One-Pan Greek Chicken Thighs

with Potatoes, Lemon & Feta

40 MIN

-$0.05/serving 2 Servings

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with Chicken Breasts

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.
8-15 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com

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.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious

Nutrition

PER SERVING
Calories

670 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
¾ lb Potatoes
1½ oz Feta Cheese
1 clove Garlic
1 tsp Whole Dried Oregano
1 Lemon
2 oz Arugula
2 Tbsps Sliced Roasted Almonds
1 oz Sliced Roasted Red Peppers
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
⅓ cup Salsa Verde

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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 the 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, turning occasionally, at least 10 minutes.

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 16 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 dressing, 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!