Description
A delicious Greek-style skillet roast chicken dish featuring crispy potatoes, perfect for a hearty meal.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
- 1 pound baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 lemon, zested and juiced
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Season the chicken thighs with salt, pepper, oregano, garlic powder, and onion powder on both sides.
- Once the oil is hot, add the chicken thighs skin-side down and sear for about 5-7 minutes until the skin is golden brown. Flip the chicken and sear for another 3-4 minutes.
- Remove the chicken from the skillet and set aside. Add the halved baby potatoes to the skillet, cut side down. Drizzle with the remaining tablespoon of olive oil, lemon juice, and season with salt and pepper.
- Place the chicken thighs back on top of the potatoes, skin-side up. Sprinkle lemon zest over the chicken and potatoes.
- Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are crispy and tender.
- Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.
Notes
- For extra flavor, marinate the chicken in lemon juice, garlic, and herbs for a few hours before cooking.
- Substitute the baby potatoes with sweet potatoes or carrots for a different twist.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: Salt to taste
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg