Greek Chicken–Sheet Pan Style with Potatoes and Lemons

This has become one of the staples in our house. Truly easy and so delicious –as good as any restaurant chicken I have ever had.  It is so delicious and the only caveat is it should be marinated for at least 6 hours and if you remember to do it — overnight. I usually do it early in the morning and it’s perfect. I also use chicken thighs because we prefer but if you want you can use chicken breasts but they tend to dry out so be careful with the cooking time and use a meat thermometer to keep an eye on them.  A big thank you to Pamela Salzman for this wonderful recipe and you should all check out her blog and her cookbooks @pamalasalzman.com  

I pretty much followed the recipe as is and the marination is key to it’s success so don’t skimp on that part. Just keep in mind when cooking on a sheet pan all together –the pieces all need to be as uniform in size as possible so that they cook together at the same approximate time. So meat needs to be the same size and the veggies should be as uniform as possible.

Ingredients:

4 bone-in, skin-on chicken breasts (halved) or 8 chicken thighs , we prefer the thighs

1/4 cup extra virgin olive oil plus a little extra

1/4 cup fresh squeezed lemon juice (app. 2 large lemons) plus 1 lemon thinly sliced

1 Red Onion, sliced into 1/4 inch wedges

app. 1 lb. Yukon Gold Potatoes, diced into 1″ pieces — see photos if using small potatoes you can cut in 1/2 and use whatever potatoes you like

1 Tablespoon Red Wine Vinegar

1 Tablespoon minced garlic — app. 2 large cloves

2 Tablespoons dried oregano plus extra for sprinkling

2 Teaspoons Kosher Salt or Sea Salt whichever you have on hand, plus extra for sprinkling–I used Kosher Salt and it was just fine

Freshly ground Black Pepper, to taste

Directions:

In a large bowl , whisk together the olive oil, lemon juice, vinegar, garlic, oregano, salt and pepper.

Place the chicken in the bowl and toss to coat all the pieces. Allow to marinate overnight or at least 6-8 hours. I recommend overnight or first thing in the morning.

Pre-heat oven to 425 degrees and I sprayed my stainless sheet pan . You can use parchment paper but not necessary if you spray.

I took Chicken out of refrigerator and brought it to room temperature. Then I put potatoes and onions on the sheet pan sprinkled with a little olive to finely coat and then I added chicken and lemon slices and sprinkled with salt , pepper and a few pinches of dried oregano. This step was important for me as I felt the chicken needed a little more salt and the potatoes definitley did. I mixed around so the marinade got on everything as well.

Bake for about 35-45 minutes until chicken is cooked through and the internal temperature is 165 degrees. Breasts could take a little longer — mine didn’t. My chicken was also browned beautifully if you’re wanting it to be more browned stick under the broiler for a minute or two and keep your eye on it if it needs more time. Chicken should be cooked through before this step though.

Follow me @cookingwithcandi on Instagram.