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- 4 chicken thighs (bone-in and skin-on, for juicy flavor) - 4 medium potatoes, cut into wedges (preferably Yukon Gold or Russet) - 1 lemon (juice and zest needed) - 3 tablespoons extra virgin olive oil - 3 cloves garlic, finely minced - 1 teaspoon dried oregano (preferably Greek for authenticity) - 1 teaspoon dried thyme - 1 teaspoon smoked paprika (adds a nice depth) - 1 teaspoon kosher salt - ½ teaspoon freshly ground black pepper - 1 cup cherry tomatoes, halved (for a pop of freshness) - ¼ cup Kalamata olives, pitted and halved - Fresh parsley, finely chopped (for garnish) When making Greek Chicken & Potato Sheet Pan, the ingredients are key. First, you need juicy chicken thighs, skin-on for extra flavor. Potatoes add heartiness, and Yukon Gold or Russet work best. A fresh lemon brings brightness to the dish. For the marinade, olive oil is essential. It keeps the chicken moist and helps the spices stick. Garlic adds a pungent kick, while herbs like oregano and thyme give it that Greek touch. Smoked paprika brings depth and a hint of sweetness. Don't forget the cherry tomatoes and Kalamata olives! They add color, texture, and taste to your meal. Lastly, fresh parsley brightens everything before serving. This mix of ingredients creates a simple yet flavorful dinner experience. To start, squeeze the juice from one lemon. Make sure to zest the lemon too; it adds great flavor. In a large bowl, mix the lemon juice, zest, and three tablespoons of olive oil. Next, add three cloves of minced garlic. Then, sprinkle in one teaspoon of dried oregano, one teaspoon of dried thyme, one teaspoon of smoked paprika, one teaspoon of kosher salt, and half a teaspoon of black pepper. Whisk everything together until it is well combined. This marinade will make your chicken extra tasty! Now, take your four chicken thighs and coat them in the marinade. Turn them over so they are covered well. Let the chicken sit in the marinade for about 20 minutes at room temperature. This time allows the flavors to soak in. If you are in a hurry, it’s okay to move on to the next step right away. Grab a large rimmed sheet pan for this next step. Arrange the potato wedges in a single layer on the pan. Drizzle them with a tablespoon of olive oil and season with salt and pepper. Toss the wedges to coat them evenly. Next, nestle the marinated chicken thighs among the potato wedges with the skin facing up. This way, the skin gets crispy. Finally, scatter the halved cherry tomatoes and Kalamata olives around the chicken and potatoes for added color and taste. Preheat your oven to 400°F (200°C). Once the oven is hot, place the sheet pan inside. Roast the dish for about 35 to 40 minutes. The chicken needs to reach an internal temperature of 165°F (75°C). You want the potatoes golden brown and tender. After roasting, pull the pan out and let it rest for 5 minutes. This helps the juices settle. Before serving, sprinkle some freshly chopped parsley on top for a nice finish. For crispy skin, start with bone-in, skin-on chicken thighs. This choice gives you juicy meat and rich flavor. Pat the skin dry with a paper towel before marinating. A dry surface helps it crisp up nicely in the oven. If you have more time, let the chicken marinate for up to an hour in the fridge. This extra time boosts flavor even more. Choosing the right potatoes matters. Yukon Gold or Russet potatoes work best for this dish. Their starchy texture helps them get crispy. Cut the potatoes into even wedges for uniform cooking. Try to make all pieces the same size. This way, they roast evenly and become tender at the same time. For a great presentation, serve your dish straight from the sheet pan. This rustic look fits the meal's vibe. You can also transfer everything to a large platter. Add lemon wedges on the side for a zesty touch. Pair this meal with a light salad or a cold glass of white wine for a lovely dinner experience. {{image_4}} You can change the protein in this dish. Try chicken breasts or pork instead of thighs. Both will still taste great with the same marinade. For vegetables, feel free to mix it up. You can use sweet potatoes, carrots, or zucchini. All these choices add unique flavors and colors to your meal. You can add more flavor by including feta cheese. This tangy cheese pairs well with the olives and tomatoes. You could also toss in bell peppers for a colorful crunch. Adjust the spices to fit your taste. If you like heat, add some red pepper flakes. For more depth, try adding more smoked paprika or extra garlic. You can grill the chicken if you want a smoky flavor. Just marinate it as usual and then cook on the grill. Keep an eye on the heat and cook until it reaches 165°F (75°C). Slow cooking is another option. Place everything in a slow cooker and let it cook low and slow for about 6 hours. This method makes the chicken very tender and juicy. Store your Greek Chicken & Potato Sheet Pan leftovers in an airtight container. This keeps them fresh for up to three days. If you want to maintain flavor, let the dish cool before sealing. Avoid putting hot food directly in the fridge; it can raise the temperature inside. If you have extra chicken or potatoes, separate them to keep moisture in check. To freeze, first cool the dish completely. Then, wrap each portion tightly in plastic wrap, followed by aluminum foil. This double layer prevents freezer burn. You can freeze the meal for up to three months. When ready to eat, move it to the fridge overnight to thaw. This slow defrost keeps the chicken juicy and the potatoes tender. Reheat the chicken and potatoes in the oven for the best results. Set your oven to 350°F (175°C). Place the leftovers in a baking dish, cover with foil, and heat for about 20-25 minutes. This method warms without drying out the food. If you use a microwave, add a splash of water to keep moisture in. Heat in short bursts, checking often to avoid overcooking. Enjoy your delicious meal again! The total time for this dish is about one hour. You need 20 minutes to prep. Then, roast it in the oven for 35-40 minutes. This timing gives the chicken and potatoes a great flavor. Yes, you can use chicken breasts. However, they cook faster than thighs. If you choose breasts, check their internal temperature after 25-30 minutes. You want them to reach 165°F (75°C). This way, they stay juicy and tender. You can serve this dish with many sides. Here are some quick ideas: - Greek salad for freshness. - Tzatziki sauce for a creamy dip. - Steamed green beans for a crunchy touch. - Rice or couscous for a filling addition. This recipe is great for meal prep. You can make it ahead and store it in the fridge. Place leftovers in airtight containers. They will stay fresh for 3-4 days. You can also freeze it for up to 3 months. Just reheat in the oven or microwave. This makes it easy to enjoy later. This recipe for Greek Chicken and Potato Sheet Pan highlights simple, tasty ingredients. You have chicken thighs marinated with lemon, garlic, and herbs. Roasting them with potatoes and veggies creates a delicious one-pan meal. Remember, you can switch proteins or add spices to fit your taste. Store leftovers properly to keep them fresh. Enjoy this hearty dish that’s easy to make for any occasion. Cooking doesn't need to be complicated; with these steps, you'll impress everyone!

