Mediterranean Bliss: Greek Chicken & Potatoes

$- 4 boneless, skinless chicken thighs - 4 medium Yukon gold potatoes, cut into wedges - 1 red bell pepper, sliced - 1 red onion, cut into wedges - 3 cloves garlic, minced - 1 tablespoon dried oregano - 1 tablespoon dried thyme - 1 teaspoon paprika - 3 tablespoons olive oil - 1 lemon, juiced and zested - Salt and pepper, to taste - Feta cheese, crumbled - Fresh parsley, chopped for garnish When I cook, I love to use fresh and simple ingredients. The chicken thighs give a tender bite. Yukon gold potatoes add a buttery taste. The red bell pepper and onion bring bright colors and flavors. The marinade is key. It has garlic, herbs, and spices. Olive oil adds richness, while lemon brings a nice zing. Together, they make the chicken juicy and tasty. If you want, add feta cheese on top. It gives a salty kick that just works. Fresh parsley can brighten the dish and make it look pretty. Each ingredient works together to create a delicious dinner. {{ingredient_image_1}} To start, I mix the marinade in a large bowl. I use: - 3 tablespoons olive oil - Juice and zest from 1 lemon - 3 cloves minced garlic - 1 tablespoon dried oregano - 1 tablespoon dried thyme - 1 teaspoon paprika - Salt and pepper, to taste I combine these ingredients well until they blend nicely. Then, I add the chicken thighs. I make sure they are fully coated in the marinade. This step is crucial! I let them marinate for at least 30 minutes. For even more flavor, I recommend marinating in the fridge for up to 2 hours. While the chicken marinates, I prepare the sheet pan. First, I spread out the potato wedges, red bell pepper slices, and red onion wedges on the pan. For this recipe, I use: - 4 medium Yukon gold potatoes, cut into wedges - 1 red bell pepper, sliced - 1 red onion, cut into wedges Next, I drizzle a bit of olive oil over the veggies and season them with salt and pepper. I toss everything to coat and ensure they are evenly seasoned. Now it’s time to bake! I remove the marinated chicken from the bowl and place it on top of the vegetables on the sheet pan. I pour any leftover marinade over the chicken and veggies. I preheat the oven to 425°F (220°C) and bake the dish for 30-35 minutes. I check for doneness by ensuring the chicken is cooked through and the potatoes are tender and golden. Halfway through, I toss everything for even cooking. If I want a tangy kick, I sprinkle crumbled feta cheese on top for the last 5 minutes of baking. To get the best flavor, marinate your chicken right. Use a bowl and mix olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper. Coat the chicken thighs well in this mix. For extra flavor, let them marinate for 30 minutes at room temperature. If you want even more taste, marinate for up to 2 hours in the fridge. Even cooking is key for this dish. Spread chicken and potatoes out on a sheet pan. Toss them halfway through cooking to ensure they roast nicely. Use a meat thermometer to check that the chicken reaches 165°F. This helps to keep the chicken juicy and tender. Feel free to mix up the herbs and spices. Instead of thyme, try rosemary or dill for a fresh twist. You can add a pinch of red pepper flakes for some heat. Adjust the salt and pepper to match your taste. Add more lemon juice for a zesty kick. Don’t be afraid to be creative! Pro Tips Marinate Longer for Flavor: For an even more flavorful dish, marinate the chicken for up to 2 hours or overnight in the refrigerator. This allows the flavors to penetrate deeper into the meat. Choose the Right Potatoes: Yukon gold potatoes are perfect for roasting due to their creamy texture, but feel free to use other varieties like red potatoes or even sweet potatoes for a different twist. Check for Doneness: Always ensure your chicken is cooked through by checking that it reaches an internal temperature of 165°F (75°C). This guarantees it's safe to eat and perfectly juicy. Add Fresh Herbs for Garnish: While parsley adds a nice touch, consider using fresh dill or mint as an alternative garnish to enhance the Mediterranean flair of the dish. {{image_2}} You can mix things up by using different cuts of chicken. Bone-in chicken thighs work well too. For a lighter option, try chicken breasts. If you're feeling adventurous, use pork tenderloin or lamb. These meats add unique flavors. If you prefer a vegetarian dish, consider using chickpeas or tofu. Both options soak up the marinade well. You can also use portobello mushrooms for a meaty texture. Don't feel limited to just red bell peppers and onions. You can swap in zucchini, carrots, or asparagus. Each vegetable adds its own taste and texture. Seasonal choices are great too. In summer, use fresh tomatoes and corn. In fall, sweet potatoes and Brussels sprouts shine. These changes keep the dish fresh and exciting. Want some heat? Add red pepper flakes or diced jalapeños to the marinade. This gives the dish a nice kick. You can also explore different marinades. Try a teriyaki sauce for an Asian twist. Or use a curry paste for a bold flavor. These changes can make each meal unique and fun. To keep your Greek chicken and potatoes fresh, place leftovers in an airtight container. This helps lock in moisture and flavor. Make sure to refrigerate them within two hours of cooking. For best taste, use glass or BPA-free plastic containers. These are safe and easy to clean. When reheating, aim for the oven or a skillet. This keeps the chicken tender and the potatoes crispy. Preheat the oven to 350°F (175°C) and warm for about 15-20 minutes. If using a skillet, add a little olive oil and heat on medium. Always check that the chicken reaches 165°F (74°C) to ensure it’s safe to eat. You can freeze the Greek chicken and potatoes for later. Let the dish cool completely before packing it up. Use freezer-safe bags or containers. Squeeze out as much air as possible to prevent freezer burn. For thawing, place it in the fridge overnight. You can also use the microwave if you're in a hurry, just ensure it's heated evenly. You should marinate the chicken for at least 30 minutes. This time allows the flavors to soak in. For even better taste, marinate up to 2 hours in the fridge. The longer you marinate, the more flavorful the chicken becomes. Just make sure not to go overboard, as too long can make it mushy. Yes, you can use skin-on chicken thighs. They add extra richness and flavor. Just keep in mind that skin-on thighs may take a bit longer to cook. Be sure to check the internal temperature. It should reach 165°F (75°C) to ensure it's safe to eat. Many sides pair well with this dish. Here are some ideas: - Greek salad: Fresh and crunchy, it balances the meal. - Tzatziki: This cool yogurt sauce complements the chicken perfectly. - Roasted vegetables: Carrots or zucchini add color and nutrition. - Rice or quinoa: These grains soak up the flavors well. Feel free to mix and match to create your perfect meal! In this guide, we explored making a delicious sheet pan meal with chicken, potatoes, and fresh veggies. We covered key ingredients, easy steps to prepare, and tips for perfect results. You can customize flavors and even try different proteins or veggies. Remember to store leftovers properly and reheat them well. This dish is tasty and flexible, making it great for any meal. Enjoy cooking and experimenting with this simple yet flavorful recipe.$

