Greek Chicken with Potatoes
A simple, cozy weeknight dinner where chicken thighs and potatoes are tossed in a lemony garlic marinade and roasted on a sheet pan, delivering delicious flavors with minimal cleanup.
Ingredients
For the chicken and potatoes
- 1 pound Chicken thighs (boneless or bone-in) Thighs are preferred for juiciness.
- 1 pound Yukon gold or baby potatoes Cut into bite-size pieces.
- 1/4 cup Olive oil
- 1 large Lemon Juice and zest.
- 4 cloves Garlic Fresh is preferred.
- 2 teaspoons Dried oregano
- 1 teaspoon Salt Adjust to taste.
- 1/2 teaspoon Black pepper Adjust to taste.
- 1/2 teaspoon Paprika Optional for additional flavor.
- 1/2 teaspoon Onion powder Optional for additional flavor.
- 1 teaspoon Honey Optional for sweetness.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Cut the potatoes into bite-size pieces.
- In a bowl, mix olive oil, lemon juice, garlic, oregano, salt, pepper, and any optional ingredients.
- Toss the chicken and potatoes in the marinade until well coated.
- Spread the mixture on a sheet pan, keeping the potatoes in a single layer.
Cooking
- Roast in the oven for about 35 to 45 minutes, flipping the potatoes halfway through.
- Check for doneness; chicken should reach 165°F and potatoes should be tender.
- If desired, broil for an additional 2 to 3 minutes for extra color.
Notes
Let the chicken rest for 5 minutes before serving for better juiciness. Parchment or foil lining can help with cleanup. Great with a Greek salad or warm pita on the side.