Greek Chicken & Potato Sheet Pan

Indulge in the flavors of Greece with this Greek Chicken & Potato Sheet Pan Delight! This one-pan meal features juicy chicken thighs, crispy potatoes, and vibrant cherry tomatoes and olives, all roasted to perfection. Easy to prepare and bursting with Mediterranean flavors, it's perfect for busy weeknights. Click now to explore this delicious recipe and bring a taste of Greece to your dinner table!
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Ingredients
  

4 chicken thighs (bone-in and skin-on, for juicy flavor)

4 medium potatoes, cut into wedges (preferably Yukon Gold or Russet)

1 lemon (juice and zest needed)

3 tablespoons extra virgin olive oil

3 cloves garlic, finely minced

1 teaspoon dried oregano (preferably Greek for authenticity)

1 teaspoon dried thyme

1 teaspoon smoked paprika (adds a nice depth)

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 cup cherry tomatoes, halved (for a pop of freshness)

¼ cup Kalamata olives, pitted and halved

Fresh parsley, finely chopped (for garnish)

Instructions
 

Begin by preheating your oven to 400°F (200°C) to prepare for roasting.

    In a large mixing bowl, combine the lemon juice, lemon zest, olive oil, minced garlic, dried oregano, dried thyme, smoked paprika, salt, and pepper. Whisk thoroughly until well blended to create a delicious marinade.

      Add the chicken thighs to the marinade, turning them to ensure they are fully coated. For optimal flavor, allow them to marinate for about 20 minutes at room temperature. If you're short on time, proceed to the next step immediately.

        On a large rimmed sheet pan, arrange the potato wedges in a single layer. Drizzle them with a tablespoon of olive oil and season generously with salt and pepper. Toss the wedges to ensure they are evenly coated.

          Nestle the marinated chicken thighs amongst the potato wedges, skin-side up, to allow the skin to crisp up beautifully while roasting.

            Scatter the halved cherry tomatoes and Kalamata olives evenly around the chicken and potatoes, adding vibrant color and flavor.

              Place the sheet pan in the preheated oven and roast for about 35-40 minutes. The chicken should be cooked through and reach an internal temperature of 165°F (75°C), while the potatoes should be golden brown and tender.

                Once done, remove the pan from the oven and let it rest for 5 minutes to allow the juices to redistribute. Before serving, sprinkle freshly chopped parsley over the top for a touch of color and freshness.

                  - Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4

                    - Presentation Tips: Serve directly from the sheet pan for a rustic appeal or transfer to a large serving platter. You can add lemon wedges on the side for an extra zesty kick! Enjoy your delightful Greek-inspired meal!