Greek Sheet Pan Chicken with Lemon Potatoes and Feta
One-pan Greek chicken with crispy potatoes, olives, and feta cheese. Easy weeknight dinner bursting with Mediterranean flavors.
Ingredients
- 6 chicken thighs, bone-in skin-on
- 2 lbs small potatoes, halved
- 1 large red onion, sliced
- 1/2 cup kalamata olives
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 lemons, juiced and zested
- 2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 4 oz feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Instructions
Preheat oven to 425°F and line a large sheet pan with parchment paper
Toss potatoes with 2 tablespoons olive oil, half the lemon juice, salt, and pepper
Arrange potatoes cut-side down on one side of the sheet pan
Season chicken thighs with oregano, salt, pepper, and remaining olive oil
Place chicken skin-side up on the other side of the sheet pan
Scatter onion slices and garlic around the pan
Roast for 25 minutes, then flip potatoes
Add olives and remaining lemon juice, roast 15-20 minutes until chicken reaches 165°F
Sprinkle feta cheese over everything and bake 5 more minutes
Garnish with lemon zest and fresh parsley before serving
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