ONE PAN GREEK-STYLE ROASTED CHICKEN & POTATOES

60 mins
Serves 4
https://www.dimitrasdishes.com/one-pan-greek-style-roasted-chicken-potatoes/

Directions

  1. 1Preheat oven to 425°F (220°C).
  2. 2Preheat oven to 425°F (220°C).
  3. 3Preheat oven to 425°F (220°C).
  4. 4Combine spices in a bowl.
  5. 5Combine spices in a bowl.
  6. 6Combine spices in a bowl.
  7. 7Combine marinade ingredients in another bowl.
  8. 8Combine marinade ingredients in another bowl.
  9. 9Combine marinade ingredients in another bowl.
  10. 10Wash and pat dry the chicken.
  11. 11Wash and pat dry the chicken.
  12. 12Wash and pat dry the chicken.
  13. 13Place chicken and potatoes in a baking tray.
  14. 14Place chicken and potatoes in a baking tray.
  15. 15Place chicken and potatoes in a baking tray.
  16. 16Pour marinade over chicken and potatoes.
  17. 17Pour marinade over chicken and potatoes.
  18. 18Pour marinade over chicken and potatoes.
  19. 19Season with spices.
  20. 20Season with spices.
  21. 21Season with spices.
  22. 22Roast for 45 minutes, then increase temperature to 450°F and roast until potatoes are tender (about 15-20 more minutes).
  23. 23Roast for 45 minutes, then increase temperature to 450°F and roast until potatoes are tender (about 15-20 more minutes).
  24. 24Roast for 45 minutes, then increase temperature to 450°F and roast until potatoes are tender (about 15-20 more minutes).
  25. 25Garnish with fresh parsley and serve.
  26. 26Garnish with fresh parsley and serve.
  27. 27Garnish with fresh parsley and serve.

Ingredients

  • 2.5 pounds chicken thighs and drumsticks, bone-in, skin on
  • 2.5 pounds chicken thighs and drumsticks, bone-in, skin on
  • 2.5 pounds chicken thighs and drumsticks, bone-in, skin on
  • 1.5 pounds potatoes, peeled and cubed
  • 1.5 pounds potatoes, peeled and cubed
  • 1.5 pounds potatoes, peeled and cubed
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 teaspoon freshly ground black pepper
  • 2 tablespoons dried oregano
  • 2 tablespoons dried oregano
  • 2 tablespoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 0.25 teaspoon crushed red pepper flakes
  • 0.25 teaspoon crushed red pepper flakes
  • 0.25 teaspoon crushed red pepper flakes
  • 0.33 cup olive oil
  • 0.33 cup olive oil
  • 0.33 cup olive oil
  • 0.25 cup fresh lemon juice
  • 0.25 cup fresh lemon juice
  • 0.25 cup fresh lemon juice
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 2 garlic cloves, grated
  • 2 garlic cloves, grated
  • 2 garlic cloves, grated
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon ground Sumac
  • 1 teaspoon ground Sumac
  • 1 teaspoon ground Sumac

Equipment

baking tray/pan

Tips

  • Use freshly squeezed lemon juice.
  • Chicken can be marinated for up to 24 hours before roasting. Potatoes should not be marinated ahead of time.
  • For extra color, increase oven temperature to 450°F for the last 10-15 minutes.
  • Serve with a salad and toasted bread.
  • Optional seasonings: paprika and ground sumac can be added for extra color and flavor. Other herbs like rosemary or thyme can be substituted for oregano if desired. Chicken breasts can be used instead of thighs, but cooking time will vary.