If you're craving a dish that encapsulates the vibrant flavors of Greece while keeping your kitchen mess-free, look no further than this One Pot Greek Oven Roasted Chicken! Imagine tender, juicy chicken thighs perfectly roasted alongside golden baby potatoes and sweet red onions, all infused with fragrant garlic and oregano. This easy-to-follow recipe not only delivers a mouthwatering meal but also saves you time on cleanup, making it ideal for busy weeknights or cozy family dinners. Ready to impress your taste buds and those of your loved ones? Let's dive into this culinary adventure that promises to transport you straight to the Mediterranean!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 cups baby potatoes
- 1 red onion, quartered
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon dried oregano
- Salt and pepper to taste
- Fresh lemon wedges for serving
Instructions
- Preheat the oven to 425°F (218°C). Ensure the rack is positioned in the center of the oven for even cooking.
- Prepare the chicken thighs by patting them dry with paper towels. This helps achieve crispy skin during roasting.
- In a large cast-iron skillet or oven-safe roasting pan, drizzle olive oil to coat the bottom of the pan evenly.
- Wash and halve the baby potatoes. Cut the red onion into quarters, keeping the pieces relatively large.
- Season the chicken thighs generously with salt, pepper, and dried oregano on both sides, ensuring even coverage.
- Arrange the chicken thighs skin-side up in the pan, surrounded by the baby potatoes and quartered red onions.
- Sprinkle minced garlic over the chicken and vegetables, distributing it evenly.
- Drizzle an additional small amount of olive oil over the entire dish to help with browning and prevent sticking.
- Place the pan in the preheated oven and roast for approximately 50-60 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C).
- Remove from the oven and let the dish rest for 5-10 minutes to allow juices to redistribute.
- Serve hot with fresh lemon wedges on the side, squeezing lemon juice over the chicken and potatoes just before eating.
- Garnish with additional fresh oregano or parsley if desired, and enjoy your Greek-style one-pot roasted chicken.
Tips
- Pat the Chicken Dry: For that irresistible crispy skin, make sure to pat the chicken thighs dry with paper towels before seasoning. This helps the skin crisp up beautifully in the oven.
- Use Fresh Ingredients: Whenever possible, opt for fresh garlic and herbs. They elevate the flavor profile of your dish, making it even more aromatic and delicious.
- Don’t Skimp on Seasoning: Generously season the chicken and vegetables with salt, pepper, and oregano. This ensures that every bite is packed with flavor.
- Let it Rest: After removing the dish from the oven, allow it to rest for 5-10 minutes. This step is crucial as it lets the juices redistribute, resulting in more succulent chicken.
- Serve with Lemon: Fresh lemon wedges not only add a zesty brightness to the dish but also enhance the flavors of the chicken and potatoes. Squeeze them just before eating for a refreshing twist!
- Experiment with Vegetables: Feel free to add other vegetables like bell peppers or zucchini for a colorful twist. Just make sure to cut them into larger pieces to ensure they cook evenly.
- Perfect for Leftovers: This dish is just as delicious the next day! Store any leftovers in an airtight container in the fridge and enjoy them cold or reheated.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 28g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 140mg
