12 Craveable Greek Chicken and Potato Recipes for One Pan Dinners

When I think of Greek cuisine, vibrant flavors and comforting meals instantly come to mind. Greek chicken and potatoes are a perfect match in one-pan dishes that are both satisfying and simple to make. Whether it’s the zesty lemon or the aromatic herbs that catch your eye, these recipes are sure to liven up your weeknight dinners. Are you ready to bring a touch of the Mediterranean to your kitchen? Let’s explore these mouthwatering recipes together.

Lemon Garlic Greek Chicken and Potatoes

Lemon Garlic Greek Chicken and Potatoes is a delightful dish that brings the vibrant flavors of the Mediterranean right to your dinner table. This recipe features juicy chicken marinated in a zesty lemon-garlic mixture, paired with tender, roasted potatoes that soak up all the delicious flavors. It’s an ideal meal for family gatherings or a cozy weeknight dinner, and it’s bound to impress everyone with its aromatic blend of spices and fresh ingredients.

The beauty of this dish lies in its simplicity and the ability for the ingredients to complement each other beautifully. The marinade not only tenderizes the chicken but also infuses it with a bright, invigorating taste that’s balanced by the earthy flavor of the potatoes. With minimal prep time and straightforward cooking methods, you’ll have a satisfying meal on the table in no time.

Ingredients (Serves 4-6):

• 4-6 boneless, skinless chicken thighs or breasts
• 4 large potatoes, diced into chunks
• 1/4 cup olive oil
• Juice and zest of 2 lemons
• 6 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper. This mixture will be your marinade, providing flavor to both the chicken and potatoes. Whisk until well blended.
2. Marinate the Chicken: Place the chicken in a large resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken, making sure it’s well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to 2 hours. This step allows the flavors to penetrate the chicken and enhances its tenderness.
3. Prepare the Potatoes: While the chicken is marinating, preheat your oven to 400°F (200°C). In a large bowl, toss the diced potatoes with the remaining marinade until they’re evenly coated. This will guarantee that the potatoes get the same delicious flavor as the chicken.
4. Arrange on Baking Tray: On a large baking sheet, arrange the marinated chicken pieces in the center and spread the coated potatoes around them. Make sure there’s enough space for the chicken and potatoes to roast evenly.
5. Bake: Place the baking sheet in the preheated oven and bake for 35-45 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the potatoes are golden brown and tender. You may want to turn the potatoes halfway through for even cooking.
6. Garnish and Serve: Once cooked, remove from the oven and let it rest for a few minutes. Sprinkle with fresh parsley for a burst of color and flavor. Serve warm, either as is or with a side salad or crusty bread.

Extra Tips:

For an extra layer of flavor, consider adding a splash of white wine or chicken broth to the marinade. You can also customize the vegetables by adding bell peppers, red onions, or zucchini to the baking sheet for a colorful and nutritious twist. If you’re short on time, marinating the chicken for just 15-30 minutes still provides a flavorful result. Enjoy your delicious Lemon Garlic Greek Chicken and Potatoes!

Greek Chicken Souvlaki Skillet

Greek Chicken Souvlaki Skillet is a vibrant and flavorful dish that brings together the essence of Greek cuisine in one easy-to-make meal. The tender chicken marinated in a zesty blend of herbs and spices is paired with perfectly cooked potatoes, creating a delightful harmony of flavors and textures.

This dish isn’t only delicious but also offers a quick weeknight dinner option that can be prepared in one skillet, making cleanup a breeze. The combination of fresh vegetables, aromatic spices, and juicy chicken makes this skillet dish a family favorite.

Serve it with a side of tzatziki sauce and warm pita bread for an authentic Greek experience. The Greek Chicken Souvlaki Skillet can easily become a regular on your dinner menu due to its simplicity and rich flavors.

