Sheet Pan Greek Chicken and Potatoes
Lemon, garlic and oregano chicken thighs roasted on one pan with crispy potatoes, red onion and peppers, then finished with feta and olives. An easy weeknight dinner.
By Tasty Nest Recipes Editorial TeamPublished
55 min total 4 servingsEasy
Photo: andrusdevelopment · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
This sheet pan Greek chicken is a complete dinner with almost no washing up. Chicken thighs and potato wedges are tossed in a bright marinade of lemon, garlic, oregano and olive oil, then roasted until golden.
Peppers and red onion go in partway through so they char without burning, and crumbled feta, olives and fresh herbs finish it with a burst of Mediterranean flavour.
Equipment you'll need
- Large rimmed baking sheet
- Large bowl
- Instant-read thermometer
Tips for success
- Use a large pan so nothing overlaps; crowded vegetables steam rather than crisp.
- Marinate the chicken for up to 24 hours in the fridge for even more flavour.
- Broil for 2 minutes at the end for extra browning.
Substitutions and variations
- Use bone-in, skin-on thighs and roast for 35 to 40 minutes after adding them.
- Add zucchini or cherry tomatoes with the peppers.
- Leave out the feta for a dairy-free dinner.
Storage and reheating
To store: Refrigerate for up to 4 days. Freeze the chicken for up to 3 months; the potatoes are best fresh.
To reheat: Reheat on a baking sheet in a 400°F (200°C) oven for 10 to 12 minutes until hot (165°F / 74°C) and recrisped.
Recipe
Sheet Pan Greek Chicken and Potatoes
Lemon, garlic and oregano chicken thighs roasted on one pan with crispy potatoes, red onion and peppers, then finished with feta and olives. An easy weeknight dinner.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Yield
- 4 servings
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Marinade
Sheet pan
Instructions
Step 1: Heat the oven
Heat the oven to 425°F (220°C).
Step 2: Marinate
Whisk the marinade ingredients. Toss the potatoes with a third of the marinade and spread them on the baking sheet. Toss the chicken with the rest.
Step 3: Roast the potatoes
Roast the potatoes for 15 minutes to give them a head start.
Step 4: Add the chicken and vegetables
Push the potatoes to the edges, add the chicken in the centre and scatter the onion and pepper around. Roast for 20 to 25 minutes more, until the potatoes are crisp and the chicken reaches 165°F (74°C).
Step 5: Finish
Scatter with feta, olives and herbs and serve with lemon wedges.
Cuisine: Greek-inspired · Course: Dinner
Estimated nutrition per serving
- Calories
- 520
- Protein
- 40 g
- Fat
- 26 g
- Carbs
- 32 g
- Fibre
- 4 g
- Sugars
- 4 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/sheet-pan-greek-chicken
Keep cooking
