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Greek Sheet Pan Chicken and Potatoes

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Ingredients

Scale
  • 6 boneless, skinless chicken thighs (or breast)
  • 6 medium-sized yukon gold potatoes, quartered
  • 1 large red onion, chopped large chunks
  • 2 tbsp olive oil
  • salt + pepper to taste

For the Marinade

  • 1/4 cup olive oil
  • 2 lemons, juiced and zest of 1
  • 2 tbsp red wine vinegar
  • 1 tbsp minced garlic (about 4–5 garlic cloves)
  • 2 tbsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper

For Garnish

  • Fresh Dill
  • Tzatziki
  • Crumbled Feta

Instructions

  1. Place the chicken in a large freezer bag and set aside.
  2. In a medium-sized bowl, combine olive oil, lemon juice, zest of 1 lemon, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Pour into large freezer bag with chicken and marinate for 1 hour or up to 3 hours. Best when marinated overnight.
  3. Preheat oven to 425 degrees F.
  4. On a large sheet pan, add quartered potatoes and chopped onions. Drizzle olive oil and salt and peper to taste. Toss until well combined. Spread evenly and add chicken. Cook for 20-25 minutes, tossing halfway through until the chicken is cooked through and the potatoes golden.
  5. Serve with chopped fresh dill, crumbled feta and a heaping dollop of tzatziki.

Notes

  • Cook time varies depending on oven and size of chicken thighs.
  • Add red pepper, or any kind of vegetable to the dish. You can easily swap out ingredients and adjust cooking time as needed.
  • Optional, broil on high heat for 2-3 minutes to crisp up potatoes.
  • Store in air tight container in the fridge up to 3 days.

Nutrition

Find it online: https://kristeenamichelle.com/2019/03/19/greek-sheet-pan-chicken-and-potatoes/