Greek sheet pan chicken with Potatoes and Feta

Close-up of roasted Greek chicken thighs with golden potatoes, olives, and feta

Greek sheet pan chicken with Potatoes and Feta

Greek sheet pan chicken with juicy lemon-oregano thighs roasted over Yukon gold potatoes, with whole cloves of sweet roasted garlic and a finish of feta, olives, capers, and fresh thyme. One pan, classic taverna flavor, and an easy weeknight dinner.

Course Main Course

Cuisine Greek

Prep Time 20

Cook Time 1 15

Marinating (optional) 30

Servings

Calories 767kcal

Author by Jenny Skrapaliori Graves

Ingredients

½ cup extra virgin olive oil divided
2 lemons
1 head garlic 3–4 cloves minced; remaining cloves left whole and unpeeled
1 tablespoon dried oregano divided
1 tablespoon Dijon mustard
1 tablespoon honey
sea salt
freshly ground black pepper
2 lb boneless skinless chicken thighs 900 gr or 1 kg
4 Yukon gold potatoes about 1 lb / 450 g), cut into ¾-inch pieces
1 large onions or 2 medium onions, halved and quartered
½ cup feta cheese crumbled
½ cup Kalamata olives pitted
2 tablespoons capers rinsed and drained
2 tablespoons fresh thyme leaves

Instructions

Marinate. Mince 3–4 garlic cloves, keeping the rest of the head whole and unpeeled. Whisk half the olive oil with the minced garlic, half the oregano, the Dijon, honey, 1 tsp sea salt, and pepper. Add the chicken thighs and toss to coat. Marinate at least 30 minutes at room temperature, or up to 8 hours covered in the fridge.
Season the potatoes. Heat the oven to 180°C / 350°F. Toss the potatoes and onions with the remaining olive oil, the rest of the oregano, salt, pepper, and the juice of 1 lemon. Stir in the olives and capers.
Assemble. Line a sheet pan with parchment. Spread the potato mixture with all its marinade in a single layer. Scatter the whole, unpeeled garlic cloves over the pan and tuck the chicken thighs among the vegetables.
Roast. Roast 45–60 minutes, until the chicken reaches 75°C / 165°F. Transfer the thighs to a plate and cover with foil. Toss the potatoes and onions and return to the oven for 15–25 minutes, until tender and the garlic is soft.
Finish. Plate the chicken and potatoes, squeeze over the remaining lemon, and scatter with feta and thyme. Season with a little more salt and pepper and serve hot.

Notes

Scatter the garlic cloves whole and unpeeled — they roast sweet and soft inside their skins. Squeeze them out to eat and discard the papers.
Use a large pan so the potatoes roast rather than steam.
Marinate up to 8 hours for the deepest flavor.
Don't cover the pan — the honey needs direct heat to caramelize the surface of the thighs.
Pull the chicken and rest it under foil while the potatoes finish tenderizing.
Add the feta after roasting to keep it creamy.

Nutrition