Sheet Pan Greek Chicken and Potatoes
Bone-in chicken thighs and golden potatoes roasted on one pan with lemon, oregano, and garlic for a classic Mediterranean weeknight dinner.
Ingredients
- 4 thighs bone-in, skin-on chicken thighs
- 1.5 lbs Yukon Gold potatoes, cut into wedges
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 4 cloves garlic cloves, minced
- 2 tsp dried oregano
- 1.5 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup low-sodium chicken broth
- 2 tbsp fresh flat-leaf parsley, chopped
Instructions
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1
Preheat oven to 425 degrees F (220 degrees C).
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2
In a large bowl, whisk together 1/4 cup olive oil, 1/4 cup fresh lemon juice, 1 tsp lemon zest, 4 cloves minced garlic cloves, 2 tsp dried oregano, 1.5 tsp kosher salt, and 1/2 tsp black pepper.
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3
Add 1.5 lbs cut into wedges Yukon Gold potatoes to the bowl and toss to coat. Spread in a single layer on a large rimmed sheet pan. Roast for 15 minutes.
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4
Remove the pan from the oven. Push the potatoes to the edges and place 4 thighs bone-in, skin-on chicken thighs skin-side up in the center. Spoon the remaining marinade over the chicken. Pour 1/2 cup low-sodium chicken broth onto the pan around the vegetables.
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5
Return to the oven and roast until the chicken skin is golden and crispy and the internal temperature reaches 165 degrees F (74 degrees C), about 30 more minutes.
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6
Garnish with 2 tbsp chopped fresh flat-leaf parsley and serve directly from the pan.