Description
A simple, healthy, and flavorful one-pan dinner featuring juicy chicken thighs, roasted potatoes, and Mediterranean spices. Perfect for busy weeknights with minimal cleanup.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 1.5 pounds yellow potatoes (Yukon Gold), cut into 1-inch cubes
- 1 medium red onion, sliced into wedges
- 4 cloves garlic, minced
- ½ cup kalamata olives, halved
- ½ cup feta cheese, crumbled
- ¼ cup extra virgin olive oil
- ¼ cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large half-sheet baking pan (18×13 inches) with parchment paper or a silicone mat.
- Pat chicken thighs dry with paper towels. If large, cut into bite-sized pieces; otherwise leave whole.
- In a large mixing bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, pepper, and red pepper flakes until emulsified.
- Add potatoes, red onion wedges, and chicken to the bowl. Toss thoroughly to coat everything in the marinade.
- Add kalamata olives and toss again to distribute.
- Spread the mixture onto the prepared baking sheet in a single layer, ensuring pieces are not touching to allow for roasting rather than steaming.
- Roast for 25-30 minutes. At the 15-minute mark, flip the chicken and stir the potatoes to ensure even browning.
- Chicken is done when it reaches an internal temperature of 165°F (74°C) and potatoes are tender.
- Remove pan from oven and sprinkle crumbled feta cheese over the top.
- Return to oven for 2-3 minutes to warm and soften the cheese.
- Garnish with fresh parsley if desired, squeeze extra lemon juice over the top, and serve immediately.
Notes
Cut potatoes into uniform 1-inch cubes for even cooking. Pat chicken dry before marinating to promote browning. Flip chicken and stir potatoes halfway through cooking. Do not crowd the pan to avoid steaming. Feta cheese is salty, so taste before adding extra salt. This recipe is naturally gluten-free but check labels on olives and feta. Not recommended for freezing as potatoes become mushy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 of the sheet pan
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 4
- Protein: 35
Keywords: sheet pan dinner, greek chicken, healthy weeknight meals, one pan recipe, chicken and potatoes, easy dinner, meal prep