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, craving something hearty but also light. The irresistible aroma while roasting quickly won over the whole household.
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 Oven:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
- Prepare 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.
- Toss 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:
- Arrange potatoes and onions in a single layer on the prepared sheet pan. Nestle chicken thighs on top.
- Marinate and Roast:
- Drizzle the marinade evenly over the chicken and potatoes. Roast for 40-45 minutes, or until chicken skin is golden and internal temperature reaches 165°F (74°C), and potatoes are tender and slightly crisp.
- Finish:
- Broil for 2-3 minutes if extra crispness is desired. Remove from oven, rest for 5 minutes, then garnish with fresh parsley and serve with lemon wedges.
Pin it My family loves gathering around the table for this meal, especially when we pass around extra lemon wedges and salad. It has quickly become a comfort favorite.
Serving Suggestions
Pair this dish with tzatziki, warm pita bread, or a crisp Greek salad for a complete meal.
Make Ahead Tips
Marinate the chicken and chop the vegetables up to a day in advance. Store covered in the refrigerator until ready to bake.
Storage & Leftovers
Refrigerate leftovers within 2 hours of cooking. Store in an airtight container for up to 3 days and reheat in the oven for best results.
Pin it The bright lemony flavors and crisp potatoes make this classic Greek chicken dish stand out at any dinner table. Enjoy every bite!
Frequently Asked Questions
- → What is the best type of chicken for this dish?
Bone-in, skin-on chicken thighs are preferred as they stay juicy during roasting and develop crispy skin.
- → Can I use other vegetables with the chicken and potatoes?
Yes, bell peppers or zucchini can be added to the roasting pan for extra color and flavor.
- → How do I ensure the potatoes cook evenly alongside the chicken?
Cut potatoes into even wedges and arrange them in a single layer to allow uniform roasting and crispness.
- → Is it necessary to marinate the chicken before roasting?
The lemon and herb marinade can be applied just before cooking to infuse bright citrus notes without lengthy marination.
- → What can I serve as a side to complement this main dish?
A fresh Greek salad or tzatziki sauce pairs beautifully, adding cool, creamy contrast to the roasted flavors.