One Pan Greek Chicken - Damn Delicious (2024)

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One Pan Greek Chicken Ingredients Instructions Notes Did you make this recipe? Post navigation Want to Save this Recipe for Later? Leave a Reply 79 comments Kelly Grace McCormick — December 12, 2023 @ 12:09 PM Reply Used little mini baby reds. Should have added green beans later. Added garlic fresh spinach lemon zest .. after 30 minutes. Used a rounded Dutch oven … rather than cookie sheet. Marinate added tons of lemon zest.. garlic doubled. Wine instead of red wine vinegar… marinated over night. Very moist and tender. Sammy Z — August 5, 2023 @ 10:27 AM Reply This is one of my absolutely favorite recipes!! Any suggestion on how I would be able to meal prep this meal? Sandy — April 11, 2023 @ 6:48 AM Reply I love this recipe and make it all the time. I do change a couple things for our taste though. I only do 4 chicken thighs, but keep the other ingredients the same. Instead of drizzling the potatoes and green beans with olive oil, salt and pepper, I just use the marinade from the chicken. It gives everything more flavor and why discard it. Also, I marinate the chicken overnight suzanne — February 25, 2020 @ 9:26 AM Reply Excellent recipe! So onoLicious! Easy to make. We tripled the recipe (we were expecting more folks), & 3 people ate 9 meals of this. As often happens, left overs were even more delicious! Thank you!!! We will keep eating this in our regular meal routine! Ellen T — April 12, 2019 @ 8:42 AM Reply This is a declicious receipe and I love the fact that it is one dish. The string beans got more done than I would have liked= they cooked faster than the chicken and the potatoes. Next time I will add them a few minutes later that the chicken and the potatoes Bonnie — February 25, 2019 @ 11:29 PM Reply I feed 3 big boys and my husband, we All loved this! Super easy and super delish. This is going into my permanent recipe files. Thank you. Chelsea T — February 17, 2019 @ 11:53 AM Reply I’ve been making this for a few years now, and it’s always delicious. I’ve made it with broccoli and rice (par-boiled first), brussel sprouts and potatoes, really any starch and veggie works wonderfully. I love it with rice because it soaks up all the flavor from the chicken and spices. It’s divine! And I’ll be making it for guests tonight again. Thanks for a great recipe! Jana @ Damn Delicious — February 17, 2019 @ 10:49 PM Reply That’s awesome Chelsea, thank you! Tejal — September 28, 2017 @ 11:34 AM Reply This is my new favorite meal! Sooo yummy! I did have to leave the veggies in the oven for a little longer, but no big deal. Totally worth it! I will be putting this in to my regular rotation! Gerald — June 11, 2017 @ 12:07 PM Reply I love recipes using chicken thighs because they are very hard to over cook Danette — April 17, 2017 @ 6:57 PM Reply Can you use asparagus instead of green beans? Chungah — April 18, 2017 @ 3:18 AM Reply Yes, absolutely. Lightning — March 1, 2017 @ 11:00 AM Reply How well does vegetable oil substitute for olive oil? Chungah — March 1, 2017 @ 8:36 PM Reply You can substitute. Jenn — October 29, 2016 @ 10:11 AM Reply This recipe didn’t turn out for me. It took an hour for the chicken to be cooked thru and some of the potatoes were still pretty hard, even though I cut the “larger” ones into quarters. I was really hoping for a tasty, easy to put together meal but this just didn’t time out right. Gerald — June 11, 2017 @ 12:05 PM Reply I think you need to check your oven temp. It could be off. Get an oven thermometer, set you oven to a temp, after a few mins. check the thermometer. And if it is off you can adju. the temp when you cook Sarah — January 2, 2018 @ 7:21 PM Reply I had the same problem. Alex — January 12, 2022 @ 4:24 PM Reply I loved this recipe! The chicken was delicious and it was nice and easy for the week day, but my potatoes were not cooked either. C — September 25, 2016 @ 8:01 AM Reply I would like to marinate mine for day…I know not necessary, but it won’t ruin it will it? Also, for those that added kalamata olives, did you add them while cooking or after? Thanks so much! Chungah — December 12, 2016 @ 6:43 AM Reply Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Courtney — September 12, 2016 @ 8:29 AM Reply Absolutely delicious!! I took the advice of other reviewers and added 1/3 cup of Kalamata olives, then sprinkled everything with a generous portion of feta cheese when I took it out of the oven. Incredible. Definitely one for the regular rotation!! Thank you! Lisa Jayne — July 25, 2016 @ 10:42 AM Reply YUM! This marinade is the BEST! I too had to cut the potatoes into quarters – I