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Greek Chicken and Potatoes with Feta, Olives, and Tzatziki Recipe

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4.1 from 2 reviews

Greek Chicken and Potatoes is a flavorful Mediterranean-inspired dish featuring marinated bone-in, skin-on chicken thighs roasted alongside tender Yukon gold potatoes. Enhanced with garlic, lemon, oregano, Kalamata olives, crumbled feta, and fresh dill, this recipe delivers a perfect balance of savory and tangy notes. Served with creamy tzatziki sauce, it makes a wholesome, crowd-pleasing meal ideal for family dinners.

Ingredients

Marinade and Chicken

  • 6 Tablespoons olive oil, divided
  • 3 Tablespoons + 1 teaspoon lemon juice, divided
  • 4 garlic cloves, minced
  • 1 1/2 teaspoons dried oregano, divided
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 2 lbs bone-in, skin-on chicken thighs (about 5 large)

Potatoes and Toppings

  • 2 lbs Yukon gold potatoes, cut into ¾-inch pieces
  • 2 oz feta cheese, crumbled
  • 2 Tablespoons fresh dill, chopped
  • ½ cup Kalamata olives, halved
  • 1 cup tzatziki, for serving

Instructions

  1. Marinate Chicken: In a bowl, whisk together 4 tablespoons olive oil, 3 tablespoons lemon juice, minced garlic, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Add the chicken thighs and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 8 hours to allow flavors to penetrate. Remove from the fridge about 30 minutes prior to cooking to bring to room temperature.
  2. Roast Potatoes: Preheat your oven to 425°F (220°C). Toss the potatoes with the remaining 2 tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon dried oregano, and ½ teaspoon black pepper until evenly coated. Spread the potatoes out in a single layer on a sheet pan and roast for 15 minutes to start softening and browning.
  3. Add Chicken: Remove the chicken from the marinade and place it on a paper towel-lined plate. Pat the chicken skin gently with another paper towel to remove excess moisture, ensuring crispiness when cooked. Once the potatoes have roasted for 15 minutes, remove the pan from the oven and arrange the chicken thighs skin-side up on top of the potatoes.
  4. Roast: Return the sheet pan to the oven and roast for an additional 20 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender throughout.
  5. Broil (Optional but Recommended): For an extra crispy and golden finish, switch your oven to broil and cook the chicken and potatoes for 3 to 5 minutes until the skin and potato edges are beautifully browned and crisp. Keep a close eye to prevent burning.
  6. Finish & Serve: Remove the pan from the oven and squeeze fresh lemon juice over the top. Scatter the halved Kalamata olives, crumbled feta cheese, and chopped fresh dill across the chicken and potatoes. Serve immediately with a generous spoonful of tzatziki sauce and, if desired, a side of harissa paste for added heat.

Notes

  • Marinating the chicken longer enhances flavor and tenderness, but 30 minutes is sufficient for a quick meal.
  • Patting the chicken skin dry before roasting is key to achieving crispy skin.
  • Use a meat thermometer to ensure chicken is cooked safely to 165°F internal temperature.
  • Yukon gold potatoes work well for roasting; substitute with other waxy potatoes if needed.
  • Broiling at the end is optional but highly recommended for texture contrast.
  • Tzatziki adds a cool, creamy element that pairs perfectly with the robust flavors.

Find it online: https://cookedbysarah.com/greek-chicken-and-potatoes-with-feta-olives-and-tzatziki-recipe/