Sheet Pan Greek Chicken Potatoes

$- 4 boneless, skinless chicken thighs - 4 medium potatoes, diced into 1-inch cubes - 1 cup cherry tomatoes, halved - 1 red onion, cut into wedges - 3 cloves garlic, minced When you start this dish, the main ingredients are key. I love using chicken thighs for their rich flavor. Potatoes add a hearty touch, while cherry tomatoes bring sweetness. Red onion adds a nice bite, and garlic gives it that warm aroma. All these ingredients come together to create a comforting meal. - 1/4 cup olive oil - 2 tablespoons lemon juice - 1 tablespoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste The dressing is where the magic happens! Olive oil keeps everything moist. Lemon juice adds brightness, making the dish fresh. Dried oregano gives it that classic Greek flavor. Paprika adds depth, while salt and pepper enhance all these tastes. This blend is simple but so effective. - Fresh parsley, chopped - Feta cheese, crumbled Garnishes can elevate your dish. Fresh parsley adds a pop of color and freshness. Feta cheese gives a creamy, salty bite that pairs perfectly with the chicken. These garnishes are not just pretty; they add more flavor and make your meal feel special. - Preheat your oven to 425°F (220°C). - Dice 4 medium potatoes into 1-inch cubes. - Cut a red onion into wedges. - Halve 1 cup of cherry tomatoes. - Mince 3 cloves of garlic. - In a large bowl, whisk together: - 1/4 cup olive oil - 2 tablespoons lemon juice - 1 tablespoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste - Pour half of the dressing over the potato mix. Toss to coat evenly. - Spread the potato mix on a large sheet pan. - In the same bowl, add 4 boneless, skinless chicken thighs. - Pour the remaining dressing over the chicken. Coat well. - Nestle the chicken thighs into the potato mix on the sheet pan. - Roast for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F. - For a crispy finish, broil for 2-3 minutes. - Remove from the oven and let it cool for a few minutes before serving. - Garnish with chopped fresh parsley and optional feta cheese. - Ensuring chicken is cooked through: Use a meat thermometer to check for doneness. The chicken should reach 165°F. This ensures it is safe to eat and juicy. - Achieving crispy potatoes: Spread the potatoes out in a single layer on the sheet pan. This allows hot air to circulate and crisp them up. If you want extra crunch, broil them for 2-3 minutes at the end. - Presentation ideas: Serve the dish right from the sheet pan to keep it simple and casual. For a more formal look, transfer it to a large platter. - Additional flavor enhancements: Drizzle some fresh lemon juice over the top just before serving. This adds a bright and zesty flavor that complements the dish well. - Alternative proteins: Feel free to use chicken breasts or even shrimp if you prefer. Both options work well with the flavors in this dish. - Veggie options: You can swap out the red onion for shallots or add bell peppers for extra color and taste. Zucchini or broccoli also make great additions. {{image_2}} You can change the flavor of your dish easily. Adding fresh herbs like thyme or dill gives a nice twist. You can also sprinkle some cumin for warmth. If you want heat, add red pepper flakes. Changing the vegetable mix is fun too. Try bell peppers, zucchini, or carrots. Each vegetable brings a new taste and texture. This recipe is great with grains. Adding quinoa or couscous makes it heartier. You can cook these grains separately or mix them in the pan. For proteins, swap chicken for salmon or shrimp. Both cook well and add different flavors. You can also use chickpeas for a plant-based option. Want to try a different method? Use an Instant Pot for a quicker version. Cook everything on high for about 10 minutes. This keeps the chicken juicy and tender. You can also grill the chicken and veggies. It adds a smoky flavor. Just make sure to pre-cook the potatoes a bit. This helps them become tender on the grill. After your meal, store any leftovers in a sealed container. Keep them in the fridge. They will stay fresh for up to three days. For longer storage, you can freeze the leftovers. Use freezer-safe bags or containers. Label them with the date to track freshness. For reheating, the oven is best. Preheat it to 350°F (175°C). Place the chicken and potatoes on a baking sheet. Heat for about 15-20 minutes. This method helps keep the texture and flavor intact. You can also use the microwave for quick reheating. Just be careful, as this may make the potatoes soft. In the fridge, your sheet pan Greek chicken and potatoes last for about three days. Look for signs of spoilage before eating. If you see mold or a strange smell, it’s best to toss it out. Fresh leftovers should always taste good and smell great. It takes about 25 to 30 minutes to cook sheet pan Greek chicken and potatoes. You roast them at 425°F (220°C). The chicken should reach an internal temperature of 165°F. This ensures it is safe to eat. The potatoes should be tender and cooked through as well. Yes, you can use skin-on chicken thighs. They add extra flavor and crispiness. Just adjust the cooking time if needed. Skin-on thighs may take a couple of minutes longer to cook. Always check the internal temperature to be sure. To store leftovers, place them in an airtight container. This keeps the chicken and potatoes fresh. You can refrigerate them for up to three days. For longer storage, freeze them in a freezer-safe bag. Just be sure to label it with the date. You know the chicken is done when it reaches 165°F internally. Use a meat thermometer for accuracy. The juices should run clear, not pink. If you don’t have a thermometer, cut into the thickest part. If the meat is no longer pink, it is safe to eat. You now have a clear guide to make a delicious sheet pan Greek chicken and potatoes. We covered the main ingredients, the simple steps, and helpful tips. You can customize the dish with different flavors or veggies. After cooking, store leftovers properly to keep them fresh. This recipe makes dinner easy and tasty. Enjoy your cooking and impress others with this one-pan meal. You’ll love how simple it is!$

Sheet Pan Greek Chicken Potatoes

Savor the flavors of the Mediterranean with this delicious recipe for Sheet Pan Greek Chicken & Potatoes! Easy to prepare and packed with vibrant ingredients like cherry tomatoes and feta, this dish is perfect for a family dinner or meal prep. Discover how to achieve perfectly roasted chicken and tender potatoes in just one pan. Click through for the full recipe and elevate your weeknight meals! #GreekChicken #SheetPanRecipes #MediterraneanDiet #EasyDinnerIdeas

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Ingredients

4 boneless, skinless chicken thighs

4 medium potatoes, diced into 1-inch cubes

1 cup cherry tomatoes, halved

1 red onion, cut into wedges

3 cloves garlic, minced

1/4 cup olive oil

2 tablespoons lemon juice

1 tablespoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Feta cheese, crumbled (optional, for serving)

Instructions

Preheat your oven to 425°F (220°C).

In a large bowl, combine the diced potatoes, cherry tomatoes, red onion, and minced garlic.

In a separate small bowl, whisk together the olive oil, lemon juice, oregano, paprika, salt, and pepper.

Pour half of the dressing over the potato mixture, tossing to coat evenly. Transfer the vegetables to a large sheet pan, spreading them out in an even layer.

In the same bowl, add the chicken thighs and pour the remaining dressing over them. Make sure the chicken is coated well.

Nestle the chicken thighs in the potato mixture on the sheet pan.

Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender.

If you want a crispy finish, broil for an additional 2-3 minutes at the end of cooking.

Remove from the oven and let it cool for a few minutes before serving.

Garnish with fresh parsley and sprinkle feta cheese on top, if using.

Prep Time | Total Time | Servings: 15 minutes | 40 minutes | 4 servings

- Presentation Tips: Serve directly from the sheet pan for a rustic feel or transfer to a large serving platter. Drizzle additional lemon juice over the top before serving for an extra burst of flavor!