Inspired by the classic dish, Greek potatoes, this hearty one-pan dinner features crispy chicken thighs and tender, herby potatoes. Here, the key to getting tender, braised chicken thighs with crispy tops is to brown the skin first, so that they stay crisp. The rendered fat, which is “liquid gold,” is then used to coat the potatoes. When baked with lemon, garlic, oregano, and chicken broth, the potatoes and chicken become tender and deeply cozy.
The Ingredients You’ll Need for One-Pan Chicken and Potatoes
- Yukon gold potatoes. These potatoes have a buttery, rich texture perfect for soaking up the pan sauce.
- Garlic. Mince the garlic to ensure it thoroughly coats the potatoes.
- Lemons. You’ll toss the potatoes with 1/3 cup of fresh lemon juice before cooking (from 2 to 3 large lemons). An additional lemon cut into wedges cooks in the skillet with the potatoes and chicken. The roasted lemons add a slightly sweet, caramelized flavor to the finished dish.
- Dried oregano. This is the signature flavor of Greek potatoes! I call for dried oregano because it has a deeper, more concentrated flavor than fresh oregano.
- Chicken thighs. Bone-in, skin-on chicken thighs are perfect for this recipe because the skin will stay crisp, and the meat will stay juicy and tender throughout the cook time.
- Chicken broth. Low-sodium chicken broth acts as a braising liquid that cooks down into a flavorful pan sauce.
- Fresh herbs. Add dill or parsley before serving for freshness.
- Feta cheese. Instead of using the pre-crumbled cheese, pick up a block and crumble it yourself for a creamier, richer feta.
Ingredients
- 3 cloves garlic
- 3 to 4 large lemons, divided
- 1 medium red bell pepper
- 2 pounds Yukon gold potatoes
- 1/4 cup plus 1 tablespoon olive oil, divided
- 1 tablespoon dried oregano
- 1 1/2 teaspoons kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 2 pounds bone-in, skin-on chicken thighs (4 to 6)
- 1/2 to 3/4 cup low-sodium chicken broth
- 1/2 medium bunch fresh dill or parsley, or a combination
- 3 ounces feta cheese (optional)
Instructions
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Arrange a rack in the middle of the oven and heat the oven to 400ºF.
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Prepare the following, adding each to the same large bowl as you complete it: Mince 3 garlic cloves. Juice 2 to 3 of the large lemons until you have 1/3 cup. Cut 2 pounds Yukon gold potatoes into 1-inch wedges. Trim and cut 1 medium red bell pepper into 1-inch pieces.
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Add 1/4 cup of the olive oil, 1 tablespoon dried oregano, 1 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper. Toss to evenly coat the potatoes and pepper.
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Cut the remaining 1 large lemon into 6 wedges. Pat 2 pounds bone-in, skin-on chicken thighs dry with paper towels. Season all over with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
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Heat the remaining 1 tablespoon olive oil in a large (at least 12 inch) cast iron or oven-safe skillet over medium-high heat until shimmering. Add the chicken skin-side down in a single layer. Cook until the fat is rendered and the skin is crisp and golden brown, about 12 minutes. Transfer the chicken to a plate skin-side up in a single layer (the chicken will not be cooked through at this point).
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Add the potato mixture and any liquid at the bottom of the bowl to the skillet and stir to coat in the pan drippings. Arrange into an even layer. Pour 1/2 cup of the low-sodium chicken broth over the top. Nestle the lemon wedges and chicken skin-side up into the potatoes. Pour in any accumulated juices on the plate.
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Transfer the skillet to the oven. Roast until the chicken is cooked through and the potatoes are tender and browned in spots, 40 to 50 minutes. If the skillet becomes too dry, add the remaining 1/4 cup low-sodium chicken broth.
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Let the chicken and potatoes rest for 5 minutes. Meanwhile, coarsely chop the leaves and tender stems from 1/2 medium bunch fresh dill or parsley until you have about 1/2 cup.
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Crumble 3 ounces feta cheese over the chicken if desired (about 1/3 cup). Sprinkle with the herbs.
