Greek Sheet Pan Chicken

Our Greek Sheet Pan Chicken is marinated in a zesty lemon-orange blend and enhanced with fresh basil. This mouthwatering recipe is easy to prepare and makes a delightful meal in just over an hour!

Course Main Course

Cuisine Greek

Prep Time 10

Cook Time 1

Marinating time 1 15

Servings

Calories 848kcal

Author by Jenny Skrapaliori Graves

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

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.

Nutrition