Print

Easy Crispy Sheet Pan Greek Chicken with Lemon Potatoes

crispy sheet pan Greek chicken - featured image
Print Recipe

A simple and delicious one-pan meal featuring crispy skin chicken thighs, tender lemon potatoes, and briny Kalamata olives, perfect for a quick and hearty weeknight dinner.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1.5 pounds baby Yukon gold or red potatoes, quartered
  • 1 cup Kalamata olives, pitted
  • 1 large lemon, thinly sliced
  • Juice of 1 lemon
  • 4 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • Optional: Fresh parsley, chopped, for garnish

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the quartered potatoes and Kalamata olives with 2 tablespoons of olive oil, half the minced garlic, dried oregano, smoked paprika, salt, and pepper until well coated.
  3. Spread the potatoes and olives in a single layer on a rimmed sheet pan, leaving space in the center for the chicken thighs. Roast in the oven for 15 minutes.
  4. While the potatoes roast, pat dry the chicken thighs with paper towels. In a small bowl, mix 1 tablespoon olive oil, remaining garlic, lemon juice, salt, pepper, and a pinch more oregano. Rub this mixture all over the chicken thighs.
  5. Add thin lemon slices on the sheet pan, tucking some under the chicken and potatoes.
  6. Nestle the chicken thighs skin-side up in the center of the pan after the potatoes have roasted for 15 minutes. Return to the oven.
  7. Roast for another 25-30 minutes until the chicken skin is golden and crispy and the internal temperature reaches 165°F (74°C). Halfway through, flip the chicken thighs skin-side up again for even crispiness if needed.
  8. Optional: Broil for 2-3 minutes if the skin isn’t as crispy as desired, watching carefully to avoid burning.
  9. Let the chicken rest for 5 minutes before serving. Sprinkle fresh parsley on top for garnish.

Notes

Do not overcrowd the pan to ensure crispy skin and evenly cooked potatoes. Pat chicken skin dry before seasoning. Rotate the pan halfway through cooking if your oven has hot spots. Lemon slices can burn if too thin or too close to heat. Optional broil step enhances crispiness. Leftovers reheat best in the oven to maintain crisp skin.

Nutrition

Keywords: sheet pan chicken, Greek chicken, lemon potatoes, crispy chicken, one pan meal, easy dinner, Kalamata olives, Mediterranean

Find it online: https://milaspoon.com/easy-crispy-sheet-pan-greek-chicken-with-lemon-potatoes-recipe/