Ingredients (Serves 4-6)

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 4 medium potatoes, diced into 1-inch pieces
• 4 tablespoons olive oil
• 3 tablespoons lemon juice
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 red onion, chopped
• Fresh parsley, chopped (for garnish)
• Tzatziki sauce (for serving)

Cooking Instructions

1. Marinate the Chicken: In a large bowl, combine the chicken cubes, olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and pepper. Mix well to coat the chicken evenly. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a more intense flavor.
2. Prepare the Potatoes: While the chicken is marinating, bring a pot of salted water to a boil. Add the diced potatoes and cook for about 8-10 minutes until they’re slightly tender but not fully cooked. Drain and set aside.
3. Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken to the skillet in a single layer. Cook for about 5-7 minutes, turning occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
4. Sauté the Vegetables: In the same skillet, add a little more olive oil if needed. Add the chopped red bell pepper, green bell pepper, and red onion. Sauté for about 5 minutes until the vegetables are softened.
5. Combine and Cook: Add the partially cooked potatoes back to the skillet with the sautéed vegetables. Stir everything together, and then return the cooked chicken to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until everything is heated through and well combined.
6. Garnish and Serve: Remove the skillet from heat and garnish with chopped fresh parsley. Serve the Greek Chicken Souvlaki Skillet hot with tzatziki sauce and warm pita bread on the side.

Extra Tips

For a more authentic flavor, try using fresh herbs instead of dried ones, if available. Additionally, you can customize the vegetables in the skillet according to your preference, adding zucchini or cherry tomatoes for a seasonal twist.

Don’t be afraid to adjust the seasoning to suit your taste, and consider marinating the chicken overnight for a deeper flavor. Enjoy your cooking experience and the delicious Mediterranean taste!

Mediterranean Chicken and Potato Bake

This Mediterranean Chicken and Potato Bake is a delightful dish that combines succulent chicken thighs with tender potatoes, infused with the vibrant flavors of the Mediterranean. The dish is seasoned with aromatic herbs, tangy lemon, and rich olive oil, creating a comforting and hearty meal that’s perfect for family gatherings or weeknight dinners.

Each bite offers a perfect balance of savory and zesty notes, making it a favorite among chicken and potato lovers alike. Not only is this dish easy to prepare, but it also allows for the rich flavors to meld beautifully as it bakes in the oven.

Whether you’re serving it with a side salad or some crusty bread, the Mediterranean Chicken and Potato Bake is a versatile dish that promises to satisfy your taste buds. With just a handful of ingredients, you can create a feast that evokes the essence of sunny Mediterranean shores right in your kitchen.

Ingredients (Serves 4-6):

• 4-6 bone-in, skin-on chicken thighs
• 1.5 pounds baby potatoes, halved
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/4 cup olive oil
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This makes sure that the chicken and potatoes will cook evenly and develop a nice golden color while baking.
2. Prepare the Marinade: In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. Whisk the ingredients together until well blended. This mixture will serve as a marinade for the chicken and will also flavor the potatoes.
3. Marinate the Chicken: Add the chicken thighs to the bowl, making sure they’re well-coated with the marinade. Allow the chicken to marinate for at least 15-30 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor.
4. Arrange the Vegetables: In a large baking dish, spread out the halved baby potatoes and sliced onions. Drizzle a little olive oil over them and season with salt and pepper. Toss to combine, making sure the potatoes and onions are evenly coated.
5. Add the Chicken: Nestle the marinated chicken thighs on top of the potatoes and onions in the baking dish. Pour any remaining marinade over the chicken for added flavor.
6. Bake the Dish: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender. If desired, broil for an additional 2-3 minutes at the end to achieve a crispy skin on the chicken.
7. Garnish and Serve: Once cooked, remove the baking dish from the oven. Let it rest for a few minutes before serving. Garnish with chopped fresh parsley for a pop of color and freshness. Serve warm and enjoy!

Extra Tips:

To enhance the flavor of your Mediterranean Chicken and Potato Bake, consider adding some sliced bell peppers or cherry tomatoes to the vegetable mix for extra color and sweetness.

