one pan greek lemon chicken with baby potatoes

Some foods simply belong together. This one pan greek lemon chicken with baby potatoes dish is easy to make and requires hardly any clean up. Everything is transferred from stove top to oven and you will end up with moist, tender chicken and flavorful lemony potatoes.

one pan greek lemon chicken with baby potatoes
one pan greek lemon chicken with baby potatoes
one pan greek lemon chicken with baby potatoes
one pan greek lemon chicken with baby potatoes
lemon and thyme

A few years ago my father mentioned that I'm 1/16th Greek. He currently resides in Romania but is completely enthralled with Greece and its culture. So much so that he used my grandmother's maiden name (which is Greek) on one of his poetry books and does so for most of his writing. He visits Greece as much as possible and likes to share all his adventures and stories through photos, writing or in person. I'm certain that given the opportunity, he would live there permanently. 

I see a lot of similarities between Greeks and Romanians. They're often very honest (even if you don't like it), loud, talkative, passionate, they love to sing, dance and are all about their food and wine. Though I never had an obsession with Greece to the extent of my father's, I can relate on a food level and wine level. 

On his side of the family, I grew up eating food that was heavily steeped in traditional Greek cooking. My grandmother, a culinary whiz, would spend a good chunk of her day in the kitchen whipping up delicious stews that left the tiny apartment smelling divine. Though meat was often a challenge to obtain, my grandparents had no problem waiting in line for hours only to return home and cook for several more. It's just how things were done.

Two weeks ago, while doing my weekly shopping, I spotted some beautiful potted thyme. I had no idea what I would make with it but decided it was coming home with me regardless and I would figure it out later. But while watching an episode of Parts Unknown about the Greek Isles several days later, I had my answer. I would without a doubt whip up something Greek inspired - an homage to the 16th of my heritage. 

I wanted something simple yet flavorful, involving lemon, oregano and obviously thyme. And also something that required little clean up. The answer was a one pan Greek lemon chicken with baby potatoes. The flavors of thyme and oregano take me right back to my grandparents little kitchen. 

Tips for making the perfect greek lemon chicken with baby potatoes

There are a few simple steps you can take to make sure this dish turns out perfectly every single time. While simple to make, the chicken can quickly dry.

The best chicken for greek lemon chicken

I like using chicken thighs with skin on as the skin will add a lot of extra favor and moisture to the chicken. Skinless chicken thighs will work just as well but you will not get that crispy skin you’re after. I’ve made it with both so if you’re unable to find thighs with skin on, no problem - go for skinless.

Marinate chicken for at least 1 hour

I’ve read that marinating any meat particularly chicken for extended periods of time isn’t necessary. I agree but also disagree with this statement. I like to give myself whenever possible at least one hour to let the flavors sit with the chicken. They infuse under the skin, making it particularly crispy and delicious. If I have more time to work with, I don’t have a problem letting the meat sit with the flavors.

Cooking chicken in a cast iron skillet

I love cooking in cast iron. I’m a firm believer that it enhances nearly every food that’s cooked in it. It adds that certain je ne sais quoi.

Make sure your skillet is nice and hot prior to adding chicken, which should go in skin side down first and get a nice sizzle.

If you don't have a cast iron pan yet, I highly recommend it. It's without a doubt one of the best investments I've ever made and use it nearly every day. It's also ideal for transferring the cooking process from stovetop to oven. You may need a pair of strong hands to move it but it's most certainly worth the weight. 

Baby potatoes make a difference

If possible, always look for fresh, organic baby potatoes. They will get a nice crispy outer layer from the lemon, oil and herbs, while the center will remain nice and creamy. Baby potatoes don’t need peeling beforehand, which makes them ideal candidates for this greek lemon chicken dish. Nearly every market sells baby potatoes so you shouldn’t have any trouble finding them.

Dried or fresh oregano?

