Pin Tender roasted chicken and golden potatoes infused with garlic, oregano, and bright lemon, all cooked together on a single sheet pan for a simple yet flavorful Mediterranean meal.
I first made this on a busy weeknight when I wanted something hearty yet fresh. The tangy lemon and fragrant oregano brought a taste of Greece to our kitchen, and it quickly became a favorite for simple family dinners.
Ingredients
- Chicken: 4 bone-in skin-on chicken thighs, 1 tablespoon olive oil, 1 teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon freshly ground black pepper
- Potatoes & Vegetables: 1.5 pounds (700 g) Yukon Gold potatoes (cut into wedges), 1 medium red onion (cut into thick wedges), 3 garlic cloves (minced), 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper
- Marinade & Finish: Juice and zest of 1 large lemon, 2 tablespoons olive oil, 1 teaspoon dried oregano, ½ teaspoon smoked paprika (optional), fresh parsley (chopped, for garnish), lemon wedges (for serving)
Instructions
- Prep Oven:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
- Mix Marinade:
- In a small bowl, mix lemon juice and zest, 2 tablespoons olive oil, 1 teaspoon oregano, and smoked paprika (if using) to make marinade.
- Season Chicken:
- Pat chicken thighs dry. Rub with 1 tablespoon olive oil, 1 teaspoon oregano, 1 teaspoon salt, and ½ teaspoon pepper.
- Toss Vegetables:
- In a large bowl, toss potatoes, red onion, and garlic with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Assemble:
- Arrange potatoes and onions in a single layer on sheet pan. Nestle chicken thighs on top.
- Marinade:
- Drizzle marinade evenly over chicken and potatoes.
- Roast:
- Roast for 40-45 minutes, until chicken skin is golden, internal temp reaches 165°F (74°C), and potatoes are tender and crisp.
- Broil (Optional):
- Broil for 2-3 minutes for added crispness.
- Serve:
- Remove from oven. Rest for 5 minutes, garnish with fresh parsley, and serve with lemon wedges.
Pin This dish always gets everyone to the table quickly. The aroma fills the home, and passing the lemon wedges around as we eat together makes it feel extra special.
Required Tools
Large sheet pan, mixing bowls, chefs knife, cutting board, measuring spoons.
Allergen Information
Contains no common allergens. Always check packaged ingredient labels for hidden gluten or allergens if unsure.
Nutritional Information
Calories: 420, Total Fat: 23 g, Carbohydrates: 30 g, Protein: 25 g (per serving)
Pin Squeeze extra lemon over the finished dish for even more flavor. Make it your own by adding favorite herbs or extra veggies!
Recipe Q&A
- → What type of chicken works best for this meal?
Bone-in, skin-on chicken thighs provide ideal juiciness and flavor, but drumsticks or bone-in breasts can also be used with adjusted cooking times.
- → How do I ensure the potatoes are crisp and tender?
Cut Yukon Gold potatoes into wedges and toss with olive oil, salt, and pepper before roasting. Broiling for a few minutes at the end enhances crispness.
- → Can I add other vegetables to the sheet pan?
Yes, bell peppers or zucchini can be added for extra color and flavor, adjusting cooking time as needed.
- → What herbs complement the lemon and garlic flavors?
Dried oregano is used in the marinade and seasoning, while fresh parsley garnishes the dish for a bright herbal note.
- → Is this suitable for a gluten-free diet?
Yes, all ingredients are naturally gluten-free. Always verify packaged items to avoid hidden gluten.
- → How long should the chicken rest after roasting?
Resting the cooked chicken for about 5 minutes helps retain juices and enhances tenderness before serving.
