A delicious, one skillet, crispy Greek chicken with tons of vegetables, with a side of restaurant-quality smashed potatoes, all topped with tons of feta and lemon juice. What more could you ask for?
I’ve been loving everything Greek-inspired and I appreciate any recipe with an easy clean-up, so I created this one skillet greek chicken. It’s got everything you could want in a Greek dish: tomatoes, olives, bell pepper, red onions, zucchini, artichoke hearts, oregano, lemon, and of course we’re topping it with feta. Get the full recipe below + the recipe for my delicious crispy smashed potatoes I served on the side!
Greek chicken skillet and crispy smashed potatoes:
For the smashed potatoes:
-1-1.5lb baby yellow potatoes (or fingerlings)
-salt, pepper, and olive oil
-flaky salt*
Preheat oven to 425.
Grab a large pot and fill with water. Place it over high on the stovetop and let it come to a rolling boil. Add your potatoes in, and cook until fork-tender, about 20 minutes.
Drain your potatoes in a colander and allow to steam dry (do not wash them with cold water).
Line a baking tray with parchment paper. Grab a potato, place it on the tray, and use the bottom of a cup or mug to smash the potato to about 1/2 inch thickness. You don’t want them to be too thin or they’ll dry out. Repeat with remaining potatoes.
Use a brush to brush olive oil to cover each smashed potato. Sprinkle each potato with salt and fresh cracked pepper, then place in the oven to roast for 45 mins-1 hour, or until potatoes are browned and the edges are super crispy. You can flip the potatoes halfway through to achieve maximum crispiness on both sides, but this isn’t a required step- I just let them roast on one side and they were perfectly crispy. Prepare your chicken skillet while the potatoes are roasting.
*When the smashed potatoes come out of the oven, I love adding some extra flaky salt on top. This is optional!
For the Greek chicken skillet:
-4 bone in skin on chicken thighs
-arrowroot starch
-salt and pepper
-1 can quartered artichoke hearts
-4 small tomatoes or one cup cherry tomatoes, chopped
-one small red onion, chopped
-1/2 cup Kalamata olives, whole or chopped
-one yellow bell pepper, chopped
-one zucchini, chopped
-3-4 cloves garlic, minced or grated
-2 tsp dried oregano
-1 tsp salt
-extra virgin olive oil
-lots of fresh cracked black pepper
-juice of one lemon, to top
-lots of feta, to top
Heat a cast iron pan over medium-high heat on the stovetop.
Prepare chicken thighs by patting the skin dry, sprinkling with salt and pepper, and patting on arrowroot starch.
Add a bit of avocado oil or a high-smoke point oil to the cast iron pan, then place the chicken thighs skin side down in the pan. Leave them, undisturbed, for 5-7 minutes, or until the skins are crispy and beautifully browned. Remove from pan and set aside.
Chop tomatoes, red onions, yellow bell pepper, zucchini, and garlic and place them in a large bowl. Add artichoke hearts and olives, along with a drizzle of olive oil, oregano, 1 tsp salt, and pepper. Mix well to combine. Add all your veggies to the pan and stir, then nestle chicken thighs into the veggies. Place the pan in the preheated oven for approximately 12 minutes, or until veggies are tender and chicken thighs are fully cooked through to 165F.
Remove from oven, and squeeze the juice of a lemon over the entire pan. Plate with your smashed potatoes, and sprinkle lots of feta over the top, along with extra cracked pepper. I also added some parsley. You can also serve this with tzatziki, hummus, or any other Mediterranean additions you’d like!
That’s it! I hope you love this recipe. Save this post for later and follow along for more recipes like this.
I hope you have a lovely week, happy Monday friends <3