dinner · mediterranean
Crispy Greek Lemon-Oregano Chicken Thighs with Roasted Potato Wedges & Tzatziki
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Instructions
1
Position oven rack in the upper third, place a rimmed baking sheet inside, and preheat oven to 450 F.
2
Cut baby gold potatoes into 0.5-inch wedges, placing them into a medium mixing bowl.
3
Toss potato wedges with 1 tbsp olive oil, 1 tsp dried oregano, 0.5 tsp salt, and black pepper.
4
Carefully spread seasoned potato wedges in a single layer across the hot preheated baking sheet, roasting for 20 minutes.
5
Pat chicken thighs dry, seasoning both sides with remaining olive oil, dried oregano, minced garlic, and salt.
6
Heat a 12-inch skillet over medium-high heat and lay chicken thighs smooth side down in the hot dry pan.
7
Sear chicken thighs undisturbed for 6 to 7 minutes until deeply golden-brown with a crisp seared crust.
8
While chicken sears, finely chop fresh dill and slice one half of the lemon into wedges on the cutting board.
9
Flip chicken thighs, squeeze remaining lemon juice over the top, and sear 5 to 6 minutes until cooked to 165 F.
10
Remove crisp golden potato wedges from the oven and divide evenly between two dinner plates.
11
Plate seared oregano chicken thighs alongside crispy roasted potatoes, spoon cool tzatziki generously, and garnish with chopped fresh dill.
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