Put everything on one tray: Greek chicken will become the dinner favorite

You will prepare everything in just a few minutes, and the oven will take care of the rest.

For 4 servings you will need:

For chicken and potatoes:

• 700–800 g boneless or bone-in chicken thighs
• 800 g potatoes
• 1 lemon
• 5–6 garlic cloves
• 3 tbsp olive oil
• 1.5 tsp dried oregano
• 1 tsp sweet paprika
• 1 tsp salt
• ½ tsp black pepper
• 150 ml chicken broth
• 1 tsp honey

For serving:

• fresh parsley or dill
• feta cheese
• additional lemon wedges

Preparation

1. Preheat the oven to 200 °C. Wash the potatoes, peel if desired, and cut into pieces about 3–4 cm.
2. In a bowl, mix olive oil, juice and grated zest of one lemon, chopped garlic, oregano, paprika, salt, pepper, and honey.
3. Arrange the potatoes on a baking tray. Place the chicken on top. Pour the prepared marinade over everything and mix well so that both the potatoes and meat are coated with the spices.
4. Pour the chicken broth along the edge of the tray. Cut the remaining lemon into wedges and place them between the potatoes and chicken.
5. Put the tray in the oven and bake for about 45–55 minutes. About halfway through baking, you can turn the potatoes. The chicken should be fully cooked, and the potatoes soft inside and nicely browned outside.
6. If you want crispier chicken and potatoes, you can turn on the oven grill function for the last 5–10 minutes.
7. Sprinkle the baked chicken and potatoes with fresh herbs, crumble feta cheese on top, and serve with fresh lemon wedges.