For a more robust taste, marinate the chicken overnight if time allows. Finally, adjusting the seasoning to your personal preference can elevate the dish even further, so don’t hesitate to experiment with additional herbs or spices. Enjoy your culinary journey to the Mediterranean!

One-Pan Greek Chicken and Roasted Veggies

One-Pan Greek Chicken and Roasted Veggies is a delightful and healthy meal that brings the vibrant flavors of Greece right to your kitchen. This dish features tender, marinated chicken thighs roasted alongside a medley of colorful vegetables, all infused with classic Greek herbs and spices. The best part? Everything cooks together in one pan, making cleanup a breeze and allowing the flavors to meld beautifully.

This recipe is perfect for a family dinner or a gathering with friends, as it serves 4-6 people. With its combination of juicy chicken, roasted potatoes, bell peppers, and red onions, it’s not only delicious but also a nutritious option that can easily please a crowd. Prepare to set off on a culinary journey to Greece with this easy and satisfying dish!

Ingredients:

• 4-6 bone-in, skin-on chicken thighs
• 4 medium-sized potatoes, cut into wedges
• 2 bell peppers (any color), sliced
• 1 red onion, cut into wedges
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 425°F (220°C). This high temperature will guarantee that the chicken skin gets crispy and the vegetables caramelize beautifully during roasting.
2. Prepare the Marinade: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. This mixture will serve as the marinade for the chicken, adding flavor and moisture.
3. Marinate the Chicken: Place the chicken thighs in a large mixing bowl or a zip-top bag. Pour the marinade over the chicken, making sure that each piece is well-coated. Let it marinate for at least 30 minutes, or ideally, refrigerate for up to 4 hours for more intense flavor.
4. Arrange the Vegetables: On a large baking sheet or roasting pan, spread out the potato wedges, sliced bell peppers, and red onion. Drizzle with a little olive oil and season with salt and pepper. Toss to coat the vegetables evenly.
5. Add the Chicken: Remove the chicken from the marinade and place it on top of the vegetables in the roasting pan, skin-side up. Pour any remaining marinade over the chicken for added flavor.
6. Roast in the Oven: Place the pan in the preheated oven and roast for 35-45 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F) and the vegetables are tender and golden brown. If needed, you can broil for the last few minutes to crisp up the chicken skin.
7. Garnish and Serve: Once cooked, remove the pan from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley and serve with lemon wedges on the side for an extra zing.

Extra Tips: For the best flavor, consider using bone-in, skin-on chicken thighs as they stay juicier during cooking. Feel free to customize the vegetables based on what you have on hand—zucchini, carrots, or cherry tomatoes can also make great additions.

Don’t rush the marinating process; allowing the chicken to soak up the flavors will greatly enhance the dish. Enjoy your Greek culinary adventure!

Greek Chicken With Feta and Olives

Greek Chicken with Feta and Olives is a delightful dish that captures the essence of Mediterranean flavors. This recipe features succulent chicken pieces marinated in aromatic herbs and spices, complemented by tangy feta cheese and briny olives. The combination of these ingredients creates a mouthwatering meal that’s perfect for a family dinner or a gathering with friends.

The addition of roasted potatoes adds a comforting touch, making it a complete dish that’s guaranteed to impress. Preparing this dish isn’t only straightforward but also allows the flavors to meld beautifully as it cooks. The chicken is roasted to perfection, resulting in juicy, tender meat that pairs wonderfully with the crispiness of the potatoes.

Each bite is a taste of Greece, bringing together fresh ingredients and vibrant flavors, making it a dish you’ll want to make time and time again.

