Greek Sheet Pan Chicken and Potatoes
- 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
- Place the chicken in a large freezer bag and set aside.
- 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.
- Preheat oven to 425 degrees F.
- 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.
- 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.