This Greek Sheet-Pan Chicken with Lemon and Herbs is the ultimate busy-weeknight dinner — juicy chicken, golden potatoes, sweet cherry tomatoes, and briny olives, all roasted together on one pan with lemon, garlic, and oregano. Minimal washing up, maximum Mediterranean flavor.
Ingredients
- 8 bone-in, skin-on chicken thighs (about 1 kg)
- 500 g baby potatoes, halved
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 1/2 cup Kalamata olives
- 1 lemon, half juiced and half cut into wedges
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh oregano and crumbled feta, for serving (optional)
Instructions
- Preheat and season: Preheat the oven to 200°C (400°F). Toss the chicken, potatoes, onion, tomatoes, and olives with the olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
- Arrange the pan: Spread everything in a single layer on a large sheet pan, skin-side up, tucking the lemon wedges between the chicken pieces.
- Roast: Roast for 35–40 minutes until the chicken is golden and cooked through (internal temperature 74°C / 165°F) and the potatoes are tender.
- Crisp the skin: For extra-crispy skin, switch to the grill/broiler for the last 2–3 minutes, watching closely.
- Rest and serve: Rest for 5 minutes, then serve straight from the pan, scattered with fresh oregano and feta if using.
Pro tip: Don’t crowd the pan — give the chicken and potatoes space so they roast and crisp instead of steaming. Use two pans if needed; it’s worth it for that golden skin.
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Estimated nutrition per serving: approx. 410 kcal, 38g protein, 18g carbs, 21g fat.
