Sheet Pan Greek Chicken and Potatoes
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Servings
5
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Course
Dinner
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Cuisine
Mediterranean, Greek
Sheet Pan Greek Chicken and Potatoes
Description
Sheet Pan Greek Chicken and Potatoes features boneless, skinless chicken pieces coated in a lemony, garlic, and oregano marinade. Combined with fingerling potatoes lightly coated in olive oil and seasoned, everything roasts together on one pan. The method includes starting the potatoes first to promote thorough cooking and a pleasant crisp texture, followed by adding the chicken to cook through. Rice or a green salad would pair well for a complete meal.
The chicken develops a savory crust enhanced by garlic and oregano, while the potatoes absorb the bright lemon and olive oil flavors. The optional toppings—feta cheese, olives, parsley, and chili flakes—add briny, fresh, and mildly spicy elements. This recipe requires no foil covering during baking, allowing the exterior of the chicken and potatoes to crisp nicely.
Using chicken thighs helps retain moisture, but breasts can be substituted with reduced baking time. Marinating the chicken for up to 30 minutes or overnight enriches the flavor. The recipe offers flexibility to roast additional vegetables alongside the chicken and potatoes by adding them midway through the cooking time.
The sheet pan preparation makes cleanup easier. Cooking times may be adjusted based on the size of chicken pieces and potato type; checking for doneness ensures safety and desired texture.
Ingredients
- 2 lbs. chicken thighs boneless, skinless, or breasts
- 1/3 cup extra-virgin olive oil
- 3 Tablespoons lemon juice fresh
- 5 garlic minced, cloves
- 1 teaspoon oregano dried
- 1 teaspoon salt
- 1 teaspoon black pepper
Greek Potatoes:
- 1 1/2 lbs. fingerling potato or baby potatoes
- 2 to 3 Tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 red onion (thinly sliced)
Optional Toppings:
- 4 ounces feta cheese
- kalamata olives or green olives
- Italian parsley
- red chili flakes
Instructions
- Preheat oven to 400 degrees. Lightly grease or line a large sheet pan with parchment paper or aluminum foil for easier cleanup.
- Season the chicken. In a large bowl, whisk together 1/3 cup of olive oil, lemon juice, garlic, dried oregano, and salt and pepper. Add the chicken to the bowl and toss well to coat. You can also marinate the chicken for up to 30 minutes (or overnight in the fridge) to deepen the flavors.
- Rinse and dry your potatoes, then cut them lengthwise, into wedges or large chunks. Place them on the sheet pan. Drizzle with 2-3 Tablespoons of olive oil, then sprinkle with salt and pepper. Toss to coat evenly. Spread the potatoes out in a single layer on the sheet pan.
- Drizzle with 2-3 Tablespoons of olive oil, then sprinkle with salt and pepper. Toss to coat evenly. Spread the potatoes out in a single layer on the sheet pan.
- Bake the potatoes for 15 minutes. This gives the potatoes a head start, ensuring they cook through and turn crispy by the time the chicken is done.
- After the potatoes have cooked for 15 minutes, remove the sheet pan from the oven. Carefully arrange the marinated chicken pieces among the partially cooked potatoes. Drizzle any extra marinade over the chicken and potatoes. Sprinkle with thinly sliced red onion.
- Return the pan to the oven and cook for 20–25 minutes (depending on the size of the chicken pieces). The chicken is done when it reaches an internal temperature of 165 degrees at its thickest part, and the potatoes should be fork-tender with golden, crispy edges.
- If you’d like more browning, switch the oven to broil for the last 2–3 minutes—but keep a close eye on it to avoid burning. Plate the chicken and potatoes, then add your favorite toppings (see ideas above).
Notes
- Boneless, skinless chicken breasts can be used but may require shorter cooking time—check internal temperature to ensure doneness.
- Add vegetables like bell peppers, onions, or zucchini halfway through baking to prevent overcooking.
- Chicken thighs are preferable to help keep meat moist during cooking.
- Leave the sheet pan uncovered to allow the chicken and potatoes to develop crispy surfaces; tent loosely with foil only if chicken browns too quickly.
User Reviews
Overall Rating
5
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