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- 4 chicken thighs, skin-on and bone-in - 4 medium Yukon Gold potatoes, cut into wedges - 1 red onion, cut into wedges - 1 cup cherry tomatoes, halved - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 tablespoon dried oregano - 1 teaspoon smoked paprika - 1 teaspoon lemon zest - Salt and black pepper to taste - Fresh parsley, chopped (for garnish) - 2 tablespoons feta cheese, crumbled (optional) This dish is built on simple yet flavorful ingredients. The chicken thighs give rich taste and stay juicy. Yukon Gold potatoes add a creamy texture. Red onion brings sweetness, while cherry tomatoes add freshness. The marinade uses garlic for depth and olive oil for moisture. Dried oregano and smoked paprika give a lovely Mediterranean flair. Lemon zest adds brightness and balances the flavors. You can garnish with fresh parsley for color. Crumbled feta adds a salty punch if you want. Each ingredient plays a key role in making this meal a hit. You’ll love how these flavors blend together as they roast in the oven. First, set your oven to 425°F (220°C). This high heat helps the chicken and potatoes cook evenly. A hot oven makes the chicken crispy and golden. It also aids in cooking the potatoes until they are tender. In a large bowl, mix 2 tablespoons of olive oil, 3 minced garlic cloves, 1 tablespoon of dried oregano, 1 teaspoon of smoked paprika, and 1 teaspoon of lemon zest. Add salt and black pepper to taste. Use a whisk to combine everything well. This marinade gives the chicken a rich flavor. Next, add the 4 chicken thighs to the bowl. Make sure each piece is well coated. For the best taste, let the chicken sit in the marinade for at least 15 minutes. For deeper flavor, cover and refrigerate it overnight. Take a large sheet pan and layer the 4 medium Yukon Gold potatoes, cut into wedges, and the red onion wedges in a single layer. Drizzle them lightly with olive oil, then season with salt and pepper. Toss the potatoes and onions to coat them evenly. Now, nestle the marinated chicken thighs on top of the potatoes and onions. This allows the chicken juices to mix with the veggies. Scatter the halved cherry tomatoes around the chicken. They will add color and flavor. Slide the sheet pan into your preheated oven. Bake for 35-40 minutes. The chicken needs to reach an internal temperature of 165°F (75°C). Check if the potatoes are golden and tender. If you want crispy chicken skin, broil for 2-3 minutes at the end. This step adds a nice crunch. After baking, let everything rest for 5 minutes. Top with fresh parsley and crumbled feta cheese if you like. For the best flavors, marinate your chicken for at least 15 minutes. This time lets the marinade soak in. If you want a deeper taste, cover the chicken and let it sit in the fridge overnight. The longer it marinates, the better the flavor. To get that crispy skin on your chicken, broil it for 2-3 minutes at the end of cooking. This step makes the skin delicious and crunchy. Keep an eye on it to avoid burning. A good tip is to place the pan on the top rack while broiling. This helps the heat reach the skin better. You can serve this dish straight from the pan for a casual vibe. It makes it easy for guests to help themselves. If you prefer a more formal look, transfer the food to a large platter. Add fresh herbs and lemon wedges on top for extra color and flavor. Using crumbled feta adds a nice touch, too. {{image_4}} You can swap chicken thighs for chicken breasts or drumsticks. Chicken breasts will cook faster and stay juicy if not overcooked. Drumsticks add a fun, crispy element. If you prefer a vegetarian option, try using chickpeas or firm tofu. Both options soak up flavors well, making them tasty substitutes. To boost flavor, consider adding olives or artichokes. Both add a briny punch that pairs nicely with chicken. You can also use different herbs or spices like thyme or rosemary. These herbs bring fresh, earthy notes that can elevate your dish. Feel free to mix in other vegetables. Zucchini, bell peppers, or asparagus work great. These veggies add color and crunch. You can also use seasonal vegetables based on what’s fresh. This keeps your meal vibrant and exciting throughout the year. To keep your leftovers fresh, let the dish cool first. Place it in an airtight container. This helps keep moisture in and prevents odors. The dish will last about 3 to 4 days in the fridge. If you want to enjoy it longer, consider freezing it. When you reheat, use the oven for best texture. Preheat your oven to 350°F (175°C). Place the chicken and potatoes on a baking sheet. Cover with foil to keep them moist, then heat for 20 minutes. If you want crispy skin, remove the foil for the last 5 minutes. This gives you that nice crunch. You can freeze this dish for up to 2 months. Make sure it cools completely before freezing. Use a freezer-safe container or bag. Label it with the date so you know when to eat it. To thaw, place it in the fridge overnight. This keeps the chicken juicy and the potatoes tasty. Yes, you can prep this dish ahead. Marinate the chicken the night before. Store it in the fridge. This makes the chicken tastier. You can also chop the potatoes and onions in advance. Keep them in water to prevent browning. When ready to cook, just assemble everything on the sheet pan. This saves you time on a busy day. Yes, this dish is gluten-free. The ingredients do not contain gluten. Chicken, potatoes, and vegetables are all safe choices. Be sure to check any spice blends you use. Some may have gluten additives. Stick with pure spices and herbs for safety. Several sides work well with this dish: - Greek salad for freshness - Tzatziki sauce for a cool touch - Pita bread for a fun dip - Roasted asparagus for extra veggies These sides enhance the meal and add variety. Enjoy experimenting with different flavors! This blog post gave you a step-by-step guide to making Sheet Pan Greek Chicken. We covered main ingredients, marinade components, and optional additions for extra flavor. I shared tips for perfecting crispy skin and presentation. You can also explore variations for different tastes and learn how to store and reheat leftovers. In the end, this dish is not just easy to make; it brings joy to your meals. Enjoy cooking and sharing this crowd-pleaser!