Ingredients (Serves 4-6):

• 4-6 boneless, skinless chicken thighs or breasts
• 1 cup feta cheese, crumbled
• 1 cup Kalamata olives, pitted and halved
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 4 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound baby potatoes, halved or quartered if large
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This guarantees that your chicken and potatoes will cook evenly and get that perfect golden finish.
2. Prepare the Marinade: In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Whisk the ingredients together until well blended.
3. Marinate the Chicken: Add the chicken thighs or breasts to the marinade, making sure they’re fully coated. Allow the chicken to marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
4. Prepare the Potatoes: While the chicken is marinating, prepare the baby potatoes. In a separate bowl, toss the halved potatoes with a drizzle of olive oil, a sprinkle of salt, and pepper. This will help them roast nicely.
5. Arrange in Baking Dish: In a large baking dish, arrange the marinated chicken pieces in the center. Surround them with the seasoned potatoes. Scatter the Kalamata olives and crumbled feta cheese over the top.
6. Bake in the Oven: Place the baking dish in the preheated oven and bake for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender and golden.
7. Garnish and Serve: Once cooked, remove the dish from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley before serving. This adds a pop of color and freshness to the dish.

Extra Tips:

For added depth of flavor, consider marinating the chicken overnight in the refrigerator. This allows the herbs and spices to penetrate the meat more thoroughly.

Additionally, feel free to customize the recipe by adding your favorite vegetables, such as bell peppers or zucchini, to the baking dish for a more colorful and nutritious meal. Serve with a side of warm pita bread or a simple Greek salad to complete your Mediterranean dining experience. Enjoy!

Herbed Greek Chicken and Potato Casserole

Herbed Greek Chicken and Potato Casserole is a delightful dish that combines tender chicken pieces with flavorful herbs and perfectly roasted potatoes. This comforting casserole isn’t only easy to prepare but also brings a taste of the Mediterranean right to your dining table.

With its vibrant flavors and inviting aromas, it’s a perfect option for family dinners or gatherings with friends. The dish is rich in flavors thanks to the blend of herbs like oregano and thyme, which are staples in Greek cuisine.

The combination of juicy chicken and crispy potatoes creates a satisfying meal that everyone will love. Serve it with a simple green salad or some crusty bread to soak up the delicious juices, and you have a complete meal that will impress your guests.

Ingredients (Serves 4-6)

• 4 bone-in, skin-on chicken thighs
• 4 bone-in, skin-on chicken drumsticks
• 2 pounds of baby potatoes, halved
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper, to taste
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This guarantees that the casserole will cook evenly and the chicken will develop a nice crispy skin.
2. Prepare the Chicken: In a large bowl, season the chicken thighs and drumsticks with salt, pepper, dried oregano, dried thyme, and paprika. Drizzle with half of the olive oil and the lemon juice. Toss well to coat all the pieces thoroughly.
3. Prepare the Vegetables: In a separate bowl, combine the halved baby potatoes and sliced onions. Add the remaining olive oil, minced garlic, salt, and pepper to taste. Toss until the potatoes and onions are well coated.
4. Assemble the Casserole: In a large baking dish, arrange the seasoned chicken pieces in a single layer. Surround the chicken with the seasoned potatoes and onions, spreading them out evenly.
5. Bake the Casserole: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes, then remove the foil and continue baking for an additional 25-30 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown.
6. Garnish and Serve: Once cooked, remove the casserole from the oven and let it rest for a few minutes. Garnish with chopped fresh parsley before serving for a pop of color and freshness.

Extra Tips

For an extra layer of flavor, consider marinating the chicken in the herb mixture for a few hours or overnight before cooking.

You can also customize the vegetables by adding bell peppers or zucchini, depending on your preference. Make sure to check the internal temperature of the chicken to confirm it reaches 165°F (75°C) for safety.

Enjoy your delicious Herbed Greek Chicken and Potato Casserole!

Spicy Greek Chicken and Potato Hash

Spicy Greek Chicken and Potato Hash is a delightful dish that combines the comforting flavors of roasted potatoes and tender chicken with the vibrant spices of Mediterranean cuisine. This one-pan meal isn’t only easy to prepare but also packed with flavor, making it a perfect choice for weeknight dinners or weekend gatherings.

