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- Chicken and Potatoes - 4 chicken thighs, skin-on and bone-in - 4 medium Yukon Gold potatoes, cut into wedges - Vegetables and Seasonings - 1 red onion, cut into wedges - 1 cup cherry tomatoes, halved - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 tablespoon dried oregano - 1 teaspoon smoked paprika - 1 teaspoon lemon zest - Salt and black pepper to taste - Optional Garnishes - Fresh parsley, chopped - 2 tablespoons feta cheese, crumbled Marinade Preparation To start, mix your marinade. Grab a large bowl and add: - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 tablespoon dried oregano - 1 teaspoon smoked paprika - 1 teaspoon lemon zest - Salt and black pepper to taste Whisk these together until they blend well. This marinade packs a punch! Marinating Time Recommendations Add 4 chicken thighs to the bowl. Make sure each piece is coated. Let the chicken marinate for at least 15 minutes. For deeper flavor, marinate overnight in the fridge. Cutting and Seasoning Potatoes and Onions Now, let’s prepare the veggies. Take 4 medium Yukon Gold potatoes and cut them into wedges. Also, cut 1 red onion into wedges. Place them in a large bowl. Drizzle with a bit of olive oil, salt, and pepper. Toss them to coat. Arranging Ingredients on the Sheet Pan Spread the seasoned potatoes and onions evenly on a large sheet pan. This ensures they roast nicely. Place the marinated chicken thighs on top. Scatter 1 cup of halved cherry tomatoes around the chicken and potatoes for extra color and flavor. Oven Temperature Guidelines Preheat your oven to 425°F (220°C). A hot oven is key for crispy skin and tender potatoes. Cooking Time and Checking Doneness Bake the sheet pan for 35-40 minutes. Check the chicken's internal temperature; it should reach 165°F (75°C). The potatoes should be golden and soft. For extra crispy skin, broil for 2-3 minutes at the end. Let it rest for 5 minutes after baking. This step helps the juices settle. Marinade Variations You can change the marinade to fit your taste. Try adding lemon juice for more zing. You can also mix in yogurt for a creamy touch. For a kick, add crushed red pepper flakes. Each option gives the chicken a new life. Using Fresh vs. Dried Herbs Fresh herbs add bright notes to your dish. You can use fresh oregano, thyme, or parsley. If fresh herbs aren’t available, dried herbs work well too. Just remember to use less dried than fresh. Dried oregano is bold, so a little goes a long way. Broiling for Crispy Skin To get crispy chicken skin, broil it at the end. After baking, set your oven to broil. Watch it closely for 2-3 minutes. This step crisps up the skin, making every bite delicious. Ensuring Even Cooking For even cooking, cut the potatoes into similar sizes. Place them in a single layer on the pan. This ensures they cook through and become golden. Use a meat thermometer to check the chicken. It should reach 165°F (75°C) for safety. Plating Options You can serve this dish right from the sheet pan. It gives a rustic look that everyone loves. If you want a more formal look, transfer it to a large platter. Garnish with fresh herbs and lemon wedges for color. Accompaniments for a Complete Meal Pair this dish with a simple green salad. A light tzatziki sauce also complements the flavors well. For added carbs, serve with warm pita bread. This makes the meal feel complete and satisfying. {{image_2}} You can easily change the chicken cuts. Try chicken breasts or drumsticks. Both options work well and bring new textures. If you want leaner meat, use skinless chicken. You can also switch up the vegetables. Instead of Yukon Gold potatoes, try sweet potatoes or red potatoes. They add different flavors and colors. You can include bell peppers or zucchini for extra nutrients. For a Mediterranean twist, add Kalamata olives. They give a salty bite that pairs well with chicken. Just toss them on the sheet pan before baking. If you want some heat, sprinkle red pepper flakes on the chicken. This adds a nice kick. You could also use cayenne pepper for stronger spice. Adjust the amount to fit your taste. To keep your leftovers fresh, use proper storage containers. Airtight glass or plastic containers work best. This helps maintain flavor and prevents spills. For refrigeration, store the chicken and potatoes in the fridge. They stay good for about 3-4 days. If you want to keep them longer, freezing is a great option. You can freeze the cooked dish for up to 3 months. Just make sure to cool it first before freezing. When reheating, the best methods are the oven or skillet. These methods help keep the chicken juicy and the potatoes crispy. Avoid the microwave if you can. Microwaving can make the potatoes soggy. If you use the oven, set it to 350°F (175°C). Place the chicken and potatoes on a baking sheet. Heat for about 15-20 minutes, or until warmed through. For the skillet, add a little oil and heat over medium heat. This way, you can keep that savory flavor intact. You can marinate the chicken for at least 15 minutes. For more flavor, I suggest marinating it overnight. This longer time helps the spices soak into the meat. It makes every bite tasty and juicy. Yes, this recipe is naturally gluten-free. All the main ingredients, like chicken, potatoes, and veggies, do not contain gluten. Just check any additional ingredients, like spices, to be sure they are gluten-free. This meal goes well with many sides. Here are some ideas: - Greek salad for freshness - Tzatziki sauce for a creamy dip - Grilled veggies for extra color - Quinoa for a healthy grain option These sides add more flavor and balance to your meal. Yes, you can use skinless chicken thighs. They cook well and still taste great. Just keep in mind that skin-on thighs give more crispiness and flavor. If you use skinless, adjust the cooking time to avoid drying them out. Absolutely! You can use other types of potatoes, like red or fingerling potatoes. Just cut them into wedges similar to Yukon Gold. Each type adds its unique taste and texture. Enjoy experimenting with different potatoes! This blog covered an easy and tasty sheet pan recipe for Greek chicken and potatoes. You learned about ingredients, prep steps, and cooking tips. You also saw fun variations to keep your meals fresh. Remember, marinating adds flavor, and using fresh herbs boosts taste. Store leftovers properly to enjoy them later. With these steps, you can create a healthy and delicious meal every time. Now, it’s time to put what you learned into action and enjoy your cooking!

