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Greek Chicken Thigh Recipes

Sheet Pan Greek Lemon Chicken Thighs Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 610
Ingredients Method Notes

Ingredients
  

  • 8 bone‑in, skin‑on chicken thighs
  • 1½ lbs Yukon gold potatoes, cut into 1½‑inch wedges
  • 1 large lemon
  • 4 cloves garlic, minced
  • 2 tbsp dried Greek oregano
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ cup crumbled feta
  • Handful fresh parsley leaves, chopped

Method
 

  1. Preheat oven to 425°F. Whisk 3 tbsp olive oil, juice from half the lemon, garlic, oregano, 1 tsp salt, and pepper. Add chicken, coat, and let sit 10 minutes.
  2. Toss potato wedges with a drizzle of oil and a pinch of salt. Spread on a large rimmed baking sheet, then nestle chicken among the potatoes, skin side up. Tuck lemon slices and remaining marinade around them.
  3. Roast 40‑45 minutes, until chicken reaches 165°F and potatoes are golden. Broil 1‑2 minutes for extra crisp skin if desired.
  4. Remove from oven and scatter feta and parsley over the hot pan. Spoon juices over the chicken and serve immediately.

Notes

If you have 30 minutes to spare, marinate the chicken in the fridge before you prep the potatoes for an even deeper flavor. The potato wedges are soft and creamy; for crisper edges, toss them with a little extra oil and give them a 10‑minute head start in the oven before adding the chicken.