Greek Lemon Chicken & Potatoes

About This Recipe:

For days when turning on the stove seems too exhausting, this Greek inspired lemon chicken & vegetable sheet pan meal is a lifesaver. The hardest part about this recipe is chopping the ingredients, but other than that it’s a quick mix and toss into the oven for under an hour. The kalamata olives and feta cheese are definitely not necessities, but they take the dish to a whole other level. Trust me, this meal has restaurant quality flavor and presentation, but homemade quality love and ingredients.


Ingredients (4 servings)

-1.5 lbs chicken thighs, skin on & bone in
-1 lb Yukon gold potatoes, cut into wedges
-1 red onion, thick slices
-1/4 cup kalamata olives
-3 oz feta cheese, cubed
-1/4 cup fresh parsley, chopped
-1 lemon, cut into wedges for serving
Optional: 12 oz green beans, rice or pita bread

-1/4 cup olive oil
-1/3 cup lemon juice
-1/4 cup fresh parsley, chopped
-4 garlic cloves, finely minced
-1 tsp onion powder
-1 tsp dried oregano
-1/2 tsp dried thyme

Instructions (1 hour) 

1. In a bowl, whisk together all of the marinade ingredients. Then on a large sheet pan, place the chicken thighs, potatoes, and onion slices in a single layer. Pour in the marinade and coat evenly.
2. Bake at 400 degrees F for 50 minutes. For roasted string beans, bake at 400 degrees F for 20-25 minutes.
3. Once the chicken and vegetables are done, sprinkle in the kalamata olives, feta cheese, and parsley. Serve with rice or pita, and extra lemon wedges.

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