Sheet Pan Greek Chicken & Potatoes

Savor the flavors of the Mediterranean with this delicious sheet pan Greek chicken and potatoes recipe! Juicy chicken thighs paired with crispy Yukon Gold potatoes, vibrant cherry tomatoes, and fragrant herbs make for an easy and satisfying meal. Perfect for weeknight dinners or gatherings, this dish is all about simplicity and taste. Click through to explore the full recipe and bring a taste of Greece to your table!
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Ingredients
  

4 chicken thighs, skin-on and bone-in

4 medium Yukon Gold potatoes, cut into wedges

1 red onion, cut into wedges

1 cup cherry tomatoes, halved

3 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon dried oregano

1 teaspoon smoked paprika

1 teaspoon lemon zest

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

2 tablespoons feta cheese, crumbled (optional)

Instructions
 

Begin by preheating your oven to 425°F (220°C). This ensures a hot, crisp cooking environment for your chicken and potatoes.

    In a spacious mixing bowl, combine the olive oil, minced garlic, dried oregano, smoked paprika, lemon zest, salt, and black pepper. Use a whisk to blend all the ingredients together until you achieve a uniform marinade.

      Introduce the chicken thighs into the bowl with the marinade. Ensure that each piece is generously coated with the flavorful mixture. For the best taste, allow the chicken to marinate for at least 15 minutes. For deeper flavor, consider covering and refrigerating overnight.

        Take a large sheet pan and arrange the potato wedges and red onion in a single layer. Drizzle lightly with olive oil, then season with salt and pepper. Toss the vegetables to ensure they are evenly coated.

          Nestle the marinated chicken thighs atop the seasoned potatoes and onions, allowing the juices to mingle during cooking.

            Carefully scatter the halved cherry tomatoes in and around the chicken and potato mixture, adding a pop of color and flavor.

              Place the sheet pan in the preheated oven. Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender and golden brown.

                If a crispy chicken skin is desired, switch to broil for an extra 2-3 minutes towards the end of cooking to achieve that perfect crunch.

                  After removing the pan from the oven, let the dish rest for 5 minutes. Then, garnish with freshly chopped parsley and crumbled feta cheese if you choose to enhance the Mediterranean flavors.

                    Vorbereitungszeit: 15 Minuten | Gesamtzeit: 55 Minuten | Portionen: 4

                      - Präsentationstipps: For a rustic look, serve directly from the sheet pan, allowing guests to dish themselves. Alternatively, you can transfer everything to a large serving platter and garnish with additional herbs and lemon wedges for a family-style presentation that is sure to impress.