Greek Chicken and Potatoes stays juicy with savory glaze or seasoning—an easy anchor for dinner with simple sides.
Weeknight Greek-Style Chicken with Lemony Potatoes
A no-fuss sheet-pan dinner that produces juicy, herb-scented chicken and crisp-edged, lemony potatoes with almost no cleanup.
This is the kind of dinner that earns its place in the rotation: pantry-friendly, forgiving, and fast to pull together. Between quartered baby potatoes, a handful of dried herbs, a lemon, and bone-in chicken thighs, you get a complete, satisfying meal that roasts up on one rimmed baking sheet — perfect for busy weeknights or a low-effort family supper.
The flavor is bright and straightforward: garlic and lemon lift the savory notes of oregano, thyme, and paprika, while olive oil helps everything brown. Rubbing the chicken with the herb-garlic mix and tossing the potatoes and onions in the same citrusy dressing gives both components their own caramelized edges and keeps the thighs juicy. A splash of low-sodium chicken broth in the pan adds steam for tender meat and catches those pan drippings for an easy spoonable finish.
Little tricks make the difference: pat the thighs dry so the skin crisps, cut the potatoes into uniform 1–1½-inch pieces for even roasting, and give the potatoes and onions a good toss so every piece picks up the lemony glaze. If you have time, let the chicken sit with the rub for 30 minutes (or refrigerate up to a day) to deepen the flavor without extra effort.
Serve it straight from the sheet with a crisp green salad, a dollop of tzatziki or plain yogurt, and some crusty bread to mop up the juices. Leftovers reheat beautifully and make a hearty lunch the next day — proof that simple staples, when seasoned right, can feel like something special.
Ingredients
How to Make Greek Chicken and Potatoes
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment for easier cleanup.
- Quarter the baby potatoes (halve larger ones so all pieces are about uniform 1–1½ inches). Peel and cut the red onion into 1-inch wedges. Place potatoes and onion in a large bowl.
- In a small bowl whisk together 2 tbsp olive oil, juice of the lemon, 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp paprika, 1/2 tsp salt and 1/4 tsp black pepper; pour over the potatoes and onions and toss to coat evenly.
- Pat the chicken thighs dry with paper towels. In the same small bowl combine the remaining 1 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp dried oregano, 1/2 tsp dried thyme, remaining paprika, remaining salt and pepper; rub this mixture over both sides of each chicken thigh.
- Arrange the seasoned potatoes and onions in a single layer on the prepared sheet pan, leaving space between pieces. Nestle the chicken thighs skin-side up (if skinless, place seam-side down) among the potatoes.
- Pour 1/4 cup low-sodium chicken broth into the pan (around the edges, not directly over the chicken) to add steam and keep the potatoes moist.
- Roast for 35–45 minutes, rotating the pan once about halfway through, until potatoes are fork-tender and an instant-read thermometer in the thickest part of a thigh reads 165°F (75°C). If you want a bit more color, broil 2–3 minutes at the end, watching closely.
- Remove from oven and let rest 5 minutes. Crumble the feta over the pan, sprinkle with chopped parsley, then serve the chicken and potatoes hot, spooning any pan juices over each portion.
Recipe Card
Greek Chicken and Potatoes
Greek Chicken and Potatoes stays juicy with savory glaze or seasoning—an easy anchor for dinner with simple sides.
- Prep
- 15 min
- Cook
- 50 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment for easier cleanup.
- Quarter the baby potatoes (halve larger ones so all pieces are about uniform 1–1½ inches). Peel and cut the red onion into 1-inch wedges. Place potatoes and onion in a large bowl.
- In a small bowl whisk together 2 tbsp olive oil, juice of the lemon, 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp paprika, 1/2 tsp salt and 1/4 tsp black pepper; pour over the potatoes and onions and toss to coat evenly.
- Pat the chicken thighs dry with paper towels. In the same small bowl combine the remaining 1 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp dried oregano, 1/2 tsp dried thyme, remaining paprika, remaining salt and pepper; rub this mixture over both sides of each chicken thigh.
- Arrange the seasoned potatoes and onions in a single layer on the prepared sheet pan, leaving space between pieces. Nestle the chicken thighs skin-side up (if skinless, place seam-side down) among the potatoes.
- Pour 1/4 cup low-sodium chicken broth into the pan (around the edges, not directly over the chicken) to add steam and keep the potatoes moist.
- Roast for 35–45 minutes, rotating the pan once about halfway through, until potatoes are fork-tender and an instant-read thermometer in the thickest part of a thigh reads 165°F (75°C). If you want a bit more color, broil 2–3 minutes at the end, watching closely.
- Remove from oven and let rest 5 minutes. Crumble the feta over the pan, sprinkle with chopped parsley, then serve the chicken and potatoes hot, spooning any pan juices over each portion.
Nutrition
- Carbohydrates
- 32.5
- Saturated Fat
- 7.6
- Sodium
- 775
- Fiber
- 4.2
- Unsaturated Fat
- 21.7
- Protein
- 40.7
- Fat
- 29.3
- Cholesterol
- 173
- Trans Fat
- 0.1
- Calories
- 556
- Sugar
- 2.7