The combination of spices, including paprika, oregano, and garlic, brings a deliciously spicy kick that pairs beautifully with the heartiness of the potatoes and the juiciness of the chicken. This dish isn’t only a feast for the taste buds but also visually appealing, with golden-brown potatoes and succulent chicken garnished with fresh herbs.

Whether served on its own or with a side of crusty bread or a fresh salad, Spicy Greek Chicken and Potato Hash is sure to satisfy your cravings and impress your family or guests.

Ingredients (Serves 4-6)

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 4 medium potatoes, diced into cubes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 tablespoon dried oregano
• 1 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper, to taste
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This high temperature will help achieve a crispy texture on the potatoes and chicken during roasting.
2. Prepare the Potatoes: In a large bowl, toss the diced potatoes with 1 tablespoon of olive oil, smoked paprika, oregano, salt, and black pepper. Verify the potatoes are evenly coated in the seasoning. Spread them out in a single layer on a large baking sheet.
3. Roast the Potatoes: Place the baking sheet in the preheated oven and roast the potatoes for about 20 minutes, stirring halfway through. The goal is to have them golden and crispy on the outside.
4. Cook the Chicken: While the potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
5. Season and Cook the Chicken: Add the chicken pieces to the skillet along with cayenne pepper, salt, and black pepper. Cook for 6-8 minutes until the chicken is browned and cooked through, stirring occasionally.
6. Combine Ingredients: Once the potatoes are done roasting, remove them from the oven and add them to the skillet with the chicken. Gently mix in the halved cherry tomatoes, allowing everything to combine and heat through for about 2-3 minutes.
7. Serve: Remove the skillet from the heat and sprinkle the dish with fresh parsley. Serve warm with lemon wedges on the side for squeezing over the dish before enjoying.

Extra Tips

For added depth of flavor, consider marinating the chicken in the olive oil, paprika, oregano, and garlic for a few hours or overnight before cooking. This allows the spices to penetrate the chicken more deeply, resulting in even more flavorful meat.

Additionally, feel free to customize the dish by adding other vegetables, such as bell peppers or zucchini, to the mix during the last few minutes of cooking. Enjoy your Spicy Greek Chicken and Potato Hash!

Greek Lemon Chicken and Potato Soup

Greek Lemon Chicken and Potato Soup is a comforting and flavorful dish that brings the essence of Mediterranean cooking to your kitchen. This soup combines tender chicken, hearty potatoes, and the bright flavors of lemon and fresh herbs, resulting in a warm and satisfying meal that’s perfect for any day of the week.

The vibrant flavors will transport you straight to the sun-drenched shores of Greece, making it a delightful choice for family dinners or gatherings with friends.

This soup isn’t only delicious but also easy to prepare. With just a few simple ingredients and minimal prep time, you can create a nourishing bowl of goodness that everyone will love.

The addition of lemon juice and zest adds a revitalizing zing that balances the richness of the chicken and potatoes, while aromatic herbs like dill or parsley enhance the overall flavor profile.

So, gather your ingredients and get ready to indulge in this hearty Greek Lemon Chicken and Potato Soup!

Ingredients (serving size: 4-6 people)

• 1.5 lbs boneless, skinless chicken thighs
• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• Zest of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh dill or parsley, for garnish
• Optional: 1 cup baby spinach or kale

