Imagine a mouthwatering dish that combines tender, juicy chicken with crispy, golden potatoes - all prepared in a single pan with minimal effort. This One Pan Yogurt Marinated Chicken and Potatoes recipe is about to become your new weeknight superhero, delivering restaurant-quality flavor straight from your own kitchen. With a magical Mediterranean-inspired marinade that tenderizes the meat and creates irresistible golden-brown edges, this recipe promises to elevate your cooking game and impress even the pickiest eaters.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup plain yogurt
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 4 medium potatoes, quartered
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine plain yogurt, olive oil, garlic powder, paprika, salt, and pepper to create the marinade.
- Pat chicken thighs dry with paper towels to ensure marinade adheres properly.
- Add chicken thighs to the yogurt marinade, coating each piece thoroughly. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
- Preheat oven to 425°F (218°C).
- Quarter potatoes into roughly equal-sized pieces to ensure even cooking.
- Select a large cast-iron skillet or heavy-bottomed oven-safe pan.
- Arrange marinated chicken thighs and potato quarters in the pan, ensuring they are not overcrowded.
- Drizzle any remaining marinade over the chicken and potatoes.
- Roast in preheated oven for 40-45 minutes, turning potatoes halfway through cooking.
- Check chicken's internal temperature reaches 165°F (74°C) using a meat thermometer.
- Remove from oven and let rest for 5-10 minutes before serving to allow juices to redistribute.
- Garnish with fresh herbs like parsley or thyme if desired, and serve hot.
Tips
- Marination is Key: Don't rush the marinating process. Letting the chicken sit in yogurt for at least 30 minutes (or up to 4 hours) ensures maximum tenderness and flavor infusion.
- Pat Chicken Dry: Always pat chicken thighs completely dry before marinating to help the yogurt mixture adhere better and promote perfect browning.
- Choose the Right Pan: A cast-iron skillet or heavy-bottomed oven-safe pan is crucial for even heat distribution and achieving those coveted crispy edges.
- Potato Sizing Matters: Cut potatoes into uniform quarters to guarantee even cooking and consistent texture.
- Don't Overcrowd: Ensure chicken and potatoes have some space between them in the pan to allow proper caramelization and prevent steaming.
- Temperature Check: Always use a meat thermometer to confirm chicken reaches the safe internal temperature of 165°F (74°C).
- Resting Period: Let the dish rest 5-10 minutes after cooking to allow juices to redistribute, ensuring maximum juiciness.
- Optional Elevation: Garnish with fresh herbs like parsley or thyme to add a fresh, aromatic finish to your one-pan wonder.
Nutrition Facts
Calories: 310kcal
Carbohydrates: 31g
Protein: 13g
Fat: 14g
Saturated Fat: 4g
Cholesterol: 38mg
