Sheet Pan Greek Lemon Chicken with Greek Salad

Sheet Pan Greek Lemon Chicken with Greek Salad

Roasted lemon-oregano chicken and potatoes paired with a crisp, tangy Greek salad.

Total 1 hr 35 min Makes 4 servings Calories 620/serving

Dietary

Wheat free, Nut free, Halal

Allergens

Dairy

Chicken thighs and potatoes roast together in a lemon-garlic marinade until browned and tender, while a crisp salad of cucumber, tomato, olives, and feta comes together on the side. The sheet pan handles most of the work, making this a straightforward weeknight dinner with bright, savory flavor.

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 1 1/2 pounds baby potatoes, halved
  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 lemon, sliced into rounds
  • 2 English cucumbers, chopped
  • 3 tomatoes, chopped
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup Kalamata olives
  • 4 ounces feta cheese, crumbled
  • 3 tablespoons Greek vinaigrette
  • 2 tablespoons fresh parsley, chopped

Method

  1. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.

  2. Add the chicken thighs and potatoes to the bowl and toss to coat evenly with the marinade. Let sit at room temperature for 15 minutes.

  3. Preheat the oven to 425°F. Line a 9x13-inch sheet pan with foil or parchment.

  4. Arrange the chicken thighs skin-side up and potatoes in a single layer on the sheet pan. Tuck lemon slices between the pieces.

  5. Roast until the chicken skin is browned and crisp and a thermometer inserted into the thickest part reads 165°F, 35 to 40 minutes.

  6. While the chicken roasts, combine the cucumbers, tomatoes, red onion, and olives in a large bowl.

  7. Toss the salad with the Greek vinaigrette, then top with crumbled feta.

  8. Let the chicken rest on the pan for 5 minutes, then transfer to plates and sprinkle with parsley. Serve with the Greek salad.

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Rate this recipe

★ 3.9 (1)

Sheet Pan Greek Lemon Chicken with Greek Salad

Chicken thighs and potatoes roast together in a lemon-garlic marinade until browned and tender, while a crisp salad of cucumber, tomato, olives, and feta comes together on the side. The sheet pan handles most of the work, making this a straightforward weeknight dinner with bright, savory flavor.

1 hr 35 min 4 servings 620 cal

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 1 1/2 pounds baby potatoes, halved
  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 lemon, sliced into rounds
  • 2 English cucumbers, chopped
  • 3 tomatoes, chopped
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup Kalamata olives
  • 4 ounces feta cheese, crumbled
  • 3 tablespoons Greek vinaigrette
  • 2 tablespoons fresh parsley, chopped

Method

  1. 1

    In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.

  2. 2

    Add the chicken thighs and potatoes to the bowl and toss to coat evenly with the marinade. Let sit at room temperature for 15 minutes.

  3. 3

    Preheat the oven to 425°F. Line a 9x13-inch sheet pan with foil or parchment.

  4. 4

    Arrange the chicken thighs skin-side up and potatoes in a single layer on the sheet pan. Tuck lemon slices between the pieces.

  5. 5

    Roast until the chicken skin is browned and crisp and a thermometer inserted into the thickest part reads 165°F, 35 to 40 minutes.

  6. 6

    While the chicken roasts, combine the cucumbers, tomatoes, red onion, and olives in a large bowl.

  7. 7

    Toss the salad with the Greek vinaigrette, then top with crumbled feta.

  8. 8

    Let the chicken rest on the pan for 5 minutes, then transfer to plates and sprinkle with parsley. Serve with the Greek salad.