Sheet Pan Greek Chicken and Potatoes

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 3 large russet potatoes, cut into wedges
• 0.25 cup extra virgin olive oil
• 3 tbsp lemon juice
• 4 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 medium red onion, sliced into wedges
• 0.5 cup feta cheese, crumbled(optional)
• 2 tbsp fresh parsley, chopped(optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and lightly grease a large rimmed sheet pan.

2. 2

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

3. 3

   Place the chicken thighs and potato wedges in a large mixing bowl and pour the marinade over them, tossing until evenly coated.

4. 4

   Spread the potatoes and chicken out in a single layer on the prepared sheet pan, ensuring they aren't too crowded.

5. 5

   Scatter the red onion wedges in the spaces between the chicken and potatoes.

6. 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. 7

   Remove from the oven and immediately sprinkle the crumbled feta cheese over the hot chicken and potatoes.

8. 8

   Garnish with fresh parsley and serve with warm pita bread or tzatziki sauce.