This is entirely up to you. Oregano is one of the healthiest herbs and I have an abundant stash of dried oregano in my house at all times. Fresh is a bit harder to come by as it’s not always available at my local market. But if you have fresh oregano and wish to use that instead of dried, go for it. The ratio will be 6 tsp fresh instead of the 2 dried.

one pan greek lemon chicken with baby potatoes
one pan greek lemon chicken with baby potatoes
one pan greek lemon chicken with baby potatoes

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one pan greek lemon chicken with baby potaotes

  • prep time: 10 minutes

  • marinating time: 1-12 hours

  • cooking time: 45-50 minutes

  • makes: 4 servings

Ingredients:

  • 4-5 fresh sprigs of thyme

  • 1 tbsp lemon juice

  • 2 tsp dried oregano (or 6 tsp fresh)

  • 2 cloves garlic, minced

  • 1 1/4 tsp salt divided

  • 1/4 tsp freshly ground pepper

  • 1/4 cup olive oil + 1 tbsp

  • 5 lemon slices

  • 1.5 lbs chicken thighs

  • 1 lb baby potatoes cut in half

Equipment

  • cast iron pan or other oven safe pan

  • container with lid or Ziplock bag

Directions

  1. In container or bag, combine lemon juice, oregano, minced garlic, 3/4 tsp salt, 1/4 cup olive oil pepper and chicken and mix well. Place in refrigerator and marinate for at least one hour or up to 12 hours. 

  2. Preheat oven to 400 degrees. 

  3. In cast iron pan heat 1 tbsp olive oil. Remove chicken from bag and add to pan, reserving the marinade. Cook chicken on both sides for 3 minutes. 

  4. Meanwhile, add potatoes to marinade bag along with 1/2 tsp salt, mix well and let sit until chicken has finished searing. Add potatoes and remaining marinade to chicken and arrange them evenly around chicken thighs. Add thyme sprigs and nestle lemon slices between chicken and potatoes. 

  5. Add to preheated oven and let roast for 40 minutes giving potatoes a stir once half way through cooking. 

  6. Drizzle with additional olive oil and a squeeze lemon juice and salt and pepper to taste. Serve with a side crunchy green beans. 



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One pot dishes are great, aren't they? This lemony, fresh one pan Greek lemon chicken is my go to when I want something delicious that involves little clean up. It's also gluten free and whole 30. #onepanrecipe, #chicken, #whole30, #calmeats, #chickenrecipe, #glutenfree, #dairyfree, #potatoes, #onepotmeals, #realfood #whole30recipes #dinnerideas #grainfree #easydinner #chickenrecipes
One pot dishes are great, aren't they? This lemony, fresh one pan Greek lemon chicken is my go to when I want something delicious that involves little clean up. It's also gluten free and whole 30. #onepanrecipe, #chicken, #whole30, #calmeats, #chickenrecipe, #glutenfree, #dairyfree, #potatoes, #onepotmeals, #realfood #whole30recipes #dinnerideas #grainfree #easydinner #chickenrecipes
One pot dishes are great, aren't they? This lemony, fresh one pan Greek lemon chicken is my go to when I want something delicious that involves little clean up. It's also gluten free and whole 30. #onepanrecipe, #chicken, #whole30, #calmeats, #chickenrecipe, #glutenfree, #dairyfree, #potatoes, #onepotmeals, #realfood #whole30recipes #dinnerideas #grainfree #easydinner #chickenrecipes

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golden cauliflower soup with bacon

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January is the saddest month. I feel bad for it sometimes - it didn’t choose to be a winter month and one that nearly everyone detests. A month with just as many days as its previous much revered forerunner. Standing in the shadow of December is a plight none of the other months have to endure. Even February knew to do the right thing by shortening its days - almost in a - ‘see, I at least did the right thing‘ way.

For some, though, January is a month of change - terms such as whole 30, detox and veganuary come to mind. Motivation galore to strip away all of the previous year’s doings and start fresh. However, none of the terms apply to me. I don’t do detoxes, I’m not vegan and whole 30 is not for me even though most of the food on this blog is. I like wine and chocolate too much after all.

