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Chicken thighs are seriously slept on. They taste waaaaay better than chicken breasts or tenderloins, and they’re usually cheaper, especially if they have the skin and bones still! Which in my opinion just makes them even more delicious. I’m a sucker for some crispy skin. These Sheet Pan Greek Chicken Thighs are soooo delicious and ridiculously easy. They’re going to be one of your new go-to meals!
Ingredients for Greek Chicken Thighs
I absolutely love the flavors of Greek food, and I was so excited to make Greek food at home. The lemon and garlic is such an amazing combination and pairs so perfectly with the herbs. I’m all heart eyes for this meal! To make this, you’ll need:
- one-in skin-on chicken thighs
- russet potatoes, peeled and diced into bite-sized pieces
- dried oregano
- salt
- dried rosemary
- black pepper
- lemons, juiced
- olive oil
- minced garlic
- chicken broth
I just had another brilliant idea so I’m telling you now: if you want, you could sprinkle some feta cheese all over everything after it comes out of the oven. That would be DELISH!
How to Make Greek Chicken Thighs
Okay, I love this recipe because it is delicious and so stupidly easy. Peel and chop your potatoes and put them in a large bowl. Then, all you do is mix everything together in the bowl with the potatoes except for the chicken broth.
After everything is all nice and coated with the seasonings, dump everything onto your sheet pan. I love these sheet pans so much they are so durable and will last forever. They’re kind of a one-and-done purchase!
Pour the chicken broth around the pan. This will help keep everything moist in the oven!
Bake for half an hour, then toss the potatoes and bake for another half an hour until everything is all cooked through. If you want, you can check the internal temperature with a meat thermometer, and it’s done when it reaches 165.
Serve with a side salad or another veggie and you have yourself a perfect meal. Enjoy!
More Chicken Dinner Recipes
Slow Cooker Honey Garlic Chicken
Sheet Pan Greek Chicken Thighs and Potatoes
4
servings5
minutes1
hourThese Sheet Pan Greek Chicken Thighs are flavored with lemon, garlic, and herbs and turn out juicy and flavorful. They’re going to be one of your new go-to meals!
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Ingredients
4 bone-in skin-on chicken thighs
1 1/2 lbs russet potatoes, peeled and diced into bite-sized pieces
1 tbsp dried oregano
2 tsp salt
2 tsp dried rosemary
1 tsp black pepper
2 lemons, juiced
3 tbsp olive oil
2 tbsp minced garlic
1/2 cup chicken broth
Directions
- Preheat oven to 425℉.
- Line a sheet pan with aluminum foil.
- To a large bowl add all of the ingredients except the chicken broth and stir to coat everything well. Dump all ingredients onto the sheet pan and scatter around the pan. Place the chicken skin side up. Drizzle the broth around the pan.
- Bake for 30 minutes. Remove from the oven and flip the potatoes. Bake for 30 more minutes, or until chicken is completely cooked through. Enjoy!
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I made this tonight for dinner and it was delicious! Only thing I did differently was that I baked it in a baking dish, at 400 degrees for 45 minutes (how I usually bake my chicken). Stirred the potatoes halfway through. Came out perfect, will make again for sure!
Heads up, first bullet of ingredients should say, “4 bone-in, skin-on chicken thighs”
Hi. I tried this and everything (except the potatoes) was nearly burnt to a crisp after the first 30 minutes at 425 F. Fortunately, it was still somewhat edible. I get it you have to cook the taters hotter and longer to get them done, but the other ingredients simply can’t handle that heat. I tried it again, using smaller tater chunks and set the temp. around 325 F – 350 F and cooked for 30 – 35 minutes. This worked out much better, but the potatoes weren’t quite done. Next time, I will pre-boil the potatoes for a few minutes and use the lower time and temp. again. Interested in your thoughts about the time and temp. Thanks!