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Greek Lemon-Oregano Chicken and Potatoes
Mediterranean

Greek Lemon-Oregano Chicken and Potatoes

Chicken and potatoes roasted in one tray with lemon, oregano and enough garlic to matter. The tray goes on the table.

Total
50 min
Prep
10 min
Cook
40 min
Serves
4
  • healthy
  • one-pan
  • meal-prep

Ingredients

For 4 servings

  • chicken thighs24 oz
  • potatoes28 oz
  • zucchini1¼ piece
  • red onion1¼ piece
  • cherry tomatoes2 cup
  • kalamata olives4 tbsp
  • lemon2 piece
  • garlic8 clove
  • dried oregano4 tsp
  • olive oil4 tbsp
  • fresh parsley8 sprig
  • salt2 tsp
  • black pepper1 tsp

You'll need

oven · sheet pan · bowl

Method

  1. Preheat oven to 425 F.

    5 min · bake

  2. Toss chicken and potatoes with oil, oregano, crushed garlic, lemon and salt.

    7 min · prep

  3. Spread on a sheet pan in one layer, chicken skin-side up. Roast 25 minutes.

    26 min · roast

  4. Add zucchini, onion and tomatoes to the pan. Roast 15 minutes more.

    16 min · roast

  5. Check the chicken reads 165 F and the potato edges have gone crisp.

    2 min · rest

  6. Scatter olives, parsley and the rest of the lemon over the hot tray.

    3 min · rest

Serving suggestion

Do not crowd the pan — two trays beats one, or nothing browns.

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