Greek Chicken Sheet Pan Dinner – chicken thighs and potatoes in lemon, garlic, oregano and olive oil marinade – all baked in one pan while you’re relaxing! This easy dish brings true Mediterranean flair to your kitchen.
When in need of a simple one pan dinner recipe that you can just put in your oven and forget while you’re doing other chores (or relaxing), try making Greek Chicken Sheet Pan Dinner.
Early potatoes and chicken thighs are marinated with oregano, lemon zest and juice, olive oil and garlic and baked to perfection. Chicken is well seasoned and tender with crispy skin. Early potatoes are sweet and soft on the inside while slightly crunchy on the outside.
Serve Greek style chicken and potatoes with a bowl of fresh salad and a glass of wine to bring some Mediterranean flair to your kitchen.
- 1 lb chicken thighs
- 1 lb early potatoes
- juice and zest of 1/2 lemon or to taste
- 1 tsp dried oregano
- salt pepper
- 3 cloves garlic
- 1/4 cup olive oil
- 1/2 cup chicken broth
In a large bowl, mix lemon juice, lemon zest, oregano, salt, pepper, garlic and olive oil; add chicken and potatoes and toss until coated with mixture.
Transfer everything to a sheet pan with a rim. Add chicken broth, cover with aluminum foil and bake for 20 minutes in 375 F (175 C) oven.
Uncover and continue baking at 390 F (200 C) for 25-35 minutes or until chicken and potatoes are done.
Optional: put under broiler for 3-5 minutes or until golden.