Greek Lemon Chicken Sheet Pan
A vibrant and easy one-pan dinner featuring succulent chicken thighs and tender potatoes, infused with classic Greek flavors of lemon, garlic, and oregano.
Ingredients
- 4 medium boneless skinless chicken thighs
- 1.5 lb baby potatoes halved or quartered
- 1 large lemon half sliced
- 3 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 medium red onion cut into wedges (optional)
- 1 cup cherry tomatoes optional
- 2 tbsp fresh parsley chopped
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, combine the chicken thighs, halved potatoes, and red onion wedges (if using). Add the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Toss everything together until all ingredients are thoroughly coated.
- Spread the seasoned chicken and vegetables in an even, single layer on the prepared sheet pan. Arrange the lemon slices among the chicken and vegetables.
- Roast in the preheated oven for 20 minutes.
- Remove the sheet pan from the oven. If using, add the cherry tomatoes to the pan and gently toss the ingredients. Return to the oven and continue roasting for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the potatoes are tender and beautifully golden brown.
- Once cooked, remove the pan from the oven. Garnish with fresh chopped parsley, if desired, and serve immediately.
Notes
For deeper flavor, marinate the chicken and potatoes for at least 30 minutes, or up to 4 hours, in the refrigerator before roasting. Ensure ingredients are spread in a single layer on the sheet pan to allow for even roasting and browning. Serve with a side of tzatziki sauce or a simple green salad for a complete meal.