Greek Chicken and Potatoes – Easy One-Pan Dinner

roasted greek chicken with potatoes in a pink shallow cast iron casserole

Greek Chicken and Potatoes – Easy One-Pan Dinner

Dani

Juicy chicken thighs roasted over lemony potatoes, oregano, rosemary, garlic, and a splash of white wine. One pan, naturally gluten-free, and deeply satisfying.

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Prep Time 15

Cook Time 50

Total Time 1 5

Course Dinner, Main Course

Cuisine Greek, Mediterranean

Servings

Calories 430 kcal

Equipment

1 Cast-iron shallow casserole dish shallow

Ingredients

4 chicken thighs cut in half
700 g potatoes halved
2 medium yellow onions quartered
3 garlic cloves whole
2 lemons 1 juiced, 1 sliced
1 tbsp Extra virgin olive oil
1 ghee butter
100 ml white wine
1 tsp Dry oregano
Fresh rosemary stalks
Salt and black pepper to taste

Instructions

Marinate chicken in lemon juice, olive oil, oregano, salt, and pepper for 30 minutes.
Toss potatoes and onions with seasoning.
Arrange everything in a cast-iron pan, add lemon slices and rosemary, pour the wine/water, and top with ghee.
Bake at 180°C for 50 minutes or until golden.

Notes

Marinating longer enhances flavor.

Substitute wine with chicken stock for an alcohol-free version.

Omit ghee butter for a dairy-free version.

YourDani x x

Nutrition

Calories: 430kcalCarbohydrates: 30gProtein: 28gFat: 20gPotassium: 900mgFiber: 4g

Keyword baked Greek chicken thighs, gluten-free chicken recipe, Greek chicken, Greek chicken and potatoes, Greek lemon chicken, lemon chicken, lemon chicken and potatoes, Mediterranean chicken recipe, Mediterranean recipe, one-pan dinner, one-pan Greek chicken

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