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This Greek Chicken and Potatoes is loaded with juicy pieces of chicken, melt-in-your-mouth potatoes and gets cooked in one pan to maximize flavour and minimize clean up. It’s super flavourful, hearty, easy to make, budget-friendly, and can be adjusted to feed a crowd. The chicken and potatoes are Whole30 and can be enjoyed with a side salad or vegetables. But if you’re living your food freedom, I highly recommend serving it with a quick-and-easy Garlicky Yogurt Sauce for an extra boost of flavour.
Ingredients You Need for the Greek Chicken and Potatoes
- Chicken: I like to use bone-in and skin-on chicken thighs for this recipe. They’re flavourful, easy to cook, stay juicy and are an affordable cut. If you want to substitute other pieces of chicken, please see my Substitution Tip below.
- Yellow Potatoes: The variety of potato you use will make a huge difference in terms of taste and texture. I strongly recommend using a yellow fleshed potato, such as Yukon Golds. They have a delicious flavour and will get soft and creamy as they roast in the brothy sauce. I also like to peel the skin so that they are extra fluffy.
- Herbs: I like to use a combination of fresh rosemary, dry oregano and dry thyme for the chicken marinade.
- Lemon Juice: This recipe calls for the juice of around 2 lemons in total. Some of the lemon is used in the marinade, some is used to cook the potatoes, and some is used to flavour the garlic sauce at the end. If you’re not a fan of lemon, you might want to skip this recipe or simply adjust the amounts to suit your personal preferences.
- Garlic: And lots of it! Just like the lemon, you really want to taste the garlic in every bite. From the chicken and potatoes, to the yogurt sauce.
- Mustard: Sneaking a small amount of Dijon or yellow mustard into the broth will add a depth of flavour to this Greek Chicken and Potatoes. Mustard is also a key ingredient in my Chicken Souvlaki marinade.
- Chicken Broth: The quality and taste of the chicken broth you use will make or break the finished product. Homemade is usually best but if you are in a time pinch, Kettle & Fire chicken broth is a great option made with clean and organic ingredients. You can also substitute vegetable broth for a lighter tasting dish.
- Kalamata Olives: I love to add a handful of Kalamata olives to this Greek Chicken and Potatoes, but if you’re not a fan you can omit them.
- Fresh Parsley: Garnish the dish with some finely chopped fresh parsley for a pop of colour.
Ingredients You Need for the Garlicky Yogurt Sauce
Think of this Garlicky Yogurt Sauce as a simpler version of your favourite Tzaziki. The only thing that’s missing is the cucumber, which can definitely be added if you have some on hand. I did not at the time of cooking. Hence this simplified sauce was born.
It’s super easy, takes only a couple minutes to make, can be prepared in advance, and is absolutely delicious with the Greek chicken and potatoes.
- Yogurt: You can use Greek yogurt, which is rich and thick, or regular yogurt, which is looser and creamier. I prefer to use Greek yogurt whenever possible because it’s a more nutritious option that’s higher in protein and lower in calories. I also find it easier to digest.
If you want to keep this entire recipe Whole30 and dairy-free, substitute your favourite coconut yogurt instead! - Garlic: I can’t believe I’m saying this, but one clove of garlic should be enough for the yogurt sauce. Ahhhh, who am I kidding? Use as much as your heart desires!!!
- Lemon Juice: To add some zing and zap, squeeze in a nice amount of lemon juice. It will also help to loosen the yogurt so that it coats the chicken and potatoes more easily.
- Dry Oregano: A pinch of dry oregano will add that missing touch that is so synonymous with Greek and Mediterranean cuisine.
- Extra-Virgin Olive Oil: For aroma, mouth feel and flavour, drizzle in a good-quality extra-virgin olive oil. The fat will balance the acidity in the yogurt.
What Type of Pan Should I Use?
To maximize flavour and minimize clean up, I like to cook the entire dish in a single pan. You’ll need something that is both stovetop and oven safe. It can be stainless-steel, cast-iron, carbon-steel, or even something non-stick with an oven-safe handle.
I used this 12″ Stainless Steel Frying Pan from Made In. It’s large enough to cook a double batch of this Greek Chicken and Potatoes, which would yield 4 servings. Or, it can be used for smaller batches, that serve 2 people.
Substitution Tip
If you’re not a fan of chicken thighs, you can substitute chicken drumsticks, chicken quarters, a whole chicken broken down into parts or chicken breasts. For the best flavour, I recommend using bone-in and skin-on pieces of chicken. The skin will get nice and crispy and the bone will help keep the meat juicy as it cooks.
