American

Greek Sheet-Pan Chicken Thighs with Lemon Potatoes

Bone-in chicken thighs roast over lemony potatoes, garlic, and oregano so the skin goes crisp while the vegetables soak up the pan drippings. A final hit of feta and herbs gives the traybake bright, salty lift without losing the cozy, one-pan feel.

  • Adapted from Bon Appetit's Sheet-Pan Lemon Chicken and Potatoes and Ina Garten's Skillet-Roasted Lemon Chicken
  • Primary source bonappetit.com
1 hr 10 mins Medium cost Serves 4
Gluten-FreeDairy-FreeHigh ProteinHigh CarbMeal Prep FriendlyOne Pan

At a Glance

Time
1 hr 10 mins
Serves
4
Cost
Medium
Cuisine
American
Dietary fit
Gluten-Free, Dairy-Free

Instructions

  1. Heat the oven to 400F. Strip the zest from the lemons in wide pieces, then squeeze the juice into a small bowl. On a rimmed sheet pan, mix the zest with the garlic, olive oil, dried oregano, ground coriander, red pepper flakes, kosher salt, and half of the lemon juice until it forms a fragrant paste.
  2. Add the fingerling or Yukon Gold potatoes to the pan and toss until coated, then set the bone-in skin-on chicken thighs skin-side up among them. Work the paste under and over the skin as best you can so every piece is seasoned, then arrange everything in a single layer with the chicken exposed on top.
  3. Roast until the potatoes are tender and the chicken skin is crisp, deeply golden, and cooked through to about 175F in the thickest part, 45 to 50 minutes. If the pan starts to look dry before the skin is done, spoon some hot drippings over the potatoes to keep them glossy.
  4. Spoon the remaining lemon juice over the chicken and potatoes, scatter over the feta and herbs, and let the pan rest for 5 minutes so the juices settle. Serve straight from the tray while the edges are still sizzling and the lemon smells bright and sharp.

Adaptations

Easy Swap
  • Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
  • Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
  • Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.

How to adapt: Naturally gluten-free, and dairy-free if you skip the feta or finish with olives and extra herbs instead.

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