Greek chicken and crispy potatoes with a Greek vegetable bake
Brian Lagerstrom · ♥ 20.7K likes · 677.4K views · 14 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 6 whole skin-on, bone-in chicken thighs
- 3 whole large russet potatoes
Peel about half the skin off the russet potatoes and cut each into about eight chunky pieces, sized to cook in the same time as the thighs.
- 40 g olive oil
- 20 g salt
- 2 g black pepper
- 2 g chili flake
- 5 g garlic powder
- 2 g dried thyme
- 2 g dried oregano
Toss the chicken and potatoes in a bowl with the olive oil, salt, black pepper, chili flake, garlic powder, dried thyme and dried oregano until evenly coated.
Lay the six thighs on a sheet tray and snuggle the potatoes alongside cut side down, everything with its own space so nothing steams.
Roast in a preheated 450F oven about 40 minutes, five to 10 minutes longer than the vegetable tray.
- 450 g zucchini
Quarter the zucchini, remove the wet seed layer and cut into roughly one-inch pieces.
- 5–6 cloves fresh garlic
- 28 oz whole peeled tomatoes
Add the zucchini, onion, pressed garlic and roughly chopped whole peeled tomatoes to the same bowl.
- 20 g olive oil
- 100 g Greek olives
- 2 g oregano
- 2 g black pepper
- 10 g salt
- 200 g feta cheese
Add olive oil, Greek olives, oregano, black pepper, salt and the crumbled feta and toss, keeping the feta chunky.
Spread edge to edge on a second sheet tray and roast in the 450F oven above the chicken for about 30 minutes.
Spoon the chicken and potatoes onto a plate with a scoop of the vegetable bake.