This is a Sheet Pan Meal that just Hits!
I could eat this sheet pan dinner every week and not get tired of it. The potatoes turn perfectly crispy, the chicken stays juicy, and everything gets a bright finish of lemon, feta, and dill. It’s so easy to throw together but it tastes good enough to serve guests.
My Biggest Tip: For extra crispy potatoes, make sure they’re in a single layer with space between them on the pan. Crowding causes steaming instead of roasting! I also love adding kalamata olives and cherry tomatoes to the pan in the last 10 minutes of cooking. It’s so good, I hope you try this one!
How to Make Sheet Pan Greek Chicken and Potatoes:
Marinate Chicken: Toss chicken in marinade to evenly coat then refrigerate to for at least 30 minutes (or up to 8 hours in the fridge). Remove from fridge about 30 minutes before cooking.
Roast Potatoes: Heat oven to 425 degrees F. Toss potatoes with olive oil and seasonings. Spread on sheet pan and roast for 15 minutes.
Add Chicken: Remove chicken from marinade and place on a paper towel lined plate. Use another paper towel to gently pat the top of the skins to remove excess moisture. pat the skin down to remove excess moisture. Remove potatoes from oven and place chicken thighs on top of the potatoes, skin-side up.
Roast and Broil: Return to oven and roast for about 20-30 minutes more, until chicken is cooked through (165 degrees F) and potatoes are tender. Broil 3-5 minutes until chicken skin and potatoes are golden and crispy.
Finish & Serve: Squeeze half of a fresh lemon over top of sheet pan. Top with olives, feta and fresh dill. Serve with tzatziki sauce (and harissa paste, if desired).
Lauren Allen
This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.
