Easy Crispy Sheet Pan Greek Chicken with Lemon Potatoes
A quick and easy Greek-inspired sheet pan meal featuring crispy chicken thighs, lemon-infused potatoes, and tangy feta cheese. Perfect for busy weeknights or casual dinner parties with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Greek
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1.5 pounds (700g) baby Yukon gold potatoes, halved
- 2 tablespoons olive oil
- Juice and zest of 1 large lemon
- 3 garlic cloves, minced
- 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup crumbled feta cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, toss the halved baby Yukon gold potatoes with olive oil, lemon juice and zest, minced garlic, oregano, salt, and pepper until well coated. Set aside.
- Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, and a light sprinkle of oregano on both sides.
- Spread the potatoes out in an even layer on a large rimmed sheet pan. Nestle the chicken thighs skin-side up among the potatoes, leaving space between pieces for air circulation.
- Roast on the middle rack for 35-40 minutes. Halfway through (around 20 minutes), use tongs to flip the potatoes and baste the chicken with pan juices.
- Check that the chicken reaches an internal temperature of 165°F (74°C) and that the skin is golden and crispy. Potatoes should be tender when pierced with a fork.
- Remove the pan from the oven. Sprinkle crumbled feta and chopped parsley over the chicken and potatoes. Let rest for 5 minutes before serving.
Notes
Pat chicken skin dry before seasoning for extra crispiness. Use high heat (425°F) to achieve golden skin and tender potatoes. Flip potatoes halfway through roasting for even browning. If skin isn’t crispy enough, broil for 1-2 minutes watching closely. Tent pan with foil if potatoes brown too quickly. For dairy-free, omit or substitute feta with vegan cheese. Store leftovers in airtight container refrigerated up to 3 days; reheat in oven to maintain crispiness.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 475
- Sugar: 2
- Sodium: 550
- Fat: 25
- Saturated Fat: 6
- Carbohydrates: 30
- Fiber: 3
- Protein: 35
Keywords: Greek chicken, sheet pan dinner, lemon potatoes, crispy chicken, feta cheese, easy dinner, weeknight meal, one pan meal