Description
A simple, fast, and delicious sheet pan dinner featuring marinated chicken breasts or thighs roasted with lemon potatoes, perfect for busy weeknights.
Ingredients
- Chicken Breasts or Thighs (2 lbs / 900g)
- Large Potatoes (3 lbs / 1.4kg)
- Olive Oil (3 tablespoons / 45ml)
- Lemon (2 lemons, juiced and zested)
- Dried Oregano (2 teaspoons)
- Garlic (6 cloves, minced / about 2 tablespoons)
- Salt and Black Pepper (to taste)
- Fresh Parsley or Dill (for garnish)
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil.
- Marinate chicken breasts or thighs in olive oil, lemon juice, garlic, salt, pepper, and oregano for at least 15 minutes.
- Slice potatoes into wedges or chunks and toss them with half of the remaining marinade mixture.
- Arrange chicken pieces on the prepared pan and place potato wedges around the chicken in a single layer.
- Drizzle the remaining marinade over the chicken and potatoes.
- Roast in the center of the oven for 40-45 minutes until chicken reaches 165°F (74°C) and potatoes are tender.
- Let the chicken rest for 5 minutes before slicing and serving.
Notes
Use chicken thighs for juicier results. Marinating overnight enhances flavor. Cover with foil if potatoes brown too quickly.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 28
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 4
- Protein: 45
Keywords: sheet pan dinner, greek chicken, lemon potatoes, weeknight meal, easy dinner, healthy recipe, one pan meal