Greek Lemon-Oregano Chicken Traybake with Smashed Potatoes and Whipped Feta

Be the first to rate

(No Ratings Yet)

Loading...

A bright, one-pan Greek dinner that captures the sunny flavors of the Mediterranean. Bone-in chicken thighs roast alongside crispy smashed potatoes, charred lemon, and briny Kalamata olives, then get topped with a cool, creamy whipped feta. It's weeknight-friendly yet impressive enough for company.

Nutrition Facts

Per serving (estimated)

• 625 kcalCalories
• 39 gFat
• 12 gSaturated Fat
• 36 gCarbs
• 5 gFiber
• 4 gSugar
• 38 gProtein
• 920 mgSodium
• 1080 mgPotassium
• 240 mgCalcium
• 4 mgIron
• 26 mgVitamin C
• 160 mcgVitamin A

Ingredients

For the chicken & tray

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 1.5 lbs baby Yukon gold potatoes
• 1 large red onion, cut into 1-inch wedges
• 1 lemon, half thinly sliced and half juiced
• 1/2 cup pitted Kalamata olives

For the marinade

• 4 cloves garlic, minced
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh oregano leaves
• 1 tsp sweet paprika
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground coriander

For the whipped feta

• 6 oz Greek feta cheese, crumbled
• 4 oz full-fat Greek yogurt
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 small garlic clove, grated
• 2 tbsp fresh dill, chopped
• Pinch of black pepper

For serving

• 1/4 cup fresh flat-leaf parsley, chopped
• Lemon wedges
• Flaky sea salt

Directions

1. Make the marinade: In a small bowl, whisk together the minced garlic, olive oil, lemon juice, oregano, paprika, salt, pepper, and coriander until combined.
2. Pat the chicken thighs dry and place them in a large bowl. Pour the marinade over the chicken and toss until evenly coated. Let sit at room temperature for 15 minutes.
3. Meanwhile, place the potatoes in a large pot of salted water and bring to a boil. Cook for 10 to 12 minutes, until fork-tender. Drain well and return to the pot.
4. Preheat the oven to 425°F (220°C). Place the potatoes on a large rimmed sheet pan and use the bottom of a glass to gently smash each one until flattened but still intact. Nestle the marinated chicken among the potatoes and scatter the red onion, lemon slices, and Kalamata olives around the pan.
5. Roast for 35 to 40 minutes, until the chicken is deeply golden and a thermometer inserted into the thickest part reads 175°F (80°C). Switch to broil for the final 2 minutes to crisp the chicken skin and char the lemon slices.
6. While the chicken roasts, prepare the whipped feta: Combine the feta, yogurt, olive oil, lemon juice, and grated garlic in a food processor. Blend for about 60 seconds until smooth and creamy. Fold in the dill and season with pepper.
7. Remove the tray from the oven and let rest for 5 minutes. Spoon generous dollops of whipped feta over the chicken and potatoes.
8. Garnish with fresh parsley, a drizzle of olive oil, and a pinch of flaky sea salt. Serve hot with extra lemon wedges for squeezing.

Cook’s Notes

• Bone-in, skin-on thighs stay juiciest; if using boneless, reduce the cook time by 8 to 10 minutes and check for doneness earlier.
• Don't crowd the pan or skip the final broil—this is what gives the potatoes their shatteringly crisp edges and the chicken its crackling skin.
• Whipped feta can be made up to 2 days ahead and stored covered in the fridge; let it come to room temperature before serving for the creamiest texture.
• Substitute fingerling or baby red potatoes if Yukon golds are unavailable, and add 1/4 tsp crushed red pepper flakes to the marinade for a spicier finish.

You might also like

Quick & Easy

Lemon-Herb Chicken and Farro Bowl

Quick & Easy

Mediterranean Shrimp and Pearl Couscous Bowl with Whipped Feta and Charred Lemon

European

Greek Shrimp and Feta Bake with Tomatoes, Capers and Charred Pita

European

Greek Pork Souvlaki Pitas with Whipped Feta, Charred Lemon, and Quick Pickled Red Onion