Pin this Tender roasted chicken and golden potatoes infused with garlic, oregano, and bright lemon, all cooked together on a single sheet pan for a simple yet flavorful Mediterranean meal.
I first made this for a family dinner when I wanted something comforting yet fresh. The aroma of lemon and oregano as it roasted made everyone excited for dinner, and it quickly became a favorite around our table.
Ingredients
- Chicken: 4 bone-in, skin-on chicken thighs, 1 tablespoon olive oil, 1 teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon freshly ground black pepper
- Potatoes & Vegetables: 1.5 pounds (700 g) Yukon Gold potatoes (cut into wedges), 1 medium red onion (cut into thick wedges), 3 garlic cloves (minced), 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper
- Marinade & Finish: Juice and zest of 1 large lemon, 2 tablespoons olive oil, 1 teaspoon dried oregano, ½ teaspoon smoked paprika (optional), Fresh parsley (chopped, for garnish), Lemon wedges (for serving)
Instructions
- Prep the Pan:
- Preheat oven to 425°F (220°C), and line a large sheet pan with parchment paper or lightly grease it.
- Make Marinade:
- In a small bowl, combine lemon juice and zest, 2 tablespoons olive oil, 1 teaspoon dried oregano, and smoked paprika (if using).
- Season Chicken:
- Pat chicken thighs dry, then rub with 1 tablespoon olive oil, 1 teaspoon oregano, 1 teaspoon salt, and ½ teaspoon pepper.
- Toss Vegetables:
- In a large bowl, toss the potatoes, red onion, and garlic with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Arrange on Pan:
- Spread potatoes and onions on the sheet pan in a single layer, then nestle the chicken thighs on top.
- Add Marinade:
- Drizzle the marinade evenly over the chicken and potatoes.
- Roast:
- Roast for 40-45 minutes, until chicken is golden, cooked to 165°F (74°C), and potatoes are tender.
- Crisp Finish:
- Broil for 2-3 minutes if extra crispness is desired.
- Garnish & Serve:
- Rest for 5 minutes, then garnish with fresh parsley and serve with lemon wedges.
Pin this This recipe brought everyone to the kitchen, eager for a taste and ready to gather at the table. Savoring every bite together made it a special meal that we return to often.
Required Tools
Large sheet pan, mixing bowls, chefs knife, cutting board, measuring spoons
Nutritional Information
Calories: 420, Total Fat: 23 g, Carbohydrates: 30 g, Protein: 25 g (per serving)
Allergen Information
Contains no common allergens. Always check packaged ingredient labels for hidden gluten or allergens if unsure.
Pin this Enjoy this satisfying meal with a crisp Greek salad or cool tzatziki. The leftovers taste even better the next day!
Frequently Asked Recipe Questions
- → What kind of chicken is best for this dish?
Bone-in, skin-on chicken thighs work best for tender, juicy results and crispy skin.
- → Can I add other vegetables to this dish?
Yes, bell peppers or zucchini can be added for extra color and flavor.
- → How do I ensure the potatoes cook evenly?
Cut potatoes into uniform wedges and arrange them in a single layer on the sheet pan.
- → What's the purpose of the lemon zest and juice?
Lemon adds brightness and a fresh citrus flavor that complements the oregano and garlic.
- → How can I get extra crispy skin on the chicken?
Broil the dish for 2-3 minutes at the end of cooking for added crispness.