Sheet Pan Greek Lemon Herb Chicken and Potatoes

Rich, comforting, and velvety smooth, this homemade Sheet Pan Greek Lemon Herb Chicken and Potatoes combines roasted winter vegetables, aromatic herbs, and savory broth for the ultimate cozy bowl ready in just 55 min.

Why Youu2019ll Love This Recipe

Roasting the vegetables intensifies their natural caramelized sweetness and creates a silky, luxurious texture without requiring heavy flour thickeners:

• Caramelized Depth: High-heat roasting concentrates the natural sugars before blending.
• Wholesome Comfort: Naturally wholesome, velvety smooth, and deeply nourishing.
• Quick Weeknight Simmer: Hands-on prep takes just 15 minutes.
• Foolproof Meal Prep: Keeps beautifully in the refrigerator or freezer for cozy lunches.

Key Ingredients & Smart Swaps

• 2 lbs bone-in, skin-on chicken thighs (about 4 to 6 thighs), trimmed
• 1.5 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch wedges
• 1/3 cup Greek extra virgin olive oil
• 1/4 cup freshly squeezed lemon juice (from 2 large lemons)
• 6 cloves fresh garlic, finely minced
• 1.5 tbsp dried Greek oregano
• 1 tsp dried thyme leaves
• 1 tsp garlic powder
• 1 tsp sweet paprika
• 1.5 tsp kosher salt, divided
• 1 tsp freshly cracked black pepper, divided
• 1 large red onion, cut into wedges
• 1 fresh lemon, sliced into rounds
• 1/2 cup pitted Kalamata olives
• 1/3 cup authentic Greek feta cheese, crumbled
• 2 tbsp fresh flat-leaf parsley, finely chopped
• Warm pita bread and creamy cucumber tzatziki for serving (optional)

Step-by-Step Cooking Walkthrough

Step 1: Preheat oven to 400u00b0F (200u00b0C) with a rack in the center. Line a large rimmed heavy baking sheet with parchment paper.

Step 2: In a medium bowl, whisk together extra virgin olive oil, freshly squeezed lemon juice, minced garlic, dried Greek oregano, thyme, garlic powder, sweet paprika, 1 tsp kosher salt, and 1/2 tsp black pepper until emulsified.

Step 3: Place cut Yukon Gold potato wedges and red onion wedges into a large bowl. Pour half of the lemon herb marinade over the potatoes and onions and toss thoroughly until evenly coated. Spread potatoes and onions across the prepared baking sheet in a single layer.

Step 4: Pat chicken thighs completely dry with paper towels on both sides. Place chicken thighs in the remaining marinade, rubbing it generously under and over the skin. Nestle the chicken thighs skin-side up between the potatoes on the baking sheet.

Step 5: Tuck fresh lemon rounds and Kalamata olives around the chicken and potatoes across the sheet pan.

Step 6: Roast in the preheated oven for 35 to 40 minutes, until the chicken skin is deeply golden and crispy (internal temperature reaches 175u00b0F/80u00b0C) and the potatoes are crispy-edged and tender inside. Broil on high for 2 minutes if extra skin blister is desired.

Step 7: Remove from oven and let rest for 5 minutes. Garnish with crumbled feta cheese and freshly chopped parsley. Serve hot alongside creamy tzatziki sauce and charred lemon slices.

3 Chef Secrets for Perfect Results

1. Donu2019t Crowd the Roasting Pan: Give the ingredients room to roast rather than steam to maximize caramelization.

2. Blend Thoroughly: Use a high-speed immersion blender for a full 2 to 3 minutes until completely velvety.

3. Warm Spice Balance: A subtle grate of fresh nutmeg lifts the earthiness without overpowering the aromatics.

Storage & Reheating Guidelines

• Refrigeration: Cool completely and store in airtight glass containers for up to 5 days.
• Freezing: Freezes exceptionally well for up to 3 months. Thaw overnight in the refrigerator.
• Reheating: Warm gently over medium-low heat on the stovetop, stirring in a splash of broth if needed.

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