Are you ready for a tasty meal that takes just one pan? In this post, I’ll show you how to make One-Pan Greek Chicken and Potatoes, an easy delight. You’ll love how chicken thighs, Yukon gold potatoes, and fresh herbs come together in a burst of flavor. Plus, it’s simple to prep and clean up. Let’s dive into the juicy details that make this dish a weeknight favorite!
Why I Love This Recipe
- Flavorful Marinade: The combination of lemon, garlic, and oregano infuses the chicken with a zesty and aromatic flavor that is simply irresistible.
- One-Pan Convenience: This recipe simplifies cleanup by cooking everything in one pan, making it perfect for busy weeknights.
- Perfectly Roasted Potatoes: The Yukon gold potatoes soak up the delicious juices from the chicken, resulting in tender, flavorful bites that complement the dish beautifully.
- Visual Appeal: The vibrant colors of the olives, lemon, and fresh parsley make this dish not only delicious but also a feast for the eyes.
Ingredients
Main Ingredients List
- 4 chicken thighs, bone-in and skin-on
- 4 medium Yukon gold potatoes, quartered
- 4 cloves garlic, minced
- 1 lemon, juice and zest
- 2 tablespoons olive oil
Seasonings and Flavor Enhancers
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup Kalamata olives, pitted
- Fresh parsley for garnish
To make One-Pan Greek Chicken and Potatoes, we need a few key ingredients. Start with four chicken thighs. I recommend using bone-in and skin-on thighs for the best flavor and moisture. Next, grab four medium Yukon gold potatoes. Quarter them to ensure even cooking.
Garlic, lemon, and olive oil add depth to this dish. You’ll need four cloves of minced garlic. The juice and zest of one lemon brighten the flavors. Two tablespoons of olive oil help everything cook nicely.
For seasoning, use dried oregano and paprika. These spices give the chicken a warm flavor. Don’t forget salt and black pepper to enhance the taste. Lastly, add half a cup of pitted Kalamata olives for a briny twist, and finish with fresh parsley for a pop of color.
With these ingredients, you set the stage for a delicious one-pan meal full of Greek flair!
Step-by-Step Instructions
Preparing the Marinade
First, gather your ingredients. In a large bowl, mix the olive oil, minced garlic, lemon juice, and zest. Add the dried oregano, paprika, salt, and pepper. Stir until combined. Now, add the chicken thighs to the bowl. Make sure each piece is well coated in the marinade. Let the chicken sit for about 15 minutes. This wait helps the flavors blend and deepen.
Assembling the Dish
Next, take a large, oven-safe skillet. Arrange the quartered Yukon gold potatoes in it. Drizzle a bit of olive oil over the potatoes. Season them with salt and pepper for taste. Now, place the marinated chicken thighs on top of the potatoes. Scatter the Kalamata olives around the dish. Each bite will bring a burst of flavor.
Baking the Dish
Preheat your oven to 400°F (200°C). Carefully place the skillet in the oven. Bake for 35 to 40 minutes. Keep an eye on the chicken. It should turn golden brown and reach an internal temperature of 165°F (75°C). The potatoes will be tender when done. For crispy chicken skin, broil it for 2 to 3 minutes at the end. This step gives a nice crunch. After baking, let the dish rest for a few minutes. Garnish it with fresh parsley for a pop of color.
Tips & Tricks
Perfecting the Flavors
To make your One-Pan Greek Chicken and Potatoes shine, let the marinade sit for at least 15 minutes. This time allows the flavors to blend and soak into the chicken. The longer you wait, the more delicious your chicken will be. If you can, marinate for up to a few hours in the fridge.
Always use fresh ingredients for the best taste. Fresh garlic and lemons really enhance the dish. Fresh parsley adds a bright touch when serving. Quality ingredients make a big difference in flavor.
Serving Suggestions
For a lovely presentation, serve the dish directly from the skillet. It gives a rustic vibe that makes it feel special. You can also transfer everything to a large serving platter. Add lemon wedges and a sprinkle of fresh parsley for a pop of color.
Think about what to serve on the side. A simple green salad is great with this dish. You could also try some crusty bread to soak up the tasty juices. Pairing your meal with a light white wine can enhance the experience, too.
Pro Tips
- Marinate for More Flavor: Allow the chicken to marinate for at least 30 minutes, or even overnight, to enhance the flavor of the dish.
- Use Fresh Herbs: Fresh oregano can elevate the taste. Substitute dried oregano with a tablespoon of fresh, finely chopped oregano for a burst of flavor.
- Check Potato Doneness: To ensure the potatoes are perfectly tender, pierce them with a fork. They should be soft but not mushy.
- Serve with Bread: This dish pairs wonderfully with crusty bread, perfect for soaking up the delicious juices from the chicken and olives.
Variations
Ingredient Swaps
You can change up the veggies in this dish. Try adding:
- Carrots
- Bell peppers
- Zucchini
These options add color and flavor. You can also use chicken breasts instead of thighs. Breasts cook quicker and are leaner. Just adjust the cooking time to avoid drying them out.
Herb and Spice Variations
Don’t hesitate to play with herbs. You could try:
- Thyme
- Rosemary
These add a nice twist. You can also mix in spices like:
- Cumin
- Coriander
These spices bring warmth and depth. Experimenting with flavors makes your dish unique.
Storage Info
How to Store Leftovers
To keep your One-Pan Greek Chicken and Potatoes fresh, use airtight containers. Glass or plastic containers work well. Make sure the dish cools down before sealing. This helps prevent moisture buildup. Store leftovers in the refrigerator for up to three days.
Reheating Instructions
For the best taste, reheat in the oven. Preheat the oven to 350°F (175°C). Place the chicken and potatoes on a baking sheet. Cover with foil to keep moisture in. Heat for about 15-20 minutes. This method keeps the chicken juicy.
If you use a microwave, place the chicken and potatoes in a microwave-safe dish. Heat in short intervals, about one to two minutes. Check to avoid overcooking. You want the chicken warm, not dry.
FAQs
Can I use boneless chicken thighs?
Yes, you can use boneless chicken thighs. Boneless thighs cook faster than bone-in. They also absorb flavors quickly. However, bone-in thighs add more rich taste. They keep the meat juicy too. If you choose boneless, reduce the cooking time by about 10 minutes. Check for an internal temperature of 165°F (75°C).
What if I don't have Kalamata olives?
If you lack Kalamata olives, use green olives or black olives. Both options work well. You can also skip the olives altogether. If you want a similar flavor, try adding capers. They bring a nice salty kick. Adjust to your taste and enjoy!
Can I make this dish ahead of time?
You can prep this dish ahead. Marinate the chicken and store it in the fridge. Keep the potatoes ready in a separate container. This way, you save time later. To reheat, bake it at 350°F (175°C) for about 20 minutes. Ensure the chicken is hot and juicy.
Now you know how to make a delicious chicken dish with simple steps. We covered the key ingredients, like chicken thighs, potatoes, and flavor enhancers. I shared tips on prepping your marinade, baking the dish, and serving suggestions. You can even try swaps and variations for a personal touch. Don’t forget to store leftovers properly and reheating tips to keep your meal tasty. Enjoy experimenting and make this dish your own!
