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 discovered this recipe when searching for a comforting yet fresh dinner. The tangy lemon and gentle aroma of oregano immediately took our weeknight meals to another level.
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 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).
- Season Chicken:
- Pat chicken thighs dry. Rub with 1 tablespoon olive oil, 1 teaspoon oregano, 1 teaspoon salt, and ½ teaspoon pepper.
- Prepare Vegetables:
- In a large bowl, toss potatoes, red onion, and garlic with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Arrange on Pan:
- Spread potatoes and onions in a single layer on the sheet pan. Nestle chicken thighs on top.
- Add Marinade:
- Drizzle the marinade evenly over chicken and potatoes.
- Roast:
- Roast for 40-45 minutes until chicken skin is golden and internal temperature reaches 165°F (74°C) and potatoes are tender and slightly crisp.
- Broil (Optional):
- Broil for 2-3 minutes if extra crispness is desired.
- Finish:
- Remove from oven, rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.
Save This meal always reminds me of cozy Sunday family dinners, where the aroma filled our home and everyone returned for seconds.
Serving Suggestions
This dish pairs wonderfully with Greek salad, tzatziki, or warm pita for a full Mediterranean spread.
Ingredient Swaps
Swap chicken thighs for drumsticks or bone-in breasts, and add bell peppers or zucchini for extra color and flavor.
Nutritional Info
Each serving contains about 420 calories, 23 g total fat, 30 g carbohydrates, and 25 g protein.
Save This Greek lemon chicken and potatoes is easy enough for busy weeknights and special enough for company. Enjoy the bright, comforting flavors in every bite.
Recipe FAQs
- → How do I ensure the chicken skin gets crispy?
Pat the chicken skin dry before seasoning and roasting at a high temperature to help it crisp up nicely.
- → Can I use other vegetables with this dish?
Yes, adding bell peppers or zucchini works well and adds extra color and flavor.
- → Is it necessary to marinate the chicken beforehand?
Marinating with lemon juice, olive oil, and oregano enhances the flavor but can be done quickly during prep for simplicity.
- → What is a good side to pair with this meal?
A light Greek salad or tzatziki sauce complements the bright, herby flavors perfectly.
- → Can bone-in chicken breasts be used instead of thighs?
Yes, but cooking times may need to be adjusted to ensure even cooking.