This one sheet pan Greek Crispy Chicken Thighs with Potatoes cooks in 45 minutes with a 10-minute prep. Making it perfect for weeknight dinners!Jump to Recipe
Weeknight dinners shouldn’t require a lot of thought…but still be the tasty, in my opinion. That’s why this challenge I’m doing is the perfect way to use up what you have and create a stunning one sheet pan Greek Crispy Chicken Thighs with Potatoes meal. Dinner on the table in less than an hour.
PIN IT NOW! CLICK HERE TO PIN THIS GREEK CRISPY CHICKEN THIGHS WITH POTATOES RECIPE TO YOUR DINNER BOARD ON PINTEREST.Print Recipe
This week I decided to challenge myself to a two-week-long Freezer clean out challenge. Who wants to join in? I know some of you already have on INSTAGRAM. I’m calling it #LKFreezerChallenge. (Lena’s Kitchen Freezer Challenge). You can watch the videos I created in my highlights here.
It’s funny to me, I am so not a freezer fan. We don’t own a chest freezer, only a regular side freezer in our garage refrigerator. And somehow I was so surprised at how much meat and seafood we had stored there and not being used.
Not sure how you are with keeping up with using what’s in your freezer?
Apparently, I suck at it. I’m an instant gratification type person when it comes to proteins. I want it fresh, thawed out and ready to go when I come back from the store. None of that defrosting stuff.
But, I am challenging myself to change that for the next two weeks… or until all the protein is out of the freezer.
Ok, ok, back to this delicious Greek Crispy Chicken Thighs with Potatoes dish and how it came about.
This week, it was just not going to happen. I had way too much to finish up with my website update, so I decided, since I had no time to go to the store to pick up something for dinner. I had to raid the fridge and freezer to come up with something easy to throw together for dinner.
HOW TO DEFROST MEAT SAFELY
- DEFROST OVERNIGHT: The best way to thaw meat safely is to plan ahead. Defrost it overnight on a plate in the refrigerator. By the next day, you’re ready to cook.
- SAFETY TIP: Never keep meat at room temperature for more than two hours. Once you’ve thawed frozen meat, you can’t refreeze it unless it’s in stock, soup or liquid.
- COOKING SAME DAY: Use the “cold water” method. Keep the meat wrapped tight in a plastic bag. A 1-pound package of meat can thaw in an hour or less. Packages of 3 – 4 pounds can take more than two hours.
After raiding my freezer, I found a package of bone-in and skin-on chicken thighs. Then in the main fridge, I always have onions, garlic, olives, and pepperoncini. Luckily, this week I also happened to have a few yukon gold potatoes, feta cheese and a handful of tomatoes.
This meal is also so versatile. You can use whatever potatoes you have on hand. Use whatever olives you have or don’t add any if you don’t like them. You can also add a few sliced lemons for a little zing. This makes it easy to use up what YOU have in the fridge too. Can’t wait to hear what you added to your chicken.
It just made sense to me to roast the chicken with the onions and potatoes together so that they could cook-up in all the yummy juices from the chicken, making them that much more delicious. The additions of Greek flavors from the olives, feta, tomatoes, and oregano made it top-notch in flavor. The pepperoncini are optional if you don’t want the spice.
FOR MORE CHICKEN RECIPES CHECK THESE OUT:
- EVERYDAY BAKED CHICKEN BREAST
- EXTRA CRISPY AIR FRYER WINGS
- CRISPY CHICKEN CUTLET SANDWICH
- OVEN ROASTED CHICKEN THIGHS WITH GRAPES
- BBQ CHICKEN QUARTERS WITH QUINOA & SALAD
This Greek Crispy Chicken Thighs with Potatoes is the perfect balance of Greek-inspired flavors in one bite. I hope you dig in and enjoy it!
PS – If you want to make this a Keto Approved meal, just omit potatoes or sub out for cauliflower or another veggie of choice.
DID YOU MAKE THIS RECIPE?
If you give this one sheet panGREEK CRISPY CHICKEN THIGHS WITH POTATOES dish a try?
GREEK CRISPY CHICKEN THIGHS WITH POTATOES
- 6 bone-in and skin-on chicken thighs
- 2 large sweet onions cut into 1/4″ half rounds
- 6 medium yukon gold potatoes or any potatoes, skin on cut into 1/4″ half rounds
- 3 tbsp garlic sauce or 6 cloves of garlic, finely chopped SEE NOTES BELOW
- 1 cup baby tomatoes
- 1/2 cup olives of choice pitted or not
- 8 pepperoncini peppers optional if you don’t like spice
- 1/4 cup crumbled feta cheese
- 1 tbsp dried oregano
- 2 tbsp sea salt, divided more to taste after cooked if needed
- 1 tbsp olive oil
- 1/2 lemon, sliced optional
- 1 tbsp freshly chopped flat leaf parsley
- Preheat oven to 450º F. Get a deeper sheet pan ready. Also preheat the pan to medium high heat. You will be cooking the chicken in a pan first to get the skin nice and crispy.
- Pat the chicken dry completely with a paper towel on both sides. Using 1 tbsp of sea salt sprinkle both sides and rub it in well. Once your pan is heated up. Add 1 tbsp of olive oil. Gently add the chicken away from you skin side down. Cook for 7-8 minutes or until skin is golden brown and feels crispy to touch. Flip over and cook for 2 more minutes.
- While chicken is cooking prep your veggies. Peel and clean the onions. Cut them in half and then in half again, slice into 1/4 inch half circles. Wash your potatoes, cut in half and then cut in 1/4 inch thick slices. Salt with remaining 1 tbsp of sea salt.
- FOR THE GARLIC SAUCE: You have the option to either make a batch of garlic sauce called TOUM, find the recipe here. Buy some at Trader Joes, it’s called Garlic Dip or use 6 cloves of garlic, grate very finely and toss with a few tbsp of olive oil to make a sauce. This will be the sauce to toss for the potatoes and onions in.
- Add the garlic tossed onions and potatoes in a oven safe dish. Sprinkle with dried oregano. Toss well. Add the crispy skinned chicken, skin side up. Scatter the tomatoes, olives, pepperoncini and feta. Don’t add anything on top of the chicken.
- Bake UNCOVERED for 30 minutes on the top rack, rotate half way to ensure all the chicken gets even more crispy and the veggies cook evenly.
- Once baked, remove from the oven, sprinkle with fresh parsley and enjoy! Can be served on it’s own or with a side or greek style salad.
Happy Cooking friends,