One-Pan Greek Chicken and Potatoes
Dinner decision: one pan, bright lemon, and roast potatoes that cook with the chicken.
If you’re tired and still need a real dinner, make this when you want something comforting without juggling pots and pans. It’s the sheet-pan version of Greek chicken and potatoes: juicy chicken, tender potatoes, lemon, garlic, and oregano all roast together, so the oven does most of the work. The flavor is familiar and straightforward, not fussy, and the cleanup stays easy. You’ll get a full meal with minimal chopping and a dinner that feels more put-together than the effort suggests. It’s best on a night when you can let everything roast while you change out of work clothes, help with homework, or just sit down for a minute.
Ingredients
- 1.5 lb bone-in, skin-on chicken thighs — about 4 to 6 thighs
- 1.5 lb baby potatoes — halved if small, quartered if larger
- 3 tbsp olive oil
- 3 tbsp lemon juice — from 1 to 2 lemons
- 4 unit garlic cloves — minced
- 2 tsp dried oregano
- 1 tsp paprika
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 cup red onion — sliced into wedges
- 1 unit lemon — thinly sliced
- 2 tbsp fresh parsley — chopped, optional
Method
- 1 Heat the oven to 425°F. Line a sheet pan with foil or parchment for easier cleanup.
- 2 In a large bowl, toss the potatoes, olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Add the onion and mix again.
- 3 Spread the potatoes and onion on the sheet pan. Nestle the chicken thighs on top and rub any remaining seasoning over the chicken.
- 4 Arrange lemon slices around the pan. Roast for 35 to 40 minutes, until the chicken reaches 165°F and the potatoes are tender and browned.
- 5 Rest for 5 minutes, then finish with parsley and serve hot.
Variations
- Vegetarian swap — Replace the chicken with 2 cans drained chickpeas and extra potatoes or cauliflower; roast until browned and heated through.
- Faster swap — Use boneless, skinless chicken thighs and small halved potatoes; start checking for doneness around 25 to 30 minutes.
- Substitutions — Swap parsley for dill, or add a few olives at the end if you want a saltier finish without changing the one-pan setup.
Notes
If your potatoes are especially large, start them on the pan 10 minutes before adding the chicken. Leftovers reheat well in a 350°F oven or skillet.
Equipment that helps
- Sheet pan — It gives the potatoes and chicken enough space to roast instead of steam.
- Large mixing bowl — It helps coat everything quickly so the seasoning is spread with one toss.
Find more dinners like this
More like this
