The Greek Chicken & Potatoes You’ll Want to Make Every Week | One-Pan Dinner

By Dimitra's Dishes · 60 min

Ingredients

Instructions

1. In a large bowl, whisk together the olive oil, tomato paste, grated garlic, balsamic vinegar, salt, black pepper, cinnamon and crushed red pepper until smooth.
2. Pat the chicken dry and coat it well with the marinade. Cover and refrigerate for at least 15 minutes or up to overnight. If marinating overnight, let it sit at room temperature for about 30 minutes before roasting.
3. Preheat the oven to 400°F.
4. Toss the potatoes in a large, deep sheet pan or roasting pan with the olive oil, lemon juice, oregano, salt and black pepper, then spread them evenly. Pour the chicken broth around them.
5. Place the marinated chicken thighs skin-side up on top of the potatoes and spoon over any leftover marinade.
6. Cover tightly with foil and bake for 45 minutes.
7. Uncover and roast for another 35–45 minutes, until the potatoes are completely tender, the pan juices have reduced and the chicken is deeply golden. The thickest part of the chicken should reach at least 165°F.
8. If the chicken is done before the potatoes, transfer it to a platter and loosely cover it, then roast the potatoes uncovered for 10–15 minutes more, until tender and the juices have reduced as you like.
9. For crispy skin, broil the chicken for 2–3 minutes at the end, watching closely as it can brown quickly.
10. Let the chicken rest for 5–10 minutes, then garnish with chopped parsley and serve with lemon wedges and feta, if using, spooning the pan juices over everything.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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