Greek Chicken And Potatoes
This Greek Chicken and Potatoes delivers 3g protein and 157 calories per serving — a side-dish component rather than a standalone meal. Quick-preps 8 servings on the stovetop, scaling efficiently for pairing with separate protein sources. Use it to round out lower-calorie protein portions when you need additional volume.
Ingredients
- •Olive oil(60g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Lemon Juice, Fresh(60g)
- •Vinegar, Red Wine(15g)
- •Garlic(15g)
- •Oregano, Dried(30g)
- •2 teaspoons salt (plus extra)
- •1 pinch cracked pepper ( to taste)
- •Chicken Thigh, Bone-In, Skin-On
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •Potato, Yukon Gold(496g)
- •Yellow Onion
- •Lemon
- •Olives, Kalamata, Canned, Pitted(60g)
- •Cheese, Feta, Crumbled(60g)
Instructions
- 1Combine the olive oil, fresh lemon juice, red wine vinegar, minced garlic, and dried oregano in a large bowl. Add the chicken thighs and turn to coat evenly. Cover and marinate for at least 1 hour at room temperature, or up to overnight in the refrigerator, turning occasionally.
- 2Cut the Yukon Gold potatoes into 1½-inch chunks and cut the onion into thick wedges. Toss the potatoes and onion with olive oil, juice from half the lemon, salt, pepper, and additional oregano until evenly coated.
- 3Preheat your oven to 430°F. Arrange the marinated chicken thighs skin-side up on a large baking sheet, leaving space around each piece. Distribute the potato and onion mixture around the chicken. Slice the remaining lemon into thick rounds and lay them over the chicken.
- 4Bake at 430°F for 28–32 minutes, until the potatoes are golden and tender, and the chicken skin is browned. Check that the internal temperature of the chicken reaches 165°F at the thickest part of the thigh.
- 5Switch the oven to broil on medium-high heat and broil for 3–5 minutes, until the chicken skin is crispy and deep golden brown and the potato edges are caramelized.
- 6Remove from heat and scatter the kalamata olives and crumbled feta cheese over the entire sheet while hot.
- 7Divide evenly into 8 airtight containers while still warm, portioning one chicken thigh, potatoes, onion, olives, and feta per container.
- 8Cool to room temperature before sealing and refrigerating for up to 4 days. Reheat in a 350°F oven for 8–10 minutes until warmed through.
Nutrition — Per Serving
157
calories
3g
protein
10g
fat
- Carbohydrates
- 15g
- Saturated fat
- 2.3g
- Sodium
- 146 mg
- Dietary fiber
- 3.1g
8 servings per batch · ~100g each
Macro data sourced from USDA FoodData Central
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How much protein does Greek Chicken And Potatoes have per serving?
Each serving contains only 3g of protein and 157 calories with 10g fat and 15g carbs, making this primarily a carbohydrate and fat source. This recipe cannot function as your protein component and needs pairing with a high-protein food.
How long does Greek Chicken And Potatoes take to prep?
Quick prep time on the stovetop with 8 servings provides a full week's worth of side dish portions from a single batch, though the high yield suggests it works best as a component rather than a standalone meal.
Is Greek Chicken And Potatoes good for fat loss?
At 157 calories and 3g protein per serving, this recipe functions as a low-calorie side dish rather than a complete meal for fat loss phases. Pair it with a dedicated high-protein source to create a balanced macro composition.
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