Sheet Pan Greek Chicken with Lemon Potatoes and Olives

• 4 bone-in chicken thighs
• 1 ½ pounds baby potatoes, halved
• 1/2 cup pitted Kalamata olives
• 2 lemons, sliced into rounds
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a large bowl, toss potatoes with 1 tablespoon olive oil, oregano, thyme, salt, and pepper.
3. 3 Spread potatoes in a single layer on a sheet pan.
4. 4 Season chicken thighs with salt and pepper and place on top of potatoes.
5. 5 Distribute lemon slices and olives around the pan.
6. 6 Scatter minced garlic over the top.
7. 7 Drizzle with remaining olive oil.
8. 8 Roast for 40 minutes, or until chicken is cooked through and potatoes are golden.
9. 9 Garnish with fresh parsley before serving.

Equipment

• Sheet pan
• Baking sheet

Variations

• Substitute chicken thighs with chicken breasts for a leaner option.
• Add a splash of white wine to the pan for extra depth of flavor.

Substitutions

• If Kalamata olives aren't available, use any brined olive variety.
• Substitute fresh herbs like oregano and thyme if dried are not available.

Pairings

• Greek salad
• Warm pita bread

Nutrition

Tips

• For extra flavor, squeeze lemon juice over the dish before serving.
• If potatoes are browning too quickly, cover pan loosely with foil.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in the oven at 350°F until heated through.

Serving Suggestions

• Serve with a fresh Greek salad.
• Pair with warm pita bread for a complete meal.

FAQ