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
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
Preheat oven to 425 F.
5 min · bake
Toss chicken and potatoes with oil, oregano, crushed garlic, lemon and salt.
7 min · prep
Spread on a sheet pan in one layer, chicken skin-side up. Roast 25 minutes.
26 min · roast
Add zucchini, onion and tomatoes to the pan. Roast 15 minutes more.
16 min · roast
Check the chicken reads 165 F and the potato edges have gone crisp.
2 min · rest
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.