I’m that girl who makes an effort to encourage all the food on her plate to touch. In fact, I’m so weird that I’ll set the table for my family with a plate at everyone’s place and a shallow bowl for me. It looks odd, but I love eating out of a bowl as you know. All my food gets nice and cozy together, which is basically Mr. Picky’s NIGHTMARE. So what could be better in my eyes than a one pot or a one pan meal? Not only is everything all co-mingled, but it’s so easy!
I taught this one-pan Greek chicken last fall and I am still hearing from my students that it has become a staple in their dinner repertoires. It is a really flavorful and clean recipe, and even very picky kids seem to enjoy it. I personally love Mediterranean flavors the best, especially with chicken. Lemon, oregano, and garlic are not only delicious, but very anti-inflammatory as well.
I used a combo of halved breasts and thighs. I had the butcher cut the breasts in half so they would take the same time as the thighs. Use whatever parts you like the best. Because this recipe calls for roasting the chicken, bones and skin help keep the meat moist and flavorful. If you have a strong preference for boneless/skinless, you’d be better off grilling the meat.
The potatoes pick up such a nice flavor from the chicken and the lemon, but if potatoes aren’t your thing, you can add whole cherry tomatoes and/or big chunks of zucchini. I like to serve this with a non-starchy vegetable like garlicky broccoli or turmeric-roasted cauliflower. Cauliflower rice is really nice with this dish, too.
I’ll admit, I’m no food stylist, but one thing I have learned is that a little green to garnish always makes everything look prettier. If you decide to make this for guests, make sure you have a sprig of parsley to chop for a pop of color. Mr. Picky loves picking off green flecks, of course. Have a lovely weekend!
Greek Sheet Pan Chicken with Lemon and Potatoes Recipe
Ingredients
- ¼ cup unrefined, extra-virgin olive oil plus extra for drizzling
- ¼ cup fresh squeezed lemon juice, about 2 large lemons + 1 lemon, sliced
- 1 Tablespoon red wine vinegar
- 1 Tablespoon minced garlic, about 2 large cloves
- 2 Tablespoons dried oregano, plus extra for sprinkling
- 2 teaspoons sea salt, plus extra for sprinkling
- Freshly ground black pepper, to taste
- 4 bone-in, skin-on chicken breasts (halved if desired) or equivalent amount of other pieces, such as 8 thighs
- 1 red onion, sliced into ¼-inch wedges
- 1 pound Yukon Gold potatoes, diced into 1-inch pieces
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, vinegar, garlic, oregano, salt and pepper.
- Place the chicken in the bowl and toss to coat. Allow to marinate in the refrigerator for 6-8 hours or overnight.
- Preheat oven to 425 degrees and line a rimmed sheet pan with parchment paper, unless you are using a stainless steel pan (you should grease the stainless pan).
- Arrange the chicken on the sheet pan and add the onion, potatoes, and lemon slices and spread evenly around the chicken. Drizzle onions, potatoes and lemon slices with a little olive oil. Sprinkle everything with a few pinches of dried oregano and salt.
- Bake for about 35-45 minutes until chicken is cooked through and the internal temperature reaches 165 degrees. Whole bone-in chicken breasts will take 45-50 minutes. If the chicken isn't browned on top, but the meat is properly cooked, stick the pan under the broiler, about 6 inches from the heat source, for about 30-60 seconds, or until browned.
Like this recipe? Rate & comment below!
This is one of my favorite recipes! It’s so adaptable! Right now I love to swap out the potatoes for radishes and Brussel sprouts! Seriously though, anything works. Thanks again for another simple, swappable, and delicious recipe Pamela!
Yes! I love swapping veggies based on what’s in season. Roasted radishes are amazing!
This is so delicious and so easy (as long as you remember to marinate). The house smells amazing as well. Had some cauliflower hanging around and added that. So good. My nine-year old loved this as well. Thank you!
So glad to hear that! You can also make the marinade and freeze it and defrost it when you need a quick marinade for chicken. 🙂
Absolutely delicious, thank you!
One of my all time favorite recipes! I use sweet potatoes for compliance with my meal plan and it was still phenomenal. I literally day dream about this chicken sometimes. You’re amazing.
Haha! I like the sub of sweet potatoes – one of my favorite foods on the planet 🙂
Jenna Fischer just instagrammed that she made this and it was delicious, photos and all 🙂
Yes, I saw! Her pictures looked amazing!
Hi. Can you make this with skinless chicken? I love skin but my husband doesn’t. I hope I can…. it looks soooooo delicious!
You can, but the skin does add flavor and moisture so you’ll lose out on some of that. Do keep the bones in, if possible.
Hi Pamela, I love every single recipe I have made of yours. If I make this only with chicken breasts, does the cooking time change? if so, what would you suggest for how long to cook it?
Actually I see the recipe answers my question so no need to respond!
Great!
Hi Pamela – just found your site and love! Your approach to cooking is just my style.
Question – where did you find your All Clad rimmed baking sheet with handles? It looks like a great tool, and stainless steel is preferable than the aluminum sheet pans that I use constantly.
Hi Karen and welcome! Isn’t that pan the best? Unfortunately, it is really old and All-Clad doesn’t make it anymore with a rim, only rimless. Such a bummer. I haven’t found anything as heavy duty.
Ah, that is a bummer! That seems to happen to a lot of good things. Thanks!
I made this last week fir my husband and it was amazing! Now i would like me to make it for guests but lunch he to do as much as possible ahead of time.
Can I bake this later afternoon and reheat everything on the pan right before serving it to guests for dinner?
So glad you liked it! You could, but try not to overcook it the first time around. I would also try reheating it in a casserole dish covered.
This recipe was so good and so easy. I loved dumping it all on the pan and just baking it. The potatoes got seasoned from the chicken – yummy! I will definitely be making this for my whole family. Thank you as always!
Yes, so yummy! With summer around the corner, try the recipe with some cherry tomatoes and zucchini for a change of pace. 🙂
I love this recipe, I’m going to make it for Rosh Hashanah! I want to freeze the chicken ahead of time. Any tips? Can I marinate, then freeze? Thanks
You can freeze the chicken in the marinade if you want. Or make the marinade today and freeze it, then defrost and marinate the chicken in the fridge overnight.