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Greek Sheet Pan Chicken

Greek Sheet Pan Chicken with Lemon and Feta Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 2 lbs bone-in, skin-on chicken thighs (about 5 to 6)
  • 1 1/2 lbs baby potatoes, halved
  • 1 red onion, cut into 1-inch wedges
  • 2 lemons, divided (1 juiced, 1 sliced into thin rounds)
  • 4 garlic cloves, smashed
  • 1/4 cup olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon salt, plus more for seasoning chicken
  • Freshly ground black pepper
  • 1/3 cup Kalamata olives, pitted
  • 1/2 cup crumbled feta cheese

Method
 

  1. Heat oven to 425°F (220°C). Whisk the olive oil, lemon juice, garlic, oregano, salt, and pepper in a large bowl. Toss the potatoes and onion in the mixture until coated.
  2. Pat the chicken dry, season with salt and pepper, then rub with the remaining oil mixture from the bowl.
  3. Spread the potatoes and onion on a rimmed baking sheet. Place the chicken skin side up on top, and tuck the juiced lemon halves and lemon slices around the pan.
  4. Roast for 40 to 45 minutes, until the chicken skin is deep golden and reads 165°F (74°C) at the thickest part, and the potatoes are fork-tender with browned edges.
  5. Scatter the feta and olives over the hot pan and serve straight from the sheet, with extra lemon wedges on the side.

Notes

Chicken thighs can be swapped for boneless breasts or drumsticks; check the quick-reference table for adjusted times. For extra crispy potatoes, preheat the empty baking sheet in the oven while it comes up to temperature.