One Pan Greek Chicken and Potatoes

Get ready for a tasty and easy meal with this one-pan Greek chicken and potatoes recipe! This yummy dish is full of flavor and perfect for busy weeknights.

Tara

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Equipment

baking sheet pan
aluminum foil or parchment paper

Ingredients

2lbs skinless chicken thighs (4 thighs)
2 cups Baby potatoes (halved or quartered) (Baby Dutch Yellow Potatoes used in this recipe)
2 Tbsp butter
parsley (handful)
½-¾ cup Greek salad dressing
lemon (lemon juice optional)
2-4 Tbsp crumbled feta cheese

Instructions

Preheat the oven to 400º F and line a baking sheet with aluminum foil.
Rinse skinless chicken thighs with water and pat dry. Place them on a baking sheet lined with aluminum foil. Rinse and cut potatoes into halves or quarters. Place the chicken and potatoes on the baking sheet, then pour Greek salad dressing. Before baking, add a tab of butter to each chicken thigh. (Approx. ½ Tbsp).
Bake the chicken at 400° for 55-60 minutes until it reaches an internal temperature of 165º F. To ensure the potatoes are cooked, insert a fork into them to ensure they are soft and have a light, crispy texture outside. In the last 2 minutes of baking, sprinkle crumbled feta cheese over the chicken and potatoes.
Carefully remove the sheet pan from the oven using oven mitts. Before serving, garnish with a handful of roughly chopped parsley and top with lemon juice, lemon wedges, and additional crumbled feta, if desired.
*Caution- The oven will be hot.

Notes

If you use chicken thighs with the skin on, bake at 400° for 35 minutes, then turn and cook the other side for 25 minutes.

Nutrition

Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.