Sheet Pan Greek Chicken: This delicious chicken and potato dinner is so easy and quick to make and loaded with flavor!
Sheet Pan Baked Greek Chicken Thighs
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This sheet pan dinner is one of my favorites because it is like a greek chicken souvlaki but I use the easy to cook, hard to ruin, inexpensive cut of meat—chicken thighs! I mean how great is that?
This recipe takes a tiny bit of forethought in that you do want to marinate your chicken overnight to get the optimal flavors. But if you think ahead and prep the night before, you can have this delicious meal with little clean up in no time! For a flavorful and healthy side, add this cucumber salad to the menu.
Greek Chicken Marinade: This delicious chicken and potato dinner is so easy and quick to make and loaded with flavor!
Tips for making Sheet Pan Greek Chicken
- Give your chicken time to marinate and soak in all the yummy flavors. Because of the citrus, you do not want to go too much past 24 hours, or it will start to break down the meat and you will have a mealy meat. Marinate 12-18 hours for a flavorful, juicy, piece of chicken.
- Searing the thighs is one of the big parts that make this dish so great. Not only does it help to render some of the fat out of the chicken so you don’t end up with a super greasy meal, but it helps crisp up that skin and lock in some flavors. Give each piece a full 2-3 minutes, and adjust the temp so you get a crisp skin that is golden brown, without burning it.
- If possible use a meat thermometer to know how long to cook your chicken. You want the internal temp to be 165 degrees, and make sure the thermometer is not touching any bone. Because chicken thighs don’t come in all the exact same sizes, this helps to get the cooking time right. Of course, if you don’t have a meat thermometer, cook until juices run clear, and it is cooked through.
- Optionally, if you love a really strong lemon flavor, you could take the marinade, bring it to a boil, then simmer it to reduce it and create a lovely sauce you can add to the chicken after.
- Let those potatoes roast. Because you have to sear each piece of chicken, and crisp up that skin, and it is best done 1-2 pieces at a time, this is when I get the potatoes started. I like to give them 15 minutes or so on the pan without the chicken. It also cuts down your overall cooking time because you are being productive while the potatoes cook.
If you love greek flavors check out these recipes too:
- Greek Chicken Meal Prep Bowls
- Greek Chicken Skewers with Tzatziki Dipping Sauce
- Classic Greek Salad
- Easy Greek Salmon Salad
Sheet Pan Greek Chicken Bake
Sheet Pan Baked Greek Chicken Thighs: This delicious chicken and potato dinner is easy and quick to make and loaded with flavor!
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Servings: 4
Calories: 804kcal
Ingredients
- 8 bone in skin on chicken thighs
- 4 medium sized Yukon gold potatoes diced into cubes
- 1 tbs olive oil
- salt and pepper
- 3-4 Tbs butter
Marinade
- 2 lemons zested and juiced
- 2 Tbs red wine vinegar
- 1 Tbs minced garlic
- 1/2 Tbs dried oregano
- 1/2 Tbs dried parsley
- 1/2 tsp salt
Garnish
- Fresh Parsley
- lemon wedges
Instructions
- Mix marinade together in a bowl, and dump into a 1 gallon sized zip top bag.
- Trim chicken thighs of excess skin, then add them to the bag.
- Marinade overnight, or minimum 3-4 hours.
- Preheat oven to 400 degrees F.
- Dice potatoes up, and season with salt and pepper, and drizzle with olive oil.
- Spread diced potatoes out evenly on a baking sheet, so they are in a single layer, and put in the oven for about 15 minutes, possibly longer, just while you are searing the chicken thighs
- Heat a large skillet, over medium to medium high heat, and melt one TBS of butter in it
- Take your chicken thighs out of the marinade, and sear, skin side down, 2 at a time, in the melted butter. Cook for 2-3 minutes until a nice golden brown is achieved. If your heat is too high or two low you may need to adjust the time. Just try to get a nice golden brown.
- Wipe your pan clean between searing so you don't get burned butter on the chicken thighs (you can see I was in a rush on a couple of mine and there are blackened bits).
- Once seared, and skin is crisped, set on a plate, and set aside. Repeat until all chicken thighs are seared, adding the additional butter as needed.
- Now remove the pan of potatoes from the oven, and toss them using a spatula, and then push them to the sides, and add the chicken to the same pan.
- Return to oven, and turn oven down to 350 degrees F.
- Roast chicken and potatoes for 40-50 minutes, until chicken thighs reach an internal temp of 165 degrees. How long you need to roast them will depend on the size of the thighs you use.
- Remove from oven, drain off any of the oil (fat) that is in the bottom of the pan, season with some additional salt and pepper to taste, and garnish with fresh parsley and lemon wedges.
- Serve and enjoy!
Nutrition
Calories: 804kcal | Carbohydrates: 27g | Protein: 75g | Fat: 43g | Saturated Fat: 16g | Cholesterol: 256mg | Sodium: 573mg | Potassium: 1939mg | Fiber: 6g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 48.8mg | Calcium: 146mg | Iron: 8.2mg
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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