One Skillet Greek Chicken

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If you love a dinner that feels special but barely dirties the kitchen, this one-skillet Greek chicken is exactly the kind of recipe to keep on repeat. Juicy chicken thighs roast over buttery new potatoes while lemon slices, briny Castelvetrano olives, and a whole head of garlic mellow and caramelize in the pan. Everything gets showered with oregano and a sprinkle of sumac for that bright, tangy finish that makes Greek-inspired dishes so irresistible.
It’s cozy, rustic, and packed with bold Mediterranean flavor—all made in a single skillet.

​Serve with my 5 Minute Mezzo Board.

Why This Recipe Works
A few simple ingredients come together in a way that feels much more complex than the effort required.

• Chicken thighs stay juicy and develop beautifully crisp skin.
• New potatoes absorb all the savory pan juices.
• Castelvetrano olives bring a buttery, mild brininess.
• A whole head of garlic cloves leaves sweet, soft bites that are a treasure
• Lemon slices caramelize and brighten the dish.
• Oregano and sumac add the signature Greek flavor profile.

Everything cooks together, so every bite tastes layered with citrus, herbs, garlic, and olive-rich pan juices.

THE SIMPLEST OF INGREDIENTS YIELD A STUPENDOUS DISH

Serving Suggestions
This dish is fantastic on its own, but a few simple sides make it even better:

• Warm pita or crusty bread to soak up the pan juices
• A quick cucumber and tomato salad
• Greek yogurt or tzatziki for a cool contrast (If you can locate Sheep’s milk yogurt, you’ll be very pleased)

Tips for Success
Use bone-in thighs. They stay juicier and the skin crisps beautifully.
Don’t skip the sumac. Its citrusy tang adds brightness that balances the rich chicken and olives.
Choose waxy potatoes. New potatoes or baby Yukon Golds hold their shape and roast perfectly.

Make It Your Own
This skillet recipe is flexible and forgiving.
Try adding:

• Cherry tomatoes
• Artichoke hearts
• Feta crumbles at the end

Each version keeps that same sunny Mediterranean flavor while changing things up just enough.
The beauty of this one-skillet Greek chicken is how effortlessly it turns a handful of ingredients into something deeply flavorful. Lemon, oregano, garlic, and olives create that classic Mediterranean profile, while sumac adds the final pop of brightness.
Best of all, the entire meal roasts together in one pan—simple, rustic cooking at its best.
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One-Skillet Greek Chicken & Potatoes with Lemon & Olives

Ingredients
Serves 4 - 6

• 6 bone-in, skin-on chicken thighs
• 1 lb new potatoes, halved
• 1 whole head of garlic, cloves peeled (smash to peel them is easiest)
• 1 lemon, halved then thinly sliced
• 1/2 cup Castelvetrano olives, pitted (or your favorite olives)
• 2–3 Tablespoons olive oil
• 2 teaspoons dried oregano (Greek oregano is perfect if you can find it)
• 1 teaspoons sumac  (a dried berry that's tart & lends a nice punch to the chicken)
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• Optional: fresh parsley for garnish
• Optional: crumbled feta cheese for garnish

Instructions
1. Preheat the oven to 425°F 

2. Layer the potatoes
In a large oven-safe skillet, toss the halved new potatoes with olive oil and a pinch of salt. 

3. Build the skillet
Add the chicken thighs over the potatoes & season with salt, pepper, oregano and sumac.  
Add:

• all the garlic cloves
• lemon slices tucked between everything
• Castelvetrano olives scattered throughout

Drizzle a little more olive oil over the chicken.

4. Roast
Roast for approximately 40-45 minutes, until the chicken is cooked through, the skin is crisp and the potatoes are tender.

5. Finish and serve
Sprinkle with fresh herbs and feta cheese if using.