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- 4 chicken thighs, skin-on and bone-in - 1.5 lbs baby potatoes, halved - 3 tablespoons olive oil - 3 cloves garlic, finely minced These main ingredients create a hearty base for our dish. Chicken thighs are juicy and flavorful. The skin adds a lovely crispness when cooked. Baby potatoes are tender and soak up all the flavors. Olive oil keeps everything moist, while garlic gives a savory kick. - Zest and juice of 2 fresh lemons - 2 teaspoons dried oregano - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste The lemons add brightness and zest. Their juice balances the richness of the chicken. Dried oregano brings a hint of the Mediterranean. Smoked paprika adds warmth and depth. Salt and pepper enhance all the flavors, making each bite delicious. - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) Fresh parsley gives a pop of color and freshness. It also adds a nice herbal note. Lemon wedges on the side offer extra tang. You can squeeze them over the dish just before eating. This garnish makes the dish look inviting and adds a burst of flavor. - Preheat the oven to 425°F (220°C). This helps the chicken and potatoes cook well. - In a large bowl, whisk together 3 tablespoons of olive oil, 3 minced garlic cloves, the zest and juice of 2 lemons, 2 teaspoons of dried oregano, and smoked paprika. Add salt and pepper to taste. This marinade adds great flavor. - Coat the 4 chicken thighs in the marinade. Make sure every piece is covered. - Let the chicken sit for at least 15 minutes at room temperature. If you have more time, refrigerate it for up to 1 hour. This helps the flavors soak in. - On a large baking sheet, arrange 1.5 lbs of halved baby potatoes. Spread them out in one layer. - Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and a pinch of oregano. Toss them well to coat. - Nestle the marinated chicken thighs skin-side up among the potatoes. - Ensure that each piece has enough space for even cooking. This helps them get crispy and brown. - Place the baking sheet in the preheated oven. Bake for 30-35 minutes. The chicken should reach an internal temperature of 165°F (75°C). The potatoes will become tender and golden too. - For extra crispy skin, turn on the broiler for 2-3 minutes at the end. Watch closely to avoid burning. - After baking, let the chicken rest for a few minutes. This keeps the juices inside. - Garnish with fresh parsley and serve with lemon wedges for a zesty touch. Enjoy your meal! To boost the taste of your dish, marinate your chicken for at least 15 minutes. If you can wait longer, refrigerate it for up to 1 hour. The longer you marinate, the more flavor the chicken absorbs. You can also add extra herbs like thyme or rosemary for more depth. A pinch of red pepper flakes can add a nice kick if you like spice. To check if your chicken is done, use a meat thermometer. The chicken should reach 165°F (75°C) for safe eating. For the potatoes, cut them in half for even cooking. To avoid soggy potatoes, spread them out on the baking sheet. Make sure they have space and are not piled on top of each other. Using parchment paper on your baking sheet can save a lot of time. It keeps the pan clean and makes it easy to lift the food off. Store any leftover ingredients in airtight containers. This keeps them fresh for your next meal or snack. {{image_4}} You can switch out chicken thighs for chicken breasts. Chicken breasts cook faster, so watch the time. You can also try fish like salmon or tilapia. Fish will need less time in the oven. For a plant-based option, use tofu. Press and cube the tofu before marinating. It soaks up flavors well and cooks nicely. Seasonal vegetables add color and taste to your dish. Try adding bell peppers, zucchini, or carrots. These veggies roast well and cook quickly. You can also serve a fresh salad on the side. A simple Greek salad pairs nicely with this meal. Want a kick? Add chili flakes to the marinade. This gives a spicy twist that many enjoy. For a Mediterranean feel, toss in olives and feta cheese. These ingredients add a salty, rich flavor. Adjust the seasonings to match your taste. Feel free to experiment and make this dish your own! To keep your meal fresh, store leftovers in the fridge. Place the chicken and potatoes in an airtight container. They will stay good for up to three days. If you want to keep them longer, freeze your leftovers. For best results, wrap them tightly in plastic wrap before placing them in a freezer bag. This helps prevent freezer burn. To reheat chicken, use the oven for the best taste. Preheat it to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. This keeps it moist. Bake for about 15-20 minutes until heated through. For potatoes, you can reheat them in the oven or a skillet. If using a skillet, add a little olive oil for crispness. Aim for medium heat to keep their texture nice. Cooked chicken thighs will last about 3-4 days in the fridge. Baby potatoes can last a week as long as they are stored properly. If you see any signs of spoilage, like a bad smell or slimy texture, it’s best to throw them away. Always use your senses to check for freshness. Yes, you can use boneless chicken thighs. They cook faster and stay juicy. Just keep an eye on the time. Boneless thighs usually take about 20-25 minutes in the oven. This saves time and makes the dish easier to serve. However, skin-on thighs give a crispier texture. You can pair this dish with a fresh salad. A Greek salad adds a nice touch with cucumbers and feta. Some warm pita bread also complements the meal well. For a light side, try steamed green beans or roasted veggies. These options balance the flavors and make a complete meal. To prep ahead, marinate the chicken the night before. Store it in the fridge, covered. You can also chop the potatoes and season them in advance. Keep them in an airtight container. When you’re ready to cook, just combine everything and bake. This saves time on busy days. Absolutely! You can grill the chicken and potatoes. For the chicken, use medium heat and cook for about 15-20 minutes. Flip it halfway for even cooking. For potatoes, wrap them in foil with seasoning. Grill them for around 20-25 minutes. This gives a nice smoky flavor. Yes, you can. Limes or oranges work well too. Limes add a zesty kick, while oranges give a sweeter taste. Each fruit brings a unique flavor to the dish. Experiment with these fruits to find your favorite twist. This guide showed how to make a tasty sheet-pan meal. You learned about the main ingredients, flavor boosters, and garnishing tips. I shared step-by-step instructions for marinating and baking. Troubleshooting tips helped ensure your meal comes out perfect every time. You can also explore variations to keep things fresh. With a bit of prep and some creativity, this dish could become a family favorite. Enjoy making it your own!