But despite being a much disliked month, January brings silence and contemplation. Just think back on all of December’s obligations - parties, presents, travel. January expects none of that. It allows me to just be for a while. Its bitter cold temperatures and the occasional snow are a perfectly good excuse to not over-commit.

So as we’re getting close to the end of it, I would like to thank it for its service and dedicate this golden cauliflower soup to it. It feels only right that a soup this warm and creamy be had during January. I mean, of course it’s perfectly acceptable any other time but to me it just feels appropriate now.

After all, using seasonal ingredients is one way to at least partly come to accept winter. And as leeks reach their peak in January, they’re going to be the base for this velvety, smooth cauliflower soup full of spices and topped with crispy bacon. But if you do follow a vegan lifestyle, it’s perfectly fine to skip the bacon entirely.

cauliflower soup with bacon
golden cauliflower soup_-13.jpg
golden cauliflower soup_-14.jpg
golden cauliflower soup_-21.jpg

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golden cauliflower soup with bacon

  • prep time: 5

  • cooking time: 40

  • makes 4-6 servings

Ingredients:

  • 1 slab thick bacon, chopped (skip if vegan)

  • 1 leek, sliced (white parts only)

  • 1 head cauliflower, stems removed and cut into florets

  • 1 small potato, peeled and cut into cubes

  • 2 tsp ground turmeric

  • 1” knob fresh ginger, minced

  • 1/2 tsp ground coriander

  • 1/2 tsp ground cumin

  • 1 quart chicken or vegetable broth

  • 1 can full fat coconut milk

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • Italian parsley for garnish (optional)

Equipment:

  • large soup pot

  • blender

Directions:

Preheat soup pot on medium heat. Add bacon and cook for 5 minutes until crispy. (If vegan, skip this step and use 1 tbsp oil of you choice and move on to next step). Remove bacon when cooked and lay on paper towel lined plate.

In same pan, add sliced leek and a good pinch of salt. Cook until leek has softened - about 5 minutes. If you need additional oil, you can always add a bit more.

Add cauliflower florets and potato and mix well and cook for another 5 minutes.

Add spices, ginger, salt and pepper and toss to cook for 30 seconds to let spices release their flavor. Add broth and coconut milk and bring to a boil.

Reduce heat and let soup simmer for 25 minutes until vegetables are fork tender.

Next, carefully add the vegetables to the blender reserving the liquid and adding a bit at a time as you blend, until you reach desired creaminess. Adjust seasonings if you need more salt.

Serve with reserved bacon bits and chopped parsley.


This cauliflower soup is loaded with spices and flavor. It’s a creamy, velvety soup perfect anytime of year. It can easily be customized to fit a vegan lifestyle by skipping the bacon entirely. #cauliflowersoup, #whole30soup, #whole30 #paleo #vegan #turmeric #ginger #calmeats #spices #soup #lunchideas #dinnerrecipes #freshrecipes #paleorecipes #whole30recipes #glutenfree #dairyfreesoup #dairyfree







chicken tetrazzini with rutabaga noodles

rutabaga noodles
shiitake mushrooms and parsley
tetrazzini chicken over rutabaga noodles
tetrazzini chicken over rutabaga noodles
tetrazzini chicken over rutabaga noodles

Does everything happen for a reason or does a haphazard thing merely set something in motion making it appear as though it does? I don’t have the answer to that but I will say rutabaga is amazing. Okay perhaps a rather bizarre way to start a blog post but it always fascinates me when one seemingly insignificant event leads me to make a dish that turns out to be a favorite - maybe of all time.

If you follow this blog or my Instagram stories, you probably know all about my infatuation with produce; my need to obsessively photograph what I see. A rutabaga, which I would often pass over as not being particularly striking, on that day, caught my attention. The details and subtle colors of this large root demanded to be captured. There was something about it…a depth I hadn’t before noticed.

