Greek Lemon Oregano Chicken and Potato Traybake

• 4 boneless, skinless chicken thighs
• 2 lbs baby potatoes, halved
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• Fresh parsley, chopped (for garnish)
• Optional: Lemon slices for serving

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, whisk together olive oil, garlic, lemon zest, lemon juice, oregano, salt, pepper, and paprika.
3. 3 Add chicken thighs and potatoes to the bowl, tossing to coat evenly.
4. 4 Spread the chicken and potatoes in a single layer on a large baking sheet.
5. 5 Roast in the preheated oven for 45 minutes, flipping halfway through, until chicken is cooked through and potatoes are golden and crispy.
6. 6 Garnish with fresh parsley before serving.

Equipment

• Baking sheet

Variations

• Add in some cherry tomatoes or sliced bell peppers for extra veggies.
• For a spicy kick, sprinkle some red pepper flakes over the chicken and potatoes before roasting.

Substitutions

• Use chicken breasts instead of thighs for a leaner option.
• Substitute fresh oregano for dried if available, using 3 tablespoons fresh for 1 tablespoon dried.

Pairings

• Greek salad
• Tzatziki sauce
• Warm pita bread

Nutrition

Tips

• For extra flavor, marinate the chicken and potatoes in the refrigerator for 1-2 hours before roasting.
• Keep an eye on the potatoes to ensure they don't burn; cover with foil if necessary.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Freezing: This dish freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.

Serving Suggestions

• Serve with a fresh Greek salad and warm pita bread.
• Pair with a crisp white wine like Assyrtiko.

FAQ