hate crunch potatoes and they definitely would have been crunchy if I’d left them halved. I added the green beans for the last 15 mins as I like them to be crisp. Definitely on the repeat list! Nicole — July 3, 2016 @ 10:56 PM Reply I made this for dinner tonight and it was great! Love the marinade; I followed the recipe exactly and let it sit for about an hour. I only did the chicken — I was looking for a main dish to go with a cold cucumber soup recipe I’d been wanting to try, so I left out the potatoes and green beans, but I’ll definitely make this again as a one-pan meal. I did remove the skin and trim as much fat as I could from the chicken before marinating it to make it a little healthier. I cooked it for 25 minutes on the middle rack, then about 12 minutes more on the top rack Suzanne — April 12, 2016 @ 8:38 PM Reply Can I marinate overnight? Chungah — July 1, 2016 @ 7:44 PM Reply Marinating overnight is not necessary, but as always, please use your best judgment. Angie — January 17, 2017 @ 8:19 PM Reply Mat I ask how it turned out after marinating over night? Thank you! Lara — March 13, 2016 @ 8:20 PM Reply I know this is an old recipe, but I just made this for the first time tonight. Only switch up was that I used asparagus instead of green beans. I put the potatoes in first, then added the chicken after 15 minutes (potatoes cooked a total of 45 minutes), and added the asparagus with 10 minutes to go (I like my roasted veggies firm). Served with a green salad that had plenty of cukes, and Good Seasons Greek salad dressing. Feta cheese and black olives were passed at the table. Delicious and super simple. Thanks!! Allison F. — February 17, 2016 @ 10:55 AM Reply I made this on Monday night and it was delicious!! I brined my chicken first, adding in garlic, parsley, lemon and oregano into the brine. I let the chicken brine for a couple hours and then took them out, patted them dry and then put them in the pan with a splash of red wine vinegar, olive oil, salt, pepper, garlic and oregano. Dara — January 11, 2016 @ 9:54 AM Reply This looks like the perfect weekend supper – chicken, potatoes, one pot, greek flavours, what is not to to love xx C — November 20, 2015 @ 7:01 AM Reply Hello! Looking to make this dish but I don’t have any red wine or white wine vinegar. Can I substitute it with anything else?Thanks for your reply! Chungah — November 20, 2015 @ 7:09 PM Reply Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment. Andee — October 29, 2015 @ 6:32 PM Reply This sounds amazing. I’m planning on making it tomorrow, I’m using a whole chicken and will cut out the backbone so it will lay flat in the pan. Any idea how to adjust the cooking time??? Thanks in advance. Chungah — October 29, 2015 @ 6:37 PM Reply What a great idea! But unfortunately, without further recipe testing, I cannot advise cooking time. Please use your best judgment. Andee — October 30, 2015 @ 9:46 AM Reply Thanks for the quick reply, I’m going to try it and will report back! Andee — November 12, 2015 @ 6:20 AM Reply Made the chicken and it was AMAZING!!! I made a whole chicken (with the back cut out so it laid flat) I used the roast convection option on my oven at 400 degrees for about an hour. I put the string beans in the last 15 minutes. I let it rest covered for at least 5 minutes before we cut it. The only thing I will do differently next time is double up on the marinade to add more flavor. The is definitely a KEEPER, so easy to do and no clean up!!!!!!! Thank you! Kathy — September 2, 2015 @ 10:13 AM Reply I made this recipe last night and it was a hit. I used boneless, skinless chicken thighs.Marinated it for 1 hour and baked it in the oven with slices of lemon, placed it on abed of garlic lemon orzo and topped it with feta cheese. . .My husband wantedto take some for work today !! Thanks for the great recipe Yen — August 30, 2015 @ 6:23 PM Reply Thank you so much for your awesome recipes. They are exactly what the everyday cook needs. Simple fresh and delicious. It makes eating healthy easier! Lisa — July 16, 2015 @ 9:12 AM Reply This is the easiest and most delicious chicken dish ever. And the clean up is a breeze. I made it with boneless, skinless chicken breasts and the chicken was moist and delicious…Please please – more one pan dinners…… PS – I have not been disappointed with any of your recipes I have tried. Quick, easy and damn delicious!!! Susan — July 1, 2015 @ 11:30 AM Reply I made this last night, following the recipe. Only changes I made were to line the chicken thighs up the middle of the pan, with the green beans and potatoes on each side. I thought it would be a little easier to mix up if the veggies were cooking