Name: Sheet Pan Greek Lemon Herb Chicken and Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 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 mince; 1.5 tbsp dried Greek oregano 1 tsp dried thyme leaves 1 tsp garlic powder 1 tsp sweet paprik; 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)

Description

Crispy golden chicken thighs and roasted potato wedges infused with Greek lemon, garlic, and oregano, topped with feta and olives!

Ingredients

Scale

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)

Instructions

Preheat oven to 400u00b0F (200u00b0C) with a rack in the center. Line a large rimmed heavy baking sheet with parchment paper.
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.
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.
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.
Tuck fresh lemon rounds and Kalamata olives around the chicken and potatoes across the sheet pan.
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.
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.

Prep Time: 15 min
Cook Time: 40 min