Sheet-Pan Greek Lemon Chicken and Potatoes

Serves 4 · 20 min prep · 50 min cook

Ingredients

• 8 pieces (about 3 lb) bone-in skin-on chicken thighs
• 1 1/2 lb Yukon gold potatoes, cut into 1-inch chunks
• 1 large red onion, cut into wedges
• 1/3 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 5 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 1 pint cherry tomatoes
• 1/2 cup Kalamata olives, pitted
• 3/4 cup feta cheese, crumbled
• 3 tbsp fresh dill, chopped

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easier cleanup. Pat the chicken thighs very dry with paper towels so the skin can crisp.
2. 2In a large bowl, whisk olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, smoked paprika, salt, and black pepper into a bright marinade.
3. 3Add the potato chunks and onion wedges to the bowl and toss until every piece is glossy. Spread the vegetables across the sheet pan in a single layer, leaving space for the chicken.
4. 4Toss the chicken thighs in the remaining marinade, coating both sides well. Nestle the thighs skin-side up among the potatoes so heat can circulate each piece.
5. 5Roast for 25 minutes. The chicken skin should start to brown and the potatoes should begin to soften at the edges.
6. 6Scatter cherry tomatoes and Kalamata olives over the pan. Return to the oven and roast another 18 to 22 minutes, until the chicken reaches 175°F at the thickest part and the potatoes are fork-tender with golden edges.
7. 7Switch the oven to broil for 2 to 3 minutes if you want extra-crispy skin, watching closely so nothing scorches.
8. 8Rest the pan for 5 minutes. Crumble feta over the hot chicken and potatoes, then finish with chopped dill.
9. 9Serve straight from the sheet pan with pan juices spooned over each portion. Leftovers reheat well for meal-prep lunches the next day.