One Pan Greek Chicken — Damn Delicious

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One Pan Greek Chicken

The easiest no-fuss weeknight meal with a simple Greek marinade – all cooked on a single pan with roasted potatoes and green beans!

I have been making a lot of one pot meals, but this Greek chicken is by far my favorite.

It has all the flavors of a simple lemon-garlic-herb marinade using bone-in, skin-on chicken thighs, which is then roasted on a single sheet pan with baby red potatoes and green beans, making this a full meal using only a single pan.

Yes, a single sheet pan is all you need, which will certainly come in handy for those busy weeknights, or even when you have friends over so you’re not slaving away in the kitchen while trying to be a good host.

Easy enough, right?

One Pan Greek Chicken

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour 5 minutes

The easiest no-fuss weeknight meal with a simple Greek marinade – all cooked on a single pan with roasted potatoes and green beans!

Ingredients:

  • 16 ounces baby red potatoes, halved
  • 16 ounces green beans, trimmed
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

For the marinade

  • 8 bone-in, skin-on chicken thighs
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • Juice of 1 lemon
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dried oregano
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. In a gallon size Ziploc bag, combine chicken, olive oil, garlic, lemon juice, red wine vinegar and oregano; season with salt and pepper, to taste. Marinate for at least 20 minutes to 1 hour, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
  2. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  3. Place potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Top with chicken in a single layer.
  4. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Then broil for 2-3 minutes, or until golden brown and slightly charred.
  5. Serve immediately, garnished with parsley, if desired.

*Cooking time will vary depending on the size and thickness of the potatoes.

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70 comments

Looks so easy and delicious! Loving the simple flavours!

what about regular vinegar or apple cider will that work

You can certainly try substituting regular or apple cider vinegar but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.

Renting a house in Maine for a week in August. Going with family. This recipe is coming with us! PS….My mother-in-law LOVES your salmon in foil. Now that I think of it, that recipe is coming with us too!

I noticed that the recipe only calls for lemon juice but the picture shows lemon slices …I didn’t notice where that in the recipe it was included .Did I miss something?Btw this looks so yummy I can’t wait to make this!

Nope, Irma, you are completely right. The lemon slices are in the pictures simply for photographic purposes.

I do want to try your recipe but do have a question. With leaving the skin on the chicken and the cooking the veggies underneath, do you have any issues with the the fat draining off and pooling on the bottom of the pan? I’m also thinking of adding Kalamata olives.

That sounds like a great addition! As for the fat, there was a little bit of excess fat left on the pan but please feel free to drain as needed to suit your desired preferences.

This looks delicious, we love Greek food and as the cook I love one-pan meals! Quick question, though – I thought the usda guideline for safe internal temp for chicken thighs was 165 degrees. You say 175, is that for benefit of the veggies cooking through? Thanks!

Susan, it seems that the numbers have been updated to 165 degrees F. This is simply for the benefit of the chicken to ensure that it is completely cooked through.

What a great recipe, we loved it. We appreciate all your recipes. We call it our Chungah night.

This looks yummy, but don’t the green beans get overcooked being in the oven that long? I like mine a bit al dente.

They should not be overcooked but if you prefer a more al dente texture, you can add the green beans at the last 10-15 minutes of cooking time.

Could you use parchment paper or foil on the bottom of your pan for easy cleanup? What size pan do you use? I love your one pan recipes but I am 70 years young and that is way too much food. When I half the recipe is there anything else I need to change? Is there a simple way to make just two servings and if so what sort of pan would you suggest. Love, love your site!

I am using a large baking sheet but you can simply use a smaller one to half the recipe. And yes, either parchment paper or aluminum foil should work just fine.

Can I use boneless skinless thighs? Will cooking temperature/time need to be adjusted?

Yes, absolutely. But you may have to adjust/reduce cooking time as needed to ensure that the chicken is completely cooked through.

This looks delicious! I was just wondering if chicken breasts can be substituted for the thighs.

Yes, absolutely. But you may have to adjust cooking time as needed to ensure that the chicken is completely cooked through.

I made this for dinner tonight. It was an easy and very cheap meal to make. Chicken was good but the vegetables were a bit bland, tasted more like steamed rather than roasted.

Jenny, did you drizzle the vegetables with olive oil and season with salt and pepper as directed in the recipe? Sometimes all you need is a little bit of seasoning for the best kind of roasted veggies!

