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!
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
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