Name: GREEK CRISPY CHICKEN THIGHS WITH POTATOES
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 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

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

Crispy Chicken Thighs in a sheet pan with plates and silverware.

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

Chicken thighs with potatoes, olives, tomatoes in one sheet tray.

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.

Greek Crispy Chicken Thighs with Potatoes plated in plate.

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?

Greek Crispy Chicken Thighs with Potatoes ingredients photography.

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.

Greek Crispy Chicken Thighs in a sheet pan with hands holding the pan.

Ok, ok, back to this delicious Greek Crispy Chicken Thighs with Potatoes dish and how it came about.

On Monday’s I usually do a LIVE cooking demo on my INSTAGRAM account, if you haven’t joined in the fun yet, make sure you are following me on INSTAGRAM and watch at 6pm PST.

Greek Chicken in one pan with lemons and herbs in blue plates.

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.

Chicken Thighs with Potatoes in three plates.

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:

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?

Leave a comment and don’t forget to take a picture, tag it with #lenaskitchenblog on Instagram or tag me on my Facebook page! I love seeing what you come up with! Happy cooking.

Take a moment to rate and review this recipe in the comments below, share it on Pinterest, Instagram or Facebook.