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Mediterranean Roasted Chicken and Potatoes
60 min6 servingsEasy
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A flavorful, one-pan Mediterranean-style dinner featuring chicken thighs, baby potatoes, and aromatic herbs.
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Recipe Details
Prep15m
Cook45m
Total60m
Servings: 6
Difficulty: Easy
Per serving: 1 plate (~290g)
448
Calories
24.8g
Protein
18.7g
Carbs
30.9g
Fat
Estimated from the ingredients. Check the packaging for exact numbers.
Tags:
greekchickenlemonchickenchickenthighspotatobakeonepandinner
Ingredients
- 1pieceLemon(sliced into thin rounds)
- 1mediumRed onion(cut into wedges)
- 1lbBaby Potatoes(halved, estimated)
- 4pieceChicken Thighs(bone-in, skin-on recommended)
- 8cloveGarlic(whole, peeled, estimated)
- ¼cupOlive Oil(estimated)
- 2tbspLemon Juice(estimated)
- ¼cupChicken or vegetable broth(estimated)
- to tasteDried oregano, salt, and black pepper(seasoning)
- ¼cupFeta cheese(crumbled, estimated)
- ¼cupKalamata Olives(estimated)
- to serveTzatziki sauce(side)
Instructions
- 1 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.
- 2 Drizzle the olive oil, lemon juice, and broth over the ingredients in the pan.
- 3 Generously sprinkle the entire dish with dried oregano, salt, and black pepper.
- 4 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.
- 5 Remove the pan from the oven and immediately top the roasted ingredients with crumbled feta cheese and olives.
- 6 Plate the chicken and roasted vegetables, serving with a side of tzatziki sauce.
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