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 one 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)
-2 lbs chicken thighs, skin on & bone in
-1.5 lbs baby Yukon gold potatoes, halved
-1 small red onion, sliced
-1/4 cup kalamata olives
-3 oz feta cheese, crumbled
-1/4 cup fresh parsley, chopped
-1 lemon, cut into wedges for serving

-1 lemon, juiced
-2 tbls olive oil
-1/4 cup fresh parsley, chopped
-4 garlic cloves, finely minced
-1 tsp onion powder
-1 tsp dried oregano
-1/2 tsp dried thyme
-Salt and pepper

Instructions (1 hour 15 minutes) 
1. In a small bowl, whisk together all of the marinade ingredients. Then on a large baking dish, add in the chicken, potatoes, and onion. Pour in the marinade and coat evenly.
2. Bake at 425 degrees F for 1 hour until the chicken and potatoes are fully cooked.
3. Top with the kalamata olives, feta cheese, and parsley, and serve with extra lemon.

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