken & Potatoes

A delicious one-pan meal featuring tender chicken thighs and flavorful roasted potatoes, infused with Greek herbs and olives.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Greek

Servings 4

Calories 450 kcal

Ingredients

4 pieces boneless, skinless chicken thighs
4 medium Yukon Gold potatoes, quartered
1 large red onion, thinly sliced
4 cloves garlic, minced
1 large lemon, zest and juice
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
to taste salt
to taste freshly cracked black pepper
3 tablespoons extra virgin olive oil
1/2 cup pitted Kalamata olives
to taste fresh parsley, finely chopped

Instructions

Begin by preheating your oven to 425°F (220°C), ensuring it's nice and hot for perfect roasting.
In a large mixing bowl, combine the quartered Yukon Gold potatoes, sliced red onion, and minced garlic. Pour in the lemon juice and zest, followed by the oregano, thyme, smoked paprika, salt, pepper, and 2 tablespoons of olive oil. Using your hands or a spatula, toss the mixture well until the potatoes are evenly coated in the seasoning.
In a separate bowl, drizzle the remaining tablespoon of olive oil over the chicken thighs, then season them generously with salt and freshly cracked black pepper.
In a large oven-safe skillet or baking dish, arrange the seasoned potatoes in a single even layer, creating a cozy bed for the chicken. Nestle the chicken thighs right on top of the potatoes.
Evenly scatter the pitted Kalamata olives around the chicken and potatoes.
Place the skillet or baking dish in the preheated oven and bake for 30-35 minutes. The chicken should reach an internal temperature of 165°F (75°C) and the potatoes should be fork-tender and golden brown.
Once baked to perfection, carefully remove the dish from the oven and allow it to rest for about 5 minutes.
Finally, garnish with a generous sprinkle of freshly chopped parsley before serving.

Notes

Serve straight from the skillet for a rustic look or transfer to a large serving platter. Drizzle with a bit more olive oil and a squeeze of fresh lemon juice on top for an extra burst of flavor before serving.

Keyword chicken, Greek cuisine, one-pan meal, potatoes