That evening while looking for ways to use leftover chicken, I came across a recipe for chicken tetrazzini - the classic style, which includes milk, flour, butter, breadcrumbs…in essence all the things I cannot have. It was something I didn’t give a second thought to and moved on until I woke up the next morning convinced that I had to make chicken tetrazzini the paleo and whole30 way and not only that but that I would be using rutabaga noodles instead of pasta.

I admit, I’d never made rutabaga noodles prior to this dish but thought, why the hell not? And so an idea was born and I couldn’t stop thinking about it. At 8am I was at the market buying rutabaga, shiitake mushrooms and chicken with vehement determination to make my version of paleo chicken tetrazzini come to fruition.

It is so very rare that something I envisioned so clearly actually turns out to match the idea. The earthy flavor of the rutabaga works incredibly well with tender chicken thighs and creamy mushroom sauce finishing the whole dish with almond crumble, which gives it depth.

Since milk is out of the equation, I opted for coconut milk. I wasn’t sure how this would work out as I didn’t want an overly coconutty flavor but the salt and lemon cut through the forward coconut taste, leaving only the creaminess behind.

I knew I was going to love this dish the second I smelled the shallots, garlic, wine and mushrooms and I hope you will love this creamy chicken tetrazzini just as much.

italian parsley
tetrazzini chicken over rutabaga noodles
tetrazzini chicken over rutabaga noodles

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chicken tetrazzini over rutabaga noodles

  • prep time: 10 minutes

  • cooking time: 40 minutes

  • makes: 4 servings

Ingredients:

For rutabaga noodles:

  • 1 large rutabaga

  • 1 tbsp olive oil

  • pinch salt

For chicken tetrazzini:

  • 2 tbsps olive oil divided

  • 1.5 lbs skinless, boneless chicken thighs

  • 3/4 tsp salt, divided

  • 1/2 tsp ground, pepper divided

  • 1/2 lb shiitake mushrooms, sliced

  • 1/2 lb cremini mushrooms, sliced

  • 2 large shallots finely chopped

  • 2 garlic cloves, minced

  • 1 tsp fresh lemon juice

  • 1 rounded tsp fresh thyme, chopped

  • 2 tbsp fresh Italian parsley, chopped, divided

  • 1/2 glass dry white wine (use broth is whole 30)

  • 1.5 cups full fat coconut milk

For almond crumble:

  • 1/4 cup toasted almonds, ground

  • 1 tsp olive oil

  • pinch salt

Equipment:

Directions:

Spiralize rutabaga and set it asides.

In food processor or blender add toasted almonds and grind finely. Add to small bowl with olive oil and salt and set aside.

Remove chicken from package and pat dry with paper towels and season with 1/2 tsp salt and 1/4 tsp pepper. Heat cast iron skillet over medium heat. Add olive oil and chicken and cook for 7-8 minutes per side until cooked through. Cover with foil and set aside to rest.

In the same pan, add 1 tbsp olive oil, shallots and a pinch of salt. Cook for 2-3 minutes until shallots are translucent. Add garlic and cook for 30 seconds. Increase heat to high, add wine or broth (if Whole 30) and deglaze pan by scraping off the brown bits. .

Reduce heat back to medium, add mushrooms, 1/4 tsp salt, 1/4 tsp freshly ground pepper thyme and parsley and cook for 10 minutes until mushrooms are soft but still have a bite.

Add coconut milk and lemon juice, turn heat down and simmer for 10 minutes.

Cut chicken into bite size pieces and add it back to sauce and heat through for 5 minutes.

Meanwhile, heat medium frying pan, add oil and rutabaga noodles and cook stirring continuously for 3-5 minutes until noodles have softened.

To plate, add rutabaga noodles, chicken and mushrooms sauce, sprinkle with almond crumble and top with additional fresh chopped Italian parsley.


