Save Tender roasted chicken and golden potatoes infused with garlic, oregano, and bright lemon all cooked together on a single sheet pan for a simple yet flavorful Mediterranean meal.
I first made this Greek Lemon Chicken and Potatoes on a busy weeknight when I wanted something both warming and vibrant. The aroma of lemon and oregano filling the kitchen always reminds me of family dinners we enjoyed after long days.
Ingredients
- Chicken: 4 bone-in skin-on chicken thighs 1 tablespoon olive oil 1 teaspoon dried oregano 1 teaspoon salt ½ teaspoon freshly ground black pepper
- Potatoes & Vegetables: 1.5 pounds (700 g) Yukon Gold potatoes cut into wedges 1 medium red onion cut into thick wedges 3 garlic cloves minced 1 tablespoon olive oil ½ teaspoon salt ¼ teaspoon black pepper
- Marinade & Finish: Juice and zest of 1 large lemon 2 tablespoons olive oil 1 teaspoon dried oregano ½ teaspoon smoked paprika (optional) Fresh parsley chopped for garnish Lemon wedges for serving
Instructions
- Prepare Oven:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
- Make Marinade:
- In a small bowl mix lemon juice and zest 2 tablespoons olive oil 1 teaspoon oregano and smoked paprika (if using) to make the marinade.
- Season Chicken:
- Pat chicken thighs dry. Rub with 1 tablespoon olive oil 1 teaspoon oregano 1 teaspoon salt and ½ teaspoon pepper.
- Toss Potatoes & Veggies:
- In a large bowl toss potatoes red onion and garlic with 1 tablespoon olive oil ½ teaspoon salt and ¼ teaspoon pepper.
- Arrange on Pan:
- Arrange potatoes and onions in a single layer on the prepared sheet pan. Nestle chicken thighs on top.
- Drizzle Marinade:
- Drizzle the marinade evenly over the chicken and potatoes.
- Roast:
- Roast for 40-45 minutes or until chicken skin is golden and internal temperature reaches 165°F (74°C) and potatoes are tender and slightly crisp.
- Broil If Desired:
- Broil for 2-3 minutes if extra crispness is desired.
- Finish & Serve:
- Remove from oven rest for 5 minutes then garnish with fresh parsley and serve with lemon wedges.
Save This meal quickly became one of our go-to comfort foods. My kids love helping arrange the potatoes and chicken on the pan and squeezing lemon at the table makes everyone smile.
Required Tools
Large sheet pan mixing bowls chefs knife cutting board measuring spoons
Allergen Information
Contains no common allergens. Always check packaged ingredient labels for hidden gluten or allergens if unsure.
Nutritional Information
Calories: 420 Total Fat: 23 g Carbohydrates: 30 g Protein: 25 g (per serving)
Save Serve with a side of tzatziki or Greek salad for a full meal. Enjoy the sunny flavors with every bite.
Recipe Guide
- → What is the best cut of chicken for this dish?
Bone-in, skin-on chicken thighs are ideal, as they stay moist and develop a crispy skin during roasting.
- → Can I use other vegetables besides potatoes and onions?
Yes, adding bell peppers or zucchini pairs well and adds extra color and flavor to the dish.
- → How do I know when the chicken is fully cooked?
The chicken is done when the internal temperature reaches 165°F (74°C) and the skin is golden and crisp.
- → Is it necessary to marinate the chicken beforehand?
While not mandatory, marinating with lemon juice, olive oil, and oregano enhances the flavor and tenderness significantly.
- → Can I make this dish gluten-free?
Yes, this dish naturally contains no gluten, making it suitable for gluten-free diets.