I just cannot eat Chicken thighs, I begin to gag and then well..you know do the throw up thing within a couple minutes. Do you think that chicken breasts bone/in will work as well? Or, just chicken breasts will work out fine too? Having grown up in the Chicago area, Greek restaurants are on every street corner, and every suburb. Do you have a great recipe for that Greek Flank Steak too? I’d love a one dish out of Flank Steak & veggies? Your recipes have gotten me thru many nights lately.

Yes, chicken breasts would work just fine, although you may have to adjust cooking time as needed to ensure that the chicken is completely cooked through. I do not have a recipe for Greek Flank Steak at this time but I have just added it to my culinary bucket list! 🙂

Thanks for another amazing recipe. I tried one of the suggestions and added 1/3 cup Kalamara olives, and 1/3 cup pitted olives with feta cheese. Followed cooking times exactly, melted feta, with natural juices, plus salty olives made this better than any restaurant dish I’ve ever had.

I really want to make this, but need to know the nutritional value of this meal. It looks so delicous. My husband is on a diet and I’m helping him keep on track. Do you have the nutritional value? Thanks

Lisa, the nutritional information has been added below the recipe. Please see “Why It’s A Smart Choice”.

Thanks so much. I really appreciate it.

How would I go about making this with chicken breasts?

You may have to adjust cooking time as needed to ensure that the chicken is completely cooked through.

This looks great! My family only likes white meat. I plan to do bone-in, skin on chicken breasts (cut in half, so about the size of a thigh). Do you think I need to adjust the time at all? I forget if there is a difference in cooking dark versus white meat… Thanks!

Yes, Kate, you may have to adjust cooking time as needed to ensure that the chicken is completely cooked through.

I made this tonight. We enjoyed it and will make it again.

The chicken and potatoes were cooked perfectly.

The green beans were crisp. Not crisp barely cooked, but overcooked. We ate them – they were like green bean potato chips. Maybe that is not so bad.

Next time, I’ll add the green beans with 20 minutes to go.

I did not have the veggies/potatoes to make this recipe in its entirety. I also used white wine vinegar for the marinade. However, the chicken came out delicious. I will definitely make sure to go shopping & make again w/ all ingredients. Love your website. Its the only one I refer too. Mahalo!

I made this for dinner tonight and it was delicious, thank you for the recipe! The only change I would make would be to quarter the potatoes next time, they were slightly underdone for my tastes even though I used really small two bite potatoes. Otherwise, terrific!

Made this for dinner tonight for my husband and son and they really liked it. I really liked how easy it was to make. thanks for a great recipe!

Hi Chungah. Just wondering why we discard the marinade? Do you think it would be ok to cook it with the marinade and baste the chicken for extra flavor?

The marinade is not needed at that point, although you can certainly use it as needed to suit your preferences.

I cooked the chicken with the marinade in the pan and then poured the excess over the finished chicken, it came out fantastic, although I’m sure it would have anyways. Love the flavour combination, I’m making it again tonight. Also I used boneless skinless breasts as that was all I had at the time. Sorry you’ve had to answer the same question about adjusting cooking time so many times for people! It’s just chicken, when it’s done, it’s done. If you can’t tell by feel, buy yourself a probe! Thanks again

I just made this today for my Greek husband and a Greek friend who was over. It was delicious! I made it with boneless chicken breasts and 35 minutes was perfect. The meat wasn’t dried out at all. I had to use frozen green beans and they turned out a little “withered” but still were really good. Next time, I’m going to throw all the veggies in the marinade and include the marinade in the pot (I used a large lasagna pan as I made the recipe a little bigger so we could have leftovers). We love to have juicy leavings in the pot to soak up our bread! Love all your recipes!!

wonderful dish and so much easier then others I have made; a real keeper

I made this last night, following the recipe. Only changes I made were to line the chicken thighs up the middle of the pan, with the green beans and potatoes on each side. I thought it would be a little easier to mix up if the veggies were cooking unevenly. I also used half fresh sweet potatoes, and half baby red potatoes. Yum!

This is the easiest and most delicious chicken dish ever. And the clean up is a breeze. I made it with boneless, skinless chicken breasts and the chicken was moist and delicious…

Please please – more one pan dinners……

PS – I have not been disappointed with any of your recipes I have tried. Quick, easy and damn delicious.

