Greek Baked Chicken Thighs

Greek baked chicken thighs, simple one-pan Greek chicken and potato dinner, with garlic, lemon, Greek vinaigrette and fresh herbs.

Let me start by saying that chicken thighs are big in our house.  We. Eat. Them. All. The. Time.  Does anyone get sick of chicken?  Yes, the kids do but never, ever, Meathead, he could eat chicken every day.

I'm always looking for ways to throw chicken on the grill or in the oven and was inspired by a recipe from Simply Recipes.  These Greek baked chicken thighs are so good and easy, baked in the oven over a bed potatoes.

Everything goes in one casserole dish, thinly sliced potatoes, chicken thighs, a simple Greek vinaigrette, lemons, garlic and some fresh herbs.  I used Greek oregano, rosemary and sage, all from my little summertime herb garden, use what you have or not, no worries.  So simple and delicious.

How to make Greek chicken thighs and potatoes

Step 1: Sprinkle chicken thighs all over with a little salt and pepper, make the vinaigrette, set aside.

Step 2: Drizzle olive oil in bottom of pan, cover dish with potato slices and then scatter on the shallots.

Step 3: Arrange chicken thighs on top of potatoes, tuck in garlic and lemon around the chicken, and any fresh herbs along the sides.

Step 4: Spoon the vinaigrette over the top of each chicken thigh and coat well.  Bake for about an hour.

Recipe Notes and Tips

• Use a mandolin to easily and evenly slice the potatoes thinly.
• Fresh herbs I like best include thyme, oregano, rosemary and sage.  If you don't have any fresh herbs on hand, no worries, just leave them out, it'll still taste great.
• No Greek seasoning? Use some dried oregano and thyme or try Italian seasoning.

I know it's summer and hot, but this is so good any time of year.  I can't grill everything!!  Well, I could, and do, but this is worth turning the oven on for.  And the leftovers the next day, I can't even.  Enjoy the rest of summer.  Best, Kelly🍴🐦

Here are a few more baked chicken dishes you might like:

• Baked Chicken and White Beans has just a handful of ingredients for an easy weeknight cozy dinner.
• No Work Chicken is really the easiest chicken dish to make, just marinate and bake.
• Crispy Onion Parmesan Chicken can be on the table in 30 minutes, a quick and easy chicken dinner.

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UPDATED: Originally posted in July, 2016, and spruced up with new photos and copy in February, 2020, no changes to original recipe.

Greek Baked Chicken Thighs

Simple one-pan Greek chicken and potato dinner, with garlic, lemon, Greek vinaigrette and fresh herbs.

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: Greek

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 6 servings

Calories: 433kcal

Author: Kelly Wildenhaus

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Ingredients

• ▢ 6 chicken thighs, bone-in, skin-on
• ▢ 2 tablespoon olive oil
• ▢ 1 tablespoon red wine vinegar
• ▢ 2 tbsps fresh lemon juice ~ save the lemon(s) and use for wedges
• ▢ 1 teaspoon Dijon mustard
• ▢ 1 teaspoon Greek seasoning (or dried oregano and thyme)
• ▢ Pinch Kosher salt and fresh cracked pepper
• ▢ Olive oil
• ▢ 3 large Yukon gold potatoes, peeled and thinly sliced ~ I used a mandolin and sliced about ⅛-inch thick and I didn't peel the potatoes
• ▢ 1 to 2 large shallots, thinly sliced ~ I always have shallots on hand, if you don't, no worries, use some thinly sliced onion instead ?
• ▢ 4 cloves garlic, peeled and smashed
• ▢ 4 to 6 lemon quarters ~ from the lemons you juiced
• ▢ 4 to 6 sprigs fresh herbs, such as rosemary, oregano and sage, or any combo, but these work well

Instructions

• Preheat oven to 375º.  Sprinkle chicken thighs all over with salt and pepper and set aside
• Make vinaigrette.  In small bowl, whisk together first 6 ingredients and set aside.
• Drizzle olive oil in bottom of a large casserole dish.  Cover bottom of dish  with the potato slices, overlapping and layering if needed.  Sprinkle with salt and pepper.  Cover with the sliced shallots.
• Arrange the chicken thighs, skin side up, over the potatoes. Wedge the garlic cloves and lemon wedges between the chicken pieces.  Tuck sprigs of fresh herbs around the border, between the chicken and the side of the dish.  Whisk vinaigrette again and spoon over the chicken thighs, making sure each piece is well coated.
• Bake uncovered for about 50 - 60 minutes, until chicken is well-browned and cooked through.  Pierce potatoes with small knife to check for tenderness.  If they need more time, remove chicken and cook potatoes longer until tender.  Let rest 10 minutes before serving.

Recipe Notes

• I use a mandolin to thinly slice the potatoes, quick and easy!
• Use whatever fresh herbs you have or just leave them out, it'll still be great.
• That said, fresh herbs I like to use are thyme, oregano, rosemary and sage.
• Try dried oregano and thyme or Italian seasoning if you don't have any Greek seasoning.

Nutrition

Calories: 433kcal Carbohydrates: 18g Protein: 26g Fat: 29g Saturated Fat: 7g Polyunsaturated Fat: 6g Monounsaturated Fat: 13g Trans Fat: 1g Cholesterol: 142mg Sodium: 127mg Potassium: 694mg Fiber: 2g Sugar: 1g Vitamin A: 130IU Vitamin C: 20mg Calcium: 41mg Iron: 2mg

Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!

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*Inspired by and adapted from Simply Recipes