unevenly. I also used half fresh sweet potatoes, and half baby red potatoes. Yum! Martha Benner — June 14, 2015 @ 9:51 AM Reply wonderful dish and so much easier then others I have made; a real keeper Nancy Papadopoulos — June 7, 2015 @ 12:41 PM Reply I just made this today for my Greek husband and a Greek friend who was over. It was delicious! I made it with boneless chicken breasts and 35 minutes was perfect. The meat wasn’t dried out at all. I had to use frozen green beans and they turned out a little “withered” but still were really good. Next time, I’m going to throw all the veggies in the marinade and include the marinade in the pot (I used a large lasagna pan as I made the recipe a little bigger so we could have leftovers). We love to have juicy leavings in the pot to soak up our bread! Love all your recipes!! Vanessa — June 7, 2015 @ 12:37 PM Reply Hi Chungah. Just wondering why we discard the marinade? Do you think it would be ok to cook it with the marinade and baste the chicken for extra flavor? Chungah — June 7, 2015 @ 12:39 PM Reply The marinade is not needed at that point, although you can certainly use it as needed to suit your preferences. Morgan — March 22, 2016 @ 4:00 PM Reply I cooked the chicken with the marinade in the pan and then poured the excess over the finished chicken, it came out fantastic, although I’m sure it would have anyways. Love the flavour combination, I’m making it again tonight. Also I used boneless skinless breasts as that was all I had at the time. Sorry you’ve had to answer the same question about adjusting cooking time so many times for people! It’s just chicken, when it’s done, it’s done. If you can’t tell by feel, buy yourself a probe! Thanks again vivian — June 6, 2015 @ 4:56 PM Reply Made this for dinner tonight for my husband and son and they really liked it. I really liked how easy it was to make. thanks for a great recipe! Khanh — June 5, 2015 @ 3:26 PM Reply I made this for dinner tonight and it was delicious, thank you for the recipe! The only change I would make would be to quarter the potatoes next time, they were slightly underdone for my tastes even though I used really small two bite potatoes. Otherwise, terrific! Kelia — June 2, 2015 @ 1:52 AM Reply I did not have the veggies/potatoes to make this recipe in its entirety. I also used white wine vinegar for the marinade. However, the chicken came out delicious. I will definitely make sure to go shopping & make again w/ all ingredients. Love your website. Its the only one I refer too. Mahalo! Steve — June 1, 2015 @ 7:46 PM Reply I made this tonight. We enjoyed it and will make it again. The chicken and potatoes were cooked perfectly. The green beans were crisp. Not crisp barely cooked, but overcooked. We ate them – they were like green bean potato chips. Maybe that is not so bad. Next time, I’ll add the green beans with 20 minutes to go. Thanks. Kate — June 1, 2015 @ 8:37 AM Reply This looks great! My family only likes white meat. I plan to do bone-in, skin on chicken breasts (cut in half, so about the size of a thigh). Do you think I need to adjust the time at all? I forget if there is a difference in cooking dark versus white meat… Thanks! Chungah — June 1, 2015 @ 2:20 PM Reply Yes, Kate, you may have to adjust cooking time as needed to ensure that the chicken is completely cooked through. Ashtyn — June 1, 2015 @ 8:09 AM Reply How would I go about making this with chicken breasts? Chungah — June 1, 2015 @ 2:20 PM Reply You may have to adjust cooking time as needed to ensure that the chicken is completely cooked through. Lisa — June 1, 2015 @ 7:39 AM Reply I really want to make this, but need to know the nutritional value of this meal. It looks so delicous. My husband is on a diet and I’m helping him keep on track. Do you have the nutritional value? Thanks Chungah — June 1, 2015 @ 10:16 PM Reply Lisa, the nutritional information has been added below the recipe. Please see “Why It’s A Smart Choice”. Lisa — June 2, 2015 @ 1:19 PM Reply Thanks so much. I really appreciate it. William DeLine — June 1, 2015 @ 12:29 AM Reply Thanks for another amazing recipe. I tried one of the suggestions and added 1/3 cup Kalamara olives, and 1/3 cup pitted olives with feta cheese. Followed cooking times exactly, melted feta, with natural juices, plus salty olives made this better than any restaurant dish I’ve ever had. HeyTrud — May 31, 2015 @ 10:08 PM Reply I just cannot eat Chicken thighs, I begin to gag and then well..you know do the throw up thing within a couple minutes. Do you think that chicken breasts bone/in will work as well? Or, just chicken breasts will work out fine too? Having grown up in the Chicago area, Greek restaurants are on every street corner, and every suburb. Do you have a great recipe for that Greek Flank Steak too? I’d love a one dish out of Flank Steak & veggies? Your recipes have gotten me thru many nights lately. Chungah — June 1, 2015 @ 5:18 PM Reply Yes, chicken breasts would work just fine, although you may have to adjust cooking time as needed to ensure that the chicken is completely cooked through. I do not have a recipe for Greek Flank Steak at this time but I have just added it to my culinary bucket list! 