This Sheet Pan Greek Chicken and Potato Dinner, inspired by lemony Greek Potatoes, is sure to become a family favorite.
Are you ever in for a treat! This sheet pan meal has all of the flavors of Greek Lemon Potatoes. There are a couple of steps involved to make sure that all of the ingredients are roasted to perfection, but I can guarantee they are worth it.
Sheet Pan Dinners
This sheet pan dinner relies on the staggering method of sheet pan cooking. This just means that the ingredients go in at different times, very similar to my Sheet Pan Steak, Potatoes and Veg Dinner and Sheet Pan Shrimp Dinner with Tomatoes and Gnocchi. It takes a little more attention than an all-in-one like the Sheet Pan Sausage, Sweet Potato and Asparagus Dinner, but I’m sure you’ll love the results.
How to Make Sheet Pan Greek Chicken and Potato Dinner
The first step is to prep the chicken. This means that we are going to pat it dry and then season the chicken with the herb and spice mixture. Allow the thighs to rest at room temperature while the potatoes roast. This will allow enough time for the salt to both flavor the chicken and break down some of the proteins which will help to keep the meat tender. This falls within the 2 hour maximum time that the USDA suggests for safe food handling. But if you are immunocompromised or at all concerned, I advise that you put the chicken in the fridge for this time.
The potatoes get their distinct flavor and texture from a cooking broth flavored with lemon and olive oil. Make sure that you make the cooking broth mixture in a large bowl so all of the potatoes get a good coating.
The potatoes and broth are poured directly onto the rimmed baking sheet and roasted for 30 minutes.
Please be very careful when removing the sheet pan from the oven, as some of the cooking broth will still be in the bottom of the pan.
At this point, nestle the chicken in between the potatoes, returning the pan to the oven and roasting for another 20 minutes.
During the final cooking time, the tomatoes and green beans should be arranged around the chicken and roasted until they’re tender. Most of the cooking broth should have evaporated leaving the olive oil to crisp up the potatoes.
I find that another 15 minutes is sufficient. But you will want to use an instant read thermometer to ensure that the thighs reach 165˚F.
Sprinkle with a little crumbled feta and enjoy!
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Sheet Pan Greek Chicken and Potato Dinner
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4–6 servings 1x
DESCRIPTION
This Sheet Pan Greek Chicken and Potato Dinner, inspired by lemony Greek Potatoes, is sure to become a family favorite.
Ingredients
- 2 tsp. salt, divided
- 3 tsp. dried oregano, divided
- 1 tsp. pepper, divided
- 1/4 tsp. garlic powder
- 1/2 cup chicken broth
- 1/2 cup lemon juice
- 1/3 cup and 2 Tbsp. olive oil, divided
- 4 cloves garlic, minced
- 2 lbs. boneless, skinless, chicken thighs
- 1 1/2 lbs. Yukon Gold potatoes, cut into 1/2-inch wedges
- 1 pint cherry or grape tomatoes
- 12 oz. fresh green beans
- 1/2 cup crumbled feta
Instructions
- Preheat the oven to 425˚ F.
- In a small bowl, combine the ingredients for the seasoning mixture – 1 tsp. salt, 1 tsp. dried oregano, 1/2 tsp. pepper, and the garlic powder. Set aside.
- In a large mixing bowl, combine the chicken broth, lemon juice, 1/3 cup of olive oil, the minced garlic, 2 tsp. dried oregano, 1 tsp. salt, and 1/2 tsp. pepper for the cooking broth and whisk to combine. Set aside
- Remove the chicken from the package, pat dry and season with the seasoning mixture. Set aside.
- Add the potatoes to the cooking broth mixture, tossing to coat.
- Pour everything from the large mixing bowl onto the rimmed baking sheet. Spread the potatoes into a single layer.
- Transfer to the oven carefully, and roast for 30 minutes.
- Remove the baking sheet from the oven and nestle the chicken thighs between the potatoes.
- Return to the oven and roast for 20 minutes.
- Meanwhile, place the tomatoes and green beans in the large mixing bowl, drizzle with 2 tablespoons of olive oil and toss to coat.
- Remove baking sheet from the oven and arrange the tomatoes and green beans over the potatoes and around the chicken thighs.
- Roast an additional 15 minutes, until the vegetables are tender and the chicken thighs register 165˚F on an instant read thermometer.
- Sprinkle with feta cheese and serve.
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