Description
A bright and flavorful Greek-inspired sheet pan dinner featuring tender roasted chicken and golden potatoes bathed in a zesty lemon-garlic marinade. Crispy on the edges, juicy inside — this dish brings Mediterranean sunshine to your weeknight table.
Ingredients
4 bone-in, skin-on chicken thighs (or breasts)
1 1/2 lbs baby potatoes, halved
3 tbsp olive oil
3 tbsp fresh lemon juice
1 tbsp Dijon mustard
3 garlic cloves, minced
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp paprika
Salt and black pepper to taste
1/4 cup chicken broth
Fresh parsley and lemon wedges for garnish
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together olive oil, lemon juice, mustard, garlic, oregano, thyme, paprika, salt, and pepper.
3. Add chicken and potatoes to the bowl and toss until well coated.
4. Arrange chicken and potatoes on the baking sheet in a single layer.
5. Pour chicken broth around (not over) the chicken to keep it moist.
6. Roast for 40–45 minutes, flipping potatoes halfway, until chicken is golden and cooked through.
7. Spoon pan juices over the top before serving.
8. Garnish with parsley and lemon wedges.
Notes
Add a handful of olives or feta for a Greek-style upgrade.
Use boneless chicken for a faster cook time (reduce to 30 minutes).
Leftovers make a perfect next-day lunch with a side salad.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Roasted
- Cuisine: Greek
Nutrition
- Serving Size: 1 chicken thigh + 1 cup potatoes
- Calories: 480
- Sugar: 3g
- Sodium: 690mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 130mg
Keywords: greek lemon chicken, roasted potatoes, mediterranean dinner, sheet pan meal, zesty chicken recipe