Easy Sheet Pan Greek Chicken and Potatoes
This sheet pan recipe delivers a deeply flavorful, rustic meal with golden, crispy chicken skin and potatoes that have soaked up every drop of lemon and oregano. With minimal active prep and the oven doing the heavy lifting, you get a symphony of textures and a dinner that tastes like you spent hours tending to it.
Equipment
- Large bowl
- Whisk
- Large rimmed baking sheet
- Parchment paper or aluminum foil
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Citrus juicer (optional)
- Garlic press or mincer (optional)
Ingredients
- 4 bone-in, skin-on chicken thighs or a mix of thighs and drumsticks
- 2 lbs Yukon Gold or Russet potatoes, cut into 1-inch wedges
- ¼ cup extra virgin olive oil
- ¼ cup fresh lemon juice about 2 lemons
- 6 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt, plus more for finishing
- ½ teaspoon black pepper
- ½ cup chicken broth optional
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
- Add the chicken thighs and potato wedges to the bowl. Use your hands to toss everything thoroughly, ensuring every piece is well-coated. Let it sit at room temperature for 15-20 minutes while the oven preheats.
- Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper or aluminum foil.
- Arrange the chicken pieces skin-side up in the center of the pan, and scatter the potato wedges around them in a single layer. Do not crowd the pan; use two pans if necessary.
- Roast for 40-45 minutes, until the chicken skin is deep golden brown and crispy, and the potatoes are tender and easily pierced with a fork. If using chicken broth, carefully pour it around the chicken (not over the crispy skin) after 25 minutes of roasting.
- Remove the pan from the oven and let it rest for 5-10 minutes. Sprinkle with a little flaky sea salt and fresh herbs if desired. Serve immediately.
Notes
For extra crispy chicken skin, preheat the metal baking sheet in the oven while it preheats, then carefully add the chicken. Avoid overcrowding the pan to ensure roasting instead of steaming. If using boneless, skinless chicken thighs, reduce cooking time by 10-15 minutes. For a vegetarian version, swap the chicken for large portobello mushroom caps or extra-firm tofu and use vegetable broth, roasting for 25-30 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.