Sheet-Pan Greek Lemon Chicken and Potatoes
Chicken thighs and potatoes roasted in lemon, garlic and oregano until the skin crackles and the potatoes soak up all the juices. One pan, no fuss.
New to the library
Ingredients (10)
- 8 bone-in skin-on chicken thighs
- 2 lb Yukon gold potatoes, cut into wedges
- 2 lemons
- 5 cloves garlic, minced
- 1 1/2 tbsp dried oregano
- 1/4 cup olive oil
- 1/2 cup chicken broth
- 1/2 cup kalamata olives
- 1/2 cup crumbled feta
- 1 handful fresh parsley
Steps
- Heat the oven to 425°F. Whisk the juice of both lemons with the garlic, oregano, oil, 1 1/2 teaspoons salt and pepper.
- Toss the chicken and potatoes with the marinade on a large sheet pan. Arrange skin-side up with potatoes around and between. Pour the broth into the pan.
- Roast 45 to 50 minutes until the skin is deep golden and the potatoes are tender and browned at the edges.
- Scatter with olives, feta and parsley and serve from the pan.
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