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Sheet Pan Greek Chicken Thighs and Potatoes
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1 from 4 votes

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!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Dish
Cuisine: Greek
Keyword: sheet pan greek chicken bake, sheet pan greek chicken bake recipe
Servings: 4
Calories: 804kcal
Author: Rachael

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