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Greek Chicken and Potato Sheet Pan Bake Recipe

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3.8 from 4 reviews

  • Author: Hazel
  • Total Time: 1 hour 10 minutes
  • Yield: 4–6 servings

Description

This Greek Chicken and Potato Sheet Pan Bake is a simple, flavorful dinner that combines juicy, herb-infused chicken thighs with perfectly roasted potatoes. Coated in a tangy yogurt, lemon, and herb marinade, this one-pan meal requires minimal prep and cleanup while delivering maximum taste with golden, crispy skin and tender potatoes. Ideal for a hassle-free weeknight meal, it highlights classic Mediterranean flavors with oregano, thyme, and garlic.

Ingredients

Chicken and Potatoes

  • 6–8 bone-in skin-on chicken thighs (about 2.25 pounds)
  • 1 pound gold or russet potatoes, cut into chunks

Marinade

  • ¼ cup plain whole milk yogurt
  • 3 tablespoons olive oil
  • 1 tablespoon minced garlic, to taste
  • 1 tablespoon yellow mustard
  • 1 tablespoon lemon juice
  • 2 teaspoons salt
  • 2 teaspoons dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and potatoes evenly.
  2. Arrange Ingredients: Place the chicken thighs in the center of a large sheet pan and scatter the potato chunks all around them to ensure even cooking.
  3. Pierce Chicken: Using a small knife, carefully pierce each chicken thigh a few times to help the marinade penetrate deeply, enhancing flavor throughout the meat.
  4. Make Marinade: In a bowl, whisk together olive oil, yogurt, salt, onion powder, black pepper, minced garlic, dried oregano, mustard, lemon juice, and dried thyme until fully combined into a smooth marinade.
  5. Coat Chicken and Potatoes: Pour the marinade evenly over the chicken and potatoes. With clean hands, massage the marinade thoroughly into both, lifting the chicken skin carefully to rub some marinade underneath for maximum flavor.
  6. Arrange for Roasting: Spread the potatoes back around the chicken in a single layer to ensure that everything roasts evenly.
  7. Bake: Place the sheet pan in the oven and bake for 50 to 55 minutes until the potatoes are tender and the chicken is fully cooked with golden, crispy skin.
  8. Broil for Color: If desired, broil the chicken for 2 to 3 minutes at the end of baking to deepen the skin’s color and crispiness.
  9. Rest and Serve: Let the chicken rest briefly after baking, then serve warm for a delicious and hearty meal.

Notes

  • Use bone-in, skin-on chicken thighs for the best flavor and crispy skin.
  • The piercing step helps the marinade flavor penetrate the meat thoroughly.
  • Adjust garlic amount according to taste as it can be potent.
  • You can swap yellow mustard for Dijon mustard if preferred.
  • Broiling at the end is optional but adds a nice golden color and extra crispiness.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
  • Prep Time: 15 minutes
  • Cook Time: 50–55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek

Find it online: https://recipesbyhazel.com/greek-chicken-and-potato-sheet-pan-bake-recipe/