Sheet Pan Greek Lemon Chicken with Crispy Lemon Potatoes
Back to school means the calendar fills up fast — and dinner still has to happen. This sheet pan Greek lemon chicken is built for exactly that. It's an easy weeknight win that tastes anything but rushed.
PREP TIME: 15 minutes
COOK TIME: 45 minutes
LEVEL: Easy
YIELD: 4-6
Ingredients
- 2 lbs bone-in, skin-on chicken thighs
- 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
- 1 lemon, juiced
- 1 lemon, sliced
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 cup chicken stock
- 1/4 cup olive oil
- Salt and black pepper
- Optional: crumbled feta, parsley, oregano yogurt sauce
Method of Preparation
- Heat oven(opens in new tab) to 425°F Convection Roast.
- Toss potatoes with olive oil, lemon juice, garlic, oregano, paprika, stock, salt, and pepper on a sheet pan.
- Roast potatoes for 15 minutes.
- Season chicken thighs with salt, pepper, and oregano. Add to the pan.
- Roast 30–35 minutes until chicken is golden and potatoes are crispy.
- Finish with lemon slices, parsley, and feta if desired.
Chef Tip
Roasting the potatoes first gives them a head start so they crisp up while soaking in all the lemony chicken drippings.
