GREEK STYLE BAKED CHICKEN & POTATOES | EASY MEDITERRANEAN ONE-PAN RECIPE
Golden, juicy, and full of Mediterranean flavor—this Greek-Style Baked Chicken and Potatoes will be your new favorite one-pan dinner!
This recipe combines tender, oven-baked chicken thighs with crispy potato wedges, all coated in a creamy marinade made with Greek yogurt, lemon juice, garlic, Dijon mustard, and oregano. It’s hearty, flavorful, and incredibly easy to make, perfect for weeknight dinners or family meals. The chicken turns golden and juicy while the potatoes soak up all the rich, tangy flavors. Simple, wholesome, and satisfying, this dish brings a taste of Greece right to your table.
INGREDIENTS
Chicken thighs, bone-in, skin-on, 6 pieces
Yukon gold potatoes, 225 g (½ lb / 3 medium), cut into wedges
Olive oil, 60 ml (¼ cup)
Greek yogurt, 60 g (¼ cup)
Lemon juice, 37 ml (2 ½ tbsp), freshly squeezed
Lemon zest, ½ tsp
Kosher salt, 5 g (1 tsp)
Black pepper, ½ tsp (1 g)
Garlic, 7 g (½ tbsp), minced or garlic flakes
Dijon mustard, 1 tsp (5 g)
Dried oregano, 1 tsp (1 g)
Lemon slices, for garnish
Cooking Instructions
To prepare the marinade, whisk together olive oil, Greek yogurt, lemon juice, lemon zest, Dijon mustard, salt, black pepper, garlic, and dried oregano in a large bowl until smooth and creamy.
Place the chicken thighs and potato wedges in a baking dish, then pour the marinade over them. Toss everything thoroughly so the chicken and potatoes are well coated. If you have time, let the mixture sit for 10–15 minutes to allow the flavors to soak in.
Preheat the oven to 200°C (400°F). Bake the chicken and potatoes for 60–90 minutes, stirring the potatoes halfway through, until the chicken is fully cooked, golden, and the potatoes are tender.
Once done, garnish with fresh lemon slices and serve warm.
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