Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Greek Chicken and Potato Sheet Pan Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Greek Chicken and Potato Sheet Pan Bake is a flavorful and hassle-free dinner featuring bone-in chicken thighs and golden potatoes coated in a zesty yogurt, lemon, and herb marinade. This one-pan meal offers tender, juicy chicken with crispy skin and perfectly roasted potatoes, combining minimal prep and cleanup with maximum taste.

  • Total Time: 1 hour 10 minutes
  • Yield: 4–6 servings

Ingredients

Protein and Vegetables

  • 6–8 bone-in skin-on chicken thighs (about 2.25 pounds)
  • 1 pound gold or russet potatoes, cut into chunks

Marinade

  • ¼ cup plain whole milk yogurt
  • 3 tablespoons olive oil
  • 1 tablespoon minced garlic, to taste
  • 1 tablespoon yellow mustard
  • 1 tablespoon lemon juice
  • 2 teaspoons salt
  • 2 teaspoons dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it reaches the right temperature for roasting the chicken and potatoes evenly.
  2. Arrange Chicken and Potatoes: Place the chicken thighs in the center of a large sheet pan, scattering the potato chunks around them to maximize roasting space.
  3. Pierce Chicken Thighs: Use a small knife to pierce the chicken thighs a few times. This helps the marinade penetrate deeply for more flavorful meat.
  4. Prepare Marinade: In a bowl, whisk together olive oil, plain yogurt, minced garlic, yellow mustard, lemon juice, salt, dried oregano, onion powder, black pepper, and dried thyme until smooth and well combined.
  5. Coat Chicken and Potatoes: Pour the marinade evenly over the chicken and potatoes. Using clean hands, massage the marinade into the chicken and potatoes, making sure everything is well coated. Carefully lift the chicken skin to rub some marinade underneath for added flavor.
  6. Arrange for Roasting: Spread the potatoes back around the chicken thighs in a single layer to promote even roasting and browning throughout cooking.
  7. Bake: Roast in the preheated oven for 50 to 55 minutes, or until the potatoes are tender, the chicken is fully cooked, and its skin achieves a golden, crispy texture.
  8. Broil for Color: If desired, broil for an additional 2 to 3 minutes to deepen the golden color on the chicken skin for extra crispiness.
  9. Rest and Serve: Let the sheet pan rest briefly out of the oven then serve the chicken and potatoes warm, enjoying the vibrant Mediterranean flavors.

Notes

  • Use bone-in, skin-on chicken thighs for juicier meat and crispy skin.
  • Russet or gold potatoes work best for roasting due to their texture and flavor.
  • Massaging the marinade under the skin enhances flavor penetration.
  • If you prefer, swap whole milk yogurt for Greek yogurt for a tangier profile.
  • Broiling at the end is optional but recommended for extra golden, crispy skin.
  • Leftovers can be refrigerated for up to 3 days and reheated.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 50–55 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Greek

Find it online: https://cozykitchenbymaya.com/greek-chicken-and-potato-sheet-pan-bake-recipe/