Greek Lemon Chicken and Potatoes

Tender chicken pieces and diced potatoes marinated in lemon and herbs, roasted together for an easy, flavorful, and complete meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 7
• Cuisine: Greek
• Difficulty: Easy
• Cost: $2.42/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• High-Protein
• Low-Sugar

Tags

• sheet pan
• quick
• roast
• healthy
• fresh

Ingredients

• 2 pound chicken thigh (cut into 1-inch pieces)
• 2 pound yellow potato (peeled, diced into 1/2-inch cubes)
• 0.25 cup olive oil
• 0.25 cup fresh lemon juice
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup cherry tomatoes (halved)
• 0.25 cup fresh parsley (chopped)

Instructions

1. Preheat oven and prepare marinade: Preheat your oven to 425°F (220°C). In a large bowl, whisk together 1/4 cup of olive oil, 1/4 cup of fresh lemon juice, 1 tablespoon of dried oregano, 1 teaspoon of garlic powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
2. Combine chicken and potatoes: Add 2 pounds of cut chicken thighs and 2 pounds of diced yellow potatoes to the bowl with the marinade. Toss well to ensure everything is evenly coated.
3. Roast on sheet pan: Spread the chicken and potatoes in a single layer on a large rimmed baking sheet. Roast for 15 minutes. Stir gently and add 1 cup of halved cherry tomatoes.
4. Finish roasting: Continue to roast for another 10-15 minutes, or until the chicken is cooked through and the potatoes are tender and golden. Garnish with 1/4 cup of chopped fresh parsley, if desired, before serving.

Notes

For crispier potatoes, ensure they are spread in a single layer and not overcrowded on the baking sheet. A hotter oven or an extra few minutes can achieve more browning. This reheats well.

Nutrition (per serving)

• Calories: 480
• Protein: 34.5 g
• Carbohydrates: 40.1 g
• Fat: 20.3 g
• Fiber: 4.1 g
• Sodium: 550 mg
• Saturated Fat: 4.6 g
• Sugar: 3.7 g
• Cholesterol: 125 mg