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One Tray Greek Chicken and Potatoes

One Tray Greek Chicken and Potatoes – Aka a meal everyone loves. Music to my ears! Whats not to like about simple Greek Baked Chicken and Potatoes with herbs and lemon.It is basically the perfect weeknight meal that is ready to eat in 45 minutes!

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One pot and one pan meals are a favourite in my home. Well they are for me because I am the one making the food and sometimes I (like a lot of people) need to save time and make hands off meals whilst I get on with some work.  

Who doesn’t love classic chicken and potatoes? These kind of dishes make your life easy. I mean we are talking 15 minutes prep time max and then it goes into the oven where it sorts itself out.

This is one of my go to dishes for when I have last minute guests over. It is great served with a large crisp green salad and also fab with a greek salad.

What is great about this Greek roasted chicken and potatoes is that you can completely change it up as you wish. Chicken thighs will work wonderfully. Either skin off or skin on. Crispy golden skin works wonderfully well but I used skinless because it saves on fat and calories. You can also add vegetables of your choice – corn on the cob, peppers, asparagus, broccoli..whatever you fancy!
 
So here is how it goes..basically you marinade the chicken in a large bowl with herbs and lemons. You then mix it all together and leave it to do its thing. Then you add small chunks of potatoes, garlic and herbs to your tray with oil obvs. Then arrange the chicken around the potatoes and bake for 45 minutes to an hour. You then serve with a yummy side salad and tzatziki
 

One Tray Greek Chicken and Potatoes

One Tray Greek Chicken and Potatoes - Aka a meal everyone loves. Music to my ears! Whats not to like about simple Greek Baked Chicken and Potatoes with herbs and lemon.It is basically the perfect weeknight meal that is ready to eat in 45 minutes!

Course Dinner
Cook Time 45 minutes
Total Time 45 minutes

Ingredients

  • 8 Chicken Thighs/Drumsticks Mixed Skin off
  • 4 Garlic Cloves Crushed
  • 1 large Lemon Juice and Zest
  • 1 tbsp Red Wine Vinegar
  • 5 sprigs Thyme Leaves removed
  • 3 sprigs Rosemary Roughly chopped
  • 3 tbsp Olive Oil
  • 2 tsp Salt
  • Black Pepper
  • 3 Large Potatoes Peeled and chopped into 1 inch cubes

Instructions

  1. Preheat oven to Gas Mark 8.

  2. In a large bowl, combine the chicken with the lemon, garlic, vinegar, thyme, rosemary, oil, salt and black pepper and leave to marinade for 15 minutes to 24 hours.

  3. In a large oven tray add the cubed potatoes and arrange the chicken in the around the potatoes. Drizzle the remaining marinade over the potatoes.

  4. Bake for 45 minutes - 1 hour.

 

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