Greek Chicken and Potato Bake
A simple one-pan Mediterranean dinner with tender chicken thighs, roasted potatoes, and colorful vegetables seasoned with lemon, herbs, and olive oil. Everything bakes together for maximum flavor and minimal cleanup.
Time Breakdown
Ingredients (6 servings)
- 2 poundsbone-in chicken thighsskin-on
- 1 1/2 poundsbaby potatoeshalved
- 1 largered bell peppercut into strips
- 1 largeyellow bell peppercut into strips
- 1 mediumred onioncut into wedges
- 1 pintcherry tomatoeshalved
- 1/4 cupolive oildivided
- 1 largelemonjuiced and zested
- 4 clovesgarlic clovesminced
- 1 tablespoondried oregano
- 1 teaspoondried thyme
- 1 1/2 teaspoonssaltdivided
- 1/2 teaspoonblack pepper
- 1 teaspoonpaprika
- 1/4 cupfresh parsleychopped, for garnish
Instructions
- 1
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
3min - 2
In a large bowl, toss halved potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and half the minced garlic. Spread on one side of the sheet pan.
5min - 3
Bake potatoes for 15 minutes to get them started.
15min - 4
Meanwhile, season chicken thighs with remaining salt, pepper, oregano, thyme, and paprika. Rub with remaining olive oil, lemon zest, and remaining garlic.
5min - 5
Remove sheet pan from oven. Add seasoned chicken thighs to the center of the pan.
2min - 6
Add bell peppers, red onion wedges, and cherry tomatoes around the chicken and potatoes. Drizzle vegetables with any remaining oil mixture.
3min - 7
Return to oven and bake for 20-25 minutes until chicken reaches 165°F internal temperature and vegetables are tender.
25min - 8
Remove from oven and immediately squeeze fresh lemon juice over everything. Let rest 5 minutes, then garnish with chopped parsley.
5min
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