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One Pan Greek Chicken Thighs with Lemon, Garlic and Vegetables
This One Pan Greek Chicken Thighs recipe brings the vibrant flavours of Greece to your table with minimal fuss!
Ingredients
- 4 bone-in chicken thighs
- 2 lemons (zested and juiced)
- 4 cloves garlic (minced)
- 2 cups baby potatoes (halved)
- 1 cup cherry tomatoes (halved)
- 1 red onion (sliced)
- 1 cup bell peppers (sliced)
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley (for garnish)
Instructions
Preheat your oven to 200°C (400°F).
In a large bowl, whisk together the lemon juice, lemon zest, minced garlic, olive oil, oregano, salt, and pepper.
Add the chicken thighs to the bowl and coat them evenly in the marinade. Let them marinate for at least 15 minutes.
In a large oven-safe skillet, add the halved baby potatoes and slice red onion, then pour half of the marinade over them and toss to coat.
Place the marinated chicken thighs skin-side up on top of the potatoes.
Add the halved cherry tomatoes and sliced bell peppers around the chicken.
Drizzle the remaining marinade over everything in the skillet.
Bake in the preheated oven for about 35-40 minutes or until the chicken is cooked through and the internal temperature reaches 75°C (165°F).
Once cooked, remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley.
Kitchen Tools
- Large bowl
- Oven-safe skillet
- Whisk
- Measuring spoons
- Cutting board
- Knife
Chef's Tips
For extra crispy chicken skin, broil for the last 3-5 minutes of cooking.
Be sure to cut the potatoes into even sizes for consistent cooking.
Feel free to add other vegetables like zucchini or asparagus for more variety.
🔧 Troubleshooting Tips
🔄 Recipe Variations
🥗 Healthy Alternatives
🍽️ Serving Suggestions
Serve with a side salad or warm pita bread for a complete meal.
Pair with tzatziki sauce to enhance the Greek flavour.
Nutrition Facts
🥗 Suitable Diets
🎨 Presentation Ideas
📦 Storage & Conservation
♻️ Leftover Ideas
⚠️ Common Mistakes to Avoid
FAQ
Yes, boneless chicken thighs can be used, but adjust the cooking time as they will cook faster.
You can add zucchini, asparagus, or carrots for more variety.
Yes, you can marinate the chicken a day ahead and store it in the fridge until you're ready to cook.
A Greek salad or couscous would complement it beautifully.
Absolutely! It stores well and reheats nicely for a quick meal throughout the week.