🙂 Jenny — May 31, 2015 @ 9:02 PM Reply I made this for dinner tonight. It was an easy and very cheap meal to make. Chicken was good but the vegetables were a bit bland, tasted more like steamed rather than roasted. Chungah — June 1, 2015 @ 2:21 PM Reply Jenny, did you drizzle the vegetables with olive oil and season with salt and pepper as directed in the recipe? Sometimes all you need is a little bit of seasoning for the best kind of roasted veggies! Elaine — May 31, 2015 @ 12:38 PM Reply This looks delicious! I was just wondering if chicken breasts can be substituted for the thighs. Chungah — June 1, 2015 @ 1:39 PM Reply Yes, absolutely. But you may have to adjust cooking time as needed to ensure that the chicken is completely cooked through. Jackie — May 31, 2015 @ 11:47 AM Reply Can I use boneless skinless thighs? Will cooking temperature/time need to be adjusted? Chungah — June 1, 2015 @ 1:39 PM Reply Yes, absolutely. But you may have to adjust/reduce cooking time as needed to ensure that the chicken is completely cooked through. AKgranny — May 31, 2015 @ 10:28 AM Reply Could you use parchment paper or foil on the bottom of your pan for easy cleanup? What size pan do you use? I love your one pan recipes but I am 70 years young and that is way too much food. When I half the recipe is there anything else I need to change? Is there a simple way to make just two servings and if so what sort of pan would you suggest. Love, love your site!w Chungah — June 1, 2015 @ 5:19 PM Reply I am using a large baking sheet but you can simply use a smaller one to half the recipe. And yes, either parchment paper or aluminum foil should work just fine. Sylvia — May 31, 2015 @ 10:08 AM Reply This looks yummy, but don’t the green beans get overcooked being in the oven that long? I like mine a bit al dente. Chungah — May 31, 2015 @ 10:11 AM Reply They should not be overcooked but if you prefer a more al dente texture, you can add the green beans at the last 10-15 minutes of cooking time. Bonnie Higgins — May 31, 2015 @ 8:49 AM Reply What a great recipe, we loved it. We appreciate all your recipes. We call it our Chungah night. Susan — May 31, 2015 @ 7:43 AM Reply This looks delicious, we love Greek food and as the cook I love one-pan meals! Quick question, though – I thought the usda guideline for safe internal temp for chicken thighs was 165 degrees. You say 175, is that for benefit of the veggies cooking through? Thanks! Chungah — May 31, 2015 @ 8:32 AM Reply Susan, it seems that the numbers have been updated to 165 degrees F. This is simply for the benefit of the chicken to ensure that it is completely cooked through. Sara — May 31, 2015 @ 6:43 AM Reply I do want to try your recipe but do have a question. With leaving the skin on the chicken and the cooking the veggies underneath, do you have any issues with the the fat draining off and pooling on the bottom of the pan? I’m also thinking of adding Kalamata olives.Thanks? Chungah — May 31, 2015 @ 8:28 AM Reply That sounds like a great addition! As for the fat, there was a little bit of excess fat left on the pan but please feel free to drain as needed to suit your desired preferences. Irma — May 31, 2015 @ 6:13 AM Reply I noticed that the recipe only calls for lemon juice but the picture shows lemon slices …I didn’t notice where that in the recipe it was included .Did I miss something?Btw this looks so yummy I can’t wait to make this! Chungah — May 31, 2015 @ 8:24 AM Reply Nope, Irma, you are completely right. The lemon slices are in the pictures simply for photographic purposes. Rie — May 31, 2015 @ 4:45 AM Reply Renting a house in Maine for a week in August. Going with family. This recipe is coming with us! PS….My mother-in-law LOVES your salmon in foil. Now that I think of it, that recipe is coming with us too! Millie l Add A Little — May 30, 2015 @ 11:31 PM Reply Looks so easy and delicious! Loving the simple flavours! toyabg — June 25, 2015 @ 2:35 PM Reply what about regular vinegar or apple cider will that work Chungah — June 26, 2015 @ 12:16 PM Reply You can certainly try substituting regular or apple cider vinegar but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.

