One Pan Greek Chicken &amp; Roasted Veggies

1 pound | 450 grams small potatoes (like new, yukon, fingerlings, russet etc), washed and cut into quarters

2 tablespoons olive oil, divided

4 very large or 8 small bone-in skin-on chicken thighs and/or drumsticks

1 teaspoon sea salt

2 cups | 300 grams cherry tomatoes, cut in half

1 medium or large red onion, sliced

½ cup | 100 grams pitted black olives

1 tablespoon dried oregano (or three tablespoons of fresh, chopped)

2 tablespoons | 30 ml red wine vinegar

Heat the oven to 400°F/205°C
Add your potatoes to a large baking tray with raised sides or in a large roasting dish. Drizzle with 1 tablespoon olive oil. Place the chicken pieces on top in a single layer and drizzle with the remaining olive oil and ½ teaspoon salt.
Place into oven and roast for 25 minutes.
Add the tomatoes, onion, olives, oregano and red wine vinegar. Return to the oven and roast for another 15-20 minutes until cooked through reaching an internal temperature of 165°.
For extra crispy skin broil for 2-3 minutes, or until the chicken is caramelised and slightly charred on top. Remove from the oven and serve immediately.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

Cuisine🇬🇷Greek

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m