Thank you so much for your awesome recipes. They are exactly what the everyday cook needs. Simple fresh and delicious. It makes eating healthy easier!

I made this recipe last night and it was a hit. I used boneless, skinless chicken thighs.
Marinated it for 1 hour and baked it in the oven with slices of lemon, placed it on a
bed of garlic lemon orzo and topped it with feta cheese. . .My husband wanted
to take some for work today !! Thanks for the great recipe

This sounds amazing. I’m planning on making it tomorrow, I’m using a whole chicken and will cut out the backbone so it will lay flat in the pan. Any idea how to adjust the cooking time. Thanks in advance.

What a great idea! But unfortunately, without further recipe testing, I cannot advise cooking time. Please use your best judgment.

Thanks for the quick reply, I’m going to try it and will report back!

Made the chicken and it was AMAZING. I made a whole chicken (with the back cut out so it laid flat) I used the roast convection option on my oven at 400 degrees for about an hour. I put the string beans in the last 15 minutes. I let it rest covered for at least 5 minutes before we cut it. The only thing I will do differently next time is double up on the marinade to add more flavor. The is definitely a KEEPER, so easy to do and no clean up. Thank you!

Hello! Looking to make this dish but I don’t have any red wine or white wine vinegar. Can I substitute it with anything else?
Thanks for your reply!

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

This looks like the perfect weekend supper – chicken, potatoes, one pot, greek flavours, what is not to to love xx

I made this on Monday night and it was delicious!! I brined my chicken first, adding in garlic, parsley, lemon and oregano into the brine. I let the chicken brine for a couple hours and then took them out, patted them dry and then put them in the pan with a splash of red wine vinegar, olive oil, salt, pepper, garlic and oregano.

I know this is an old recipe, but I just made this for the first time tonight. Only switch up was that I used asparagus instead of green beans. I put the potatoes in first, then added the chicken after 15 minutes (potatoes cooked a total of 45 minutes), and added the asparagus with 10 minutes to go (I like my roasted veggies firm). Served with a green salad that had plenty of cukes, and Good Seasons Greek salad dressing. Feta cheese and black olives were passed at the table. Delicious and super simple. Thanks!!

Can I marinate overnight?

Marinating overnight is not necessary, but as always, please use your best judgment.

Mat I ask how it turned out after marinating over night? Thank you!

I made this for dinner tonight and it was great! Love the marinade; I followed the recipe exactly and let it sit for about an hour. I only did the chicken — I was looking for a main dish to go with a cold cucumber soup recipe I’d been wanting to try, so I left out the potatoes and green beans, but I’ll definitely make this again as a one-pan meal. I did remove the skin and trim as much fat as I could from the chicken before marinating it to make it a little healthier. I cooked it for 25 minutes on the middle rack, then about 12 minutes more on the top rack

YUM! This marinade is the BEST! I too had to cut the potatoes into quarters – I hate crunch potatoes and they definitely would have been crunchy if I’d left them halved. I added the green beans for the last 15 mins as I like them to be crisp. Definitely on the repeat list!

Absolutely delicious!! I took the advice of other reviewers and added 1/3 cup of Kalamata olives, then sprinkled everything with a generous portion of feta cheese when I took it out of the oven. Incredible. Definitely one for the regular rotation!! Thank you!

I would like to marinate mine for day…I know not necessary, but it won’t ruin it will it? Also, for those that added kalamata olives, did you add them while cooking or after? Thanks so much!

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

This recipe didn’t turn out for me. It took an hour for the chicken to be cooked thru and some of the potatoes were still pretty hard, even though I cut the “larger” ones into quarters. I was really hoping for a tasty, easy to put together meal but this just didn’t time out right.

I think you need to check your oven temp. It could be off. Get an oven thermometer, set you oven to a temp, after a few mins. check the thermometer. And if it is off you can adju. the temp when you cook

I had the same problem.

How well does vegetable oil substitute for olive oil?

You can substitute.

Can you use asparagus instead of green beans?

I love recipes using chicken thighs because they are very hard to over cook

This is my new favorite meal! Sooo yummy! I did have to leave the veggies in the oven for a little longer, but no big deal. Totally worth it! I will be putting this in to my regular rotation!

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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