I haven’t been this smitten over a dish in a long time. This creamy chicken tetrazzini over rutabaga noodles, topped with almond crumble will wow you and you won’t believe it’s paleo and whole 30 too! #paleo, #whole30pasta #whole30 #paleopasta #mushrooms #chicken #chickentetrazzini #calmeats #eatrealfood #grainfree #glutenfree #dairyfree


roasted carrots with orange tahini sauce and pomegranate

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roasted carrots, orange tahini sauce and pomegranate

The coffee was lukewarm, making my stomach feel slightly oceanic. It was comfortable inside, the smell of books filling the air. I looked out the window - fog hanging low, branches bare; the field in the distance stripped of its vibrant green. December always makes my heart ache a little. 

The cafe was busy, so I opted for a big, comfortable chair. I turned back to the reason I was there in the first place and opened to the winter section. It was the book I was desperately trying to at least partly devour during my short visit to the book store. 

When I first laid eyes on it, my heart skipped a beat. Photograph upon photograph of beautiful food, landscapes, quiet and slow living. Then I read her writing. She spoke like I felt. Her appreciation for food, wine and life gave me pause. A much needed pause in my generally harried days. 

Coffee long abandoned, I read, I imagined, I filled myself up with as much as I could. It was a sweet hour. For only a short while, I was teleported to the sleepy town of Medoc, where people spoke of mussels, wine and weather. 

Mimi Thorrison is my favorite blogger, turned author. Her love and appreciation for cooking seasonal food from scratch has provided much influence over the years. And granted that she cooks French food with lots of cream, butter and flour, her approach has nonetheless inspired me to look to the seasons when I cook and use what’s available. Her cooking philosophy and approach much match mine by keeping things simple and letting ingredients shine through in all their glory.

So this is exactly how I approached this roasted carrot recipe. I just took what I had recently purchased at the market and made it work. Carrots, pomegranate and citrus are all in season right now and a quick tahini sauce, marries all the flavors beautifully. Since winter is cold and grey, these bright orange carrots and shiny red pomegranate seeds provide some much needed warmth and color.

roasted carrots with orange tahini dressing and pomegranate
roasted carrots (9 of 15).jpg
roasted carrots with orange tahini dressing and pomegranate

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roasted carrots with orange tahini sauce and pomegranate

  • prep time: 5 minutes

  • roasting time: 20 minutes

  • yields: 4 servings


Ingredients:

  • 2 bunches thin carrots, greens trimmed and cut in half

  • 1/2 tsp salt

  • 1/4 tsp ground pepper

  • 2 tbsp runny tahini

  • 1/4 cup orange juice

  • 4 tbsp olive oil divided

  • 1/4 tsp cumin

  • 1 tsp lemon juice

  • 1/4 cup pomegranate seeds

  • 1 tbsp finely chopped cilantro


Equipment:

  • 2 baking sheets

  • medium mixing bowl

  • optional: use blender

  • whisk

  • parchment paper


Directions:

Preheat oven to 350 degrees and line baking sheet with parchment paper.

Line baking sheets with parchment paper. Divide carrots between 2 sheets and toss with 2 tbsp olive oil, salt and pepper. Line them up face down.

Roast for 10 minutes, flip carrots to face up, and switch oven racks so both sheets of carrots cook roast evenly. Roast for another 10-15 minutes until desired softness. (I like mine to still have a bit of a bite)

Meanwhile, in a mixing bowl or blender, combine remaining ingredients aside from pomegranate seeds and cilantro to create tahini sauce.

Once carrots are finished roasting, lay carrots on serving platter, pour over tahini sauce, chopped cilantro and pomegranate seeds.


