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.
The first time I made Greek lemon chicken and potatoes I was amazed at how everything melded together perfectly. The house filled with the aroma of garlic oregano and bright lemon and everyone kept asking when dinner would be ready.
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
- Prep the pan:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or grease it lightly.
- Mix the marinade:
- In a bowl mix lemon juice zest 2 tablespoons olive oil 1 teaspoon oregano and smoked paprika (if using).
- Season the chicken:
- Pat chicken thighs dry. Rub with 1 tablespoon olive oil 1 teaspoon oregano 1 teaspoon salt and ½ teaspoon pepper.
- Toss vegetables:
- In a bowl toss potatoes red onion and garlic with 1 tablespoon olive oil ½ teaspoon salt and ¼ teaspoon pepper.
- Assemble:
- Arrange potatoes and onions in a single layer on the pan. Nestle chicken thighs on top.
- Add marinade:
- Drizzle marinade evenly over chicken and potatoes.
- Roast:
- Roast 40-45 minutes or until chicken is golden internal temp 165°F (74°C) and potatoes are tender.
- Broil:
- For extra crispness broil for 2-3 minutes.
- Finish and serve:
- Let rest 5 minutes garnish with parsley and serve with lemon wedges.
Save This dish brought my family around the table – everyone grabbed seconds and asked for it again the next week. The flavors are truly crowd-pleasing.
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 A squeeze of extra lemon over the top really brightens the flavors. Enjoy this effortless Mediterranean sheet pan dinner for busy nights.
Recipe FAQ
- → What cut of chicken is best for this dish?
Bone-in, skin-on chicken thighs are ideal as they stay juicy and develop a crispy skin during roasting. Drumsticks or bone-in breasts can also be used with adjusted cooking times.
- → Can I add other vegetables to the sheet pan?
Yes, bell peppers, zucchini, or other sturdy vegetables work well and can be added for extra color and flavor.
- → How do I ensure the chicken skin turns crispy?
Pat the chicken dry before seasoning, roast at a high temperature, and optionally broil for 2-3 minutes at the end for extra crispness.
- → What herbs complement this lemon chicken and potatoes dish?
Dried oregano is primary, offering a Mediterranean aroma. Fresh parsley is recommended as a garnish to add a fresh herbal note.
- → Is this dish gluten-free?
Yes, it contains no gluten ingredients. Always check individual ingredients like seasonings for hidden gluten if needed.