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Mediterranean Roasted Chicken and Potatoes

6 servingsgreekchickenlemonchickenchickenthighspotatobakeonepandinner

A flavorful, one-pan Mediterranean-style dinner featuring chicken thighs, baby potatoes, and aromatic herbs.

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Time

per serving

One serving: 1 plate (~290g)

Arrange the lemon slices, red onion wedges, halved baby potatoes, chicken thighs, and whole garlic cloves in a large oval baking dish or sheet pan.
Drizzle the olive oil, lemon juice, and broth over the ingredients in the pan.
Generously sprinkle the entire dish with dried oregano, salt, and black pepper.
Place the dish in a preheated oven and bake at 425°F (220°C) for 45 minutes, or until the chicken is cooked through and golden brown and the potatoes are tender.
Remove the pan from the oven and immediately top the roasted ingredients with crumbled feta cheese and olives.
Plate the chicken and roasted vegetables, serving with a side of tzatziki sauce.

Keep it for good, scale the servings, turn it into a grocery list and cook it step by step. Free to start.

Tip 1 of 2

Bone-in, skin-on chicken thighs are recommended for the best results when roasting.

Tip 2 of 2

Ensure the oven is fully preheated to 425°F before placing the dish inside.

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