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Greek Crispy Chicken Thighs with Potatoes and Vegetables Recipe

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3.9 from 14 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Diet: Halal

Description

Delicious Greek-style crispy chicken thighs roasted with tender Yukon gold potatoes, sweet onions, olives, pepperoncini, and feta cheese. The chicken is first pan-seared to lock in flavor and achieve crispy skin, then baked with vibrant vegetables and garlic sauce for a hearty, Mediterranean-inspired meal perfect for family dinners.

Ingredients

Chicken

  • 6 bone-in and skin-on chicken thighs
  • 1 tbsp olive oil
  • 2 tbsp sea salt, divided
  • 1 tbsp dried oregano
  • 1 tbsp freshly chopped flat leaf parsley

Vegetables & Extras

  • 2 large sweet onions, cut into 1/4″ half rounds
  • 6 medium Yukon gold potatoes, skin on, cut into 1/4″ half rounds
  • 1 cup baby tomatoes
  • 1/2 cup olives of choice (pitted or not)
  • 8 pepperoncini peppers (optional)
  • 1/4 cup crumbled feta cheese
  • 1/2 lemon, sliced (optional)

Garlic Sauce

  • 3 tbsp garlic sauce or 6 cloves garlic, finely chopped or grated mixed with a few tbsp olive oil

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 450º F and prepare a deep sheet pan for the baking stage. Meanwhile, preheat a skillet over medium-high heat to begin searing the chicken.
  2. Season and Sear Chicken: Pat the chicken thighs completely dry using paper towels. Sprinkle 1 tbsp of sea salt evenly on both sides and rub it in. Add 1 tbsp of olive oil to the hot pan, then carefully place the chicken thighs skin side down, away from yourself. Cook for 7-8 minutes until the skin is golden brown and crispy. Flip the chicken and cook for an additional 2 minutes on the other side.
  3. Prep Vegetables: While the chicken cooks, peel and clean the onions, cutting them into 1/4 inch half circles. Wash the potatoes, then slice into 1/4 inch thick rounds with skin on. Toss the potatoes and onions with the remaining 1 tbsp sea salt.
  4. Make Garlic Sauce: Prepare your garlic sauce by either using a premade garlic sauce called Toum, buying a garlic dip from a store like Trader Joe’s, or finely grate 6 cloves of garlic and mix with a few tablespoons of olive oil to create a simple sauce. This will be used to toss the potatoes and onions for flavor.
  5. Assemble for Baking: Toss the onions and potatoes with the garlic sauce and dried oregano in an oven-safe dish. Place the seared chicken thighs on top, skin side up. Scatter the baby tomatoes, olives, pepperoncini peppers (if using), and crumbled feta cheese around the chicken and veggies. Avoid placing anything on top of the chicken to keep the skin crisp.
  6. Bake: Bake uncovered on the top rack in the preheated oven for 30 minutes. Rotate the pan halfway through to ensure even crisping of the chicken skin and even cooking of the vegetables.
  7. Finish and Serve: Remove from the oven once done. Sprinkle freshly chopped parsley over the dish and serve immediately. This dish pairs wonderfully with a Greek-style salad or can be served as a satisfying one-pan meal on its own.

Notes

  • You can make your own garlic sauce (Toum) or use store-bought options; alternatively, simply mix grated garlic with olive oil for a quick alternative.
  • The pepperoncini peppers add a spicy kick but are optional if you prefer milder flavors.
  • Make sure the chicken skin is very dry before searing to achieve the best crispiness.
  • Using Yukon gold potatoes is recommended for their creamy texture, but other potato varieties can be substituted.
  • Baking uncovered helps maintain the crisp skin on the chicken while roasting the vegetables tenderly.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Greek

Find it online: https://sarabaking.com/greek-crispy-chicken-thighs-with-potatoes-and-vegetables-recipe/