5 from 21 votes
Sheet Pan Greek Chicken and Potatoes
Sheet Pan Greek Chicken and Potatoes combines marinated bone-in, skin-on chicken thighs with oregano-seasoned russet potatoes, red onions, pepperoncini peppers, and tomato wedges. The chicken marinade uses olive oil, lemon juice, garlic, oregano, and paprika to infuse robust Mediterranean flavors. Roasting everything together on a sheet pan allows for a crispy, golden skin on the chicken and tender, flavorful vegetables, making this an efficient and hearty meal option.
Prep Time
10 mins
Cook Time
50 mins
Additional Time
30 mins
Total Time
1 hr 30 mins
Servings:
4
servings
Calories:
622 kcal
Course:
Main Course
Cuisine:
Greek
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
- black pepper
- kosher salt
- 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 622
% 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.