Greek Chicken and Potatoes with Feta, Olives, and Tzatziki Recipe
This Greek Chicken and Potatoes recipe features juicy, marinated bone-in chicken thighs roasted alongside tender Yukon gold potatoes, finished with salty feta cheese, Kalamata olives, and fresh dill. Served with creamy tzatziki sauce, it’s a flavorful and satisfying Mediterranean-inspired meal perfect for weeknight dinners or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes (plus marinating time)
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Greek
Ingredients
Marinade and Chicken
- 4 Tablespoons olive oil
- 3 Tablespoons lemon juice
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 lbs bone-in, skin-on chicken thighs (about 5 large)
Potatoes
- 2 lbs Yukon gold potatoes, cut into ¾-inch pieces
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
Finishing Toppings
- 2 oz feta cheese, crumbled
- 2 Tablespoons fresh dill, chopped
- ½ cup Kalamata olives, halved
- 1 teaspoon lemon juice (from remaining 1 teaspoon)
- 1 cup tzatziki, for serving
Instructions
- Marinate Chicken: In a bowl, whisk together 4 tablespoons olive oil, 3 tablespoons lemon juice, minced garlic, 1 teaspoon oregano, 1 teaspoon salt, and ½ teaspoon pepper. Add the chicken thighs and toss to coat thoroughly. Cover and refrigerate to marinate for at least 30 minutes, or up to 8 hours. Remove from the fridge about 30 minutes before cooking to bring chicken to room temperature.
- Roast Potatoes: Preheat the oven to 425°F (220°C). Toss the cut Yukon gold potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon oregano, and ½ teaspoon black pepper. Spread them evenly on a sheet pan and roast for 15 minutes to start softening and browning.
- Add Chicken: Remove the chicken from the marinade and place on a paper towel-lined plate. Use additional paper towels to gently pat dry the skin side of the chicken to remove excess moisture for crispier skin. Remove the potatoes from the oven and arrange the chicken thighs skin-side up on top of the potatoes.
- Roast Together: Return the sheet pan to the oven and roast for an additional 20-30 minutes, or until the chicken is cooked through to an internal temperature of 165°F (74°C) and the potatoes are tender.
- Optional Broil: For extra crispy skin and golden potatoes, broil the entire sheet pan for 3-5 minutes, watching carefully to prevent burning.
- Finish & Serve: Squeeze half of a fresh lemon over the roasted chicken and potatoes. Sprinkle with Kalamata olives, crumbled feta cheese, and chopped fresh dill. Serve hot with a side of creamy tzatziki sauce. Optionally, add harissa paste for some heat.
Notes
- Marinating the chicken overnight will yield more flavorful and tender meat.
- Patting the chicken skin dry before roasting is key for achieving crispy skin.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F (74°C).
- The broil step is optional but highly recommended for added texture and color.
- Leftover chicken and potatoes can be refrigerated for up to 3 days.
- For a lower sodium version, reduce the kosher salt used in marinade and on potatoes.
