Easy and delicious, this recipe brings classic Greek flavors to glorious life!
Sheet Pan Greek Chicken and Potatoes
3 tablespoons extra-virgin olive oil
3 teaspoons fresh oregano (lemon oregano is perfect)
(or 2 teaspoons dried oregano leaf…not powder)
1-1/2 teaspoons kosher salt (such as Diamond Crystal)
3/4 teaspoon freshly ground black pepper
1 pound baby Yukon Gold potatoes, scrubbed
8 garlic cloves (or more!), peeled and smashed flat
4 bone-in, skin-on chicken thighs, patted dry with paper towels
Tasty Additions: Kalamata olives, cubes of feta
Heat oven to 425 degrees.
Line a rimmed sheet pan with aluminum foil. It will make cleanup so much easier.
Measure the olive oil, oregano, salt, and pepper into a small ramekin.
Slice each baby potato into three slices. Smash the garlic cloves. Add them to a large bowl.
Trim the ends off the lemons, then cut them in half lengthwise. Place them facedown, then slice them thinly into half-circles. Add them to the bowl of smashed garlic and potato slices.
Wearing nitrile gloves (for raw chicken food safety), trim the chicken skins with scissors so they just cover each thigh (dump the scissors into very hot soapy water, afterwards). Add chicken to the large bowl with the garlic, lemon and potato. Drizzle with the olive oil mixture; tossing well by hand.
Arrange chicken thighs—skin side up—on one end of the sheet pan, and potatoes, garlic, and lemons on the other side, spreading the potatoes out into one layer. (Now you can peel off your gloves and throw them away) Generously salt the chicken and potatoes.
Roast for 30 minutes.
Using a long-handled spoon, stir the potatoes, then spread them out in one layer again. (You don’t have to touch the chicken.)
Continue roasting until chicken skins are very crispy, and the chicken registers at least 165 degrees, about 30 minutes more.
Top each serving, if desired, with a few pitted kalamata olives and small cubes of feta.
Serve with a green salad topped with Parmesan curls.