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Sheet Pan Greek Lemon Chicken and Potatoes

Sheet Pan Greek Lemon Chicken and Potatoes

Sheet pan greek lemon chicken and potatoes with crispy skin, herby olive oil, and bright fresh lemon in 60 minutes. Easy mediterranean dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 8 medium bone in skin on chicken thighs
  • 2 lbs yukon gold potatoes cut into 1 inch chunks
  • 5 tbsp olive oil divided
  • 1/4 cup fresh lemon juice from 2 lemons
  • 6 cloves garlic minced
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 1.5 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup low sodium chicken broth
  • 1 medium lemon for serving
  • 3 tbsp fresh parsley chopped
  • 1 tbsp fresh oregano chopped, optional

Method
 

  1. **Heat.** Preheat oven to 425F. Brush a half sheet pan with 1 tbsp olive oil.
  2. **Toss.** In a large bowl combine potatoes with 2 tbsp olive oil, half the lemon juice, half the garlic, half the oregano, half the thyme, 1 tsp salt, and 1/4 tsp pepper.
  3. **Spread.** Tip the potatoes onto the sheet pan in a single layer.
  4. **Season.** In the same bowl rub the chicken thighs with the remaining olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
  5. **Layer.** Nestle the chicken skin side up on top of the potatoes. Pour chicken broth around the edges of the pan.
  6. **Roast.** Roast 40 to 45 minutes until the chicken hits 175F and the potatoes are deeply golden and crispy.
  7. **Finish.** Squeeze the fresh lemon over everything. Scatter parsley and fresh oregano on top to serve.

Notes

Cut potatoes into 1 inch chunks so they finish at the same time as the chicken. Use yukon gold potatoes for the creamiest interior. Russets get too crumbly. Pat the chicken bone dry before seasoning so the skin crisps.