Cooking Instructions

1. Prepare the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Season the chicken thighs with salt, pepper, and oregano. Once the oil is hot, add the chicken to the pot and sauté for about 5-7 minutes on each side, or until browned. Remove the chicken from the pot and set it aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant. Stir occasionally to prevent burning.
3. Cook the Potatoes: Add the diced potatoes to the pot, stirring to coat them in the oil and aromatics. Cook for an additional 2-3 minutes, allowing the potatoes to pick up some flavor.
4. Add the Broth and Chicken: Pour in the chicken broth and bring the mixture to a boil. Once boiling, return the browned chicken to the pot. Reduce the heat to a simmer and cover the pot. Let it cook for about 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.
5. Shred the Chicken: Once the chicken is fully cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the soup.
6. Add Lemon and Greens: Stir in the fresh lemon juice, lemon zest, and if desired, the baby spinach or kale. Allow the soup to simmer for another 5 minutes until the greens are wilted and tender.
7. Season and Serve: Taste the soup and adjust the seasoning with additional salt and pepper, if necessary. Serve the soup hot, garnished with fresh dill or parsley.

Extra Tips

For an added depth of flavor, consider roasting the chicken instead of sautéing it before adding it to the soup. Additionally, using homemade chicken broth can elevate the dish even further.

If you prefer a creamier soup, you can add a splash of heavy cream or Greek yogurt just before serving. Don’t hesitate to adjust the amount of lemon juice to suit your taste; some may prefer a more pronounced citrus flavor.

Enjoy your delicious Greek Lemon Chicken and Potato Soup!

One-Pan Chicken and Greek Potato Salad

One-Pan Chicken and Greek Potato Salad is a delightful and wholesome dish that combines tender, juicy chicken with flavorful roasted potatoes, all infused with the vibrant tastes of Greek cuisine. This recipe is perfect for busy weeknights or gatherings, as it requires minimal cleanup and is packed with nutrition. The zesty dressing and fresh ingredients elevate the dish, making it a crowd-pleaser that’s certain to impress.

This one-pan meal not only saves time but also maximizes flavor by allowing the chicken juices to mingle with the potatoes and vegetables during cooking. The inclusion of olives, feta cheese, and fresh herbs adds an authentic Greek flair that will transport your taste buds straight to the Mediterranean. Serve this dish warm or at room temperature for a revitalizing meal any time of the year.

Ingredients (Serves 4-6):

• 4 bone-in, skin-on chicken thighs
• 2 large russet potatoes, cut into 1-inch cubes
• 1 cup cherry tomatoes, halved
• 1 red onion, sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/3 cup crumbled feta cheese
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This guarantees that the chicken and potatoes will roast perfectly, developing a crispy exterior while remaining juicy inside.
2. Prepare the Chicken: Pat the chicken thighs dry with paper towels and season them generously with salt, pepper, and half of the dried oregano. This will help to enhance the flavor of the chicken as it cooks.
3. Toss the Vegetables: In a large mixing bowl, combine the cubed potatoes, sliced red onion, cherry tomatoes, and Kalamata olives. Drizzle with olive oil, red wine vinegar, minced garlic, and the remaining dried oregano. Toss everything together until the vegetables are well coated in the dressing.
4. Arrange in a Baking Dish: Spread the seasoned vegetable mixture evenly in a large baking dish or sheet pan, making sure to create space in the center for the chicken thighs. Place the chicken thighs skin-side up in the middle of the dish.
5. Roast in the Oven: Place the baking dish in the preheated oven and roast for approximately 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender and golden brown.
6. Add Feta Cheese: In the last 5 minutes of cooking, sprinkle the crumbled feta cheese over the chicken and vegetables. This allows the feta to warm up and slightly melt, adding creaminess to the dish.
7. Garnish and Serve: Once cooked, remove the dish from the oven and let it rest for a couple of minutes. Garnish with freshly chopped parsley before serving. Enjoy warm or at room temperature.

Extra Tips:

To enhance the flavors even further, marinate the chicken in the olive oil and vinegar mixture for a couple of hours before cooking. This will infuse the chicken with more depth and richness.

Additionally, feel free to customize the vegetables based on what you have on hand or your personal preference; bell peppers, zucchini, or even artichokes would work wonderfully. This dish is versatile and can also be served with a side of pita bread or a light Greek salad for a complete meal.