If using boneless and skinless pieces of chicken, keep in mind that the cooking time will be significantly less than what is called for in the recipe. I still recommend browning one side of the chicken first, but to prevent it from overcooking, return it back to the pan when the potatoes are already fork-tender. This way you’ll cook the chicken through as the potatoes finish cooking. I also recommend using a digital thermometer to cook the chicken until the thickest part of the meat registers 165F.
How to Make this Greek Chicken and Potatoes
- Marinate the chicken in a combination of herbs, garlic, lemon juice, olive oil, salt and pepper for at least an hour, or up to 6 hours if you have the time. This will give the flavours a chance to penetrate deeper into the meat, making it more delicious, tender and juicy.
- Sear the chicken in the pan with the skin side-down. This will help develop some colour and flavour on the meat and also build a fond (flavourful base) in the pan. Remember, you’re only cooking one side of the chicken in this step so it should only take around 8 minutes. Then transfer the partially browned chicken to a plate, cover it with something and set it aside.
- Deglaze the pan with the chicken broth and lift up any brown bits on the bottom of the pan with a spatula. Add the mustard, garlic, lemon juice, dash of oregano and potatoes. Give it all a swirl and get it onto your Traeger or into your oven.
- Roast the potatoes until they’re starting to turn golden and just barely fork-tender. This will take around 40 minutes at 425F.
- Return the browned chicken pieces to the pan and nestle them into the broth so they soak up some of the juice. Return the pan back to the Traeger or oven and cook until the thickest part of the chicken registers 165F and the potatoes are completely fork-tender.
- Prepare the garlicky yogurt sauce while the chicken and potatoes finish cooking. It’s as simple as adding the ingredients to a bowl and giving it a mix. Be sure to taste for seasoning and adjust with salt, pepper or lemon juice, as desired.
- Garnish with some chopped parsley and serve with the Garlicky Yogurt Sauce.
One-Pan Greek Chicken and Potatoes with Garlicky Yogurt Sauce
Ingredients
For the Greek Chicken and Potatoes:
- 4 bone-in and skin-on chicken thighs, substitute chicken drumsticks or chicken breasts
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon dry oregano, divided
- 1/2 teaspoon dry thyme
- 1/4 cup lemon juice, divided
- 6 cloves garlic, finely chopped, divided
- Kosher salt and freshly-cracked black pepper
- 2 cups chicken broth
- 1 teaspoon Dijon mustard
- 1.5 pounds yellow potatoes, peeled and cut into 2” chunks
- 1/4 cup Kalamata olives
- 1 tablespoon finely chopped fresh parsley, for garnish
For the Garlicky Yogurt Sauce
- 1/3 cup fat-free Greek yogurt
- 1 clove garlic, finely grated
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons lemon juice
- 1/4 teaspoon dry oregano
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly-cracked black pepper
Instructions
For the Greek Chicken and Potatoes:
- In a bowl, combine the chicken, 1 tablespoon olive oil, rosemary, 1/2 teaspoon oregano, thyme, 2 tablespoons lemon juice, 3 cloves chopped garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss everything to coat, cover and refrigerate for 1 to 6 hours.
- Preheat your Traeger grill or oven to 425F.
- Preheat a large oven-safe pan over medium heat. Add the remaining 2 tablespoons of olive oil and heat until shimmering. Gently shake off any excess marinade from the chicken and carefully add it to pan, skin side-down first. Cook, undisturbed, until the skin is golden brown, 6 to 8 minutes. Transfer the chicken to a plate, skin side-up, cover and set aside.
- Return the pan to a medium heat and add the chicken broth. Use a wooden spoon or spatula to lift any brown bits off the bottom of the pan. Add the potatoes, remaining 3 cloves chopped garlic, mustard, 2 tablespoons lemon juice and 1/2 teaspoon oregano. Transfer the potatoes to the Traeger grill or oven and cook until the potatoes are golden and just barely fork-tender, around 40 minutes.
- Nestle the chicken into the potatoes so they’re partially submerged in the broth. Scatter the olives overtop and return the pan to the grill or oven. Cook until the potatoes are completely fork-tender and the thickest part of the chicken registers 165F, around 12 more minutes.
- Remove the pan from the oven, garnish with chopped parsley and serve with the Garlicky Yogurt Sauce.
For the Garlicky Yogurt Sauce:
- In a bowl, combine the yogurt, garlic, olive oil, lemon juice, oregano, salt and pepper. Stir well to incorporate, taste for seasoning and adjust with salt, pepper or lemon juice, as desired. Cover and refrigerate until ready to serve. The sauce can be refrigerated up to 5 days in advance.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
About the Author
Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.
Love all of your recipes.
Everyone loved this super tasty meal – I doubled it and there wasn’t a scrap left. Highly recommend!
I made this dish with skinless chicken breast (did a short pan fry for flavor bits) and it was delicious! Couple it with the garlicky yogurt sauce, HEAVEN! Thank you!