Sheet Pan Greek Chicken and Potatoes
Lemon-herb chicken and potato wedges roasted together for a deconstructed gyro-style meal.
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Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs
- 3 large russet potatoes, cut into wedges
- 1/4 cup extra virgin olive oil
- 3 tbsp lemon juice
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 medium red onion, sliced into wedges
- 1/2 cup feta cheese, crumbled(optional)
- 2 tbsp fresh parsley, chopped(optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a large rimmed sheet pan.
- 2
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper to create the marinade.
- 3
Place the chicken thighs and potato wedges in a large mixing bowl and pour the marinade over them, tossing until evenly coated.
- 4
Spread the potatoes and chicken out in a single layer on the prepared sheet pan, ensuring they aren't too crowded.
- 5
Scatter the red onion wedges in the spaces between the chicken and potatoes.
- 6
Roast in the oven for 30 to 35 minutes, or until the potatoes are golden brown and the chicken reaches an internal temperature of 165°F.
- 7
Remove from the oven and immediately sprinkle the crumbled feta cheese over the hot chicken and potatoes.
- 8
Garnish with fresh parsley and serve with warm pita bread or tzatziki sauce.
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