Original video by @BrianLagerstrom — all credit to the creator.

Greek Chicken and Potatoes (One Pan)

Name: Greek Chicken and Potatoes (One Pan)
Prep time: 30 min
Cook time: 90 min
Total time: 135 min
Yield: 4
Cuisine: Greek
Ingredients: 50 g Olive oil (1/2 cup); 45 g Garlic, minced (5-6 cloves); 5 g Dried oregano (3 tsp); 2 g Dried thyme (1 tsp); 5 g Black pepper (1 3/4 tsp); 1 Lemon, zested (zest only); 25 g Fresh lemon juice (2 Tbsp); 900 g Bone-in, skin-on chicken thighs (2 lb, about 4 thighs); 10 g Salt (1 Tbsp); 750 g Russet potatoes, peeled and cut into large wedges (about 2.5 large); 150 g Chicken stock (2/3 cup, for the pan); 50 g Chicken stock (1/4 cup, for the pan sauce); 5 g Dijon mustard (1 tsp); Pan spray or oil; Fresh parsley, chopped (for serving); Lemon wedges (for serving)

Bone-in chicken thighs and russet potato wedges roast together in a lemon-garlic-oregano marinade until the skin crisps and the potatoes drink up every bit of pan juice. A quick Dijon reduction made from the deglazed pan turns the drippings into a glossy sauce.

⏱ 135 min4Greekgreekchickenpotatoesone-panroasted

Ingredients

For the Marinade

50 gOlive oil · 1/2 cup
45 gGarlic, minced · 5-6 cloves
5 gDried oregano · 3 tsp
2 gDried thyme · 1 tsp
5 gBlack pepper · 1 3/4 tsp
1Lemon, zested · zest only
25 gFresh lemon juice · 2 Tbsp

For the Chicken & Potatoes

900 gBone-in, skin-on chicken thighs · 2 lb, about 4 thighs
10 gSalt · 1 Tbsp
750 gRusset potatoes, peeled and cut into large wedges · about 2.5 large
150 gChicken stock · 2/3 cup, for the pan
50 gChicken stock · 1/4 cup, for the pan sauce
5 gDijon mustard · 1 tsp
—Pan spray or oil
—Fresh parsley, chopped · for serving
—Lemon wedges · for serving

Steps

1
Trim excess fat from the bone-in chicken thighs. Season with salt and let them air-dry uncovered in the fridge for 30-60 minutes.
2
Whisk together the olive oil, minced garlic, oregano, thyme, black pepper, lemon zest, and lemon juice.
3
Toss the cut potatoes and the chicken in the marinade until evenly coated.
4
Oil or spray a metal baking pan and add a single layer of potato wedges. Set the chicken on top, skin-side up, and pour 150 g chicken stock into the bottom of the pan.
5
Bake at 350F (175C) for 75-90 minutes, until the chicken reaches an internal temperature of 185-190F.
6
Let the pan rest for 15-20 minutes.
7
Remove the chicken and potatoes from the roasting pan and deglaze the pan with 50 g chicken stock. Transfer to a saucepan, whisk in the Dijon mustard, and reduce over high heat until it coats the back of a spoon.
8
Plate the chicken and potatoes, pour over the reduction, and top with fresh parsley and a squeeze of lemon.

Creator's notes

Air-drying the salted thighs in the fridge for 30-60 minutes is the secret to juicy meat. Full deep-dive recipe at https://brianlagerstrom.com/recipes/greek-chicken-and-potatoes

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