Experience the flavors of Greece in a single casserole. Lemony potatoes and moist and delicious chicken thighs, combined with cool Tzatziki, make this dish perfect for warm weather!
Serves 4- 6
Total time- 1hr 30 min.

🍋Ingredients
6 chicken thighs
1/2 cup extra virgin olive oil
juice of 2 lemons
1 1/2 tsp Dijon or yellow mustard
8-10 garlic smashed
1/4 cup kalamata (optional)
3 tsp garlic powder
1 1/2 tablespoons dried oregano
1/2 tsp dried thyme
1 tsp black pepper
Salt to taste
5 medium yellow potatoes peeled and cut into 2” chunks
1/2 cup Tzatziki dip (optional)
finely chopped parsley or fresh oregano

🍋Directions
Preheat the oven to 375 and prepare the mix of all the dried ingredients (garlic powder, thyme, and oregano). Drizzle EVOO over the chicken and season on both sides with salt, pepper, and the dried mix seasoning. (Reserve about 1 tablespoon of the seasoning for the potatoes.) Add the mustard and use your hands to spread it all over the chicken.
Cut the potatoes and add the smashed garlic, EVOO, salt, pepper, remaining seasoning, kalamata olives, and lemon juice. Mix until well combined. Add the chicken on top of the potatoes. If using boneless and skinless chicken thighs, cover with aluminum foil and bake for about 50 minutes. Remove the aluminum foil and continue baking for another 15 minutes. Bake until the potatoes are fork-tender. Ensure the thickest part of the chicken registers 165F. Remember, if you are using bone-in, skin-on chicken thighs, do not cover, and the cooking time will be longer.
Place the Tzatziki sauce on a plate. Top with the chicken. Drizzle some of the chicken sauce over it. Finish with fresh parsley. Serve with a nice salad of sliced cucumbers and tomatoes. Dress it with extra virgin olive oil and lemon juice. Add salt and pepper to taste, fresh parsley, and crumble feta on top. Enjoy!💫