This recipe is any easy and delicious one-pan roast of Greek to Me seasoned chicken thighs baked atop a bed of lemony potato chunks.



3 cloves garlic, minced

½ cup freshly squeezed lemon juice

1 ½ tablespoons Greek to Me seasoning

2 1/2 teaspoons sea salt

½ teaspoon freshly ground black pepper

2/3 cup extra virgin olive oil

¾ cup chicken stock

Chicken and potatoes:

4 large Yukon gold potatoes, peeled and cut into chunks

1 medium-size onion, peeled and cut into crescent slivers

8 skin-on, bone-in chicken thighs


  1. Preheat the oven to 375 F.
  2. Make the marinade: Combine the minced garlic with the lemon juice, Greek to Me seasoning, salt, and pepper. Whisk in the olive oil and chicken stock.
  3. Scatter the cubed potatoes and onions over the bottom of a large roasting pan. Pour in half of the marinade and toss to coat the vegetables evenly. Arrange the chicken thighs on top of the potatoes and pour the rest of the marinade over the chicken. Cover the pan tightly with foil.
  4. Bake in the center of the oven for 45 minutes. Uncover and give everything a gentle toss. Return the pan to the oven and continue to bake, basting a few times with the pan juices, until the chicken thighs are a crispy brown and the potatoes are tender, about 45 minutes more. Serve hot.

Serves 4 to 8


Written by Sarah Leah Chase

Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.


Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.