Sheet Pan Greek Lemon Herb Chicken and Potatoes
Crispy-skinned, juicy chicken thighs and golden roasted potato wedges infused with bright lemon, garlic, Greek oregano, and extra virgin olive oil, finished with Kalamata olives and crumbled feta.
Ingredients
- •2.5 lb chicken thighs, bone-in, skin-on
- •2 lb Yukon Gold potatoes, scrubbed and cut into 1-inch wedges
- •0.33 cup extra virgin olive oil
- •0.33 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.
Preheat the oven to 400°F (200°C). Lightly grease a large heavy-rimmed baking sheet or line it with parchment paper.
- 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.
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.
Spread the seasoned potatoes across the prepared baking sheet in a single layer, leaving spaces for the chicken.
- 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.
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.
Roast in the preheated oven for 35 minutes. Carefully remove the pan and scatter the halved Kalamata olives around the potatoes and chicken.
- 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.
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.
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.
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.
Recipe from TheCookbook.ai
Created by Basil Roux