Greek Chicken and Potatoes

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This easy Greek Chicken and Potatoes recipe is all cooked on a sheet pan to give crispy potatoes, tender chicken, and all the Greek flavor we love.

Prep Time15

Cook Time50

Marinate30

Total Time1 35

Course: Main Course

Cuisine: American

Servings: servings

Calories: 810kcal

Author: Lauren Allen

Cost: 13

Recipe Link

Equipment

Ingredients

6 Tablespoons olive oil , divided
3 Tablespoons + 1 teaspoon lemon juice , divided
4 garlic cloves , minced
1 1/2 teaspoons dried oregano , divided
2 teaspoons kosher salt , divided
1 teaspoon black pepper , divided
2 lbs bone-in , skin-on chicken thighs (about 5 large)
2 lbs Yukon gold potatoes , cut into ¾-inch pieces
2 oz feta cheese , crumbled
2 Tablespoons fresh dill , chopped
½ cup Kalamata olives , halved
1 cup Tzatziki , for serving

US Customary - Metric

Instructions

Marinate Chicken: In a bowl, whisk 4 Tablespoons olive oil, 3 Tablespoons lemon juice, 3 cloves garlic, 1 teaspoon oregano, 1 teaspoon salt, and ½ teaspoon pepper. Add chicken and toss to coat. Refrigerate to marinate for at least 30 minutes (or up to 8 hours in the fridge). Remove from fridge about 30 minutes before cooking.
6 Tablespoons olive oil, 3 Tablespoons + 1 teaspoon lemon juice, 4 garlic cloves, 1 1/2 teaspoons dried oregano, 2 teaspoons kosher salt, 1 teaspoon black pepper
Roast Potatoes: Heat oven to 425°F. Toss potatoes with remaining 2 Tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon oregano and 1/2 teaspoon black pepper. Spread on sheet pan and roast for 15 minutes.
2 lbs Yukon gold potatoes
Add Chicken: Remove chicken from marinade and place on a paper towel lined plate. Use another paper towel to gently pat the top of the skins to remove excess moisture. pat the skin down to remove excess moisture. Remove potatoes from oven and place chicken thighs on top of the potatoes, skin-side up.
2 lbs bone-in
Roast: Return to oven and roast for about 20-30 minutes more, until chicken is cooked through (165 degrees F) and potatoes are tender.
Broil (Optional but Recommended): Broil 3–5 minutes until chicken skin and potatoes are golden and crispy.
Finish & Serve: Squeeze half of a fresh lemon over top of sheet pan. Top with olives, feta and fresh dill. Serve with tzatziki sauce (and harissa paste, if desired).
2 oz feta cheese, 2 Tablespoons fresh dill, ½ cup Kalamata olives, 1 cup Tzatziki

Video

Notes

Side Ideas: Serve with a salad of arugula tossed in lemon juice, olive oil, and a pinch of salt.

Recipe adapted from NY Times Cooking (I adapted it for a simpler preparation and cooking method, and to feed more).

Nutrition