Greek-Inspired Chicken with Crispy Potatoes and Vegetable Bake

Steps

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1. 1
   Preheat the oven to 450°F (232°C)
   ▶ ≈0:30
2. 2
   Place chicken thighs in a medium bowl. Peel and cut potatoes into chunks, then add to the same bowl
   ▶ ≈0:30
3. 3
   Add olive oil, salt, pepper, chili flake, garlic powder, thyme, and oregano. Toss everything together until evenly coated
   ▶ ≈1:16
4. 4
   Arrange the six chicken thighs on a sheet pan with potato chunks alongside, cut side down, leaving space between pieces for even roasting
   ▶ ≈1:34
5. 5
   Roast in the preheated oven for about 40 minutes until the chicken skin is crispy and potatoes are golden brown
   ▶ ≈1:47
6. 6
   While the chicken roasts, prepare the vegetable bake. Quarter the zucchini, deseed them, and cut into roughly 1-inch pieces
   ▶ ≈1:53
7. 7
   Roughly chop one medium onion into small pieces
   ▶ ≈2:11
8. 8
   Place the zucchini and onion in a large bowl, then add 5 to 6 cloves of fresh garlic pressed through a garlic press
   ▶ ≈2:24
9. 9
   Open one 28 oz can of whole peeled tomatoes, roughly chop them, and add to the bowl
   ▶ ≈2:37
10. 10
    Add olive oil, Greek olives, oregano, black pepper, and salt. Carefully crumble in the feta cheese, keeping it chunky
    ▶ ≈2:50
11. 11
    Toss the vegetable mixture together, then spread evenly across a second sheet pan from edge to edge
    ▶ ≈3:26
12. 12
    Place the vegetable pan in the oven above the roasting chicken and bake for about 30 minutes
    ▶ ≈3:40
13. 13
    After 40 to 45 minutes, remove both pans from the oven and check that the chicken skin is crispy and the potatoes are deeply golden brown
    ▶ ≈3:47
14. 14
    Plate the chicken and potatoes, then add a scoop of the roasted vegetable bake alongside. The vegetables should look pizza-like with tender zucchini, concentrated tomatoes, and golden feta
    ▶ ≈4:25