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Whole30 Greek Potatoes with Crispy Greek Chicken Thighs

Try these Whole30 Greek Potatoes with Crispy Greek Chicken Thighs from The Defined Dish
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4

Ingredients

For the potatoes

  • 1 ½ pounds Yukon gold potatoes 4 medium potatoes, halved lengthwise and sliced into ¼-inch wedges
  • ⅓ cup fresh lemon juice 2 lemons
  • ¼ cup extra virgin olive oil
  • ¼ cup low-sodium chicken broth
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon dried oregano
  • ½ teaspoon freshly ground black pepper

For the chicken

  • 2 pounds bone-in skin-on chicken thighs
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon dried oregano
  • ½ teaspoon freshly ground black pepper

Instructions

  • MAKE the Potatoes. Preheat the oven to 400°F.
  • PLACE the potato wedges in a 9 × 13-inch baking dish. Add the lemon juice, olive oil, broth, salt, oregano, and pepper and mix until evenly combined. Spread the potatoes into a single even layer and bake, gently tossing every 20 minutes, until tender and golden brown, about 1 hour total.
  • MAKE the Chicken Line a large baking sheet with parchment paper. While the potatoes bake, arrange the chicken thighs on the baking sheet in a single even layer. Make sure they are not touching. Pat dry the tops of the chicken thighs, then drizzle each thigh with olive oil to coat.
  • In a small bowl, MIX together the paprika, salt, oregano, and pepper until well combined, then sprinkle evenly over the chicken.
  • BAKE the chicken until it is cooked through and the skin is crispy and golden brown, 35 to 45 minutes, depending on the size. Let the chicken cool for 10 minutes before serving.