One-Pan Greek Parmesan Chicken & Potatoes

Crispy, zesty chicken thighs with baby golden potatoes, infused with Greek flavors and served with a roasted garlic tzatziki.

By @recipeincaption

Original recipe source

Cook time: 65 minutes

Servings: 4

Ingredients

• 2 pieces lemons juiced
• 2 tablespoons Dijon mustard
• 1.5 tablespoons oregano
• 1 tablespoon paprika
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 2 tablespoons lemon zest grated
• 6 pieces chicken thighs bone-in & skin-on
• 5 tablespoons olive oil
• 8 pieces garlic cloves smashed
• 1.5 pounds baby golden potatoes halved
• 0.5 cup parmesan cheese grated
• 0 chicken thighs
• 0 baby golden potatoes
• 2 garlic heads roasted with olive oil & salt
• 1 tablespoon fresh dill finely chopped
• 0.33 cup cucumber grated
• 1 cup plain Greek yogurt
• 1 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 0 fresh parsley for garnish
• 0 fresh dill for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Prepare the chicken marinade by mixing lemon juice, Dijon mustard, oregano, paprika, salt, black pepper, garlic powder, and lemon zest in a large bowl.
2. Add the chicken thighs to the marinade and coat evenly. Let sit for at least 30 minutes.
3. In a separate pan, heat olive oil over medium heat. Add smashed garlic cloves and sauté until fragrant.
4. Transfer chicken and baby potatoes to the pan, arranging them in a single layer. Sprinkle grated parmesan cheese over top, then transfer the entire pan to the oven.
5. Bake for 45 minutes until the chicken skin is crispy and golden, and the potatoes are tender.
6. While the chicken is baking, prepare the roasted garlic tzatziki by mixing roasted garlic, fresh dill, grated cucumber, Greek yogurt, salt, lemon juice, and olive oil.
7. Serve the chicken and potatoes hot with a side of roasted garlic tzatziki, garnished with fresh parsley and dill.