Sheet Pan Greek Lemon Herb Chicken and Potatoes

• •2.5 lb chicken thighs, bone-in, skin-on
• •2 lb Yukon Gold potatoes, scrubbed and cut into 1-inch wedges
• •0.3 cup extra virgin olive oil
• •0.3 cup fresh lemon juice
• •1 teaspoon lemon zest
• •6 garlic cloves, minced
• •2 tablespoon dried Greek oregano
• •1 tablespoon fresh rosemary, finely chopped
• •1 tablespoon Dijon mustard
• •1.5 teaspoon kosher salt
• •0.5 teaspoon freshly ground black pepper
• •0.5 cup Kalamata olives, pitted and halved
• •0.5 cup feta cheese, crumbled
• •2 tablespoon fresh flat-leaf parsley, finely chopped
• •1 lemon, cut into wedges for serving

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Lightly grease a large heavy-rimmed baking sheet or line it with parchment paper.

2. 2

   In a medium bowl or measuring cup, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, chopped rosemary, Dijon mustard, kosher salt, and black pepper until well emulsified.

3. 3

   Place the cut potato wedges in a large bowl and pour half of the lemon-herb marinade over them. Toss thoroughly to coat every wedge.

4. 4

   Spread the seasoned potatoes across the prepared baking sheet in a single layer, leaving spaces for the chicken.

5. 5

   Pat the chicken thighs completely dry with paper towels. Place them into the bowl with the remaining marinade and turn to coat evenly.

6. 6

   Nestle the chicken thighs skin-side up among the potatoes on the sheet pan, making sure the chicken pieces are not covering the potatoes and the skin is fully exposed to the heat.

7. 7

   Roast in the preheated oven for 35 minutes. Carefully remove the pan and scatter the halved Kalamata olives around the potatoes and chicken.

8. 8

   Return the sheet pan to the oven and roast for an additional 10 to 15 minutes, until the chicken reaches an internal temperature of 165°F (74°C) to 175°F (79°C) and the potatoes are fork-tender with golden, crispy edges.

9. 9

   If deeper browning on the chicken skin is desired, switch the oven to broil for 2 to 3 minutes, watching closely to prevent burning.

10. 10

    Remove from the oven and let rest for 5 minutes. Garnish with crumbled feta cheese and fresh chopped parsley, then serve directly from the pan with fresh lemon wedges.

Chef's Tips

• 💡Patting the chicken skin thoroughly dry with paper towels before seasoning is the key to achieving ultra-crispy skin.
• 💡Use Yukon Gold potatoes rather than Russets for a creamy interior texture and crispy exterior that soaks up the savory pan juices.
• 💡Dried Greek oregano has a richer, more concentrated flavor than fresh oregano, making it the authentic choice for traditional Greek roasted chicken.
• 💡For extra flavor, marinate the chicken in its portion of the dressing in the refrigerator for up to 4 hours prior to cooking.