One-Pan Greek Chicken Thighs with Potatoes, Lemon & Feta
Easy Prep & Cleanup

One-Pan Greek Chicken Thighs

with Potatoes, Lemon & Feta

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Chicken Thighs
    includes 12 oz No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Thighs
  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
  • with Chicken Thighs

    From the Test Kitchen

    Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. In a nod to the flavors of the Greek kitchen, we're marinating our chicken with dried oregano, lemon juice, and garlic paste for savory, herbaceous flavor, then baking it over a hearty bed of potato rounds. You'll top the dish off with a drizzle of tangy feta-ranch sauce and roasted peppers.
    14-18 PersonalPoints range per serving
    To learn more about WW's Points program, visit

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.

    Get Cooking

    Wellness Details Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    WW Recommended Carb Conscious
    • Nutrition
    • Calories
      780 Cals (est.)
    One-Pan Greek Chicken Thighs with Potatoes, Lemon & Feta
    • 12 oz Boneless, Skinless Chicken Thighs
    • ¾ lb Potatoes
    • 1 clove Garlic
    • 1 Lemon
    • 2 oz Arugula
    • 1½ oz Feta Cheese
    • 1 oz Sliced Roasted Red Peppers
    • 3 Tbsps Ranch Dressing
    • 2 Tbsps Sliced Roasted Almonds
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1 tsp Whole Dried Oregano

    Tips from Home Chefs

    About Blue Apron

    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

    We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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    Prepare & start the potatoes
    1 Prepare & start the potatoes

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch-thick rounds. Transfer to a baking dish. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat and arrange in an even layer. Bake 17 minutes. Leaving the oven on, remove from oven.

    2 Prepare the ingredients & marinate the chicken

    Meanwhile, quarter and deseed the lemon. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a large bowl, combine the oregano, the juice of 2 lemon wedges, 2 tablespoons of olive oil, and as much of the garlic paste as you'd like. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Add the seasoned chicken to the bowl of marinade. Turn to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

    Prepare the ingredients & marinate the chicken
    Bake the chicken & potatoes
    3 Bake the chicken & potatoes

    Carefully top the partially baked potatoes with the marinated chicken (including any marinade from the bowl). Carefully cover the baking dish with foil. Bake 13 minutes. Leaving the oven on, remove from the oven and carefully discard the foil. Return to the oven and bake 2 to 4 minutes, or until the potatoes are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. 

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    4 Finish & serve your dish

    Meanwhile, in a bowl, combine the ranch, cheese (crumbling before adding), and 1 tablespoon of water. Place the arugula in a large bowl and season with salt and pepper. Just before serving add the juice of the remaining lemon wedges, a drizzle of olive oil, and the almonds. Toss to combine; taste, then season with salt and pepper if desired. Serve the baked chicken and potatoes with the salad on the side. Top the chicken and potatoes with the feta ranch and peppers (tearing into bite-sized pieces before adding). Enjoy!

    Finish & serve your dish
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