Sheet-Pan Greek Chicken and Potatoes

$- 4 chicken thighs, skin-on and bone-in - 1 lb baby potatoes, halved - 1 red onion, cut into wedges - 1 cup cherry tomatoes, halved You start with chicken thighs, which give a juicy, rich flavor. The skin adds extra crispiness. Baby potatoes are perfect because they cook well and absorb flavors. Red onion adds sweetness and depth. Cherry tomatoes burst with juice, adding freshness. - 3 cloves garlic, minced - Juice of 1 lemon - 3 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste The marinade is key to flavor. Garlic gives a strong, tasty kick. Lemon juice brightens every bite. Olive oil keeps everything moist. Dried oregano and thyme add that Mediterranean touch. Smoked paprika gives warmth and a hint of smoke. Don’t forget salt and pepper for balance. - Fresh parsley, chopped Fresh parsley makes a great garnish. It adds color and a fresh taste. Just chop it up and sprinkle it on right before serving. It looks pretty and tastes great too! 1. Preheating the oven: Start by preheating your oven to 425°F (220°C). This heat gets the chicken and potatoes nice and crispy. 2. Marinating the chicken and vegetables: In a large bowl, mix your chicken thighs, halved baby potatoes, red onion wedges, and cherry tomatoes. In a smaller bowl, whisk together minced garlic, lemon juice, olive oil, oregano, thyme, smoked paprika, salt, and pepper. Pour this marinade over your chicken and veggies. Make sure every piece gets coated well. This helps infuse great flavor. 3. Arranging on the sheet pan: Next, spread the marinated chicken and vegetables on a large baking sheet. Make sure they are in a single layer. This helps them cook evenly. 1. Roasting in the oven: Place the sheet pan in your preheated oven. Roast everything for about 30-35 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). The potatoes should be golden and tender. 2. Broiling for extra crispiness: If you like a crispy skin, turn on the broiler for an extra 2-3 minutes. Keep an eye on it so it doesn’t burn. This step gives you that perfect crunch. 3. Resting before serving: Once done, take the sheet pan out of the oven. Let the dish rest for a few minutes. This helps the juices settle in the chicken. 1. Garnishing with parsley: Before serving, sprinkle freshly chopped parsley over the chicken and potatoes. This adds a touch of color and fresh flavor. Enjoy your meal! - For the best taste, marinate the chicken for at least 30 minutes. - If you have time, let it sit overnight in the fridge. This helps the flavors soak in. - Use fresh herbs if you can. They add bright notes to the dish. - Don’t skip the lemon juice. It gives a zesty kick. - Always check the chicken’s internal temperature. It should be 165°F (75°C). - Ovens can vary, so keep an eye on cooking time. Start checking at 30 minutes. - If your oven runs hot, reduce the temperature slightly. - Serve the chicken and potatoes right from the pan for a rustic look. - Add a sprinkle of fresh parsley for color. It brightens up the dish nicely. - Pair with a simple salad or crusty bread. These sides balance the meal well. - For a complete feast, try serving with tzatziki sauce on the side. It adds creaminess. {{image_2}} Chicken alternatives If you want to switch up the protein, try using chicken breasts or even drumsticks. Boneless chicken cooks faster. For a lighter option, consider turkey thighs. They add a nice flavor that pairs well with potatoes. Vegetable options You can mix in or replace the veggies. Carrots, bell peppers, or zucchini are great choices. These add color and flavor while keeping the dish balanced. Feel free to use what you have on hand! Adding feta cheese Feta cheese can make this dish even more delightful. Sprinkle it on top during the last few minutes of baking. The warm feta melts and gives a creamy texture. It adds a nice tang that enhances the Greek flavors. Using different herbs If you want to try something new, switch up the herbs. Fresh basil, dill, or rosemary can work well. Each herb brings its own unique flavor. Mixing herbs can keep your meal exciting and fresh. Gluten-free version This recipe is gluten-free as is. Just ensure all your ingredients, like spices and oils, are gluten-free. This way, everyone can enjoy this tasty dinner without worries. Low-carb adaptations For a low-carb twist, skip the potatoes. Instead, add cauliflower florets or broccoli. These veggies provide a nice crunch and are low in carbs. This keeps the meal hearty but lighter. After enjoying your meal, let the leftovers cool. Place them in an airtight container. Store them in the fridge. They will stay good for about 3 to 4 days. This helps keep the chicken and potatoes fresh. To reheat, use your oven or a microwave. In the oven, preheat to 350°F (175°C). Place the dish in for around 15-20 minutes. This warms it evenly and keeps it crispy. If using a microwave, cover the dish. Heat for 2-3 minutes, checking often. This helps keep the chicken juicy and potatoes tender. Freezing is a great option too. Portion the leftovers into smaller containers. Make sure to label them with the date. You can freeze them for up to 3 months. When ready to eat, thaw in the fridge overnight. Reheat as mentioned above for the best taste and texture. You should marinate the chicken for at least 30 minutes. This time lets the flavors soak in. If you have more time, marinate it for up to 2 hours. The longer it sits, the better the taste. Just keep it in the fridge while it marinates. Yes, you can use boneless chicken. Just remember, boneless chicken cooks faster. Cut the cooking time by about 10 minutes. Check the internal temperature to ensure it reaches 165°F (75°C). The texture may be a bit different, but it will still be tasty. You can serve many things with this dish. A fresh Greek salad pairs well with it. You might also enjoy some warm pita bread. Roasted vegetables or a side of tzatziki sauce are great options, too. These sides add flavor and balance to your meal. This blog post shared a simple recipe for sheet-pan Greek chicken and potatoes. We covered the main ingredients, marinade components, and how to cook everything to perfection. Remember to marinate well for flavor and check cooking times. Get creative with ingredient swaps or dietary adjustments. Store your leftovers properly for later enjoyment. Cooking this dish not only fills your plate but also brings friends and family together. Enjoy the tasty results and good times!$

Sheet-Pan Greek Chicken and Potatoes

Savor the flavors of the Mediterranean with this zesty chicken and potatoes recipe! This one-pan dish combines juicy chicken thighs with tender baby potatoes, vibrant cherry tomatoes, and aromatic herbs for a meal that's not only delicious but also easy to prepare. Perfect for busy weeknights or weekend gatherings, it’s sure to impress your family and friends. Click to explore the full recipe and bring a taste of the Mediterranean to your dinner table!

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Ingredients

4 chicken thighs, skin-on and bone-in

1 lb baby potatoes, halved

1 red onion, cut into wedges

1 cup cherry tomatoes, halved

3 cloves garlic, minced

Juice of 1 lemon

3 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 425°F (220°C).

In a large bowl, combine the chicken thighs, halved potatoes, onion wedges, and cherry tomatoes.

In a separate small bowl, whisk together the minced garlic, lemon juice, olive oil, oregano, thyme, smoked paprika, salt, and pepper to create a marinade.

Pour the marinade over the chicken and vegetables, making sure everything is coated evenly.

Spread the chicken and vegetables out on a large rimmed baking sheet in a single layer.

Roast in the preheated oven for 30-35 minutes, or until the chicken has reached an internal temperature of 165°F (75°C) and the potatoes are tender and golden.

If desired, broil for an additional 2-3 minutes to get the chicken skin extra crispy.

Remove from the oven and let it rest for a few minutes before serving.

Garnish with freshly chopped parsley before serving.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4