Take roasted carrots to a new level with this flavorful, creamy tahini sauce, topped with finely chopped cilantro and pomegranate seeds. They’re a feast for the eyes and the taste buds! Bonus, they’re vegan, paleo and whole 30 approved! #calmeats #paleo #whole30 #vegansides #paleosides #vegansides #whole30sides #roastedcarrots #carrots #realfood #glutenfreesides #dairyfreesides #tahini #pomegranate



maple dijon thyme roasted vegetables

carrots and brussels sprouts
vegetables on roasting tray
roasted vegetables in bowl
carrots and brussels sprouts on cutting board

A tiny hand escaped from mine as her feet searched gleefully for a bare spot. She couldn’t find it. Leaves of every color blanketed the uneven pavement making it nearly unrecognizable. She hopped about kicking some in hopes that it would reveal itself. It was enchanting in a way standing on the familiar but not discerning any of it. I watched her do this for some time until she grew bored with the activity and moved on.

Nature is beguiling. I feel bewitched by the display before me. So many leaves, not one like the other, swaying about in the occasional gust of wind. I take her hand as we continue on our walk.

Fall is a feast for the senses. It puts a spell on me every year and I long for it to last. Everything is beautiful, rich, draped in every shade of yellow, orange and red. A trace of green still cutting through reminds me of what was and what will be in another 5 months.

Saddened by the realization that soon all will be bare and bleak, I walk a little slower feeling melancholy. But the bouncy, blonde haired, blue eyed girl beside me, dragging a stick in the pile of leaves, screaming with delight, jolts me out of it.

I wanted to pay homage to this season of gold and make a dish reminiscent of the very colors draping our lawns and sidewalks. Because not only are the leaves exquisite during this time of year but so is the produce. Beets, carrots, Brussels sprouts wed with tangy apple, maple syrup, Dijon mustard and thyme to create an earthy autumn inspired dish.

Even though beets tend to be selfish, enveloping everything around them in their deep red color, the taste these vegetables take on when roasted together is everything I want out of a fall dish. You can put them on salad, as a side for your Thanksgiving dinner, or top them with a delicious runny egg and make a meal out of them.

It’s undeniable that fall is the most dramatic and beautiful season and during this time I find my food is often inspired by it.

brussels sprouts and string
roasted vegetables in bowl
vegetables napkin brussels sprouts carrots

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maple dijon thyme roasted vegetables

  • prep time: 10

  • cooking time: 30

  • makes: 4-6 servings

Ingredients:

  • 6 medium carrots peeled and cut into 2 inch sticks

  • 1 large beet or 2 medium peeled and cut into 4 and sliced

  • 12 oz of Brussels sprouts cut in half

  • 1 large apple peeled and sliced

  • 4 tbsp extra virgin olive oil divided

  • 1 tsp Dijon mustard

  • 1 tbsp maple syrup plus 1 tsp (skip for whole 30)

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1 tbsp fresh thyme, chopped

Equipment:

  • 2 roasting trays

  • parchment paper

  • large bowl

Directions:

Preheat oven to 350 degrees and line roasting trays with parchment paper.

In large bowl, add all vegetables and apple, 3 tbsp olive oil, 1 tbsp maple syrup, salt, pepper and thyme and toss to combine.

Spread evenly on roasting trays and roast for 30 minutes, rotating the trays half way through and tossing the vegetables for even roasting.

Meanwhile, in same bowl whisk together leftover tbsp olive oil, Dijon mustard and and leftover tsp of maple syrup.

When vegetables have finished roasting, add them to bowl and toss to combine with the Dijon maple dressing and serve right away.

  • Note: You can skip the Dijon if you prefer without and if whole 30, skip the maple syrup.


Experience all of fall’s produce in one delicious side dish. Roasted beets, apple, carrots and Brussels sprouts work perfectly with maple syrup and dijon mustard to create a delicious, festive Thanksgiving, holiday or every day side dish. It’s vegan, paleo with a whole 30 option as well. #vegan #calmeats #thanksgivingsides #fallsides #fallproduce #sidedishes #beets #carrots #brusselssprouts #paleosides #paleothanksgiving #whole30sides #whole30thankgiving