5 stars (7 ratings)

79 Comments »

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The easiest no-fuss weeknight meal with a simple Greek marinade – all cooked on a single pan with roasted potatoes and green beans!

I have been making a lot of one pot meals, but this Greek chicken is by far my favorite.

It has all the flavors of a simple lemon-garlic-herb marinade using bone-in, skin-on chicken thighs, which is then roasted on a single sheet pan with baby red potatoes and green beans, making this a full meal using only a single pan.

Yes, a single sheet pan is all you need, whichwill certainly come in handy for those busy weeknights, or even when you have friends over so you’re not slaving away in the kitchen while trying to be a good host.

Easy enough, right?

One Pan Greek Chicken

Yield: 4 servings

Prep: 30 minutes minutes

Cook: 35 minutes minutes

Total: 1 hour hour 5 minutes minutes

The easiest no-fuss weeknight meal with a simple Greek marinade - all cooked on a single pan with roasted potatoes and green beans!

5 stars (7 ratings)

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Ingredients

16 ounces baby red potatoes, halved
16 ounces green beans, trimmed
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

For the marinade

8 bone-in, skin-on chicken thighs
¼ cup olive oil
3 cloves garlic, minced
Juice of 1 lemon
1 tablespoon red wine vinegar
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper, to taste

Instructions

In a gallon size Ziploc bag, combine chicken, olive oil, garlic, lemon juice, red wine vinegar and oregano; season with salt and pepper, to taste. Marinate for at least 20 minutes to 1 hour, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Top with chicken in a single layer.
Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Then broil for 2-3 minutes, or until golden brown and slightly charred.
Serve immediately, garnished with parsley, if desired.

Notes

*Cooking time will vary depending on the size and thickness of the potatoes.

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posted on May 30, 2015under chicken, entree
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79 comments

Kelly Grace McCormick — December 12, 2023 @ 12:09 PM Reply

Used little mini baby reds. Should have added green beans later. Added garlic fresh spinach lemon zest .. after 30 minutes. Used a rounded Dutch oven … rather than cookie sheet. Marinate added tons of lemon zest.. garlic doubled. Wine instead of red wine vinegar… marinated over night. Very moist and tender.

Sammy Z — August 5, 2023 @ 10:27 AM Reply

This is one of my absolutely favorite recipes!! Any suggestion on how I would be able to meal prep this meal?

Sandy — April 11, 2023 @ 6:48 AM Reply

I love this recipe and make it all the time. I do change a couple things for our taste though. I only do 4 chicken thighs, but keep the other ingredients the same. Instead of drizzling the potatoes and green beans with olive oil, salt and pepper, I just use the marinade from the chicken. It gives everything more flavor and why discard it. Also, I marinate the chicken overnight

suzanne — February 25, 2020 @ 9:26 AM Reply

Excellent recipe! So onoLicious! Easy to make. We tripled the recipe (we were expecting more folks), & 3 people ate 9 meals of this. As often happens, left overs were even more delicious! Thank you!!! We will keep eating this in our regular meal routine!

Ellen T — April 12, 2019 @ 8:42 AM Reply

This is a declicious receipe and I love the fact that it is one dish. The string beans got more done than I would have liked= they cooked faster than the chicken and the potatoes. Next time I will add them a few minutes later that the chicken and the potatoes

Bonnie — February 25, 2019 @ 11:29 PM Reply

I feed 3 big boys and my husband, we All loved this! Super easy and super delish. This is going into my permanent recipe files. Thank you.

Chelsea T — February 17, 2019 @ 11:53 AM Reply

I’ve been making this for a few years now, and it’s always delicious. I’ve made it with broccoli and rice (par-boiled first), brussel sprouts and potatoes, really any starch and veggie works wonderfully. I love it with rice because it soaks up all the flavor from the chicken and spices. It’s divine! And I’ll be making it for guests tonight again. Thanks for a great recipe!
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Jana @ Damn Delicious — February 17, 2019 @ 10:49 PM Reply

That’s awesome Chelsea, thank you!

Tejal — September 28, 2017 @ 11:34 AM Reply

This is my new favorite meal! Sooo yummy! I did have to leave the veggies in the oven for a little longer, but no big deal. Totally worth it! I will be putting this in to my regular rotation!

Gerald — June 11, 2017 @ 12:07 PM Reply

I love recipes using chicken thighs because they are very hard to over cook

Danette — April 17, 2017 @ 6:57 PM Reply

Can you use asparagus instead of green beans?

Chungah — April 18, 2017 @ 3:18 AM Reply

Yes, absolutely.

Lightning — March 1, 2017 @ 11:00 AM Reply

How well does vegetable oil substitute for olive oil?

Chungah — March 1, 2017 @ 8:36 PM Reply

You can substitute.

Jenn — October 29, 2016 @ 10:11 AM Reply

This recipe didn’t turn out for me. It took an hour for the chicken to be cooked thru and some of the potatoes were still pretty hard, even though I cut the “larger” ones into quarters. I was really hoping for a tasty, easy to put together meal but this just didn’t time out right.

Gerald — June 11, 2017 @ 12:05 PM Reply

I think you need to check your oven temp. It could be off. Get an oven thermometer, set you oven to a temp, after a few mins. check the thermometer. And if it is off you can adju. the temp when you cook

Sarah — January 2, 2018 @ 7:21 PM Reply

I had the same problem.

Alex — January 12, 2022 @ 4:24 PM Reply

I loved this recipe! The chicken was delicious and it was nice and easy for the week day, but my potatoes were not cooked either.

C — September 25, 2016 @ 8:01 AM Reply

I would like to marinate mine for day…I know not necessary, but it won’t ruin it will it? Also, for those that added kalamata olives, did you add them while cooking or after? Thanks so much!

