One-pan dinners are highly underrated. Whether a less-experienced cook is trying to impress, or a busy expert needs to meal-prep, this sheet pan Greek chicken and potatoes is ideal. Instead of preparing a meal and a side dish, do them both at once in one pan to ensure everything is perfectly timed and simple as can be.
The prep work takes only 10 minutes, and the results are delicious every time: fresh and citrus-y yet immensely satisfying. The leftovers also make a tasty lunch for tomorrow — if there are any.
Sheet pan Greek chicken and potatoes
6
10 minutes
60 minutes
1 hour, 10 minutes
1/3 cup olive oil
1/3 cup fresh lemon juice
1 teaspoon lemon zest
3 cloves garlic, minced
2 teaspoons dried Greek oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Salt and pepper
6 chicken thighs, bone-in, skin-on
1 pound small white potatoes, cubed
2 tablespoons fresh parsley, chopped
Preheat the oven to 400 F.
In a large bowl, whisk to combine the olive oil, lemon juice, lemon zest, minced garlic, oregano, rosemary, thyme, basil, and salt and pepper.
Add the chicken and potatoes, and toss until evenly coated.
Transfer to a baking sheet lined with aluminum foil, and roast 30 minutes.
Take the sheet pan out of the oven, and stir the chicken and potatoes.
Return the sheet pan to the oven and roast for 20 to 30 more minutes, or until chicken is fully cooked and potatoes are crisp around the edges.
Transfer to a serving dish, and top with parsley.