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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, minced - Zest and juice of 2 lemons - 2 teaspoons dried oregano - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley for garnish - Lemon wedges for serving In this dish, chicken thighs bring rich flavor and moisture. I prefer skin-on and bone-in for the best taste. The baby potatoes add a delightful crunch and heartiness. Halving them helps them cook faster and soak up all the flavors. Olive oil is essential for moist chicken and crispy potatoes. Garlic adds a savory punch. The zest and juice of lemons give this dish a bright and zesty kick. Dried oregano provides that classic Greek flavor, while smoked paprika adds a hint of warmth. I always make sure to season with salt and pepper. Fresh parsley makes a lovely garnish, adding color and freshness. Lastly, lemon wedges not only serve as a garnish but also allow you to customize the lemony taste on your plate. These ingredients together create a simple yet impressive meal. Enjoy the vibrant flavors and comforting textures in each bite! 1. Preheat the oven Start by preheating your oven to 425°F (220°C). This step is key to getting the chicken crispy and the potatoes golden. 2. Prepare the marinade In a large bowl, mix together the olive oil, minced garlic, lemon zest, and lemon juice. Add dried oregano, smoked paprika, salt, and pepper. Stir until well combined. This marinade will give the chicken great flavor. 1. Marinate the chicken Place the chicken thighs in the bowl with the marinade. Make sure each piece is fully coated. Let them sit for at least 15 minutes. For even more flavor, you can marinate them in the fridge for up to an hour. 2. Arrange potatoes and chicken on the sheet pan Take a large sheet pan and place the halved baby potatoes in a single layer. Drizzle some olive oil over the potatoes and sprinkle with salt, pepper, and a little oregano. Toss to coat them evenly. Then, nestle the marinated chicken thighs among the potatoes, skin-side up. Make sure there’s space for air to flow around each piece. 3. Cooking time and temperature Bake the sheet pan in your preheated oven for 30 to 35 minutes. Check if the chicken reaches an internal temperature of 165°F (75°C). The potatoes should be golden brown and tender. 4. Optional broiling for crispy skin If you want extra crispy skin, turn on the broiler for 2 to 3 minutes at the end. Keep a close watch to prevent burning. This step adds a nice crunch to the dish. Enjoy the delicious blend of flavors as this dish comes together, bringing the taste of Greece right to your table! To get the most flavor in your chicken, use a good marinade. Start with a mix of olive oil, minced garlic, lemon zest, lemon juice, oregano, smoked paprika, salt, and pepper. This combo packs a punch! - Best practices for flavor absorption: Make sure to coat the chicken well. Use your hands to rub the marinade into the meat. This helps the flavors soak in better. - Time recommendations for marination: Aim for at least 15 minutes. If you have time, marinate for up to 1 hour in the fridge. The longer it sits, the more tasty it gets! Even cooking makes all the difference in this dish. You want juicy chicken and tender potatoes. - How to ensure even cooking: Spread the potatoes and chicken out on the pan. Give them space. This helps heat circulate around each piece. - Checking for doneness: Use a meat thermometer to check the chicken. It should reach 165°F (75°C). The potatoes should be golden and tender. If you want a crispy skin, you can broil for a few minutes at the end. Just keep an eye on it to avoid burning! {{image_2}} You can switch up the protein in this dish. If you prefer chicken breasts, they work well. For a plant-based option, use tofu. Just make sure to press the tofu first to remove excess water. Try using different veggies too. Instead of baby potatoes, use sweet potatoes or carrots. Bell peppers or zucchini also roast nicely. They add color and taste to your meal. To boost flavor, add more spices. Consider thyme or rosemary for an earthy touch. You can also try adding crushed red pepper for heat. If you want a different taste, use sauces or marinades. A yogurt-based marinade can add creaminess. You can also try a balsamic glaze for a sweet twist. These changes make the dish exciting and new each time you cook it. After you enjoy your Sheet-Pan Greek Lemon Chicken & Potatoes, you may have some leftovers. To keep them fresh, start by letting the dish cool. If you put hot food in a container, it can create steam, which makes food soggy. Once cooled, place the chicken and potatoes in an airtight container. Glass containers work well, but plastic ones are fine too. Make sure to seal them tightly to keep out air and moisture. Label your containers with the date, so you can track how long they have been stored. Reheating your leftovers right can make a big difference. The best way to reheat the chicken and potatoes is in the oven. Preheat your oven to 350°F (175°C). Place the chicken and potatoes in a baking dish. Cover them with foil to keep the moisture in. Heat for about 20-25 minutes or until warmed through. If you like crispy skin, you can remove the foil for the last few minutes. This helps to crisp up the chicken skin again. You can also use a microwave if you’re in a hurry, but I recommend the oven for the best texture. Enjoy your tasty meal again! Can I use boneless chicken instead? Yes, you can use boneless chicken. It cooks faster than bone-in chicken. Just reduce the baking time by about 10 minutes. Check for an internal temperature of 165°F to ensure it's done. How long can I store leftovers? You can store leftovers in the fridge for up to 3 days. Keep them in an airtight container. This keeps the chicken and potatoes fresh and tasty. Is this recipe freezer-friendly? Absolutely! You can freeze the cooked chicken and potatoes. Place them in a freezer-friendly bag or container. They last up to 3 months. Thaw them in the fridge before reheating. What sides pair well with this dish? This dish goes well with a fresh Greek salad. You can also serve it with steamed green beans or a side of rice. These sides add color and flavor to your meal. This blog post showed how to make a tasty dish with chicken and potatoes. We covered each ingredient, from chicken thighs to spices, and how to prepare and cook them. I shared marinating tips and ways to ensure even cooking. Variations allow you to customize with different proteins and veggies. Lastly, I provided storage tips for leftovers. With these steps, you can create a flavorful meal that satisfies. Enjoy cooking and have fun experimenting!

Sheet-Pan Greek Lemon Chicken & Potatoes

Discover the deliciousness of Zesty Sheet-Pan Greek Lemon Chicken & Potatoes! This easy recipe combines tender chicken thighs and golden baby potatoes, all infused with bright lemon flavor and aromatic herbs. Perfect for busy weeknights, this one-pan meal is not only simple to prepare but also a crowd-pleaser. Click through to get the full recipe and bring a taste of Greece to your dinner table today!
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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, minced

Zest and juice of 2 lemons

2 teaspoons dried oregano

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley for garnish

Lemon wedges for serving

Instructions
 

Preheat the oven to 425°F (220°C).

    In a large bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, dried oregano, smoked paprika, salt, and pepper to create a marinade.

      Add the chicken thighs to the marinade, making sure they are thoroughly coated. Let them marinate for at least 15 minutes (or up to 1 hour in the fridge for extra flavor).

        On a large sheet pan, arrange the halved baby potatoes in a single layer. Drizzle some olive oil over them and season with salt, pepper, and a sprinkle of oregano. Toss to coat.

          Nestle the marinated chicken thighs among the potatoes, skin-side up. Ensure there's enough space for air to circulate around each piece.

            Bake in the preheated oven for 30-35 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden brown and tender.

              For an additional crispy skin, broil for an extra 2-3 minutes at the end, keeping a close eye to prevent burning.

                Remove from the oven and let rest for a few minutes. Garnish with chopped fresh parsley and serve with lemon wedges on the side.

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