One Pan Greek Chicken And Potatoes

One Pan Greek Chicken And Potatoes

Greek Chicken and Potatoes (Slightly Updated Version)


  • 3 pounds potatoes, cut into wedges

  • 3 pounds bone-in, skinless chicken thighs (or 4-4 1/2 pounds boneless skinless thighs)

  • 1 tbsp dried oregano

  • 1 tbsp each granulated onion and garlic powder

  • 1 tbsp sea salt

  • 1 tsp pepper

  • 6 tbsp olive oil

  • 6 minced garlic cloves

  • 1/2 cup lemon juice

  • 1 1/2 cups chicken stock


  • In a large casserole pan, mix chicken, potatoes, seasonings and olive oil. Mix everything well until all coated.
  • In a glass measuring cup, whisk together the garlic, lemon juice and chicken stock. Pour over chicken and potatoes.
  • Roast in a 425 degree oven for around 40-50 minutes, until golden brown and bubbly, and the potatoes are tender, basting a couple of times with the liquid in the pan. Serve with tzatziki sauce, greek rice, and a greek salad. Enjoy!

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