Greek Baked Chicken Thighs

READY IN: 1hr 10mins
Recipe by Chef Jean

Baked chicken thighs with an array of tomatoes and squashed potatoes. Found this recipe online, made it for dinner and spruced it up a little. The tomatoes are blanched and peeled, but that step can be skipped if you're in a hurry.

Top Review by ElizabethKnicely

This recipe was great. I did make a few changes, not to ingredients, but to the technique of cooking this. First off, I left the bones in the chicken thighs. Second, I didn't blanch the tomatoes. And third, I left the skins on the potatoes and cubed them before I placed them in a Betty Crocker Roaster. I roasted these for 6 hours and they were just amazing. We really enjoyed the taste and the roaster prevented us from dying from heat exhaustion today. It was 95 and very humid and we don't have AC. Anyway, thanks for a great recipe that I am sure to make often! Made for team Tasty Testers for Greece in ZWT9.

Ingredients Nutrition


  1. After you bone your chicken thighs and cut them into smaller pieces (I halved them), season them with salt and pepper and brown them in olive oil. Reserve in the roasting pan.
  2. Boil your potatoes in salted water until cooked and then slightly squish each potato and add to the pan with the chicken.
  3. Prick one end of your tomatoes and drop them in boiling water for about 45 seconds. Remove the tomatoes from the water and place in another pot with ice and cold water. Now gently pinch each tomato and the skins will easily come off. Discard the skins and add the tomatoes into the roasting pan.
  4. Drizzle with oilve oil, add the garlic, lemon juice, oregano and rosemary and some additional salt and pepper.
  5. Give the ingredients a gentle toss and place in a pre-heated 375F oven for 40 minutes.

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