Sheet Pan Greek Chicken and Potatoes
Ingredients
The marinade
-
2
tablespoons
olive oil
-
2
tablespoons
lemon juice
-
2
cloves
garlic
-
2
teaspoons
dried oregano
-
¼
teaspoon
paprika
-
2
pounds
bone-in, skin-on chicken thighs
-
1
teaspoon
kosher salt
-
½
teaspoon
black pepper
The vegetables
-
2
pounds
russet potatoes
-
½
red onion
cut into 1-inch pieces
-
1
tablespoon
olive oil
-
1
teaspoon
dried oregano
-
12
whole
pepperoncini peppers
-
1
tomato
cut into wedges
-
2
tablespoons
minced fresh parsley
-
2
ounces
feta cheese
-
1
lemon
cut into wedges
Instructions
- Marinate the chicken by mixing olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper in a bowl or bag. Add chicken and coat well. Marinate for at least 30 minutes.
- Preheat the oven to 425°F. Toss potatoes and red onion with olive oil and oregano, then arrange on half of a baking sheet. Add pepperoncinis and tomato wedges, seasoning with salt and pepper.
- Remove chicken from marinade, pat dry, and place skin-side down on the other half of the baking sheet.
- Roast for 20 minutes, then stir vegetables and turn chicken. Continue roasting until chicken reaches 180°F, about 20 to 25 minutes longer.
- Transfer chicken to a plate and cover with foil. Stir potatoes and roast until tender and browned, about 10 minutes longer. Season vegetables to taste.
- Serve chicken and potatoes on a platter, garnished with parsley and feta cheese, with lemon wedges on the side.
Nutrition Facts (estimated)
Servings
4
Calories
622
Total fat
35g
Total carbohydrates
51g
Total protein
30g
Sodium
290mg
Cholesterol
133mg
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