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 Greek lemon chicken and potatoes for a family get-together, and it instantly became a favorite. Everyone loved how the potatoes soaked up the savory juices and how the lemon made everything taste so fresh.
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 Oven & 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 small bowl, mix lemon juice and zest, 2 tablespoons olive oil, 1 teaspoon oregano, and smoked paprika (if using) to make the marinade.
- Season Chicken:
- Pat chicken thighs dry. Rub with 1 tablespoon olive oil, 1 teaspoon oregano, 1 teaspoon salt, and ½ teaspoon pepper.
- Prep Veggies:
- In a large bowl, toss potatoes, red onion, and garlic with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Arrange & Marinate:
- Arrange potatoes and onions in a single layer on the sheet pan. Nestle chicken thighs on top. 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 & Serve:
- Broil for 2-3 minutes if extra crispness is desired. Remove from oven, rest for 5 minutes, then garnish with fresh parsley and serve with lemon wedges.
Save We love serving this meal on a busy weeknight, gathered at the table with laughter and good conversation as everyone reaches for extra lemony potatoes.
Required Tools
Large sheet pan, mixing bowls, chefs knife, cutting board, measuring spoons
Allergen Information
This recipe contains no common allergens but always check packaged ingredient labels for any hidden gluten or allergens if unsure.
Nutritional Information (per serving)
Calories: 420, Total Fat: 23 g, Carbohydrates: 30 g, Protein: 25 g
Save This Greek-style sheet pan dinner makes any night special, bringing warmth and Mediterranean flavor to your table.
Recipe Help & Answers
- → Can I use boneless chicken instead?
Yes, boneless chicken works well but may require reduced cooking time to prevent drying out. Keep an eye on internal temperature.
- → What potatoes are best for roasting?
Yukon Gold potatoes are ideal for roasting due to their creamy texture and ability to develop a crispy crust.
- → How can I add more vegetables to this dish?
Bell peppers, zucchini, or cherry tomatoes can be added to the sheet pan for extra color, flavor, and nutrition.
- → Is there a way to make the chicken skin extra crispy?
Broil the chicken for 2-3 minutes at the end of roasting to achieve a golden, crispy skin without overcooking.
- → Can I prepare this dish ahead of time?
Yes, marinate the chicken and vegetables in advance, then assemble and roast when ready for fresher flavors and easier meal prep.