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Greek Crispy Chicken Thighs with Potatoes

      • Medium




      Greek Crispy Chicken Thighs with Potatoes

      Prep Time: 10 minutes
      Cook Time: 40 minutes
      Total Time: 50 minutes
      Course: Dinner
      Cuisine: Greek
      Keyword: Chicken, greek, greek food, potatoes, sheet pan, Thighs
      Servings: 8 servings


      • 8 ea Chicken thighs - bone in and skin on
      • 2 ea Sweet onion - 1/4" thick half rounds
      • 8 ea Potatoes - Skin on - 1/4" half rounds
      • 6 ea Garlic cloves, minced
      • 1 1/3 cup Cherry tomatoes
      • 3/4 cup Black olives - pitted and halved
      • 10 ea Pepperoncini peppers
      • 1/3 cup Feta Cheese - crumbled
      • 1 1/2 tbsp Dried oregano
      • 2 1/2 tbsp Sea salt Divided
      • 1 1/3 tbsp Olive oil
      • 1/2 ea Lemon - sliced
      • 1 1/3 tbsp Fresh parsley, chopped


      • Preheat the oven to 450F.
      • Preheat a deep sided sheet pan
      • Pat the chicken dry with kitchen paper towel. Rub both sides of the chicken thighs with 1 tbsp of sea salt.
      • Add a tbsp of olive oil to the heated sheet pan. Add the chicken to the sheet pan skin side down.
      • . The skin should be crispy and browning. Turn the chicken over and cook for an additional 2 minutes.
      • Toss the minced garlic with a little olive oil to make a paste. Toss the garlic paste with the onions and potatoes in an oven safe casserole. Sprinkle with e dried oregano and toss once more.
      • Add the chicken thighs on top of the vegetables then sprinkle the tomatoes, olives, pepperoncini abd feta being sure not to get them on top of the chicken.
      • Bake uncovered for 30 minutes on the top rack. Rotate the cassereole at the half way point to be sure everything is cooking evenly.
      • Remove from the oven and sprinkle with the fresh parsley. Serve with a side salad or crusty bread.
      Tried this recipe?Let us know how it was!

      Ian Cooks

      TasteofCotswoldDowns.com site owner

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