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 first made this Greek lemon chicken and potatoes on a busy weeknight when I wanted something hearty but not fussy. The whole kitchen smelled incredible and everyone asked for seconds.
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
- Preheat & Prepare Pan:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
- Mix Marinade:
- In a small bowl, mix lemon juice and zest, 2 tablespoons olive oil, 1 teaspoon oregano, and smoked paprika (if using) to make marinade.
- 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:
- Arrange potatoes and onions in a single layer on prepared sheet pan. Nestle chicken thighs on top.
- Marinate:
- Drizzle 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:
- Broil for 2-3 minutes if extra crispness is desired.
- Finish & Serve:
- Remove from oven, rest for 5 minutes, then garnish with fresh parsley and serve with lemon wedges.
Save This dish always brings my family together around the table, especially when served with a big bowl of Greek salad and plenty of laughter.
Required Tools
Large sheet pan mixing bowls chefs knife cutting board measuring spoons
Allergen Information
Contains no common allergens always check packaged ingredient labels for hidden gluten or allergens if unsure
Nutritional Information
Calories: 420 Total Fat: 23 g Carbohydrates: 30 g Protein: 25 g (per serving)
Save The bright lemony flavors linger with every bite and this easy sheet pan meal will quickly become a weeknight favorite.
Recipe FAQs
- → What type of chicken works best for this dish?
Bone-in, skin-on chicken thighs are ideal for juicy, flavorful results, though drumsticks or breasts can be used with adjusted cooking times.
- → Can I add other vegetables to the pan?
Yes, bell peppers or zucchini complement the flavors well and can be added before roasting for additional texture and color.
- → How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (74°C), and the skin should be golden and crisp.
- → What is the purpose of the lemon in this dish?
Fresh lemon juice and zest brighten the flavors, adding a refreshing citrus note that balances the savory herbs and garlic.
- → Is it necessary to broil the dish at the end?
Broiling for 2-3 minutes is optional and helps achieve extra crispness on the chicken skin and potatoes if desired.