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Sheet Pan Greek Lemon Chicken and Potatoes

This easy sheet pan Greek lemon chicken and potatoes recipe delivers tender chicken and crispy roasted potatoes with classic Greek lemon and herb notes. Perfect for a delicious and stress-free weeknight dinner!
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
0 minutes
Total Time 2 hours 30 minutes
Servings: 4
Cuisine: Greek, Mediterranean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cloves garlic
  • 3/4 cup olive oil
  • 1/2 cup lemon juice
  • 2 teaspoons Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon Greek dried oregano
  • 1 teaspoon dried thyme
  • 2 teaspoons fine sea salt
  • 1 teaspoon black pepper
  • 8 large chicken thighs (overlapping skin trimmed)
  • 5 medium Yukon Gold potatoes (peeled, cut into large chunks, and soaked in water then dried)
  • 1 sprig fresh oregano (optional, for garnish)
  • 5 slices lemon (optional, for garnish)

Equipment

  • blender
  • Baking dish
  • Sheet pan
  • Meat thermometer
  • Plate
  • foil

Method
 

Prepare the Marinade & Marinate Chicken
  1. In a blender, combine garlic, olive oil, lemon juice, Dijon mustard, honey, oregano, thyme, salt, and pepper. Blend until smooth.
  2. Place chicken thighs in a resealable bag with all the blended marinade. Seal and refrigerate for at least 2 hours, or up to 24 hours for deeper flavor.
Preheat Oven & Prep Potatoes
  1. Preheat your oven to 425°F (220°C) and position a rack in the middle.
Coat the Potatoes
  1. Add the prepared Yukon Gold potatoes to a baking dish. Pour half of the marinade (reserved from the chicken bag) over the potatoes. Use your hands to thoroughly coat each piece. Spread the potatoes in a single, even layer on the baking sheet.
Arrange Chicken
  1. Place the marinated chicken thighs, skin-side up, directly on top of the potatoes, ensuring they are not overcrowded.
Drizzle & Initial Bake
  1. Drizzle the remaining marinade over the chicken. Place the sheet pan in the preheated oven and bake for 10 minutes at 425°F.
Reduce Heat & Continue Baking
  1. Lower the oven temperature to 375°F (190°C). Continue baking for an additional 45-55 minutes, or until the chicken thighs reach an internal temperature of 185°F (85°C) when checked with a meat thermometer.
  2. If the potatoes are not yet tender and browned to your liking when the chicken is done, carefully remove the chicken pieces to a plate and tent them loosely with foil. Increase the oven temperature back to 425°F and return the potatoes to the oven for 10-15 minutes, or until they are tender and crispy.
Rest & Serve
  1. Once cooked, let the chicken rest on the pan, lightly tented with foil, for 10-15 minutes. This allows the juices to redistribute, ensuring moist chicken. Garnish with fresh oregano and lemon slices before serving.

Notes

For the best results, marinate the chicken for at least 2 hours, or preferably overnight. Ensure both the chicken skin and potatoes are thoroughly dried before cooking to achieve optimal crispiness. Avoid overcrowding the baking sheet to promote roasting rather than steaming.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.