There’s a nostalgic warmth that surrounds me every time I think about Roasted Greek chicken with lemon and potatoes. If you’ve ventured into Greek cuisine, you’ll know that their culinary style revolves around fresh ingredients, simple preparation methods, and a lot of love. For someone like me, who has a lifelong affair with Greek dishes, there’s a certain sheet pan chicken recipe that takes the crown: Greek Sheet Pan Chicken with Lemon and Potatoes.. This isn’t just a meal. It’s a memory, a journey to the sun-kissed shores of Greece, and a culinary celebration.
Greek lemon Potatoes
Now, let’s talk potatoes. If you’ve never allowed your taste buds to dance to the tunes of roasted Greek lemon potatoes, it’s high time you did. When done right, these spuds emerge from the oven gleaming with a golden hue of extra virgin olive oil, a slightly crispy exterior, and a soft, comforting core. Every bite encapsulates the zesty punch of lemon paired with the earthy charm of oregano. To amp up this experience, imagine dipping these lustrous potatoes into a cool, refreshing tzatziki sauce. Can you blame me for being tempted to devour the entire sheet pan?
Selecting the right potato makes all the difference. My heart has a special corner reserved for Yukon gold potatoes. Their alluring golden color and paper-thin skin eliminate the need for peeling. But if you’re opting for a more robust-skinned variant, do peel them for that perfect texture.
Sheet Pan Chicken: Chicken breasts or thighs?
While many associate chicken breasts with roasting, I’ve always preferred chicken thighs. Their inherent fat ensures they remain succulent, infusing every morsel with unmatched flavor. If chicken breasts are your thing, I’d advise ensuring they have some fat or skin on to guard against drying out.
Cooking tips
A surprising ingredient in this medley is mustard. Greek kitchens, known for their culinary prowess, often incorporate a hint of mustard into their lemon potatoes. This addition accentuates the tang, making the dish irresistible. I’ve found Dijon mustard to complement the flavors just right. But if you’re not a mustard enthusiast, fret not, its presence is subtle and beautifully integrated.
My personal touch to this age-old recipe? Roasting lemons right there on the sheet pan. Not only do they enhance the aesthetic appeal, but they also offer a burst of tartness, especially if squeezed over the chicken post-cooking.
Accompaniments for a chicken sheet pan dinner.
What’s a hearty Greek dish without its accompaniments? Pair this with a traditional Greek salad (Horiatiki Salata) to heighten your Mediterranean experience. And never forget the Tzatziki – that cool concoction of yogurt, cucumber, dill, and garlic. A few more worthy mentions include crusty bread, a glass of wine, and zucchini fritters bursting with cheddar, feta, mint, and parsley.
Greek Sheet Pan Chicken with Lemon and Potatoes
Ingredients
- 4 chicken thighs, skin on (bone-in or boneless)
- extra virgin olive oil, for drizzling
- salt
- pepper
- 2 pounds potatoes, washed and cut into 1 inch pieces
- 1 tsp salt
- 3/4 tsp pepper
- 3 lemons (2 for sheet pan, 1 for juice)
- 2 tbsp dried oregano
- 1 1/2 tsp dried thyme
- 3 cloves garlic, chopped
- 1/2 cup water
- 1 tbsp dijon mustard
- 1/4 cup extra virgin olive oil
Instructions
- Preheat oven to 400 F.
- Drizzle chicken thighs with olive oil and season with salt and pepper. Set aside.
- In a mixing bowl combine potatoes, salt, pepper, lemon juice, oregano, thyme, garlic, water, dijon mustard, and extra virgin olive oil. Mix well.
- Pour potatoes onto sheet pan. Arrange lemon halves face up between potatoes. Arrange chicken thighs on top of potatoes.
- Bake at 400 F for an hour and twenty minutes. Remove and let cool for 5 minutes.
- Enjoy!
Nutrition
About the Author: George Zikos
Do you use bone in, or boneless chicken thighs?
I use whichever I have. The recipe works with either. I usually use boneless.
Delicious! Served with a Greek salad and good wine… will definitely make again!