5 from 21 votes
One Pan Greek Chicken
One Pan Greek Chicken offers a roasted combination of bone-in chicken thighs, baby potatoes, and green beans, all flavored with olive oil, lemon, garlic, and oregano. The ingredients mingle on a single baking sheet, roasting to tender, juicy chicken with crisped skin and perfectly cooked vegetables. The fresh parsley garnish adds brightness to the Mediterranean-inspired flavors.
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
Servings:
4
servings
Course:
Main Course
Ingredients
- 16 ounces red potatoes halved, baby
- 16 ounces green beans trimmed
- 2 tablespoons olive oil
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons parsley chopped fresh leaves
For the marinade
- 8 bone-in skin-on chicken thighs
- ¼ cup olive oil
- 3 cloves garlic minced
- lemon juice of 1
- 1 tablespoon red wine vinegar
- 1 tablespoon oregano dried
- black pepper to taste, Kosher salt and freshly ground
- salt to taste, Kosher salt and freshly ground
Instructions
- In a gallon size Ziploc bag, combine chicken, olive oil, garlic, lemon juice, red wine vinegar and oregano; season with salt and pepper, to taste. Marinate for at least 20 minutes to 1 hour, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Top with chicken in a single layer.
- Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Then broil for 2-3 minutes, or until golden brown and slightly charred.
- Serve immediately, garnished with parsley, if desired.
Cup of Yum
Notes
- Adjust cooking time according to the size and thickness of baby potatoes to ensure they are tender.