Sheet Pan Greek Chicken and Potatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Additional Time
30 mins
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Total Time
1 hr 30 mins
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Servings
4 servings
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Calories
622 kcal
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Course
Main Course
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Cuisine
Greek
Sheet Pan Greek Chicken and Potatoes
Description
Sheet Pan Greek Chicken and Potatoes features chicken thighs marinated in a mixture of olive oil, lemon juice, garlic, dried oregano, paprika, salt, and black pepper. This marinade imparts bright and herbaceous notes while enhancing the chicken's juiciness. The accompanying vegetables include russet potatoes tossed with olive oil and oregano, red onions, whole pepperoncini peppers, and tomato wedges, all seasoned with salt and pepper before roasting.
The dish is cooked at a high oven temperature on a single rimmed baking sheet, with the chicken skin-side down initially to develop crispness before turning halfway through. The potatoes and vegetables roast alongside, absorbing the aromatic flavors and the chicken's drippings, resulting in a tender yet crisp texture. The roasted components come together as a balanced plate with both savory and tangy elements.
To serve, the chicken and vegetables can be garnished with fresh parsley, crumbled feta cheese, and lemon wedges which add brightness and a creamy, salty element from the cheese. This meal provides a complete protein and vegetable dish that is practical for a family dinner or a one-pan meal prep. Leftovers store well refrigerated for up to four days, making it efficient for planning ahead.
Marinating the chicken ahead of time is recommended to maximize flavor; if time is limited, the chicken can be tossed briefly in marinade with some reserved for drizzling after cooking. Vegetables like the potatoes and onions can also be prepped a day in advance to streamline cooking.
Ingredients
For the chicken marinade (see note 1)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (from 1 lemon)
- 2 cloves garlic thinly sliced
- 2 teaspoons oregano dried
- 1/4 teaspoon paprika
- kosher salt
- black pepper
- 2 pounds chicken thigh 4 to 6 small thighs, see note 2, bone-in, skin-on
For the vegetables:
- 2 pounds russet potato cut into 1/2-inch pieces
- 1/2 red onion cut into 1-inch pieces, layers not separated
- 1 tablespoon olive oil
- 1 teaspoon oregano dried
- 12 Pepperoncini peppers whole
- 1 tomato cut into 8 wedges
- 2 tablespoons parsley for serving, fresh, minced
- 2 ounces feta cheese crumbled (about ½ cup), for serving
- 1 lemon cut into wedges, for serving
Instructions
To marinate the chicken:
- In a large bowl or zipper-top plastic bag, add olive oil, lemon juice, garlic, oregano, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken and toss to coat. Marinate at least 30 minutes at room temperature or up to 12 hours, covered in the refrigerator.
To roast the chicken and vegetables:
- Preheat oven to 425 degrees. In a large bowl, add potatoes, red onion, olive oil, and oregano and toss to coat. Arrange on half of a rimmed baking sheet. Top with pepperoncinis and tomato wedges, then sprinkle with vegetables with salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
- Remove chicken from marinade and pat dry. Place skin-side down on the other side of the sheet pan. Roast for 20 minutes, then remove baking sheet from oven. Stir vegetables and turn chicken. Continue roasting until chicken reaches 180 degrees, about 20 to 25 minutes longer.
- Transfer the chicken to a plate or rimmed baking sheet and tent with foil. Stir the potatoes and roast until tender and browned, about 10 minutes longer. Season the vegetables to taste with salt and pepper.
- Transfer chicken and potatoes to a serving platter or bowl. Sprinkle with parsley and feta cheese and serve with lemon wedges.
Notes
- Marinate the chicken for at least 30 minutes at room temperature or up to 12 hours in the refrigerator for best flavor.
- If short on time, marinate chicken briefly and reserve some marinade to drizzle on after cooking for added moisture and flavor.
- Bone-in, skin-on chicken thighs provide juiciness; chicken breasts can be substituted but may cook faster and be less moist.
- This recipe yields approximately four servings, with each serving including about one large chicken thigh and two cups of vegetables.
- Leftovers keep covered in the refrigerator for up to four days.
- Potatoes can be cut and stored submerged in water refrigerated up to 24 hours ahead; other vegetables can be cut a day in advance and refrigerated separately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 622 kcal
% Daily Value*
| Serving | 1thigh+vegetables | |
| Calories | 622kcal | 31% |
| Carbohydrates | 51g | 17% |
| Protein | 30g | 60% |
| Fat | 35g | 54% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 133mg | 44% |
| Sodium | 290mg | 12% |
| Potassium | 1471mg | 31% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 802IU | 16% |
| Vitamin C | 64mg | 71% |
| Calcium | 159mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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