This easy Greek Chicken recipe is loaded with authentic Greek flavors in an easy to make weeknight dinner! A lovely Greek marinade made with olive oil, lemon juice, oregano and garlic provides an abundance of bright, fresh flavor to chicken thighs and potatoes.
- 6 to 8 bone-in chicken thighs about 2 pounds
- 1 1/2 pounds baby red potatoes washed and halved as needed
- 1/4 cup lemon juice fresh squeezed
- 1/3 cup olive oil
- 1 tablespoon dried oregano
- 2 teaspoons garlic powder
- 1 teaspoon dried dill
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- 1 lemon thinly sliced
- 2 tablespoons chopped parsley for garnish
Preheat the oven to 400 degrees. Line a large, half sheet baking sheet with parchment paper or a silicone baking mat and set aside.
In a medium bowl, whisk together the olive oil, seasonings and lemon juice until well combined. Add salt and pepper to taste.
Toss the diced potatoes in about half of the dressing and transfer potatoes to the baking sheet.
Pour the remaining dressing mixture over the chicken thighs and toss to coat well.
Arrange the chicken on the baking sheet with the potatoes. Top chicken thighs with lemon slices.
Bake in the oven for 40 to 45 minutes (stirring halfway through), or until the internal temperature of the chicken is 165 degrees.
Garnish the chicken and potatoes with the chopped parsley.
Serve with a lemon wedge, enjoy!
For crispier potatoes and chicken, place under the broiler for several minutes. Keep a close on eye on it!
The chicken thighs can be marinated for up to 2 hours for more intense flavor.
Half Sheet Pan | Silicone Baking Mat
Calories: 727kcal | Carbohydrates: 31g | Protein: 39g | Fat: 50g | Saturated Fat: 12g | Cholesterol: 212mg | Sodium: 781mg | Potassium: 1268mg | Fiber: 4g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 22mg | Calcium: 59mg | Iron: 3mg