This post is sponsored by The Little Potato Company. All opinions and text are my own. The original post included a giveaway which has now ended.
One Pan Greek Lemon Chicken and Potatoes
I have received no less than ten emails recently asking for more chicken recipes and more one pan meals. We want easy but we want it yummy too, right? I’m all about coming up with recipes like that! And to me, chicken and taters go together like peas and carrots. And what better tater to use than my favorite Little Potatoes. Yes, potatoes can be part of a healthy meal! Little Potatoes are fully grown potatoes that just so happen to be little. 
Little Potatoes, BIG Nutrition
Not only are Little Potatoes ready to use straight outta the bag (yep, they are already pre-washed and the skin is tender and yummy enough to eat!) but they are basically little balls of healthy eats! They are packed full of potassium, fiber, iron and are naturally gluten free! 
Healthy and tasty
I came up with a marinade that can be used for the chicken AND the Little Potatoes and is Greek inspired. I think what I love most about this recipe is that you are pretty much preparing everything ahead of time, so when it comes time for cooking, you can just dump it all onto the pan and pop it in the oven! Dinner is served. It’s perfect for when you are having folks over and don’t want to be spending time in the kitchen the entire time. It is also a really pretty meal! The tzaziki sauce is completely optional in this. I love to dip my potatoes and chicken in it but it is not absolutely necessary to make this dish delicious.
Ingredients:
1.5 lbs Blushing Belle Little Potatoes
4 boneless, skinless chicken breasts
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 tbsp. red wine vinegar
2 cloves garlic, minced
2 tsp. dried oregano
1/2 tsp. coriander
1 1/2 tsp. kosher salt
1/4 tsp. black pepper
for the (optional) tzaziki sauce:
1 1/2 cups plain Greek Yogurt
1 cup, peeled and finely diced cucumber
1 tbsp. fresh lemon juice
1 tbsp. chopped fresh dill
1 tsp. grated garlic
1/2 tsp. kosher salt
1/4 tsp. black pepper
Directions:
Slice Little Potatoes in half. 
Place Little Potatoes into a gallon-size ziploc bag and the chicken breasts in a separate gallon-size ziploc bag.
Cook’s Note: I have no problem marinating the chicken and potatoes together. They will all be cooked at a high enough temperature so I don’t worry about cross-contamination. However, I know a lot of folks have concerns, so for this post I am showing how to marinate the two separately.
Prepare the marinade for both bags. In a bowl, mix together the lemon juice, vinegar, olive oil, garlic, oregano, coriander salt and pepper. Whisk together well. Evenly distribute marinade into each bag. Slice half a lemon into slices and place them into the bag with the chicken. Squish the marinade around in the bags to make sure it is evenly distributed on the chicken and potatoes.
Place bags into the refrigerator and allow to marinate for at least 45 minutes.
Prepare tzaziki sauce: In a medium bowl, combine Greek yogurt, diced cucumber, lemon juice, dill garlic, salt & pepper.
Stir well.
Cover and place into the refrigerator until ready to serve.
When ready to cook the chicken and potatoes, preheat oven to 400f degrees. Place marinated chicken and potatoes onto a baking sheet. Place lemon slices right on top of the chicken breasts.
Bake for about 25-30 minutes (until chicken reaches an internal temperature of 165f degrees.)
Optional: Place baking pan under the broiler for about 2-3 minutes to crisp up the potatoes then garnish with fresh parsley.
Serve with tzaziki sauce.
Enjoy!
One Pan Greek Lemon Chicken and Little Potatoes
Ingredients
For the chicken and potatoes:
- 1.5 lbs Blushing Belle Little Potatoes
- 4 boneless, skinless chicken breasts
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 tbsp red wine vinegar
- 2 cloves garlic minced
- 2 tsp dried oregano
- 1/2 tsp coriander
- 1 1/2 tsp kosher salt
- 1/4 tsp black pepper
For the Tzaziki Sauce:
- 1 1/2 cups plain Greek Yogurt
- 1 cup peeled and finely diced cucumber
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh dill
- 1 tsp grated garlic
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Slice Little Potatoes in half. Place Little Potatoes into a gallon-size ziploc bag and the chicken breasts in a separate gallon-size ziploc bag.
- Prepare the marinade for both bags. In a bowl, mix together the lemon juice, vinegar, olive oil, garlic, oregano, coriander salt and pepper. Whisk together well. Evenly distribute marinade into each bag. Slice half a lemon and place it into the bag with the chicken.
- Place bags into the refrigerator and allow to marinate for at least 45 minutes.
- Prepare tzaziki sauce: In a medium bowl, combine Greek yogurt, diced cucumber, lemon juice, dill garlic, salt & pepper. Stir well. Cover and place into the refrigerator (I think it gets better the longer it sits.)
- When ready to cook the chicken and potatoes, preheat oven to 400f degrees. Place marinated chicken and potatoes onto a baking sheet.
- Bake for about 25-30 minutes (until chicken reaches an internal temperature of 165f degrees.)
- Optional: Place baking pan under the broiler for about 2-3 minutes to crisp up the potatoes then garnish with fresh parsley.
- Serve with tzaziki sauce.
Nutrition
Sheet Pan Baked Chicken Parmesan & Italian Roasted Potatoes
Jen Rodrigues says
Roasted potatoes are my favorite. But I love potatoes anyway.
Karina Salinas says
I like a good creamy garlic mashed potato!!
Jo says
These would be perfect for my favorite potato salad.
Jennifer Long says
mashed with butter and toppings!