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Easy Greek Chicken and Potatoes

Super delicious, this Easy Greek Chicken and Potatoes (with zucchini, onion, lemon, olives & oregano) is a quick & easy, one-pan family meal.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 20 mins
Servings: 4 people
Course: Main Course , Dinner
Cuisine: Mediterranean , Greek

Ingredients

  • 1 kg bone in, skin-on chicken thighs (6 - 8 pieces) scored and excess skin trimmed
  • 750 g new potatoes baby, cut into equal sized chunks
  • 2 large courgettes zucchini, cut into thick slices
  • 3 small brown onions quartered
  • 1 unwaxed lemon cut into 6 wedges
  • 6 - 8 garlic cloves
  • 12 - 18 kalamata olives pitted
  • 3 tbsp extra virgin olive oil
  • 1 tbsp dried oregano + extra for scattering on chicken
  • Freshly ground salt and black pepper

Instructions

    Cup of Yum
  1. Preheat oven to 180°C fan, 200°C conventional or 390°F.
  2. Add chunks of potato, courgette (zucchini), onion, garlic cloves and lemon wedges to a roasting tin (baking pan) then drizzle over the extra virgin olive oil, oregano, salt and pepper. Mix well with a spatula.
  3. Pat the chicken thighs dry with paper towels and lay on top of the vegetables. Then season with freshly ground salt and black pepper and sprinkle on a little oregano.
  4. Place on top shelf of oven and time for 35 minutes.
  5. Remove roasting tray from oven and move the chicken thighs to one side and toss the vegetables with a spatula. Repeat for the other side and then scatter over the Kalamata olives.
  6. Place back in oven for another 30 minutes or until skin is crispy and internal temperature is at least 75°C (165°F).
  7. Serve immediately being sure to add the lemony pan juices.

Notes

  • 1 kg (2.2 pounds) of chicken thighs will give you approximately 6 – 8 chicken thighs so choose a pack size that suits the size of your family.
  • Be sure to pat the chicken thighs dry to ensure the skin crisps up.
  • Score the chicken by making 3 shallow cuts through the skin and flesh at an angle.