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

1½ lbs boneless, skinless chicken thighs
2 cups Baby potatoes (halved or quartered) (Baby Dutch Yellow Potatoes used in this recipe)
2 Tbsp butter
parsley (handful)
½ cup ½ cup Greek dressing (plus more as needed to coat)
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.
Pat the chicken thighs dry with paper towels and place them on the prepared baking sheet.
Rinse and cut potatoes into halves or quarters.
Arrange the chicken thighs and potatoes in a single layer on the prepared baking sheet. Pour the Greek dressing evenly over the chicken and potatoes, tossing the potatoes lightly to coat. Top each chicken thigh with about ½ tablespoon of butter.
Bake for 35–50 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender. Cooking time will vary depending on the size of the chicken thighs and potatoes. To ensure the potatoes are cooked, insert a fork into them to check they are tender and have a light, crispy texture on the 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. *Caution- The oven will be hot.
Before serving, garnish with a handful of roughly chopped parsley and top with lemon juice, lemon wedges, and additional crumbled feta, if desired.

Nutrition

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

One Pan Greek Chicken and Potatoes

Equipment

Ingredients

Instructions

Nutrition

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