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 - 3 cloves garlic, minced - Juice of 1 lemon (about 2 tablespoons) - 3 tablespoons extra virgin olive oil - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped - Additional lemon wedges - Extra virgin olive oil drizzle When I make Sheet-Pan Greek Chicken and Potatoes, I focus on fresh ingredients. The chicken thighs shine with their rich flavor. The skin-on, bone-in option gives the dish a juicy texture. Baby potatoes add a perfect creamy bite when roasted. I love using Yukon Gold or red potatoes for their smoothness. Red onions bring a mild sweetness. They caramelize beautifully in the oven and complement the chicken. Cherry tomatoes burst with flavor. Their juicy texture adds freshness to each bite. The marinade is where the magic happens. I combine minced garlic with lemon juice for a bright kick. Extra virgin olive oil helps the marinade cling and adds richness. Dried oregano and thyme bring a classic Mediterranean taste. Smoked paprika adds a hint of smokiness that rounds out the dish. For a pop of color, I sprinkle fresh parsley on top before serving. Additional lemon wedges bring brightness for those who love a zesty finish. A drizzle of olive oil enhances the dish’s richness. This combination of fresh ingredients and bold flavors makes every bite exciting. You’ll love how easy it is to prepare and how great it tastes. - Preheat the Oven: Start by preheating your oven to 425°F (220°C). This heat will help make everything crispy and juicy. - Combine Main Ingredients in a Bowl: In a large bowl, mix the chicken thighs, halved baby potatoes, onion wedges, and cherry tomatoes. This mix will be colorful and tasty. - Prepare the Marinade in a Separate Bowl: In a small bowl, whisk together minced garlic, lemon juice, olive oil, oregano, thyme, smoked paprika, salt, and pepper. This marinade is the heart of the dish. - Coat Chicken and Vegetables with Marinade: Pour the marinade over the chicken and veggies. Toss them with your hands or a spatula until they are fully coated. This step adds flavor to every bite. - Arrange on Baking Sheet for Roasting: Spread the coated chicken and vegetables on a large baking sheet. Make sure they are in a single layer. This helps them cook evenly and get that golden crust. - Roast in the Oven and Monitor Temperature: Place the baking sheet in the oven. Roast for 30-35 minutes. Make sure the chicken reaches at least 165°F (75°C) inside. The potatoes should be tender and golden. - Crisp the Chicken Skin if Desired: If you want crispier skin, switch your oven to broil for 2-3 minutes at the end. Watch closely so it doesn't burn. - Rest the Dish Post-Cooking: Once cooked, take it out and let it rest for a few minutes. This helps keep the juices in the chicken, making it tender. - Garnish Before Serving: Before serving, sprinkle fresh parsley on top. This adds color and a fresh taste. Enjoy the vibrant flavors of your Greek chicken and potatoes! - Ensure even cooking by spreading the chicken and veggies in a single layer. - Use bone-in chicken for juiciness and great flavor. - Adjust cooking times based on your oven’s performance. Check for doneness often. - Add olives or feta for a tasty Mediterranean twist. - Use spices like cayenne or smoked paprika for heat or smokiness. - Incorporate fresh or dried herbs to boost aroma and taste. - Serve straight from the baking sheet for a rustic look. - Pair with a fresh salad or warm bread for a full meal. - Drizzle pan juices over the dish to enhance flavor and moisture. {{image_4}} You can mix things up with different chicken cuts. Try chicken breasts or drumsticks instead of thighs. Each cut brings a unique taste and texture. For veggies, swap in bell peppers or zucchini. They add color and freshness. Consider using sweet potatoes or fingerling potatoes for a twist. These options can change the dish’s flavor and texture. Explore spices to change the dish’s profile. Mediterranean spices make it bright and fresh. Alternatively, try Middle Eastern spices for warmth and depth. For a vegan twist, use tofu or chickpeas. They soak up flavors well, adding a hearty touch. You can also create a yogurt marinade for creaminess. It adds a nice tang and richness to the dish. If you need a quicker option, adapt this recipe for an air fryer. It cooks faster and still yields crispy chicken. Grilling is another option that gives a nice smoky flavor. It’s perfect for summer meals. For a tender finish, use a slow cooker. This method makes the chicken juicy and flavorful while you go about your day. - Place leftovers in an airtight container. - Store in the fridge for up to 3 days. - For meal prep, cool the dish before freezing. - Use freezer-safe bags for easy storage. - To reheat in the oven, set to 350°F (175°C). - Bake for 15-20 minutes until hot. - For a crispy finish, broil for 2 minutes. - In the microwave, heat on high for 1-2 minutes. - Stir halfway for even heat. - In the fridge, it lasts about 3 days. - In the freezer, it stays good for 3 months. - For best taste, eat the frozen dish within a month. - Check for signs of freezer burn before use. - How long to cook chicken thighs in the oven? Cook chicken thighs for 30 to 35 minutes at 425°F (220°C). Use a meat thermometer to check the temperature. It needs to reach at least 165°F (75°C). - Can I use skinless chicken for this recipe? Yes, you can use skinless chicken. However, skin-on gives extra flavor and keeps meat juicy. - What temperature should chicken be for safe eating? Chicken should reach an internal temperature of 165°F (75°C) for safe eating. - Can I make this recipe ahead of time? Yes, you can prepare and marinate chicken and veggies a day ahead. Store them in the fridge until ready to bake. - What’s the best way to avoid dry chicken? Use bone-in, skin-on chicken thighs. This helps keep the meat moist while cooking. Also, avoid overcooking. - Are there any side dishes that pair well with this dish? Pair with a fresh salad, crusty bread, or roasted vegetables. These sides complement the Greek flavors well. - Can I substitute fresh herbs for dried herbs? Yes, but use three times more fresh herbs than dried. Fresh herbs add a bright flavor. - What if I don’t have smoked paprika? You can use regular paprika or a pinch of cayenne for some heat. Both options work well. - How to ensure potatoes cook evenly with chicken? Cut potatoes into similar sizes, about half an inch thick. This helps them cook at the same rate as the chicken. This blog post covered a simple yet delicious recipe for roasted chicken thighs with vegetables. You learned about the key ingredients, steps to prepare and cook the dish, and ways to enhance flavor. I shared various tips, variations, and storage advice to ensure you can enjoy this meal again. Remember, cooking is all about experimenting. Feel free to tweak the recipe to your taste. With a little creativity, you can impress anyone with this dish! Enjoy your cooking journey!$

