Save A vibrant, protein-packed sheet pan meal featuring juicy chicken thighs roasted with tender potatoes, zesty lemon, garlic, and classic Greek herbs. Perfect for a wholesome and satisfying dinner.
This recipe has become a favorite for its simplicity and bold Greek flavors that remind me of my travels through the Mediterranean.
Ingredients
- Chicken thighs: 1.5 lbs (680 g) boneless, skinless (about 6 pieces)
- Potatoes: 1.5 lbs (680 g) Yukon Gold or red, cut into 1-inch wedges
- Red onion: 1 medium, sliced
- Garlic: 4 cloves, minced
- Extra virgin olive oil: 1/4 cup (60 ml)
- Lemon juice and zest: of 2 large lemons
- Dried oregano: 1 tablespoon
- Dried thyme: 1 teaspoon
- Dried rosemary: 1 teaspoon
- Sea salt: 1 teaspoon
- Black pepper: 1/2 teaspoon freshly ground
- Smoked paprika: 1/2 teaspoon
- Ground cumin: 1/4 teaspoon
- Chopped fresh parsley: 2 tablespoons (optional)
- Lemon wedges: for garnish (optional)
Instructions
- Step 1:
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Step 2:
- In a large bowl, whisk together olive oil, lemon juice and zest, oregano, thyme, rosemary, salt, pepper, paprika, and cumin.
- Step 3:
- Add chicken thighs, potato wedges, onion slices, and minced garlic to the bowl. Toss well to coat everything evenly in the marinade.
- Step 4:
- Arrange the potatoes and onions on the prepared sheet pan in a single layer. Nestle the chicken thighs among the potatoes.
- Step 5:
- Roast for 35 to 40 minutes flipping potatoes once halfway through until the chicken is golden and cooked through (internal temp 165°F/74°C) and potatoes are tender.
- Step 6:
- Broil for an additional 2 to 3 minutes for extra crispiness if desired.
- Step 7:
- Remove from oven, sprinkle with fresh parsley, and serve with lemon wedges.
Save Sharing this meal with family always brings warmth and reminds me of joyful Mediterranean gatherings.
Nutritional Information
Calories: 420, Total Fat: 18 g, Carbohydrates: 32 g, Protein: 33 g per serving.
Serving Suggestions
Delicious served alongside a Greek salad or tzatziki sauce.
Recipe Variations
Add Kalamata olives or feta cheese for a flavorful twist.
Save This easy sheet pan recipe makes weeknight dinners both delicious and effortless.
Recipe Questions & Answers
- → What type of chicken is best for this dish?
Boneless, skinless chicken thighs work best for tender, juicy results and even cooking alongside potatoes.
- → Can I use other potatoes instead of Yukon Gold?
Yes, red potatoes or any waxy variety that holds shape well when roasted can be used interchangeably.
- → How long should I marinate the chicken and potatoes?
Marinating for at least 30 minutes helps flavor infusion, but up to 2 hours enhances taste even more.
- → What is the best way to ensure crispy potatoes?
Toss potatoes in olive oil and spices, roast on a single layer, and flip halfway through cooking for even crispness.
- → Can I broil at the end for extra crispiness?
Yes, broiling for 2-3 minutes after roasting adds a nice golden, crispy finish to both chicken and potatoes.