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Sheet Pan Greek Chicken and Potato Dinner

  • Author: Leigh Olson
  • 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

Scale
  • 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

  1. Preheat the oven to 425˚ F.
  2. 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.
  3. 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
  4. Remove the chicken from the package, pat dry and season with the seasoning mixture. Set aside.
  5. Add the potatoes to the cooking broth mixture, tossing to coat.
  6. Pour everything from the large mixing bowl onto the rimmed baking sheet. Spread the potatoes into a single layer.
  7. Transfer to the oven carefully, and roast for 30 minutes.
  8. Remove the baking sheet from the oven and nestle the chicken thighs between the potatoes.
  9. Return to the oven and roast for 20 minutes.
  10. Meanwhile, place the tomatoes and green beans in the large mixing bowl, drizzle with 2 tablespoons of olive oil and toss to coat.
  11. Remove baking sheet from the oven and arrange the tomatoes and green beans over the potatoes and around the chicken thighs.
  12. Roast an additional 15 minutes, until the vegetables are tender and the chicken thighs register 165˚F on an instant read thermometer.
  13. Sprinkle with feta cheese and serve.