Sheet-Pan Greek Chicken and Potatoes

Elevate your dinner game with this Mediterranean Zesty Chicken & Potatoes recipe! This one-pan dish features juicy chicken thighs, tender baby potatoes, and vibrant cherry tomatoes, all infused with a flavorful marinade of garlic, lemon, and herbs. Perfect for a weeknight meal or impressing guests, discover how easy it is to create a deliciously satisfying dinner. Click to explore the full recipe and unlock a burst of Mediterranean flavors!

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Ingredients

4 chicken thighs, skin-on and bone-in (for juicy flavor)

1 lb baby potatoes, halved (preferably Yukon Gold or red)

1 red onion, cut into wedges

1 cup cherry tomatoes, halved

3 cloves garlic, minced (for a fragrant kick)

Juice of 1 lemon (about 2 tablespoons)

3 tablespoons extra virgin olive oil

1 teaspoon dried oregano (for an herby touch)

1 teaspoon dried thyme (adds earthiness)

1 teaspoon smoked paprika (for a hint of smokiness)

Salt and pepper to taste

Fresh parsley, chopped (for garnishing)

Instructions

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to ensure it’s hot enough for roasting.

Prepare the Ingredients: In a large mixing bowl, combine the chicken thighs, halved baby potatoes, onion wedges, and halved cherry tomatoes. These ingredients will create a vibrant, hearty mixture.

Make the Marinade: In a separate small bowl, whisk together the minced garlic, fresh lemon juice, olive oil, dried oregano, dried thyme, smoked paprika, and a generous pinch of salt and pepper until well blended. This marinade is key to infusing flavor into the chicken and veggies.

Coat the Mixture: Pour the marinade over the chicken and vegetables in the large bowl. Use your hands or a spatula to toss everything together until all pieces are evenly coated in the marinade.

Arrange for Roasting: Spread the marinade-coated chicken and vegetables on a large rimmed baking sheet, ensuring they are arranged in a single layer for even cooking.

Roast to Perfection: Place the baking sheet in the preheated oven and roast for 30-35 minutes. The chicken should have an internal temperature of at least 165°F (75°C), and the potatoes should be tender with a golden exterior.

Crisp the Skin: If you prefer extra crispiness, switch to broil for an additional 2-3 minutes at the end of roasting, keeping a close eye to avoid burning.

Rest and Prepare to Serve: Once cooked, remove the baking sheet from the oven. Allow the dish to rest for a few minutes, which helps the juices redistribute in the chicken.

Garnish and Enjoy: Just before serving, sprinkle generously with freshly chopped parsley to add a pop of color and freshness.

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

- Presentation Tips: Serve the chicken and vegetables directly from the baking sheet for a rustic appeal, or transfer to a large serving platter. Drizzle with any remaining pan juices and a few extra sprigs of parsley for a delightful finish.