Description
This Greek chicken and potatoes is a one pan meal with marinated garlic and herb chicken and tender potatoes, all roasted to golden brown perfection. A super easy dinner for a busy weeknight.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1 pound small Yukon gold potatoes (halved)
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 1 tablespoon minced garlic
- 2 teaspoons dried oregano
- 2 tablespoons chopped fresh parsley
- lemon wedges for garnish
- cooking spray
Instructions
- Preheat: Preheat the oven to 400 degrees F.
- Whisk: Place the olive oil, lemon juice, lemon zest, salt, pepper, garlic and oregano in a large bowl. Whisk to combine.
- Coat: Add the chicken and potatoes to the bowl; toss to coat with the marinade.
- Arrange: Coat a sheet pan with cooking spray. Arrange the chicken and potatoes on the pan in a single layer.
- Bake: Bake for 40-45 minutes or until chicken is done and potatoes are tender, stirring halfway through the cooking time.
- Garnish: Sprinkle with parsley. Garnish with lemon wedges and serve.
Notes
Bone-in skin-on chicken thighs are recommended as they remain juicy. You can add vegetables like broccoli, asparagus, cauliflower or zucchini during the last 15 minutes of baking. Optional: sprinkle with 1/3 cup crumbled feta cheese over the finished dish.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 425 kcal
- Sugar: 4 g
- Sodium: 694 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 141 mg
Keywords: Greek chicken and potatoes, one pan meal, sheet pan dinner, roasted chicken, Greek cuisine