Description
A quick and easy 30-minute family dinner featuring crispy skin-on chicken thighs, roasted lemon potatoes, and Kalamata olives, all cooked on a single sheet pan for minimal cleanup.
Ingredients
Scale
- 2 pounds boneless, skin-on chicken thighs
- 1/2 cup plain full-fat Greek yogurt
- 1/4 cup fresh lemon juice (about 2–3 lemons)
- Zest of 1 lemon
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1.5 pounds baby potatoes (yellow or red)
- 1/2 cup Kalamata olives, halved
- 1 medium red onion, sliced into wedges
- 1 tablespoon olive oil (for vegetables)
- Pinch of salt and pepper (for vegetables)
- 1/4 cup fresh parsley, chopped
- Lemon wedges, for serving
- 1/4 cup crumbled feta cheese, optional
Instructions
- Pat chicken thighs dry with paper towels and place in a medium bowl.
- Whisk together Greek yogurt, lemon juice, lemon zest, 3 tablespoons olive oil, minced garlic, dried oregano, salt, and pepper.
- Add chicken to the marinade and toss to coat. Let marinate for at least 15 minutes (or up to 4 hours in the fridge).
- Preheat oven to 425°F (220°C).
- Wash potatoes; leave small ones whole or cut larger ones into quarters. Slice red onion into wedges and halve olives.
- Line a large 18×13-inch sheet pan with parchment paper.
- Spread potatoes and onions on the pan, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Toss to coat.
- Push vegetables to the sides of the pan to create space in the center.
- Place marinated chicken thighs skin-side up in the center of the pan. Pour remaining marinade over the chicken.
- Roast for 25-30 minutes, rotating the pan halfway through, until chicken skin is crispy and internal temperature reaches 165°F.
- Remove from oven and let chicken rest for 5 minutes.
- Sprinkle with crumbled feta and fresh parsley. Serve with lemon wedges.
Notes
Ensure chicken is patted dry before marinating to guarantee crispy skin. Do not overcrowd the pan; use two pans if necessary. Rotate the pan halfway through cooking for even browning. If using chicken breasts, reduce cook time to 20-25 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: 1 chicken thigh, por
- Calories: 480
- Sugar: 3
- Sodium: 450
- Fat: 24
- Saturated Fat: 6
- Carbohydrates: 32
- Fiber: 4
- Protein: 35
Keywords: Greek chicken, sheet pan dinner, easy weeknight meals, crispy chicken thighs, lemon potatoes, healthy family dinner, gluten-free recipes