Mediterranean Bliss: Greek Chicken & Potatoes

A flavorful dish featuring marinated chicken thighs and roasted vegetables inspired by Mediterranean cuisine.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 35

Total Time 1 5

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 400 kcal

Ingredients

4 pieces boneless, skinless chicken thighs
4 medium Yukon gold potatoes, cut into wedges
1 piece red bell pepper, sliced
1 piece red onion, cut into wedges
3 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon paprika
1 piece lemon, juiced and zested
3 tablespoons olive oil
to taste salt and pepper
to taste fresh parsley, chopped (for garnish)
optional feta cheese, crumbled

Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, paprika, salt, and pepper. Mix well to create a marinade.
Add the chicken thighs to the marinade and ensure they are fully coated. Let them marinate for at least 30 minutes (or up to 2 hours in the refrigerator for more flavor).
On a large sheet pan, spread out the potato wedges, red bell pepper slices, and red onion wedges. Drizzle with a bit of olive oil and season with salt and pepper. Toss to combine.
Remove the marinated chicken from the bowl and place it on top of the vegetables on the sheet pan.
Pour any remaining marinade over the chicken and vegetables.
Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the potatoes are tender and golden, tossing everything halfway through for even cooking.
If desired, sprinkle crumbled feta cheese on top during the last 5 minutes of baking for added flavor.
Once done, remove from the oven and let it rest for a few minutes before garnishing with fresh parsley.

Notes

For added flavor, marinate the chicken for up to 2 hours.

Keyword chicken, Greek, Mediterranean, potatoes, roasted