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chicken · potatoes · greek

Greek Lemon Chicken Sheet-Pan

Roasted Lemon Potatoes
dairy-freegluten-free

Ingredients

Method

1

In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken thighs and potatoes, tossing to coat evenly. Marinate at room temperature 20 minutes, or refrigerate up to overnight.

2

Preheat the oven to 425°F (220°C).

3

Spread the chicken, potatoes, and onion wedges in a single layer on a large rimmed baking sheet, skin side up on the chicken. Tuck the lemon slices among the vegetables.

4

Roast for 40-45 minutes, until the chicken skin is golden and crisp and the potatoes are fork-tender, flipping the potatoes halfway through.

5

Scatter the olives (if using) over the pan for the final 5 minutes to warm through.

6

Sprinkle with fresh parsley before serving.

Notes

  • A crumble of feta would traditionally finish this dish, but it's omitted here to keep it dairy-free — add it if that's not a concern for you.
  • Leftover chicken is great shredded into salads.
  • Bone-in thighs stay juicier than boneless, but boneless will work with 10 minutes less roasting time.

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