One-Pan Greek Chicken and Potatoes | Make It Easy | Akis Petretzikis

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken

Chicken breasts are leaner, while bone-in chicken is often less expensive.

feta cheese

🥗Healthier: tofu

💰Cheaper: ricotta cheese

Tofu provides a dairy-free option, while ricotta is often cheaper than feta.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola oil is budget-friendly.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers health benefits, while white vinegar is cost-effective.

Turn on the heat and place a non-stick pan on the stove.

Cut 2 chicken thighs in half and add them to the pan without oil.

Season the chicken with salt and pepper, then add a little extra virgin olive oil.

Clean and cut 2 potatoes into big chunks and add them to the pan after removing the chicken.

Cook the potatoes until golden brown.

Prepare a paste with 2 tablespoons of mustard, extra virgin olive oil, salt, pepper, and the juice of 1 lemon, mixing in some oregano.

Return the chicken to the pan on top of the potatoes.

Add sliced garlic and rosemary to the pan.

Add a few amounts of water to the pan to help steam the potatoes.

Turn off the heat and place the pan in a preheated oven at 160°C (320°F) for about 40 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens