Our Greek Sheet Pan Chicken is marinated in a zesty lemon-orange blend, enhanced with fresh basil. This mouthwatering recipe is incredibly easy to prepare, making it a delightful meal in just one hour!
If you love our Greek Sheet Pan Chicken, you will also love our Lemon Pepper Chicken Wings, Classic Lemon Chicken and potatoes, and Dutch Oven Roast Chicken!
Serve this Greek Sheet-Pan Chicken with your favorite Greek side salads, such as Greek Pasta salad, Cherry Tomato Salad, and Black Lentils Salad!
Why you will love this recipe
Here is what you need
- Chicken—You can use a whole chicken cut into 8 pieces. Here, we are using chicken thighs and drumsticks with skin and bone in.
- Oranges and lemons—Citrus fruits suit chicken very well and add flavor quickly.
- Mustard—Dijon is my go-to. Feel free to use your favorite. Substitute with ground mustard.
- Potatoes—I prefer thin-skinned yellow potatoes. The skin is edible, tasty, and nutritious, and it gives me an excuse not to peel the potatoes. What’s not to like?
- Cherry tomatoes— Substitute with a large ripe tomato, halved and quartered.
- Fresh basil bunch—The fragrant herb goes in with the citrus for a sweet and powerful marinade.
See the recipe card for complete information on ingredients and quantities.
How to make this recipe
STEP 1. Zest one orange and one lemon, and extract the juice from all citrus fruits.
In a food processor, blend the basil leaves, juices, zest, mustard, a tablespoon of dried oregano, half the olive oil, a teaspoon of sea salt, and plenty of freshly ground pepper for ten to fifteen seconds until the basil leaves are roughly chopped and the liquid is smooth and blended.
STEP 2. Place the chicken pieces in a large bowl. Pour over half of the marinade of the sauce, season with salt and pepper, and mix with your hands, massaging lightly.
STEP 3. Preheat the oven to 190°C / 375°F. Place the potatoes on the sheet pan, pour over the rest of the olive oil, season with sea salt, dried oregano, and freshly ground pepper, and mix. Roast the potatoes for 30 minutes.
Allow the chicken to marinate while the potatoes cook.
STEP 4. Take the potatoes out of the oven. Tuck the pieces of chicken between the potatoes. Scatter the cherry tomatoes on top. Pour over the rest of the marinade. Roast the chicken for 45 minutes or until it is fully cooked and the internal temperature is 74°C / 165°F.
What to serve with sheet pan chicken
- Feta cheese—It’s perfect for this dish. Whether you add it fresh, cut it in smaller pieces, or as a baked feta bouyourdi dip, you can’t go wrong.
- Bread— Highly recommended. The citrus sauce is so good for bread dipping! Try homemade bread like our peasant bread loaf or our olive oregano bread loaf.
- Salad—Our broccoli cauliflower salad is delicious and nutritious. You can also check out our black-eyed pea salad, or roasted corn tomato salad.
Storage and reheating
- Leftover cooked chicken should be refrigerated and used within 3 to 4 days. The potatoes have a longer refrigeration life, 5 or 6 days. Reheat in a medium-hot oven for 15-20 minutes.
- You can freeze any leftover chicken and potatoes in an airtight container and use them within six months. Thaw them on the counter and reheat in a medium-hot oven for 15-20 minutes.
More Greek chicken dishes
Greek Sheet Pan Chicken
Equipment
- 1 Rimmed baking sheet
Ingredients
- 4 chicken thighs
- 4 drumsticks
- 3 oranges
- 2 lemons
- 2 tablespoons Dijon mustard
- 4 large potatoes
- 1 cup cherry tomatoes or one large ripe tomato halved and quartered
- 1 fresh basil bunch only the leaves
- ½ cup extra virgin olive oil
- sea salt
- freshly ground pepper
Instructions
- Zest one orange and one lemon, and extract the juice from all five fruits.
- In a food processor, blend the basil leaves, juices, zest, mustard, a tablespoon of dried oregano, half the olive oil, a teaspoon of sea salt, and plenty of freshly ground pepper for ten to fifteen seconds until the basil leaves are roughly chopped and the liquid is smooth and blended.
- Place the chicken pieces in a large bowl. Pour over half of the marinade of the sauce, season with salt and pepper, and mix with your hands, massaging lightly.
- Preheat the oven to 190°C / 375°F.Place the potatoes on the sheet pan, pour over the rest of the olive oil, season with sea salt, dried oregano, and freshly ground pepper, and mix.Roast the potatoes for 30 minutes.Allow the chicken to marinate while the potatoes cook.
- Take the potatoes out of the oven. Tuck the pieces of chicken between the potatoes. Scatter the cherry tomatoes on top. Pour over the rest of the marinade.Roast the chicken for 45 minutes or until it is fully cooked and the internal temperature is 74°c / 165°F.
Notes
Nutrition
Lemon potatoes and chicken harkens me back to Greece. Actually, I’m still here, living in Athens. Love the flavors and simplicity of this dish!