Lemony Greek One-Pan Chicken & Potatoes
A rustic, Mediterranean-inspired skillet dinner featuring crispy-skinned chicken thighs and creamy Yukon Gold potatoes roasted with garlic, oregano, and fresh lemon.
- Prep Time: 15 mins
- Cook Time: 62 mins
- Total Time: 77 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: One-Pan / Oven Roasted
- Cuisine: Greek / Mediterranean
Ingredients
2 pounds bone-in skin-on chicken thighs
2 pounds Yukon gold potatoes, wedges
1 medium red bell pepper, chopped
3 cloves garlic, minced
1/3 cup fresh lemon juice
1 lemon, cut into wedges
1/4 cup plus 1 tablespoon olive oil
1 tablespoon dried oregano
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
1/2 cup low-sodium chicken broth
3 ounces feta cheese
1/2 cup fresh dill or parsley
Instructions
1. Preheat oven to four hundred Fahrenheit and position center rack.
2. Toss potatoes and peppers in a bowl with lemon juice, oil, garlic, oregano, and most of the salt and pepper.
3. Season chicken with remaining salt and pepper. Sear skin-side down in a 12-inch skillet for 12 minutes until golden.
4. Remove chicken; add potato mixture and juices to the skillet, stirring to coat in rendered fat.
5. Pour in chicken broth and nestle the chicken and lemon wedges back into the skillet.
6. Roast for 40 to 50 minutes until chicken is cooked through and potatoes are tender.
7. Let rest for 5 minutes, then garnish with crumbled feta and fresh herbs.
Notes
Use a block of feta in brine for the best creamy texture.
If the pan looks too dry during roasting, add an extra 1/4 cup of chicken broth.
Pat the chicken skin completely dry before searing to ensure a crispy texture.
Nutrition
- Serving Size: 1 thigh with potatoes
- Calories: 545
- Sugar: 3g
- Sodium: 890mg
- Fat: 35g
- Saturated Fat: 11g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 145mg
Find it online: https://www.flavourrecipe.com/one-pan-chicken-potatoes/