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Sheet Pan Greek Lemon Chicken and Potatoes

This sheet pan greek lemon chicken and potatoes recipe is a weeknight dinner game-changer. Juicy chicken and tender potatoes come together with bright, zesty flavors for an effortless and delicious meal.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Cuisine: Greek
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bone-in, skin-on chicken thighs
  • 1 pound small Yukon gold potatoes (halved)
  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1 tablespoon minced garlic
  • 2 teaspoons dried oregano
  • 2 tablespoons chopped fresh parsley
  • lemon wedges for garnish

Equipment

  • Baking sheet
  • Large Bowl

Method
 

Preheat Oven
  1. Preheat your oven to 400°F (200°C).
Create the Marinade
  1. In a large bowl, combine the olive oil, fresh lemon juice, lemon zest, kosher salt, pepper, minced garlic, and dried oregano. Whisk everything together until well incorporated.
Marinate Chicken and Potatoes
  1. Add the chicken thighs and halved Yukon Gold potatoes to the bowl with the marinade. Toss gently but thoroughly to ensure every piece is evenly coated. Allow to marinate for at least 15-20 minutes at room temperature, or longer in the refrigerator for deeper flavor.
Prepare the Pan
  1. Lightly coat a large baking sheet with cooking spray.
Arrange for Roasting
  1. Spread the marinated chicken thighs and potatoes in a single layer on the prepared sheet pan. Ensure there is adequate space between each piece.
Bake to Perfection
  1. Roast in the preheated oven for 40-45 minutes. Stir the contents halfway through the cooking time (around the 20-25 minute mark). The chicken is done when its internal temperature reaches 165°F (74°C) and the skin is golden brown, and the potatoes are tender when pierced with a fork.
Finish and Serve
  1. Once cooked, remove the sheet pan from the oven. Sprinkle generously with fresh chopped parsley. Garnish with lemon wedges for an extra burst of freshness and serve immediately.

Notes

For the crispiest chicken skin, pat the thighs thoroughly dry with paper towels before adding them to the marinade. Use a large enough sheet pan to ensure chicken and potatoes have space for air circulation. Adjust baking time if needed, using a meat thermometer for chicken. Leftover cooked chicken and potatoes can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in a 350°F (175°C) oven.