Greek Chicken and Potatoes

Transport your taste buds to the Mediterranean with this Greek Chicken and Potatoes recipe, a vibrant one-pan wonder packed with flavor and simplicity. Juicy, bone-in chicken thighs and tender russet potato wedges are marinated in a zesty blend of olive oil, fresh lemon juice, garlic, oregano, and thyme, then oven-roasted to golden perfection. Infused with smoky paprika and a splash of chicken broth for added moisture, this dish combines crispy edges with succulent bites, all in under an hour of cooking time. Perfect for a cozy family meal or meal prep, this recipe delivers bold Greek flavors with minimal fuss. Garnish with fresh parsley for a bright finish, and enjoy this comforting, hearty meal that’s as beautiful as it is delicious. Keywords: Greek chicken, roasted chicken thighs, Greek potatoes, Mediterranean dinner, one-pan recipe.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 4 medium russet potatoes
• 4 tablespoons olive oil
• 3 tablespoons lemon juice
• 4 cloves garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 1 cup chicken broth
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel the potatoes and cut them into wedges. Set aside.

Step 3

In a small mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and black pepper to create the marinade.

Step 4

Place the chicken thighs in a large mixing bowl and pour half of the marinade over them. Toss to coat the chicken well and set aside to marinate for 10 minutes.

Step 5

In another bowl, toss the potato wedges with the remaining marinade to ensure they are evenly coated.

Step 6

Arrange the marinated chicken thighs and potato wedges in a single layer on a large baking sheet or ovenproof dish.

Step 7

Pour the chicken broth into the baking dish around the chicken and potatoes. This will keep them moist and add extra flavor.

Step 8

Place the dish in the preheated oven and bake for 45-50 minutes, or until the chicken is golden brown and fully cooked, and the potatoes are tender and lightly crispy on the edges. An instant-read thermometer inserted into the thickest part of the chicken should read 165°F (74°C).

Step 9

Once cooked, remove the dish from the oven and let it rest for a few minutes.

Step 10

Garnish with freshly chopped parsley, if desired, and serve warm.

Nutrition Facts

Serving size	1968.3 grams (1968.3g)

Amount per serving	% Daily Value*
Calories	3303

Total Fat 211.60g	271%
Saturated Fat 52.90g	265%
Polyunsaturated Fat 5.30g
Cholesterol 729mg	243%
Sodium 4940mg	215%
Total Carbohydrate 164.90g	60%
Dietary Fiber 15.10g	54%
Total Sugars 10.00g
Protein 187.20g	374%

Vitamin D 0IU	0%
Calcium 308mg	24%
Iron 20mg	113%
Potassium 6361mg	135%

*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.

Source of Calories

Fat: 57.5%

Protein: 22.6%

Carbs: 19.9%