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Roasting everything in one pan melds the flavors. The herby baked chicken absorbs the briny taste of the olives and the potatoes cook in the chicken drippings, making them extra savory.

Source: EatingWell Magazine, April 2020


Recipe Summary

20 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F.

  • Combine oil, oregano, thyme, garlic, pepper and salt in a small bowl. Transfer 1 tablespoon of the herb mixture to a medium bowl. Add potatoes and olives and stir to coat.

  • Pat chicken dry with paper towels. Rub with the remaining herb mixture.

  • Scatter the potatoes and olives in a 9-by-13-inch baking pan.

  • Place the chicken on top of the potatoes and olives and tuck in lemon wedges.

  • Bake until the potatoes are browned and an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers at least 165 degrees F, 40 to 45 minutes. Carefully squeeze the lemon wedges over the chicken.

  • Serve the chicken and vegetables topped with feta and more oregano and thyme, if desired.

Nutrition Facts

3 oz. chicken & 1 cup vegetables
480 calories; protein 28.6g; carbohydrates 32.8g; dietary fiber 2.2g; sugars 0.6g; fat 25g; saturated fat 5.4g; cholesterol 132.2mg; vitamin a iu 170.4IU; vitamin c 42.4mg; folate 9.6mcg; calcium 78mg; iron 2.8mg; magnesium 26.6mg; potassium 295.8mg; sodium 542.3mg.