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.
Servings 4 people
Equipment
- 1 Roasting pan/tray
- 1 spatula
- 1 cook's knife
- 1 Chopping Board
- 1 teaspoon
- 1 set of Tongs
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
- Preheat oven to 180°C fan, 200°C conventional or 390°F.
- 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.
- 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.
- Place on top shelf of oven and time for 35 minutes.
- 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.
- Place back in oven for another 30 minutes or until skin is crispy and internal temperature is at least 75°C (165°F).
- Serve immediately being sure to add the lemony pan juices.
Video
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.