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Delicious Sheet Pan Greek Chicken with vegetables and herbs

Sheet Pan Greek Chicken

A delicious and easy one-pan meal of juicy chicken thighs and crispy potatoes, infused with lemon, garlic, and oregano – perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs Bone-in, skin-on for more flavor
  • 4 medium potatoes, cut into wedges Yukon Gold or Russet work well
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice Freshly squeezed for best flavor
  • 2 teaspoons dried oregano
  • 2 cloves garlic, minced
  • to taste Salt
  • to taste Pepper
  • as needed Lemon slices for garnish

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the chicken thighs and potato wedges with olive oil, lemon juice, oregano, minced garlic, salt, and pepper until well coated.
  3. Arrange the chicken and potatoes in a single layer on a sheet pan.
Cooking
  1. Roast in the oven for about 35-40 minutes, or until the chicken is cooked through and the potatoes are tender and crispy.
  2. Garnish with lemon slices before serving.

Notes

For extra crispy potatoes, soak them in water for 30 minutes before roasting to remove excess starch. Marinate the chicken in olive oil, lemon juice, and garlic for enhanced flavor. Add vegetables like bell peppers or olives for extra color and taste.