Greek-Style Chicken with Potatoes
Greek-Style Chicken with Potatoes
Ingredients
For the Chicken and Potatoes
- 700 g chicken thighs
- 700 g baby potatoes
- 1 tablespoon black olives, sliced, Kalamata optional
- 1 pc lemon, cut into wedges
For the Marinade
- 6 tablespoons olive oil
- 4 fresh garlic, cloves, finely chopped
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 lemon lemon juice
For the Sauce (2 servings)
- 150 g Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh mint, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1/4 lemon lemon juice
Optional Garnish
- to taste feta cheese, crumbled
Instructions
- 1
Preheat the oven to 180°C (350°F). Place the baby potatoes in a baking dish. If some potatoes are larger than others, cut them in half to ensure even cooking. Place the chicken thighs on top of the potatoes.
⏱️ 5 min•🌡️ 180
- 2
Prepare the marinade: In a small bowl, combine the olive oil, dried oregano, dried thyme, dried parsley, dried basil, salt, black pepper, finely chopped fresh garlic, and lemon juice from half of a lemon. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min - 3
Pour the prepared marinade over the chicken and potatoes in the baking dish. Mix everything well, ensuring the chicken and potatoes are evenly coated with the marinade.
⏱️ 5 min
- 4
Add the sliced black olives on top of the chicken and potatoes. Arrange the lemon wedges over the chicken and potatoes.
⏱️ 2 min
- 5
Bake in the preheated oven at 180°C (350°F) for 30–40 minutes, or until the potatoes are tender. Once tender, switch the oven to grill mode (broiler) at 200°C (390°F) and cook for an additional 8–10 minutes, or until the chicken and potatoes are golden and crispy.
⏱️ 48 min•🌡️ 180
- 6
While the chicken and potatoes are baking, prepare the sauce. In a bowl, mix the Greek yogurt, Dijon mustard, finely chopped fresh mint, finely chopped fresh dill, and lemon juice from 1/4 of a lemon. Stir until the sauce is smooth and well combined.
⏱️ 3 min
- 7
To serve, spread a portion of the yogurt sauce on the bottom of each plate. Arrange the roasted potatoes, then place the chicken thighs on top. Spoon some of the flavorful juices from the baking dish over the chicken and potatoes.
⏱️ 5 min
- 8
Garnish by sprinkling crumbled feta cheese on top. The baked lemon wedges can be served alongside, replaced with fresh lemon slices, or removed if you prefer less tanginess.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Greek-Style Chicken with Potatoes
For the Chicken and Potatoes
- 700 g chicken thighs
- 700 g baby potatoes
- 1 tablespoon black olives, sliced, Kalamata optional
- 1 pc lemon, cut into wedges
For the Marinade
- 6 tablespoons olive oil
- 4 fresh garlic, cloves, finely chopped
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 lemon lemon juice
For the Sauce (2 servings)
- 150 g Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh mint, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1/4 lemon lemon juice
Optional Garnish
- to taste feta cheese, crumbled
Instructions
- 1
Preheat the oven to 180°C (350°F). Place the baby potatoes in a baking dish. If some potatoes are larger than others, cut them in half to ensure even cooking. Place the chicken thighs on top of the potatoes.
⏱️ 5 min•🌡️ 180 - 2
Prepare the marinade: In a small bowl, combine the olive oil, dried oregano, dried thyme, dried parsley, dried basil, salt, black pepper, finely chopped fresh garlic, and lemon juice from half of a lemon. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min - 3
Pour the prepared marinade over the chicken and potatoes in the baking dish. Mix everything well, ensuring the chicken and potatoes are evenly coated with the marinade.
⏱️ 5 min - 4
Add the sliced black olives on top of the chicken and potatoes. Arrange the lemon wedges over the chicken and potatoes.
⏱️ 2 min - 5
Bake in the preheated oven at 180°C (350°F) for 30–40 minutes, or until the potatoes are tender. Once tender, switch the oven to grill mode (broiler) at 200°C (390°F) and cook for an additional 8–10 minutes, or until the chicken and potatoes are golden and crispy.
⏱️ 48 min•🌡️ 180 - 6
While the chicken and potatoes are baking, prepare the sauce. In a bowl, mix the Greek yogurt, Dijon mustard, finely chopped fresh mint, finely chopped fresh dill, and lemon juice from 1/4 of a lemon. Stir until the sauce is smooth and well combined.
⏱️ 3 min - 7
To serve, spread a portion of the yogurt sauce on the bottom of each plate. Arrange the roasted potatoes, then place the chicken thighs on top. Spoon some of the flavorful juices from the baking dish over the chicken and potatoes.
⏱️ 5 min - 8
Garnish by sprinkling crumbled feta cheese on top. The baked lemon wedges can be served alongside, replaced with fresh lemon slices, or removed if you prefer less tanginess.
⏱️ 3 min