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Greek Baked Chicken Thighs

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

Plated Greek baked chicken and potatoes with fork.

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.

Close up of baked chicken and potatoes in pan.

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

Ingredients photo.

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.

Process photo collage showing layering of chicken and potatoes.

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.

Finished pan of Greek baked chicken thighs and potatoes just out of oven.

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🍴🐦

Chicken and poatoes on plate with pan in background.

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

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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.

Finished pan of chicken and potatoes just out of oven.

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
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6 servings
Calories: 433kcal


  • 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


  • 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.


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!

*Inspired by and adapted from Simply Recipes

Recipe Rating


Thursday 22nd of October 2020

this recipe was absolutely amazing! is going in my rotation! i do low carb though so i substituted cauliflower florets for the potatoes same cook time and added crumbled feta when chicken was done cooking put back in over to melt and perfection i love feta though and was perfect addition to your yummy recipe!


Friday 30th of October 2020



Friday 28th of February 2020

I could eat chicken every day.

Mark Wildenhaus

Tuesday 19th of July 2016

Tastes just like chicken... yet better!