Pin it 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 making this Greek lemon chicken and potatoes for a weeknight dinner and being amazed at how much flavor came out of such simple ingredients. The combination of crispy chicken skin and tangy lemon potatoes was a hit in my house.
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
- Prepare Sheet Pan:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
- Make Marinade:
- Mix lemon juice and zest, 2 tablespoons olive oil, 1 teaspoon oregano, and smoked paprika (if using) in a small bowl.
- Season Chicken:
- Pat chicken thighs dry. Rub with 1 tablespoon olive oil, 1 teaspoon oregano, 1 teaspoon salt, and ½ teaspoon pepper.
- Prep Vegetables:
- Toss potatoes, red onion, and garlic with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
- Arrange on Pan:
- Spread potatoes and onions in a single layer on the sheet pan. Nestle chicken thighs on top.
- Marinate & Roast:
- Drizzle marinade evenly over chicken and potatoes. Roast for 40-45 minutes, until chicken is golden and internal temperature reaches 165°F (74°C), and potatoes are tender.
- Broil for Crispness:
- Broil for 2-3 minutes for extra crispness if desired.
- Finish & Serve:
- Rest for 5 minutes out of oven, then garnish with parsley and serve with lemon wedges.
Pin it I always love sharing this meal with my family around the dinner table. The aromas of lemon and oregano remind us of summer evenings together.
Required Tools
Large sheet pan, mixing bowls, chefs knife, cutting board, measuring spoons
Allergen Information
This Greek chicken and potatoes recipe is free from common allergens. When using packaged ingredients, always verify labels for hidden gluten or allergens.
Nutritional Information
Calories: 420 Protein: 25 g Carbohydrates: 30 g Total Fat: 23 g per serving
Pin it This one-pan recipe delivers all the sun-drenched flavors of Greece with easy clean up. Enjoy with a simple side salad or homemade tzatziki!
Recipe FAQs
- → How do I ensure the chicken skin gets crispy?
To achieve crispy skin, pat the chicken thighs dry before seasoning and roast at a high temperature. Finishing under the broiler for a few minutes also helps crisp the skin further.
- → Can I substitute the Yukon Gold potatoes?
Yes, other firm potatoes like red potatoes or fingerlings work well. Just cut them into similar wedge sizes to ensure even cooking.
- → Is smoked paprika necessary in the marinade?
Smoked paprika is optional but adds a subtle smoky depth that complements the lemon and oregano flavors nicely.
- → Can this dish be prepared ahead of time?
You can marinate the chicken and potatoes a few hours in advance to deepen the flavors before roasting.
- → What side dishes pair well with this chicken and potatoes combination?
Traditional Greek sides like tzatziki, Greek salad, or lightly dressed greens complement this dish and add freshness.