Greek Sheet Pan Chicken and Potatoes
Lemon, garlic, and oregano on chicken thighs and potatoes. One pan, mostly oven time.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Makes
- 4 plates
- Difficulty
- easy
One bowl of lemony dressing seasons everything. The potatoes get a head start so they come out crisp at the same moment the chicken is done, and the tomatoes burst into a little sauce on the pan.
Ingredients
Gear
- baking sheet
- mixing bowl
Method
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-
Heat the oven
Heat the oven to 425 F.
-
Dressing
Whisk the oil, lemon zest and juice, garlic, oregano, salt, and pepper in the bowl.
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Potatoes first
Toss the potatoes and onion with a third of the dressing, spread them on the baking sheet cut side down, and roast.
-
Add the chicken
Toss the chicken in the rest of the dressing. Push the potatoes to the edges, lay the chicken in the middle, scatter on the tomatoes, and pour any dressing left in the bowl over the top.
-
Roast
Roast until the chicken is cooked through and the potatoes are golden.
-
Serve
Crumble the feta over the pan and serve with tzatziki.
Notes
- tipChicken is done at 165 F in the thickest piece. No thermometer? Cut into one: no pink, and the juices run clear.
- tipThighs stay juicy even if they go a few minutes over; breasts dry out. Stick with thighs.
- variationAdd a drained can of chickpeas with the chicken; they crisp up in the pan juices.