Chungah — December 12, 2016 @ 6:43 AM Reply

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Courtney — September 12, 2016 @ 8:29 AM Reply

Absolutely delicious!! I took the advice of other reviewers and added 1/3 cup of Kalamata olives, then sprinkled everything with a generous portion of feta cheese when I took it out of the oven. Incredible. Definitely one for the regular rotation!! Thank you!

Lisa Jayne — July 25, 2016 @ 10:42 AM Reply

YUM! This marinade is the BEST! I too had to cut the potatoes into quarters – I hate crunch potatoes and they definitely would have been crunchy if I’d left them halved. I added the green beans for the last 15 mins as I like them to be crisp. Definitely on the repeat list!

Nicole — July 3, 2016 @ 10:56 PM Reply

I made this for dinner tonight and it was great! Love the marinade; I followed the recipe exactly and let it sit for about an hour. I only did the chicken — I was looking for a main dish to go with a cold cucumber soup recipe I’d been wanting to try, so I left out the potatoes and green beans, but I’ll definitely make this again as a one-pan meal. I did remove the skin and trim as much fat as I could from the chicken before marinating it to make it a little healthier. I cooked it for 25 minutes on the middle rack, then about 12 minutes more on the top rack

Suzanne — April 12, 2016 @ 8:38 PM Reply

Can I marinate overnight?

Chungah — July 1, 2016 @ 7:44 PM Reply

Marinating overnight is not necessary, but as always, please use your best judgment.

Angie — January 17, 2017 @ 8:19 PM Reply

Mat I ask how it turned out after marinating over night? Thank you!

Lara — March 13, 2016 @ 8:20 PM Reply

I know this is an old recipe, but I just made this for the first time tonight. Only switch up was that I used asparagus instead of green beans. I put the potatoes in first, then added the chicken after 15 minutes (potatoes cooked a total of 45 minutes), and added the asparagus with 10 minutes to go (I like my roasted veggies firm). Served with a green salad that had plenty of cukes, and Good Seasons Greek salad dressing. Feta cheese and black olives were passed at the table. Delicious and super simple. Thanks!!

Allison F. — February 17, 2016 @ 10:55 AM Reply

I made this on Monday night and it was delicious!! I brined my chicken first, adding in garlic, parsley, lemon and oregano into the brine. I let the chicken brine for a couple hours and then took them out, patted them dry and then put them in the pan with a splash of red wine vinegar, olive oil, salt, pepper, garlic and oregano.

Dara — January 11, 2016 @ 9:54 AM Reply

This looks like the perfect weekend supper – chicken, potatoes, one pot, greek flavours, what is not to to love xx

C — November 20, 2015 @ 7:01 AM Reply

Hello! Looking to make this dish but I don’t have any red wine or white wine vinegar. Can I substitute it with anything else?
Thanks for your reply!

Chungah — November 20, 2015 @ 7:09 PM Reply

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

Andee — October 29, 2015 @ 6:32 PM Reply

This sounds amazing. I’m planning on making it tomorrow, I’m using a whole chicken and will cut out the backbone so it will lay flat in the pan. Any idea how to adjust the cooking time??? Thanks in advance.
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Chungah — October 29, 2015 @ 6:37 PM Reply

What a great idea! But unfortunately, without further recipe testing, I cannot advise cooking time. Please use your best judgment.

Andee — October 30, 2015 @ 9:46 AM Reply

Thanks for the quick reply, I’m going to try it and will report back!

Andee — November 12, 2015 @ 6:20 AM Reply

Made the chicken and it was AMAZING!!! I made a whole chicken (with the back cut out so it laid flat) I used the roast convection option on my oven at 400 degrees for about an hour. I put the string beans in the last 15 minutes. I let it rest covered for at least 5 minutes before we cut it. The only thing I will do differently next time is double up on the marinade to add more flavor. The is definitely a KEEPER, so easy to do and no clean up!!!!!!! Thank you!

Kathy — September 2, 2015 @ 10:13 AM Reply

I made this recipe last night and it was a hit. I used boneless, skinless chicken thighs.
Marinated it for 1 hour and baked it in the oven with slices of lemon, placed it on a
bed of garlic lemon orzo and topped it with feta cheese. . .My husband wanted
to take some for work today !! Thanks for the great recipe

Yen — August 30, 2015 @ 6:23 PM Reply

Thank you so much for your awesome recipes. They are exactly what the everyday cook needs. Simple fresh and delicious. It makes eating healthy easier!

Lisa — July 16, 2015 @ 9:12 AM Reply

This is the easiest and most delicious chicken dish ever. And the clean up is a breeze. I made it with boneless, skinless chicken breasts and the chicken was moist and delicious…
Please please – more one pan dinners……
PS – I have not been disappointed with any of your recipes I have tried. Quick, easy and damn delicious!!!

