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.
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 165°F. To ensure the potatoes are cooked, insert a fork into them to check they are soft 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
Calories: 536kcal | Carbohydrates: 34g | Protein: 28g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 977mg | Potassium: 972mg | Fiber: 3g | Sugar: 8g | Vitamin A: 473IU | Vitamin C: 30mg | Calcium: 123mg | Iron: 2mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
