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Sheet Pan Greek Chicken and Potatoes
This Sheet Pan Greek Chicken and Potatoes is a great one-pan meal with protein, starch, and veggies that delivers on convenience and flavor. You'll want to add this one to your regular menu rotation!
👥 4 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 10 min🔥 Cook: 50 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●baking sheet
- ●oven
- ●pan
- ●knife
📝 Preparation Steps
1
To marinate the chicken:
2
In a large bowl or zipper-top plastic bag, add olive oil, lemon juice, garlic, oregano, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken and toss to coat. Marinate at least ⏱️ 30 minutes at room temperature or up to ⏱️ 12 hours, covered in the refrigerator.
olive oil1 tablespoonlemon juice2 tablespoonsdried oregano1 teaspoon
3
To roast the chicken and vegetables:
4
Preheat oven to 425 degrees. In a large bowl, add potatoes, red onion, olive oil, and oregano and toss to coat. Arrange on half of a rimmed baking sheet. Top with pepperoncinis and tomato wedges, then sprinkle with vegetables with salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
olive oil1 tablespoondried oregano1 teaspoon
5
Remove chicken from marinade and pat dry. Place skin-side down on the other side of the sheet pan. Roast for ⏱️ 20 minutes, then remove baking sheet from oven. Stir vegetables and turn chicken. Continue roasting until chicken reaches 180 degrees, about 20 to ⏱️ 25 minutes longer.
6
Transfer the chicken to a plate or rimmed baking sheet and tent with foil. Stir the potatoes and roast until tender (when pierced with a paring knife) and browned, about ⏱️ 10 minutes longer. Season the vegetables to taste with salt and pepper.
7
Transfer chicken and potatoes to a serving platter or bowl. Sprinkle with parsley and feta cheese and serve with lemon wedges.
Nutrition Facts
calories
622 kcal
fat Content
35 g
serving Size
1 thigh+vegetables
fiber Content
6 g
sugar Content
4 g
sodium Content
290 mg
protein Content
30 g
trans Fat Content
0.1 g
cholesterol Content
133 mg
carbohydrate Content
51 g
saturated Fat Content
9 g
unsaturated Fat Content
23 g
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