Get the CookEase App
Scan the QR code or tap to download for the best experience.
Shared Recipe
Greek Lemon Chicken and Potato Bake
60 min4 servingsEasy5 / 5
Free account. Saves to your personal cookbook.
A vibrant, one-pan Mediterranean classic featuring crispy, golden-skinned bone-in chicken thighs roasted alongside tender baby potatoes, jammy garlic, and zesty lemon slices, finished with a salty punch of feta and Kalamata olives.
0
Shared by a CookEase Chef
Recipe Details
Prep15m
Cook45m
Total60m
Servings: 4
Difficulty: Easy
Rating: 5 / 5
Per serving: 1/4 of the tray
779
Calories
42.1g
Protein
34.6g
Carbs
54.6g
Fat
Estimated from the ingredients. Check the packaging for exact numbers.
Tags:
HealthyMediterraneanOne-PanDinner
Ingredients
Main
- 4pieceChicken Thighs(bone-in, skin-on)
- 1 ½lbBaby Potatoes(halved)
- 1largeRed onion(cut into wedges)
- 6clovesGarlic(peeled, whole)
- 1largeLemon(thinly sliced into wheels)
- ½cupChicken broth(low sodium)
- ¼cupOlive Oil(extra virgin)
- 1tbspDried oregano(crushed between palms)
- 3tbspLemon Juice(fresh)
- 1tspSalt
- ½tspBlack pepper(freshly ground)
Garnish
- ½cupFeta cheese(crumbled)
- ⅓cupKalamata Olives(pitted)
Serving
- 1cupTzatziki(for serving)
Instructions
Preparation and Baking
- 1 Preheat your oven to 425F (220C).
- 2 Arrange the halved potatoes, red onion wedges, and garlic cloves in a single layer in a large oval baking dish.
- 3 Pat the chicken thighs dry with paper towels and nestle them skin-side up among the vegetables. Tuck the lemon slices throughout.
- 4 Whisk the olive oil, lemon juice, dried oregano, salt, and pepper; pour evenly over the chicken and vegetables. Pour the chicken broth into the bottom of the dish.
- 5 Bake for 45 minutes, or until the chicken skin is deep golden brown and the potatoes are fork-tender.
- 6 Remove from the oven, top with crumbled feta and Kalamata olives, and serve immediately with a side of tzatziki.
Unlock Full Recipe
Save this recipe to your FREE CookEase account!