Greek-Inspired Chicken and Potatoes
Greek-Inspired Chicken and Potatoes
Ingredients
For the Chicken
- 8 bone-in, skin-on chicken thighs
- 1 tablespoon Dijon mustard
- 1 tablespoon minced garlic
- 1 sprig fresh thyme
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
- 1 lemon, zested
- 1 tablespoon honey
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
For the Potatoes
- 7 small yellow-skinned potatoes
- 1 tablespoon Dijon mustard
- 1 tablespoon minced garlic, grated
- 1 tablespoon dried oregano
- 1/2 lemon juice, from 1/2 lemon
- 1 cup chicken broth
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
For the Greek Salad
- 1/2 cucumber, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/2 cup feta cheese, cubed
For the Salad Dressing
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 tablespoon red wine vinegar, 1 to 2 tablespoons
- 1/4 cup olive oil
For the Tzatziki
- 1/4 cucumber, grated
- 1 cup Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1/4 lemon juice, from 1/4 lemon
- 1 teaspoon minced garlic, grated
- 1 tablespoon olive oil
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
In a large mixing bowl, combine the chicken thighs, 1 tablespoon Dijon mustard, 1 tablespoon minced garlic, fresh thyme sprigs, 1 tablespoon dried oregano, smoked paprika, lemon zest, and 1 tablespoon honey. Season generously with salt and black pepper. Use your hands to thoroughly mix and coat each piece of chicken.
⏱️ 5 min
- 3
Cut each of the 7 small yellow-skinned potatoes lengthwise into quarters or wedges. Place them in a large metal baking tray.
⏱️ 5 min
- 4
In a separate small bowl, whisk together 1 tablespoon Dijon mustard, 1 tablespoon grated minced garlic, 1 tablespoon dried oregano, lemon juice from 1/2 lemon, and 1 cup chicken broth. Pour this mixture over the potatoes in the baking tray and mix by hand to ensure they are evenly coated.
⏱️ 5 min
- 5
Place a metal wire rack directly over the baking tray with the potatoes. Arrange the marinated chicken thighs on the wire rack, skin side up. Transfer the baking tray with the chicken and potatoes to the preheated oven. Roast for 45 minutes, or until the chicken is cooked through and the skin is crispy, and the potatoes are tender.
⏱️ 45 min•🌡️ 400
- 6
While the chicken and potatoes are roasting, prepare the Greek salad. In a large mixing bowl, whisk together 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, salt, black pepper, 1 to 2 tablespoons red wine vinegar, and 1/4 cup olive oil until emulsified. Add the sliced cucumber, halved cherry tomatoes, thinly sliced red onion, thinly sliced green bell pepper, pitted Kalamata olives, and cubed feta cheese. Toss all ingredients together until thoroughly mixed and coated with the dressing.
⏱️ 10 min
- 7
Prepare the tzatziki. Grate 1/4 cucumber and squeeze out any excess liquid. In a small bowl, combine the drained grated cucumber, 1 cup Greek yogurt, 2 tablespoons chopped fresh dill, lemon juice from 1/4 lemon, 1 teaspoon grated minced garlic, and 1 tablespoon olive oil. Mix thoroughly until well combined and creamy. Season with salt and black pepper to taste.
⏱️ 10 min
- 8
Once cooked, remove the chicken and potatoes from the oven. Serve immediately by placing 1-2 pieces of roasted chicken and a generous portion of the saucy potatoes on each plate. Add a serving of Greek salad and a dollop of tzatziki. Spoon some of the pan juices from the potatoes over the chicken for extra flavor.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Greek-Inspired Chicken and Potatoes
For the Chicken
- 8 bone-in, skin-on chicken thighs
- 1 tablespoon Dijon mustard
- 1 tablespoon minced garlic
- 1 sprig fresh thyme
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
- 1 lemon, zested
- 1 tablespoon honey
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
For the Potatoes
- 7 small yellow-skinned potatoes
- 1 tablespoon Dijon mustard
- 1 tablespoon minced garlic, grated
- 1 tablespoon dried oregano
- 1/2 lemon juice, from 1/2 lemon
- 1 cup chicken broth
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
For the Greek Salad
- 1/2 cucumber, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/2 cup feta cheese, cubed
For the Salad Dressing
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 tablespoon red wine vinegar, 1 to 2 tablespoons
- 1/4 cup olive oil
For the Tzatziki
- 1/4 cucumber, grated
- 1 cup Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1/4 lemon juice, from 1/4 lemon
- 1 teaspoon minced garlic, grated
- 1 tablespoon olive oil
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
In a large mixing bowl, combine the chicken thighs, 1 tablespoon Dijon mustard, 1 tablespoon minced garlic, fresh thyme sprigs, 1 tablespoon dried oregano, smoked paprika, lemon zest, and 1 tablespoon honey. Season generously with salt and black pepper. Use your hands to thoroughly mix and coat each piece of chicken.
⏱️ 5 min - 3
Cut each of the 7 small yellow-skinned potatoes lengthwise into quarters or wedges. Place them in a large metal baking tray.
⏱️ 5 min - 4
In a separate small bowl, whisk together 1 tablespoon Dijon mustard, 1 tablespoon grated minced garlic, 1 tablespoon dried oregano, lemon juice from 1/2 lemon, and 1 cup chicken broth. Pour this mixture over the potatoes in the baking tray and mix by hand to ensure they are evenly coated.
⏱️ 5 min - 5
Place a metal wire rack directly over the baking tray with the potatoes. Arrange the marinated chicken thighs on the wire rack, skin side up. Transfer the baking tray with the chicken and potatoes to the preheated oven. Roast for 45 minutes, or until the chicken is cooked through and the skin is crispy, and the potatoes are tender.
⏱️ 45 min•🌡️ 400 - 6
While the chicken and potatoes are roasting, prepare the Greek salad. In a large mixing bowl, whisk together 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, salt, black pepper, 1 to 2 tablespoons red wine vinegar, and 1/4 cup olive oil until emulsified. Add the sliced cucumber, halved cherry tomatoes, thinly sliced red onion, thinly sliced green bell pepper, pitted Kalamata olives, and cubed feta cheese. Toss all ingredients together until thoroughly mixed and coated with the dressing.
⏱️ 10 min - 7
Prepare the tzatziki. Grate 1/4 cucumber and squeeze out any excess liquid. In a small bowl, combine the drained grated cucumber, 1 cup Greek yogurt, 2 tablespoons chopped fresh dill, lemon juice from 1/4 lemon, 1 teaspoon grated minced garlic, and 1 tablespoon olive oil. Mix thoroughly until well combined and creamy. Season with salt and black pepper to taste.
⏱️ 10 min - 8
Once cooked, remove the chicken and potatoes from the oven. Serve immediately by placing 1-2 pieces of roasted chicken and a generous portion of the saucy potatoes on each plate. Add a serving of Greek salad and a dollop of tzatziki. Spoon some of the pan juices from the potatoes over the chicken for extra flavor.
⏱️ 5 min