Go Back
- 4 boneless, skinless chicken thighs - 4 medium Yukon Gold potatoes, cubed - 1 red onion, cut into wedges - 1 cup cherry tomatoes, halved - 1/4 cup olive oil - 2 tablespoons lemon juice - 3 cloves garlic, minced - 2 teaspoons dried oregano - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped, for garnish - Feta cheese, crumbled, for garnish (optional) The main ingredients in this dish are simple yet full of flavor. I love using chicken thighs since they stay juicy while cooking. Yukon Gold potatoes add a creamy texture. Red onion brings sweetness, and cherry tomatoes add a burst of freshness. The marinade is what makes this meal special. Olive oil keeps everything moist. The acid from lemon juice brightens the dish. Garlic adds depth, while oregano and paprika give it that Greek flair. Don't forget salt and pepper to enhance all the flavors! For a finishing touch, consider garnishing with fresh parsley and feta cheese. This adds color and a salty kick. These ingredients create a delightful mix that you and your family will enjoy. - Preheat oven to 400°F (200°C). - In a large bowl, mix olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper. Whisk well until combined. - Add chicken thighs to the bowl. Coat them well with the marinade. Let the chicken sit for at least 15 minutes. For deeper flavor, marinate for up to 2 hours in the fridge. - On a large sheet pan, arrange cubed Yukon Gold potatoes and red onion wedges. Drizzle some olive oil over them. Season with salt, pepper, and half of the dried oregano. Toss everything to coat evenly. - Remove the marinated chicken from the bowl and place it on the sheet pan with the veggies. Pour any leftover marinade over the chicken for extra flavor. - Scatter the halved cherry tomatoes around the chicken and potatoes on the sheet pan. - Bake in the preheated oven for 35-40 minutes. Make sure the chicken is fully cooked and the potatoes are tender and golden. You can broil for the last 2-3 minutes for extra crispiness if you like. - Once done, take it out of the oven and let it rest for a few minutes. Garnish with chopped parsley and crumbled feta cheese if you want. - How long to marinate for maximum flavor For the best flavor, marinate the chicken for at least 15 minutes. This allows the marinade to soak in. For an even bolder taste, go for 2 hours in the fridge. - Alternative marinade ideas Feel free to mix things up! Try using yogurt instead of olive oil for a creamier texture. You can also add lemon zest for extra brightness. - Ensuring chicken is fully cooked To check if the chicken is done, use a meat thermometer. It should read 165°F (75°C) in the thickest part. If you don't have a thermometer, cut into the chicken. Ensure it’s no longer pink inside. - Achieving crispy potatoes For crispier potatoes, spread them out on the sheet pan. Make sure they are not crowded. A little extra olive oil helps too. Broil in the last few minutes for a golden finish. - Garnishing with parsley and feta Once your dish is cooked, sprinkle fresh parsley on top. Crumbled feta adds a nice touch and a salty bite. Both make the dish look inviting. - Serving suggestions Serve this meal with a simple side salad or warm pita bread. This adds freshness and balances the rich flavors. Enjoy your meal family-style right from the sheet pan for fun! {{image_2}} You can swap out chicken thighs for other meats. Chicken breasts work well, too. For a leaner option, try turkey thighs. If you're feeling adventurous, use firm fish like salmon or cod. These will cook faster, so adjust your baking time. When it comes to veggies, the sky's the limit. You can add bell peppers, zucchini, or even asparagus. Just remember to cut them into similar sizes for even cooking. Broccoli or cauliflower also make great choices. They’ll soak up all the tasty flavors. Want to kick up the taste? Adding more spices can transform this dish. Try cumin for a warm note or sumac for a tangy twist. Fresh herbs like thyme or rosemary can boost the aroma too. Just chop them finely and sprinkle on top before serving. Experimenting with oils can also change the flavor profile. Use avocado oil for a rich taste or sesame oil for a nutty finish. For acidity, swap lemon juice for balsamic vinegar or red wine vinegar. These options can add a new dimension to your dish. You can make this meal ahead of time. Simply marinate the chicken and chop the veggies the night before. Store them in the fridge until you're ready to cook. This cuts down on prep time during busy weeknights. If you want to freeze it, prepare the chicken and veggies in a freezer-safe bag. Just remember to label it with the date. When it's time to eat, thaw in the fridge overnight. Then bake as usual. Leftovers can be magic. Transform them into a tasty salad by mixing with greens and a light dressing. You can also wrap them in tortillas for a quick lunch. These simple swaps keep the meal exciting! To keep your leftovers fresh, store them in airtight containers. This helps lock in flavor. Place the chicken and potatoes in one container and the veggies in another. Refrigerate them within two hours after cooking. For best taste, consume leftovers within three days. If you want to freeze the meal, it is easy! Place the cooled chicken and potatoes in freezer-safe bags. Remove as much air as possible. They can stay fresh for up to three months in the freezer. Just remember to label the bags with the date. When it's time to enjoy your leftovers, the best way to reheat them is in the oven. Preheat your oven to 350°F (175°C). Place the chicken and potatoes in an oven-safe dish, cover with foil, and heat for about 20-25 minutes. This method keeps the texture nice. If you're short on time, you can use the microwave. Heat in 30-second intervals, checking often. However, this may make the potatoes a bit soft. To keep the flavor strong, add a splash of olive oil before reheating. Leftover chicken and potatoes can last up to three days in the fridge. If stored well, frozen leftovers can last for three months. Look out for signs of spoilage. If you see any strange smells, colors, or spots, it's best to throw them away. Always trust your senses! Keeping an eye on these signs helps ensure your meal stays safe and tasty. Can I use boneless chicken breast instead? Yes, you can use boneless chicken breast. It will cook faster, so check it sooner. Chicken thighs add more flavor and stay juicy, which is why I prefer them. How do I know when the chicken is done? Check the chicken's internal temperature. It should reach 165°F (75°C). Cut into the thickest part. The meat should be white and juices should run clear. Is this recipe gluten-free? Yes, this recipe is gluten-free. None of the ingredients contain gluten. Always check for cross-contamination if you have a severe allergy. Can this dish be made dairy-free? Yes, you can skip the feta cheese. The dish will still taste great without it. You can also use a dairy-free cheese if you want. What to serve with Sheet Pan Greek Chicken & Potatoes? Serve it with a fresh salad or pita bread. Tzatziki sauce pairs well too. You could also add a side of steamed vegetables for more color. Can I make it ahead of time? Yes, you can prep this dish ahead. Marinate the chicken and chop the veggies. Store them in the fridge. Just bake it when you're ready to eat! This blog post covered a tasty and easy recipe for Sheet Pan Greek Chicken & Potatoes. I shared key ingredients, marinade tips, and steps to bake a perfect dish. I also discussed variations and storage tips to help you enjoy leftovers. Remember, cooking can be fun and simple. You can make this dish customize it to fit your tastes. Try it out and share your thoughts! Enjoy your meal!

