One-Pan Greek Chicken and Potatoes with Garlicky Yogurt Sauce

Ingredients

• 2 lb Chicken thighs (boneless, skinless, cut into bite-sized pieces)
• 1.5 lb Yukon Gold potatoes (peeled and cut into 1-inch chunks)
• 0.25 cup Extra-virgin olive oil (divided)
• 2 tbsp Lemon juice (freshly squeezed)
• 4 Garlic (cloves, minced)
• 1 tbsp Dried oregano
• Kosher salt (to taste)
• Black pepper (to taste)
• 1 cup Greek yogurt (use coconut yogurt for dairy-free/Whole30)
• 1 Garlic (clove, grated for the sauce)
• 1 tbsp Fresh dill (finely chopped)

Steps

1. 1

   Preheat your grill or oven to 400°F (200°C). If using a Traeger, ensure it is set to the correct temperature to provide wood-fired flavor.

2. 2

   In a large bowl, combine the chicken pieces, potato chunks, 3 tablespoons of olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.

3. 3

   Toss everything together until the chicken and potatoes are thoroughly and evenly coated with the marinade.

4. 4

   Spread the mixture in a single layer onto a large sheet pan or cast iron skillet.

5. 5

   Place the pan on the grill or in the oven and cook for 45-60 minutes, or until the potatoes are tender and golden brown, and the chicken is cooked through to an internal temperature of 165°F.

6. 6

   While the chicken and potatoes cook, prepare the sauce by whisking together the yogurt, grated garlic, chopped dill, and a pinch of salt in a small bowl.

7. 7

   Remove the pan from the heat and let it rest for 5 minutes before serving.

8. 8

   Serve the chicken and potatoes warm with a generous dollop of the garlicky yogurt sauce on the side.

Notes

To keep the recipe Whole30 compliant, ensure you use a compliant coconut yogurt or omit the sauce. The recipe is highly adaptable; you can add bell peppers or red onions to the pan for extra vegetables.

Nutrition per serving

• main
• one-pan
• gluten-free
• Whole30
• grilled
• baked
• chicken
• potatoes