Greek Chicken and Lemon Potato Wedges

Greek Chicken and Lemon Potato Wedges is a mouthwatering dish that combines the succulent flavors of marinated chicken with the zesty brightness of lemon-infused potato wedges. This dish is perfect for a family dinner or a gathering with friends, as it not only tantalizes the taste buds but also fills the kitchen with an irresistible aroma. The combination of authentic Greek spices, fresh herbs, and citrus creates a comforting yet vibrant meal that captures the essence of Mediterranean cuisine.

To make this dish, the chicken is marinated in a mixture of olive oil, garlic, lemon juice, and traditional Greek herbs like oregano and thyme, allowing the flavors to penetrate the meat beautifully. The potato wedges are seasoned with similar spices, creating a cohesive flavor profile. Roasting everything together guarantees that the chicken remains juicy while the potatoes turn crispy and golden brown, making this dish a delightful experience from the first bite to the final.

Ingredients (Servings: 4-6):

• 4-6 bone-in, skin-on chicken thighs
• 4 medium potatoes, cut into wedges
• 1/4 cup olive oil
• 4 cloves garlic, minced
• Juice and zest of 2 lemons
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, dried oregano, dried thyme, salt, and pepper. This marinade will infuse the chicken with flavor and help tenderize the meat.
2. Marinate the Chicken: Add the chicken thighs to the marinade, making certain they’re well-coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Preheat the Oven: Preheat your oven to 425°F (220°C). This high temperature will help achieve a crispy skin on the chicken and a nice golden-brown color on the potato wedges.
4. Prepare the Potatoes: While the chicken is marinating, prepare the potato wedges. Place them in a separate bowl and drizzle with olive oil, then sprinkle with salt, pepper, and any remaining oregano or thyme. Toss to coat evenly.
5. Arrange on a Baking Sheet: On a large baking sheet, arrange the marinated chicken thighs in the center and the potato wedges around them. Make sure to leave some space between the chicken and potatoes to allow for even cooking.
6. Roast in the Oven: Place the baking sheet in the preheated oven and roast for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden brown and crispy. You may want to turn the potato wedges halfway through to guarantee they cook evenly.
7. Garnish and Serve: Once cooked, remove the baking sheet from the oven. Let the chicken rest for a few minutes before serving. Garnish with freshly chopped parsley for an added touch of color and flavor. Serve hot and enjoy your delicious Greek Chicken and Lemon Potato Wedges!

Extra Tips: To enhance the flavor of your Greek Chicken and Lemon Potato Wedges, consider adding a few slices of lemon on top of the chicken before roasting. This won’t only add extra citrus flavor but also create a beautiful presentation.

Additionally, you can customize the seasoning by adding a pinch of smoked paprika or a dash of red pepper flakes for a little heat. Finally, serve with a side of Greek yogurt or tzatziki sauce for a revitalizing contrast to the dish.

Baked Greek Chicken Thighs With Potatoes

Baked Greek Chicken Thighs with Potatoes is a delightful dish that captures the essence of Mediterranean cuisine. The aromatic blend of herbs like oregano and thyme, combined with the tangy flavor of lemon, creates a mouthwatering experience that complements the juicy chicken thighs perfectly. The potatoes absorb the savory juices during baking, making them a delicious side that pairs beautifully with the chicken.

This dish isn’t only flavorful but also incredibly easy to prepare, making it an ideal choice for both weeknight dinners and special occasions. With minimal prep time and a straightforward cooking process, you can have a hearty meal that everyone will love.

