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 first made this recipe when I wanted something cozy that reminded me of Greek tavern meals. The lemon aroma filled the kitchen and my family kept coming back for seconds.
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
- Prep Sheet Pan:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
- Make Marinade:
- In a bowl, mix lemon juice and zest, 2 tablespoons olive oil, 1 teaspoon oregano, and smoked paprika.
- Season Chicken:
- Pat chicken thighs dry. Rub with 1 tablespoon olive oil, 1 teaspoon oregano, 1 teaspoon salt, and ½ teaspoon pepper.
- Toss Vegetables:
- In a bowl, toss potatoes, onion, and garlic with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Arrange Ingredients:
- Place potatoes and onions in a single layer on sheet pan. Nestle chicken thighs on top.
- Add Marinade:
- Drizzle marinade evenly over chicken and potatoes.
- Roast:
- Roast for 40-45 minutes until chicken is golden and cooked to 165°F (74°C), and potatoes are tender.
- Broil (Optional):
- Broil for 2-3 minutes for extra crispness.
- Finish & Serve:
- Rest for 5 minutes, garnish with parsley, and serve with lemon wedges.
Save When I made this for a family Sunday dinner, everyone requested the recipe and even my picky eater asked for seconds. It is now a comfort food favorite in our home.
What To Serve With Greek Lemon Chicken
This chicken pairs beautifully with a crisp Greek salad or creamy tzatziki. Fresh pita bread makes a perfect side for soaking up the lemony juices.
Storage & Reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through for crispiest skin.
Frequently Asked Questions
Can I use boneless chicken? Yes, but reduce cooking time to avoid drying out. Can I substitute other potatoes? Any waxy potato works, but Yukon Golds are traditional.
Save This sheet pan Greek chicken makes dinner easy and full of bright flavor. It is sure to become a regular on your table.
Common Questions
- → What type of chicken works best?
Bone-in, skin-on chicken thighs provide tender meat and crispy skin, ideal for roasting evenly alongside potatoes.
- → Can I add other vegetables?
Yes, bell peppers or zucchini can be added for extra color and flavor, adjusting cooking time if necessary.
- → How do I achieve crispy skin on the chicken?
Roast at a high temperature (425°F/220°C) and finish with a brief broil to crisp the skin without drying the meat.
- → What herbs enhance the flavor?
Dried oregano complements the lemon and garlic well, while fresh parsley adds a vibrant finishing touch.
- → Is this dish suitable for special diets?
It's naturally gluten-free and free of common allergens, but always check ingredient labels if needed.