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Baked Greek Chicken

One-Pan Baked Greek Chicken Recipe

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 590
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs
  • 1 1/2 lb baby potatoes, halved
  • 2 lemons, sliced thin, plus juice
  • 6 garlic cloves, smashed
  • 3 tbsp olive oil
  • 2 tbsp dried oregano, divided
  • 1 tsp salt, plus more for chicken
  • Freshly ground black pepper
  • 2 oz feta cheese
  • Fresh oregano or parsley, for serving

Method
 

  1. Preheat oven to 400°F (200°C). Toss potatoes with 2 tbsp olive oil, lemon slices, garlic, 1 tbsp oregano, 1 tsp salt, and pepper. Spread on a rimmed baking sheet.
  2. Pat chicken dry. Drizzle remaining 1 tbsp olive oil on skin, season with salt, pepper, and remaining 1 tbsp oregano. Nestle skin side up among potatoes.
  3. Roast 45 to 50 minutes until skin is golden and chicken reaches 165°F (74°C), tossing potatoes halfway.
  4. Rest 5 minutes, then crumble feta and fresh herbs over the top. Spoon pan juices over and serve.

Notes

Let the chicken rest before serving to keep it juicy. If the skin isn’t as crisp as you’d like at the end, run it under the broiler for a minute or two — just watch closely so it doesn’t burn.