Greek Lemon Garlic Chicken and Potatoes Skillet

Serves 4 · 15 min prep · 45 min cook

Ingredients

• 6 (about 2.5 lb) bone-in skin-on chicken thighs
• 1.5 lb baby Yukon gold potatoes, halved
• 3 tbsp olive oil
• 1/4 cup lemon juice
• 1 tbsp lemon zest
• 6 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp smoked paprika
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 cup chicken broth
• 1/4 cup fresh dill, chopped
• 1/2 cup feta cheese, crumbled
• 1/3 cup Kalamata olives, pitted

Instructions

1. 1Preheat the oven to 425°F. Pat the chicken thighs very dry and season all over with salt, pepper, smoked paprika, and oregano.
2. 2Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and sear without moving until the skin is deep golden and crisp, 6 to 8 minutes. Flip and cook 2 minutes more, then transfer to a plate.
3. 3Add the remaining oil to the same skillet. Toss in the halved potatoes cut-side down and cook until they begin to brown, about 5 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.
4. 4Pour in the lemon juice, lemon zest, remaining oregano, chicken broth, and remaining salt and pepper. Scrape up the browned bits and nestle the seared chicken thighs skin-side up among the potatoes.
5. 5Transfer the skillet to the oven and roast for 25 to 30 minutes until the chicken reaches 175°F at the bone and the potatoes are fork-tender and golden.
6. 6Remove from the oven and let rest 5 minutes. Scatter the Kalamata olives and crumbled feta over the top so the cheese softens slightly from residual heat.
7. 7Sprinkle generously with fresh dill. Spoon the lemony pan juices over each portion when serving so every bite of chicken and potato is glossy and bright.
8. 8Serve family-style straight from the skillet with extra lemon wedges on the side for squeezing.