Sheet Pan Greek Chicken & Potatoes

Indulge in the flavors of the Mediterranean with this easy sheet pan Greek chicken and potatoes recipe! This dish features juicy chicken thighs, tender Yukon Gold potatoes, and vibrant cherry tomatoes, all tossed in a zesty olive oil and garlic marinade. Perfect for a hassle-free dinner, it takes just 55 minutes to make. Discover how to create this delicious meal that will impress family and friends. Click through for the full recipe and start cooking today!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken thighs

4 medium Yukon Gold potatoes, cubed

1 red onion, cut into wedges

3 cloves garlic, minced

1 cup cherry tomatoes, halved

1/4 cup olive oil

2 tablespoons lemon juice

2 teaspoons dried oregano

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Feta cheese, crumbled, for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper. Whisk until well mixed.

      Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Allow to marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).

        On a large sheet pan, arrange the cubed potatoes and red onion wedges. Drizzle a bit of olive oil over them and season with salt, pepper, and half of the dried oregano. Toss to coat evenly.

          Remove the marinated chicken from the bowl and place it on the sheet pan with the veggies. Pour any remaining marinade over the chicken.

            Scatter the halved cherry tomatoes around the chicken and potatoes on the sheet pan.

              Bake in the preheated oven for 35-40 minutes or until the chicken is cooked through and the potatoes are tender and golden. You can broil for the last 2-3 minutes for extra crispiness if desired.

                Once done, remove from the oven and let it rest for a few minutes. Garnish with chopped parsley and crumbled feta cheese if using.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4