Susan — July 1, 2015 @ 11:30 AM Reply

I made this last night, following the recipe. Only changes I made were to line the chicken thighs up the middle of the pan, with the green beans and potatoes on each side. I thought it would be a little easier to mix up if the veggies were cooking unevenly. I also used half fresh sweet potatoes, and half baby red potatoes. Yum!

Martha Benner — June 14, 2015 @ 9:51 AM Reply

wonderful dish and so much easier then others I have made; a real keeper

Nancy Papadopoulos — June 7, 2015 @ 12:41 PM Reply

I just made this today for my Greek husband and a Greek friend who was over. It was delicious! I made it with boneless chicken breasts and 35 minutes was perfect. The meat wasn’t dried out at all. I had to use frozen green beans and they turned out a little “withered” but still were really good. Next time, I’m going to throw all the veggies in the marinade and include the marinade in the pot (I used a large lasagna pan as I made the recipe a little bigger so we could have leftovers). We love to have juicy leavings in the pot to soak up our bread! Love all your recipes!!

Vanessa — June 7, 2015 @ 12:37 PM Reply

Hi Chungah. Just wondering why we discard the marinade? Do you think it would be ok to cook it with the marinade and baste the chicken for extra flavor?

Chungah — June 7, 2015 @ 12:39 PM Reply

The marinade is not needed at that point, although you can certainly use it as needed to suit your preferences.

Morgan — March 22, 2016 @ 4:00 PM Reply

I cooked the chicken with the marinade in the pan and then poured the excess over the finished chicken, it came out fantastic, although I’m sure it would have anyways. Love the flavour combination, I’m making it again tonight. Also I used boneless skinless breasts as that was all I had at the time. Sorry you’ve had to answer the same question about adjusting cooking time so many times for people! It’s just chicken, when it’s done, it’s done. If you can’t tell by feel, buy yourself a probe! Thanks again

vivian — June 6, 2015 @ 4:56 PM Reply

Made this for dinner tonight for my husband and son and they really liked it. I really liked how easy it was to make. thanks for a great recipe!

Khanh — June 5, 2015 @ 3:26 PM Reply

I made this for dinner tonight and it was delicious, thank you for the recipe! The only change I would make would be to quarter the potatoes next time, they were slightly underdone for my tastes even though I used really small two bite potatoes. Otherwise, terrific!

Kelia — June 2, 2015 @ 1:52 AM Reply

I did not have the veggies/potatoes to make this recipe in its entirety. I also used white wine vinegar for the marinade. However, the chicken came out delicious. I will definitely make sure to go shopping & make again w/ all ingredients. Love your website. Its the only one I refer too. Mahalo!

Steve — June 1, 2015 @ 7:46 PM Reply

I made this tonight. We enjoyed it and will make it again.
The chicken and potatoes were cooked perfectly.
The green beans were crisp. Not crisp barely cooked, but overcooked. We ate them – they were like green bean potato chips. Maybe that is not so bad.
Next time, I’ll add the green beans with 20 minutes to go.
Thanks.

Kate — June 1, 2015 @ 8:37 AM Reply

This looks great! My family only likes white meat. I plan to do bone-in, skin on chicken breasts (cut in half, so about the size of a thigh). Do you think I need to adjust the time at all? I forget if there is a difference in cooking dark versus white meat… Thanks!

Chungah — June 1, 2015 @ 2:20 PM Reply

Yes, Kate, you may have to adjust cooking time as needed to ensure that the chicken is completely cooked through.

Ashtyn — June 1, 2015 @ 8:09 AM Reply

How would I go about making this with chicken breasts?

Chungah — June 1, 2015 @ 2:20 PM Reply

You may have to adjust cooking time as needed to ensure that the chicken is completely cooked through.

Lisa — June 1, 2015 @ 7:39 AM Reply

I really want to make this, but need to know the nutritional value of this meal. It looks so delicous. My husband is on a diet and I’m helping him keep on track. Do you have the nutritional value? Thanks

Chungah — June 1, 2015 @ 10:16 PM Reply

Lisa, the nutritional information has been added below the recipe. Please see “Why It’s A Smart Choice”.

Lisa — June 2, 2015 @ 1:19 PM Reply

Thanks so much. I really appreciate it.

William DeLine — June 1, 2015 @ 12:29 AM Reply

Thanks for another amazing recipe. I tried one of the suggestions and added 1/3 cup Kalamara olives, and 1/3 cup pitted olives with feta cheese. Followed cooking times exactly, melted feta, with natural juices, plus salty olives made this better than any restaurant dish I’ve ever had.

