Sheet Pan Greek Chicken and Potatoes

$- 4 bone-in, skin-on chicken thighs - 1 lb baby potatoes, halved - 1 red onion, cut into wedges - 1 cup cherry tomatoes, halved - 3 tablespoons olive oil - 1 tablespoon dried oregano - 1 teaspoon garlic powder - 1 teaspoon paprika - 1 lemon, zested and juiced - Salt and pepper to taste - Fresh parsley, chopped for garnish When I make Sheet Pan Greek Chicken and Potatoes, I love using fresh, quality ingredients. The chicken thighs bring rich flavor and juicy texture. Baby potatoes are great because they get crispy on the edges while staying tender inside. Red onions add a nice sweetness when roasted. Cherry tomatoes burst with juice and color. For the marinade, I mix olive oil, dried oregano, garlic powder, and paprika. The lemon zest and juice make it bright and zesty. I always add salt and pepper for a balanced taste. I like to finish the dish with fresh parsley. It adds a lovely pop of green and freshness. This combination of ingredients creates a delicious, colorful meal that is easy to prepare and fun to share. - Preheat your oven to 425°F (220°C). - Line a large baking sheet with parchment paper. This helps with easy cleanup. - In a large bowl, combine: - 3 tablespoons olive oil - 1 tablespoon dried oregano - 1 teaspoon garlic powder - 1 teaspoon paprika - Zest from 1 lemon - Juice from 1 lemon - Salt and pepper to taste Mix well to create a flavorful marinade. - Take the chicken thighs and place them in the marinade. - Make sure they are well coated. - Let them sit for at least 15 minutes. This step helps the chicken absorb all the great flavors. - In a separate bowl, toss your potatoes and onion wedges. - Use a drizzle of olive oil, salt, and pepper. - Make sure everything is evenly coated. This adds flavor and helps with cooking. - Place the marinated chicken thighs on the prepared baking sheet. - Add the seasoned potatoes and onion around the chicken. - Scatter the halved cherry tomatoes on top. This adds color and sweetness. - Roast in the preheated oven for 30-35 minutes. - Check for doneness. The chicken skin should be crispy and the inside should reach 165°F (75°C). - The potatoes should be tender and golden brown. Enjoy the delicious smell wafting from your oven! To make your chicken skin crispy, do not overcrowd the pan. Give each piece space to breathe. This allows hot air to circulate and crisp the skin perfectly. A meat thermometer is your best friend here. Insert it into the thickest part of the chicken. When it reads 165°F (75°C), you know it’s ready and safe to eat. I love to serve this dish directly from the sheet pan. It looks rustic and inviting. If you prefer a more formal touch, transfer everything to a large platter. Garnish with fresh lemon slices and chopped parsley. This adds color and freshness to the meal. Feel free to play with flavors! You can add spices like rosemary or thyme to the marinade. They bring a new twist to the dish. For an extra Mediterranean touch, toss in some olives or crumbled feta cheese before roasting. This will elevate your meal to a whole new level. {{image_2}} You can switch chicken thighs for chicken breasts or drumsticks. Both will taste great. Chicken breasts cook faster, so check them early. Drumsticks bring a fun, juicy bite. Swap baby potatoes for sweet potatoes or carrots. Sweet potatoes add a nice sweetness. Carrots give a crunchy texture that is tasty. You can also use zucchini or bell peppers instead of onions. Zucchini cooks down nicely, while bell peppers add a pop of color. Try adding different herbs and spices for unique twists. Rosemary, thyme, or even cumin can change the dish. You can also add a splash of white wine before roasting for extra depth. This will make the chicken even juicier and richer in flavor. After enjoying your meal, let the leftovers cool completely. This helps keep them fresh. Next, transfer the chicken and potatoes to airtight containers. Store them in the fridge for up to 3-4 days. This way, you can enjoy them later without losing flavor. If you want to keep your meal longer, freezing is a great option. Place the cooked chicken and potatoes in freezer-safe bags. Make sure to squeeze out as much air as possible. For the best taste, eat them within 2-3 months. This keeps the food tasting fresh and delicious. When it's time to eat again, reheating is simple. For the best results, warm the dish in the oven. Preheat your oven to 350°F (175°C) and heat for about 15-20 minutes. This helps keep the chicken crispy. If you're in a hurry, use the microwave for quick reheating. Just be careful not to overheat, or the chicken could dry out. Enjoy your tasty leftovers! Yes, you can marinate the chicken a few hours in advance or overnight. This helps the chicken absorb the marinade's flavors. If you marinate overnight, keep it in the fridge. Just remember to let it sit at room temperature for about 15 minutes before cooking. This step helps with even cooking. Consider serving with a side salad, tzatziki, or pita bread. A fresh Greek salad adds bright flavors. Tzatziki offers a cool, creamy dip that complements the chicken. Pita bread is great for scooping up bites. Feel free to mix and match sides to suit your taste. The internal temperature should reach 165°F (75°C) for safe consumption. Use a meat thermometer to check the thickest part of the thigh. If you don't have a thermometer, make sure the juices run clear when pierced. The chicken should be golden and crispy on the outside, too. This means it's ready to enjoy! This blog post guides you through a tasty sheet pan Greek chicken dish. We covered the key ingredients, a simple marinade, and easy steps to cook everything perfectly. Remember the tips to keep your chicken crispy and explore fun variations. Whether you stick to the recipe or make it your own, this dish is sure to please. Enjoy the flavors and the ease of cooking. You’ll love how simple it is to prepare a delicious meal in one pan!$

Sheet Pan Greek Chicken and Potatoes

Elevate your dinner game with this Mediterranean Sheet Pan Chicken and Lemon Potatoes recipe! Enjoy succulent chicken thighs paired with crispy baby potatoes, juicy cherry tomatoes, and zesty lemon for a flavorful dish that’s easy to prepare. Perfect for busy weeknights, this one-pan meal simplifies cleanup while delivering delightful taste. Click to explore the full recipe and make your next meal a hit!

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Ingredients

4 bone-in, skin-on chicken thighs

1 lb baby potatoes, halved

1 red onion, cut into wedges

1 cup cherry tomatoes, halved

3 tablespoons olive oil

1 tablespoon dried oregano

1 teaspoon garlic powder

1 teaspoon paprika

1 lemon, zested and juiced

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, combine the olive oil, oregano, garlic powder, paprika, lemon zest, lemon juice, salt, and pepper. Mix well to create a marinade.

Add the chicken thighs to the bowl, ensuring they are well coated in the marinade. Let them sit for at least 15 minutes for the flavors to meld.

While the chicken is marinating, prepare the vegetables. In a separate bowl, toss the halved baby potatoes and onion wedges with a drizzle of olive oil, salt, and pepper until evenly coated.

Arrange the marinated chicken thighs on the prepared baking sheet. Add the seasoned potatoes and onion around the chicken. Scatter the halved cherry tomatoes on top.

Roast in the preheated oven for 30-35 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F (75°C). The potatoes should be tender and golden brown.

Once cooked, remove from the oven and let rest for a few minutes.

Garnish with fresh chopped parsley before serving and drizzle with extra lemon juice if desired.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

- Presentation Tips: Serve directly from the sheet pan for a rustic look, or transfer to a large platter. Garnish with extra lemon slices and parsley for vibrant color.