Sheet Pan Greek Chicken & Lemon Potatoes

Sheet Pan Greek Chicken & Lemon Potatoes ingredients

• 1/4 cup Olive oil
• 1/4 cup Lemon juice
• 4 cloves Garlic, minced
• 2 tsp Dried oregano
• 1 tsp Dried thyme
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 tbsp Red wine vinegar
• 1.5 lbs Boneless, skinless chicken thighs
• 1.5 lbs Yukon Gold potatoes, cut into 1-inch wedges
• 1 large Red bell pepper, cored, seeded, and cut into 1-inch pieces
• 1 large Yellow bell pepper, cored, seeded, and cut into 1-inch pieces
• 1 medium Red onion, cut into 1/2-inch wedges
• 1 cup Cherry tomatoes
• 2 tbsp Fresh parsley, chopped
• for serving Fresh lemon wedges

How to make Sheet Pan Greek Chicken & Lemon Potatoes

1. In a large bowl, whisk together the 1/4 cup olive oil, 1/4 cup lemon juice, 4 minced garlic cloves, 2 tsp dried oregano, 1 tsp dried thyme, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp red wine vinegar (if using). This mixture will serve as both the chicken marinade and the vegetable dressing.
2. Add the 1.5 lbs of boneless, skinless chicken thighs and the 1.5 lbs of Yukon Gold potato wedges to the bowl with the marinade. Toss everything gently to ensure the chicken and potatoes are evenly coated. Allow to marinate at room temperature for 15-20 minutes while you prepare other ingredients, or in the refrigerator for up to 2 hours.
3. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easier cleanup.
4. Remove the chicken and potatoes from the marinade, discarding any remaining liquid. Spread them in a single layer on the prepared baking sheet. Add the 1 large red bell pepper, 1 large yellow bell pepper, and 1 medium red onion wedges to the pan, distributing them evenly among the chicken and potatoes.
5. Place the baking sheet in the preheated oven and roast for 25 minutes.
6. After 25 minutes, carefully remove the sheet pan from the oven. Using tongs or a spatula, flip the chicken and potatoes. If using, scatter the 1 cup of cherry tomatoes over the vegetables. Return the pan to the oven.
7. Continue roasting for another 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the potatoes are tender and golden brown. The vegetables should be tender-crisp.
8. Remove the sheet pan from the oven and let it rest for 5 minutes. Garnish generously with 2 tablespoons of chopped fresh parsley and serve immediately with fresh lemon wedges on the side for squeezing.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.