One-Pan Greek Chicken and Potatoes

$- 4 bone-in, skin-on chicken thighs - 1 lb baby potatoes, halved - 1 red onion, quartered - 4 cloves garlic, minced - 2 teaspoons dried oregano - 1 teaspoon dried thyme - 1 lemon, zested and juiced - 1/4 cup olive oil - Salt and pepper to taste - Fresh parsley, chopped for garnish - Feta cheese, crumbled for topping (optional) For this one-pan Greek chicken and potatoes recipe, you need a few simple items. First, the chicken thighs are key. They have skin that gets crispy, and they stay juicy. Next, baby potatoes add a nice, hearty touch. Halving them helps them cook evenly. You'll also need some fresh veggies. A red onion brings sweetness, while garlic adds great flavor. The seasonings are vital too. Dried oregano and thyme create that classic Greek taste. Lemon juice and zest give brightness to the dish. Don't forget salt and pepper. They help bring out all the flavors. For garnish, fresh parsley adds color, and feta cheese adds creaminess. You can skip the cheese if you prefer a lighter meal. This recipe is easy and delicious. You can find the full recipe above for detailed cooking steps. - Preheat your oven to 425°F (220°C). - In a small bowl, mix together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper. This is your marinade. - In a big bowl, add the halved baby potatoes and quartered red onion. Pour half of the marinade over them. Toss well to coat. - In another bowl, take your chicken thighs and add the rest of the marinade. Coat the chicken well. - Grab a large oven-safe skillet. Place the marinated potatoes and onions at the bottom. Lay the marinated chicken thighs on top. - Bake in the preheated oven for 40-45 minutes. The chicken should be golden brown and cooked through, while the potatoes become tender. - For an extra crispy skin, broil the dish for 3-5 minutes at the end. Keep an eye on it! - Once done, remove from the oven. Sprinkle with fresh parsley and crumbled feta cheese if you like. This One-Pan Greek Chicken and Potatoes dish is easy and full of flavor. For the full recipe, check the earlier section. Enjoy your meal! To ensure your chicken stays juicy and tender, you want to avoid overcooking. Use a meat thermometer to check the chicken's internal temperature. It should reach 165°F (74°C) for safe eating. The bone-in, skin-on thighs help keep the meat moist. The skin adds flavor and protects the chicken during cooking. For crispy skin, broil the chicken for a few minutes at the end. This step gives a nice crunch. Make sure the oven is hot enough before you start broiling. If you want even more crunch, dry the skin with paper towels before you season it. This helps get rid of excess moisture. Serving directly from the skillet makes the dish look inviting. It keeps the meal warm and makes for easy cleanup. Use a large spoon to scoop out portions. You can also place a colorful cloth under the skillet for a nice touch. Garnishing can elevate your dish. Fresh parsley adds a bright green color and fresh flavor. Crumbled feta cheese gives a creamy texture and salty taste. Lemon wedges on the side brighten the dish and allow guests to add more lemon flavor as they like. {{image_2}} You can change the protein in this dish. Try using chicken breast instead of thighs for a leaner option. If you want a vegetarian meal, use hearty vegetables like zucchini or eggplant. These will soak up the yummy flavors too. You can also switch up the seasonings. Instead of oregano, try rosemary or basil for a fresh twist. A bit of smoked paprika can add a nice kick. You can also use lemon pepper for a zesty flavor boost. Pair this dish with a crisp Greek salad. The fresh veggies and tangy dressing balance the rich chicken and potatoes well. You can also serve it with warm pita bread for a filling meal. For dietary needs, you can make this meal gluten-free by ensuring all ingredients are certified gluten-free. If you need a dairy-free option, simply skip the feta cheese. This dish is flexible to fit your needs. For the full recipe, check out the One-Pan Greek Chicken and Potatoes. To store your leftovers, let the dish cool down. Place the chicken and potatoes in an airtight container. This helps keep them fresh. You can store them in the fridge for about three days. Make sure to eat them within this time for safe consumption. To reheat, the best method is to use the oven. Preheat the oven to 350°F (175°C). Place the chicken and potatoes in an oven-safe dish. Cover it with foil to keep the moisture in. Heat for about 20 minutes or until warm. You can also use a microwave, but it may make the skin less crisp. If you want to keep the flavor and texture, add a splash of olive oil before heating. Enjoy your One-Pan Greek Chicken and Potatoes again! Can I use boneless chicken for this recipe? Yes, you can use boneless chicken. It cooks faster than bone-in. Adjust the cooking time to about 30-35 minutes. Check for a golden color to ensure it's cooked well. What can I substitute for olive oil? If you need a substitute for olive oil, try avocado oil or melted butter. Both give good flavor and work well with the chicken and potatoes. How do I ensure my potatoes cook through? To make sure your potatoes cook through, cut them into small, equal pieces. Halving baby potatoes helps them cook evenly. Place them at the bottom of the skillet. This way, they soak up all the flavors. What temperature should chicken be cooked to for safe consumption? Chicken should reach an internal temperature of 165°F (74°C). Use a meat thermometer to check. This ensures it is safe to eat and juicy. This blog post covered a simple recipe for chicken thighs and potatoes. You learned about key ingredients, preparation steps, and cooking methods that yield delicious results. I shared tips for juicy chicken and crispy skin, plus ways to present the dish beautifully. You can swap ingredients for variety and store leftovers correctly. Remember, cooking should be fun and rewarding. With these tips, you can make a meal that tastes great and impresses everyone. Enjoy your cooking adventure ahead!$

One-Pan Greek Chicken and Potatoes

Savor the flavors of Mediterranean cuisine with this easy One-Pan Greek Chicken and Potatoes recipe! Perfectly seasoned chicken thighs roast alongside tender baby potatoes and vibrant red onions, all drizzled with a zesty lemon herb marinade. In just under an hour, you can enjoy a delicious, hassle-free meal that’s perfect for any night. Click through to discover all the details and make this mouthwatering dish tonight!

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Ingredients

4 bone-in, skin-on chicken thighs

1 lb baby potatoes, halved

1 red onion, quartered

4 cloves garlic, minced

2 teaspoons dried oregano

1 teaspoon dried thyme

1 lemon, zested and juiced

1/4 cup olive oil

Salt and pepper to taste

Fresh parsley, chopped for garnish

Feta cheese, crumbled for topping (optional)

Instructions

Preheat your oven to 425°F (220°C).

In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper.

In a large mixing bowl, combine the halved baby potatoes and quartered onion. Pour half of the marinade over the vegetables and toss to coat.

In a separate bowl, add the chicken thighs and the remaining marinade. Ensure the chicken is well coated.

In a large oven-safe skillet, arrange the coated potatoes and onions at the bottom. Lay the marinated chicken thighs on top of the potatoes.

Bake in the preheated oven for 40-45 minutes, or until the chicken is cooked through and has a golden brown skin, and the potatoes are tender.

For an extra crispy skin, you can broil the dish for an additional 3-5 minutes at the end.

Remove from the oven, sprinkle with fresh parsley and crumbled feta cheese if desired.

Prep Time, Total Time, Servings: 15 min | 55 min | 4 servings

- Presentation Tips: Serve directly from the skillet, garnished with lemon wedges and extra parsley for a vibrant look.