Sheet-Pan Greek Lemon Chicken & Potatoes

Discover the mouthwatering flavors of Zesty Sheet-Pan Greek Lemon Chicken & Potatoes! This easy recipe combines juicy chicken thighs with tender baby potatoes, all infused with vibrant lemon and aromatic herbs. Perfect for a quick weeknight dinner, this dish is packed with flavor and requires minimal cleanup. Ready in just 50 minutes, you can impress your family with this delicious meal. Click to explore the full recipe and bring a taste of Greece to your kitchen!
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Ingredients
  

4 chicken thighs, skin-on and bone-in

1.5 lbs baby potatoes, halved

3 tablespoons olive oil

3 cloves garlic, finely minced

Zest and juice of 2 fresh lemons

2 teaspoons dried oregano

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C). This will ensure that your chicken and potatoes cook evenly and develop a lovely golden color.

    Prepare the Marinade: In a large mixing bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, dried oregano, smoked paprika, and a generous pinch of salt and pepper. This aromatic marinade will infuse the chicken with zesty flavors.

      Marinate the Chicken: Add the chicken thighs to the bowl, ensuring each piece is generously coated with the marinade. For the best flavor, let the chicken marinate for at least 15 minutes at room temperature, or refrigerate for up to 1 hour if you have more time to let the flavors meld.

        Prep the Potatoes: On a large rimmed baking sheet, arrange the halved baby potatoes in a single layer. Drizzle with a tablespoon of olive oil, then season with salt, pepper, and a sprinkle of oregano. Toss the potatoes to ensure they are evenly coated and seasoned.

          Arrange the Chicken and Potatoes: Nestle the marinated chicken thighs skin-side up among the seasoned potatoes on the baking sheet. Make sure there's enough space between each piece to allow air to circulate for even cooking.

            Bake the Dish: Place the baking sheet in the preheated oven and bake for 30-35 minutes or until the chicken is cooked through, reaching an internal temperature of 165°F (75°C), and the potatoes are tender and golden brown.

              Crisp the Skin: For an extra crispy skin on the chicken, switch to the broiler setting for an additional 2-3 minutes at the end of the baking time. Watch closely to prevent burning, as broilers can cook quickly.

                Serve and Garnish: Once out of the oven, allow the dish to rest for a few minutes. This helps retain the juices in the chicken. Garnish with freshly chopped parsley and serve with lemon wedges on the side for an extra burst of freshness.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4