Save Tender roasted chicken and golden potatoes infused with garlic, oregano, and bright lemon, all cooked together on a single sheet pan for a simple yet flavorful Mediterranean meal.
I remember the first time I made this for my family: that citrusy aroma filled the kitchen and everyone gathered around the table faster than I expected. The recipe became our go-to for easy weeknight mediterranean comfort.
Ingredients
- Chicken: 4 bone-in, skin-on chicken thighs, 1 tablespoon olive oil, 1 teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon freshly ground black pepper
- Potatoes & Vegetables: 1.5 pounds (700 g) Yukon Gold potatoes, cut into wedges, 1 medium red onion, cut into thick wedges, 3 garlic cloves, minced, 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper
- Marinade & Finish: Juice and zest of 1 large lemon, 2 tablespoons olive oil, 1 teaspoon dried oregano, ½ teaspoon smoked paprika (optional), Fresh parsley, chopped, for garnish, Lemon wedges, for serving
Instructions
- Preheat Oven:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
- Make Marinade:
- In a small bowl, mix lemon juice and zest, 2 tablespoons olive oil, 1 teaspoon oregano, and smoked paprika (if using) to make the marinade.
- Prepare Chicken:
- Pat chicken thighs dry. Rub with 1 tablespoon olive oil, 1 teaspoon oregano, 1 teaspoon salt, and ½ teaspoon pepper.
- Prepare Potatoes & Vegetables:
- In a large bowl, toss potatoes, red onion, and garlic with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Arrange Ingredients:
- Arrange potatoes and onions in a single layer on the prepared sheet pan. Nestle chicken thighs on top.
- Add Marinade:
- Drizzle the marinade evenly over the chicken and potatoes.
- Roast:
- Roast for 40-45 minutes, or until chicken skin is golden and internal temperature reaches 165°F (74°C), and potatoes are tender and slightly crisp.
- Broil Optional:
- Broil for 2-3 minutes if extra crispness is desired.
- Finish & Serve:
- Remove from oven, rest for 5 minutes, then garnish with fresh parsley and serve with lemon wedges.
Save This recipe is a favorite in our family for lazy Sundays. The kids love squeezing extra lemon on their portions and picking out the crispiest potatoes for themselves.
Required Tools
Large sheet pan, mixing bowls, chef's knife, cutting board, measuring spoons
Allergen Information
Contains no common allergens. Always check packaged ingredient labels for hidden gluten or allergens if unsure.
Nutritional Information
Calories: 420, Total Fat: 23 g, Carbohydrates: 30 g, Protein: 25 g (per serving)
Save This sheet pan Greek chicken and potatoes recipe delivers maximum flavor with little effort. Enjoy leftovers cold or reheated for a protein-packed lunch.
Recipe FAQ
- → What cut of chicken works best?
Bone-in, skin-on chicken thighs provide juicy meat and crispy skin when roasted at high heat.
- → Can I use other vegetables?
Yes, bell peppers or zucchini make great additions for extra color and flavor.
- → How do I ensure potatoes cook evenly?
Cut potatoes into uniform wedges and toss with oil and seasonings before roasting to promote even cooking.
- → Is smoked paprika necessary?
It's optional but adds a subtle smoky depth that complements the lemon and oregano well.
- → Can I prepare this ahead of time?
Marinate the chicken and toss the vegetables in advance to save time; roast just before serving.