Sheet Pan Greek Chicken & Potatoes

Discover the delicious flavors of Mediterranean Bliss with this easy Sheet Pan Greek Chicken & Potatoes recipe! Juicy chicken thighs paired with crispy Yukon Gold potatoes and vibrant cherry tomatoes create a wholesome meal perfect for weeknight dinners. With just a few simple ingredients and minimal cleanup, you'll have a flavorful dish ready in under an hour. Click through to explore the full recipe and bring a taste of Greece to your table!
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Ingredients
  

4 chicken thighs, skin-on and bone-in

4 medium Yukon Gold potatoes, cut into wedges

1 red onion, cut into wedges

1 cup cherry tomatoes, halved

3 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon dried oregano

1 teaspoon smoked paprika

1 teaspoon lemon zest

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

2 tablespoons feta cheese, crumbled (optional)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the olive oil, minced garlic, dried oregano, smoked paprika, lemon zest, salt, and pepper. Whisk until well combined.

      Add the chicken thighs to the bowl, ensuring they are thoroughly coated with the marinade. Let them marinate for at least 15 minutes (or up to overnight in the fridge for deeper flavor).

        Spread the potato wedges and red onion on a large sheet pan. Drizzle with a little olive oil, salt, and pepper. Toss to ensure even coating.

          Place the marinated chicken thighs on top of the potatoes and onions.

            Scatter the halved cherry tomatoes around the chicken and potatoes.

              Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the potatoes are golden and tender.

                For a crispy skin on the chicken, broil for an additional 2-3 minutes at the end of cooking if desired.

                  Once out of the oven, let it rest for 5 minutes before garnishing with fresh parsley and crumbled feta cheese if using.

                    Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4

                      - Presentation Tips: Serve directly from the sheet pan for a rustic look, or transfer to a large platter for a family-style presentation, garnished with additional herbs and lemon wedges on the side.