HeyTrud — May 31, 2015 @ 10:08 PM Reply

I just cannot eat Chicken thighs, I begin to gag and then well..you know do the throw up thing within a couple minutes. Do you think that chicken breasts bone/in will work as well? Or, just chicken breasts will work out fine too? Having grown up in the Chicago area, Greek restaurants are on every street corner, and every suburb. Do you have a great recipe for that Greek Flank Steak too? I’d love a one dish out of Flank Steak & veggies? Your recipes have gotten me thru many nights lately.

Chungah — June 1, 2015 @ 5:18 PM Reply

Yes, chicken breasts would work just fine, although you may have to adjust cooking time as needed to ensure that the chicken is completely cooked through. I do not have a recipe for Greek Flank Steak at this time but I have just added it to my culinary bucket list! 🙂

Jenny — May 31, 2015 @ 9:02 PM Reply

I made this for dinner tonight. It was an easy and very cheap meal to make. Chicken was good but the vegetables were a bit bland, tasted more like steamed rather than roasted.

Chungah — June 1, 2015 @ 2:21 PM Reply

Jenny, did you drizzle the vegetables with olive oil and season with salt and pepper as directed in the recipe? Sometimes all you need is a little bit of seasoning for the best kind of roasted veggies!

Elaine — May 31, 2015 @ 12:38 PM Reply

This looks delicious! I was just wondering if chicken breasts can be substituted for the thighs.

Chungah — June 1, 2015 @ 1:39 PM Reply

Yes, absolutely. But you may have to adjust cooking time as needed to ensure that the chicken is completely cooked through.

Jackie — May 31, 2015 @ 11:47 AM Reply

Can I use boneless skinless thighs? Will cooking temperature/time need to be adjusted?

Chungah — June 1, 2015 @ 1:39 PM Reply

Yes, absolutely. But you may have to adjust/reduce cooking time as needed to ensure that the chicken is completely cooked through.

AKgranny — May 31, 2015 @ 10:28 AM Reply

Could you use parchment paper or foil on the bottom of your pan for easy cleanup? What size pan do you use? I love your one pan recipes but I am 70 years young and that is way too much food. When I half the recipe is there anything else I need to change? Is there a simple way to make just two servings and if so what sort of pan would you suggest. Love, love your site!
w

Chungah — June 1, 2015 @ 5:19 PM Reply

I am using a large baking sheet but you can simply use a smaller one to half the recipe. And yes, either parchment paper or aluminum foil should work just fine.

Sylvia — May 31, 2015 @ 10:08 AM Reply

This looks yummy, but don’t the green beans get overcooked being in the oven that long? I like mine a bit al dente.

Chungah — May 31, 2015 @ 10:11 AM Reply

They should not be overcooked but if you prefer a more al dente texture, you can add the green beans at the last 10-15 minutes of cooking time.

Bonnie Higgins — May 31, 2015 @ 8:49 AM Reply

What a great recipe, we loved it. We appreciate all your recipes. We call it our Chungah night.

Susan — May 31, 2015 @ 7:43 AM Reply

This looks delicious, we love Greek food and as the cook I love one-pan meals! Quick question, though – I thought the usda guideline for safe internal temp for chicken thighs was 165 degrees. You say 175, is that for benefit of the veggies cooking through? Thanks!

Chungah — May 31, 2015 @ 8:32 AM Reply

Susan, it seems that the numbers have been updated to 165 degrees F. This is simply for the benefit of the chicken to ensure that it is completely cooked through.

Sara — May 31, 2015 @ 6:43 AM Reply

I do want to try your recipe but do have a question. With leaving the skin on the chicken and the cooking the veggies underneath, do you have any issues with the the fat draining off and pooling on the bottom of the pan? I’m also thinking of adding Kalamata olives.
Thanks?

Chungah — May 31, 2015 @ 8:28 AM Reply

That sounds like a great addition! As for the fat, there was a little bit of excess fat left on the pan but please feel free to drain as needed to suit your desired preferences.

Irma — May 31, 2015 @ 6:13 AM Reply

I noticed that the recipe only calls for lemon juice but the picture shows lemon slices …I didn’t notice where that in the recipe it was included .Did I miss something?Btw this looks so yummy I can’t wait to make this!

Chungah — May 31, 2015 @ 8:24 AM Reply

Nope, Irma, you are completely right. The lemon slices are in the pictures simply for photographic purposes.

Rie — May 31, 2015 @ 4:45 AM Reply

Renting a house in Maine for a week in August. Going with family. This recipe is coming with us! PS….My mother-in-law LOVES your salmon in foil. Now that I think of it, that recipe is coming with us too!

Millie l Add A Little — May 30, 2015 @ 11:31 PM Reply

Looks so easy and delicious! Loving the simple flavours!

toyabg — June 25, 2015 @ 2:35 PM Reply

what about regular vinegar or apple cider will that work

Chungah — June 26, 2015 @ 12:16 PM Reply

You can certainly try substituting regular or apple cider vinegar but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.