Greek Sheet Pan Chicken with Lemon and Potatoes Recipe
Servings: 6 -8
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.