Sheet Pan Greek Chicken and Potatoes

Sheet pan Greek chicken being set on a countertop.

Sheet Pan Greek Chicken and Potatoes

This Sheet Pan Greek Chicken and Potatoes is a great one-pan meal with protein, starch, and veggies that delivers on convenience and flavor. You'll want to add this one to your regular menu rotation!

Course Main Course

Cuisine Greek

Prep Time 10

Cook Time 50

Marinade time: 30

Total Time 1 30

Servings servings

Calories 622kcal

Author Meggan Hill

Ingredients

For the chicken marinade (see note 1)

2 tablespoons olive oil
2 tablespoons lemon juice (from 1 lemon)
2 cloves garlic thinly sliced
2 teaspoons dried oregano
1/4 teaspoon paprika
Kosher salt and black pepper
2 pounds bone-in, skin-on chicken thighs (4 to 6 small thighs, see note 2)

For the vegetables:

2 pounds russet potatoes cut into 1/2-inch pieces
1/2 red onion cut into 1-inch pieces, layers not separated
1 tablespoon olive oil
1 teaspoon dried oregano
12 whole pepperoncini peppers
1 tomato cut into 8 wedges
2 tablespoons minced fresh parsley for serving
2 ounces feta cheese crumbled (about ½ cup), for serving
1 lemon cut into wedges, for serving

US Customary - Metric

Instructions

To marinate the chicken:

In a large bowl or zipper-top plastic bag, add olive oil, lemon juice, garlic, oregano, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken and toss to coat. Marinate at least 30 minutes at room temperature or up to 12 hours, covered in the refrigerator.

To roast the chicken and vegetables:

Preheat oven to 425 degrees. In a large bowl, add potatoes, red onion, olive oil, and oregano and toss to coat. Arrange on half of a rimmed baking sheet. Top with pepperoncinis and tomato wedges, then sprinkle with vegetables with salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
Remove chicken from marinade and pat dry. Place skin-side down on the other side of the sheet pan. Roast for 20 minutes, then remove baking sheet from oven. Stir vegetables and turn chicken. Continue roasting until chicken reaches 180 degrees, about 20 to 25 minutes longer.
Transfer the chicken to a plate or rimmed baking sheet and tent with foil. Stir the potatoes and roast until tender and browned, about 10 minutes longer. Season the vegetables to taste with salt and pepper.
Transfer chicken and potatoes to a serving platter or bowl. Sprinkle with parsley and feta cheese and serve with lemon wedges.

Notes

Marinade: For the best flavor, marinade the chicken at room temperature for 30 minutes or up to 12 hours in the refrigerator. If you forgot to marinade your chicken, make the marinade, reserving 2-3 tablespoons. Toss chicken in the remaining marinade and continue as directed. Drizzle reserved marinade on the chicken after it has cooked (sort of like a post-roast vinaigrette).
Chicken thighs: Substitute bone-in, skin-on chicken breasts if desired (aim for 2 pounds total). You may have to adjust your baking time and the chicken won't be as juicy.
Yield: This recipe makes 4 generous servings, enough for 1 large chicken thigh and 2 cups of vegetables per person.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make ahead: Marinade the chicken (covered in the refrigerator) up to 12 hours in advance. The potatoes can be cubed and stored, covered in water in the refrigerator, up to 24 hours in advance. The other vegetables can be prepped a day in advance as well; store separately in the refrigerator.

Nutrition