Let’s explore the ingredients and steps to create this fantastic Greek-inspired dish that serves 4-6 people.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1.5 pounds baby potatoes, halved
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 lemons (juice and zest)
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 425°F (220°C). This high temperature is essential for achieving crispy skin on the chicken while guaranteeing the potatoes are tender and flavorful.
2. Prepare the Marinade: In a large bowl, mix together olive oil, minced garlic, lemon juice, lemon zest, oregano, thyme, salt, and pepper. This marinade will infuse the chicken and potatoes with robust flavors.
3. Marinate the Chicken: Add the chicken thighs to the bowl with the marinade. Use your hands or a spatula to confirm each piece is well-coated with the marinade. Allow the chicken to marinate for at least 30 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor.
4. Prepare the Potatoes: While the chicken is marinating, prepare the potatoes. In a separate bowl, toss the halved baby potatoes with a few tablespoons of the marinade, confirming they’re well-coated. This will help them absorb the flavors during baking.
5. Arrange in Baking Dish: In a large baking dish, arrange the marinated chicken thighs skin-side up. Scatter the marinated potatoes around the chicken, pouring any remaining marinade over the top.
6. Bake: Place the baking dish in the preheated oven and bake for approximately 45-50 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C). Halfway through baking, you can stir the potatoes to confirm they cook evenly.
7. Garnish and Serve: Once baked, remove the dish from the oven and let it rest for about 5 minutes. Sprinkle freshly chopped parsley over the top before serving for a burst of color and freshness.

Extra Tips:

For an even more flavorful dish, consider adding sliced red onions or bell peppers to the baking dish along with the potatoes. They roast beautifully and add an extra layer of taste.

Additionally, if you prefer a slightly spicier kick, you can add a pinch of red pepper flakes to the marinade. This dish pairs wonderfully with a simple Greek salad or a side of tzatziki sauce for dipping. Enjoy your delicious Mediterranean meal!

Easy Greek Chicken and Potato Skillet Dinner

If you’re looking for a quick, flavorful meal that brings the tastes of the Mediterranean to your dinner table, this Easy Greek Chicken and Potato Skillet Dinner is the perfect choice. With tender chicken, crispy potatoes, and a medley of vibrant spices, this dish isn’t only satisfying but also simple to prepare.

Perfect for weeknight dinners or a gathering with friends, all it takes is one skillet to create a delicious and hearty meal that everyone will love.

This recipe combines classic Greek flavors with wholesome ingredients, making it a healthy option as well. The chicken is marinated in a blend of olive oil, lemon juice, garlic, and oregano, infusing it with a bright and zesty flavor.

Paired with golden-brown potatoes and fresh vegetables, this dish is sure to become a household favorite.

Ingredients (Serves 4-6):

• 4 boneless, skinless chicken breasts
• 4 medium-sized potatoes, diced into 1-inch cubes
• 1/4 cup olive oil
• 4 cloves garlic, minced
• Juice of 1 lemon
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Marinate the Chicken: In a small bowl, whisk together the olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper. Place the chicken breasts in a resealable plastic bag or a shallow dish, pour the marinade over the chicken, and let it marinate in the refrigerator for at least 30 minutes (or up to 2 hours for extra flavor).
2. Prepare the Potatoes: While the chicken marinates, wash and dice the potatoes into 1-inch cubes. In a large skillet over medium heat, add a splash of olive oil, then add the diced potatoes. Season with a pinch of salt and pepper, and cook for about 10-15 minutes, stirring occasionally until the potatoes are golden and tender.
3. Cook the Chicken: Remove the marinated chicken from the refrigerator and add it to the skillet with the potatoes. Cook the chicken for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the outside is golden brown.
4. Add Vegetables: Once the chicken is cooked, add the halved cherry tomatoes and sliced Kalamata olives to the skillet. Stir everything together and cook for an additional 3-5 minutes until the tomatoes are slightly softened.
5. Serve: Remove the skillet from the heat, and garnish with freshly chopped parsley. Serve the dish warm, either directly from the skillet or on a large serving platter.

Extra Tips:

For added flavor, consider using baby potatoes for a more rustic look and texture.

You can also customize this dish by adding other vegetables, such as bell peppers or spinach, to boost its nutritional value.

Additionally, allowing the chicken to marinate longer enhances the flavor profile, so if you have the time, aim for a longer marination period. Enjoy your delicious Greek-inspired meal!