One-Pan Greek-Style Chicken Thighs with Roasted Potato Wedges

Bone-in, skin-on chicken thighs and russet potato wedges marinated in a garlic-herb lemon olive oil blend, slow-roasted together in a single pan until deeply flavorful, finished with a pan-drippings Dijon reduction sauce.

smart_display Published 2026-04-19 download Extracted 2026-04-20

75m Prep

90m Cook

3h 5m Total

4 Servings

one-pan sheet pan chicken thighs greek lemon herb roasted potatoes weeknight dinner braised comfort food brian lagerstrom bone-in chicken dry brine pan sauce dijon

Ingredients

900 g bone-in, skin-on chicken thighs (about 4 thighs; trim excess fat to prevent a greasy dish)
10 g salt (1 Tbsp; applied to chicken for dry brine 30–60 min (or overnight) before cooking)
750 g russet potatoes (about 2.5 large; peeled and cut into chunky 2-inch wedges — do not use Yukon Gold, higher starch gives better browning)
50 g olive oil (1/2 cup; for the marinade)
45 g garlic (5–6 cloves; minced — bias toward skin side of chicken when placing in pan)
5 g dried oregano (3 tsp)
2 g dried thyme (1 tsp)
5 g black pepper (1¾ tsp; ground)
piece lemon zest (zest of 1 lemon)
25 g fresh lemon juice (2 Tbsp; for the marinade)
150 g chicken stock (braising) (2/3 cup; poured into the bottom of the pan before baking)
50 g chicken stock (pan sauce) (1/4 cup; used to deglaze the roasting pan after removing food) optional
5 g Dijon mustard (1 tsp (3–5 g); whisked into the pan sauce reduction) optional
as needed pan spray or neutral oil (to coat the metal baking pan before adding potatoes)
to taste fresh parsley (chopped; for serving)
to taste lemon wedges (for serving; squeeze over dish at the table)

Steps

1

Dry-brine the chicken: trim excess fat from 4 bone-in, skin-on thighs — removing the large fat deposits prevents the finished dish from turning greasy. Season all over with 10 g (1 Tbsp) salt. Place uncovered on a rack or plate and air-dry in the refrigerator for 30–60 minutes minimum, or overnight for the best result. This step is critical for juicy meat during the long, slow cook.

Tip: Do not skip the dry brine — at 185–190°F internal temp the meat would dry out without it. Overnight brining also means you can assemble and bake straight from the fridge the next day.

~60 min
2

Make the marinade: in a bowl, whisk together 50 g (1/2 cup) olive oil, 45 g (5–6 cloves) minced garlic, 5 g (3 tsp) dried oregano, 2 g (1 tsp) dried thyme, 5 g (1¾ tsp) black pepper, the zest of 1 lemon, and 25 g (2 Tbsp) fresh lemon juice until combined.

~5 min
3

Marinate the potatoes and chicken: peel and cut russet potatoes into chunky 2-inch wedges (not smaller — they will overcook). Add the potato wedges and the dry-brined chicken thighs to the marinade. Toss well until everything is evenly coated.

Tip: Use russet (not Yukon Gold) potatoes. Their higher starch content delivers better browning and crisping in the oven.

~5 min
4

Assemble the pan: preheat oven to 350°F (175°C) — conventional mode, NO convection. Lightly coat a 9×13 metal baking pan (not ceramic) with pan spray or oil. Arrange the potato wedges in a single flat layer across the bottom of the pan. Place the chicken thighs skin-side up on top of the potatoes, biasing the garlic-heavy marinade toward the skin side. Pour 150 g (2/3 cup) chicken stock into the bottom of the pan around the potatoes.

Tip: Use a metal pan — it conducts heat more efficiently than ceramic and encourages better fond development on the pan bottom. Avoid convection: it dries out the skin prematurely before the interior reaches temperature.

~5 min
5

Roast: place the pan in the preheated oven and bake at 350°F (175°C) for 70–90 minutes. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh reads 185–190°F (85–88°C). This is above the food-safe threshold of 165°F — the higher temperature melts collagen and produces tender, pull-apart meat rather than just safe meat.

Tip: The stock on the bottom of the pan begins as braising liquid and slowly reduces into a concentrated fond as the cook time progresses — this is the flavor base for the optional pan sauce.

~90 min
6

Rest: remove the pan from the oven and let it sit undisturbed for 15–20 minutes before serving. Do not rush this step — the rest allows the potatoes' pectin to set (giving them structure) and the chicken juices to reabsorb.

~20 min
7

Make the pan sauce (optional but recommended): transfer the chicken and potatoes to a serving platter. Set the roasting pan on the stovetop over medium-high heat. Pour in 50 g (1/4 cup) chicken stock and scrape up all the browned fond from the bottom and sides. Pour the deglazing liquid into a small saucepan. Whisk in 5 g (1 tsp) Dijon mustard. Reduce on high heat for about 2 minutes, stirring occasionally, until the sauce coats the back of a spoon.

Tip: All of the concentrated fond scraped from the pan is pure flavor — do not leave any behind. The Dijon adds body and a gentle tang that balances the richness of the chicken fat.

~5 min
8

Plate and serve: arrange the chicken thighs and potato wedges on plates or a serving platter. Pour the pan sauce over everything. Finish with a generous handful of freshly chopped parsley and a squeeze of fresh lemon juice over the top.

Tip: The dish is complete on its own — no side dish required. A simple green salad alongside is the only addition worth considering.

~3 min

Nutrition (per serving)

620

Calories

42g

Protein

38g

Carbs

32g

Fat

Fiber

Cultural Context

This dish draws on the Greek tradition of lemon-herb braised and roasted chicken (known as kotopoulo me patates sto fourno), a home-cooking staple found across Greece and the Greek diaspora. The hallmark flavor comes from a generous olive oil marinade loaded with garlic, dried oregano, thyme, lemon zest, and lemon juice — the same pantry profile that defines Greek taverna cooking. Bone-in, skin-on thighs are preferred for their collagen-rich fat content, which bastes the potatoes from above as they slowly roast. Cooking everything in one pan is the defining practical virtue of this style: the chicken stock deglazes into a deeply savory fond that becomes the base for an optional pan sauce.