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Easy Crispy Greek Chicken Sheet Pan Recipe with Lemon Oregano Potatoes

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A quick and easy Mediterranean-inspired sheet pan meal featuring crispy chicken thighs and lemon oregano roasted potatoes, perfect for weeknight dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 2 tablespoons olive oil (extra virgin recommended)
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano or 1 tablespoon fresh oregano, finely chopped
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Juice and zest of 1 lemon
  • 1.5 lbs (about 700 g) baby potatoes, halved or quartered if large (Yukon Gold or red potatoes)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
  • Juice of 1 lemon
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a bowl, combine olive oil, minced garlic, dried or fresh oregano, smoked paprika, lemon zest, lemon juice, salt, and pepper. Whisk together until fully blended.
  3. Pat the chicken thighs dry with paper towels. Toss the chicken in the marinade until evenly coated. Let it sit for 10–15 minutes while you prep the potatoes.
  4. In a separate bowl, toss the halved baby potatoes with olive oil, lemon juice, chopped oregano, salt, and pepper until well coated.
  5. Spread the potatoes out in a single layer on a sheet pan, leaving room for the chicken pieces.
  6. Place the chicken thighs skin-side up on the pan, nestled among the potatoes. Pour any leftover marinade over the potatoes.
  7. Roast in the preheated oven for 35 to 40 minutes. About halfway through (at 20 minutes), flip the potatoes and baste the chicken with pan juices.
  8. Check for doneness: chicken skin should be golden and crispy, and an internal temperature of 165°F (74°C) should be reached. Potatoes should be tender when pierced with a fork.
  9. Remove from oven and let rest for 5 minutes.
  10. Serve warm, optionally garnished with fresh oregano sprigs or an extra squeeze of lemon.

Notes

Pat chicken skin dry before marinating for crispiness. Flip potatoes halfway through roasting for even browning. Use fresh oregano if possible for best flavor. Broil for 1-2 minutes at the end if chicken skin needs extra crisping. Leftovers reheat best in oven at 350°F for 10-15 minutes to maintain crispiness.

Nutrition

Keywords: Greek chicken, sheet pan recipe, lemon oregano potatoes, crispy chicken, easy dinner, Mediterranean, weeknight meal

Find it online: https://fizzlefork.com/easy-crispy-greek-chicken-sheet-pan-recipe-with-lemon-oregano-potatoes/