Greek Lemon Chicken and Potatoes Sheet Pan Dinner
Easy Greek Lemon Chicken and Potatoes sheet pan dinner with juicy thighs, golden potatoes, lemon, feta, olives and tzatziki sauce.
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Servings: 4
Calories: 647kcal
Equipment
- Bowl
- Sheet Pan
Ingredients
- 1 ½ lbs baby potatoes halved
- 3 tablespoons olive oil divided
- 2 teaspoons dried oregano
- Salt and black pepper
- 8 boneless skinless chicken thighs
- 1 red pepper chopped
- 1 small red onion cut into wedges
- 2 cups cherry tomatoes
- 4 garlic cloves crushed
- 2 lemons
- ¾ cup feta crumbled
- ½ cup pitted olives green, black or kalamata
- large handful parsley chopped
To serve (optional)
- Tzatziki
Instructions
- Heat the oven to 400°F/200°C.
- Toss the halved potatoes with 2 tablespoon of the olive oil, oregano, salt and pepper, spread out on a baking sheet and roast for 15 minutes.
- Add the chicken, peppers and onions, season and roast for 20 minutes. You may need to divide it between two sheet pans.
- Add the tomatoes, the remaining oil, garlic, zest of 1 lemon and juice of half a lemon and roast for another 10-15 minutes, or until the chicken is cooked through and the potatoes are golden.
- If desired, place the sheet pan under the broiler to brown the chicken thighs further.
- Crumble over the feta and parsley and finish with the olives and plenty of fresh lemon juice. Delicious topped with tzatziki sauce.
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Notes
- Use two pans when necessary. Crowding traps moisture around the ingredients, which works against the golden potatoes and roasted edges we're looking for.
- Don't skip the potato head start. Fifteen minutes gives the potatoes a useful advantage over the faster-cooking chicken and vegetables.
- Keep the onion wedges substantial. Thin onion slices can become dark and dry before the potatoes finish.
- Add garlic late. Crushed garlic exposed for the entire cooking time can catch on the pan and develop a bitter edge.
- Finish with fresh lemon. Roasted lemon juice contributes depth, but fresh juice at the end provides the brighter acidity that makes the feta and olives taste balanced.
- Check the chicken rather than relying solely on the clock. Thighs vary considerably in thickness. A thermometer removes the guesswork.
- Taste before adding more salt. I've occasionally seasoned the roasted vegetables generously and then remembered that both feta and olives were still to come. Season moderately at first.
- Broil only after checking the potatoes. Browning the chicken won't help potatoes that are still firm in the centre. Make sure everything is cooked first.
Nutrition
Calories: 647kcal | Carbohydrates: 46g | Protein: 53g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 240mg | Sodium: 808mg | Potassium: 1659mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1568IU | Vitamin C: 120mg | Calcium: 240mg | Iron: 5mg
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.