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Chicken thighs are seriously slept on. They taste waaaaay better than chicken breasts or tenderloins, and they’re usually cheaper, especially if they have the skin and bones still! Which in my opinion just makes them even more delicious. I’m a sucker for some crispy skin. These Sheet Pan Greek Chicken Thighs are soooo delicious and ridiculously easy. They’re going to be one of your new go-to meals!
Ingredients for Greek Chicken Thighs
I absolutely love the flavors of Greek food, and I was so excited to make Greek food at home. The lemon and garlic is such an amazing combination and pairs so perfectly with the herbs. I’m all heart eyes for this meal! To make this, you’ll need:
- one-in skin-on chicken thighs
- russet potatoes, peeled and diced into bite-sized pieces
- dried oregano
- dried rosemary
- black pepper
- lemons, juiced
- olive oil
- minced garlic
- chicken broth
I just had another brilliant idea so I’m telling you now: if you want, you could sprinkle some feta cheese all over everything after it comes out of the oven. That would be DELISH!
How to Make Greek Chicken Thighs
Okay, I love this recipe because it is delicious and so stupidly easy. Peel and chop your potatoes and put them in a large bowl. Then, all you do is mix everything together in the bowl with the potatoes except for the chicken broth.
After everything is all nice and coated with the seasonings, dump everything onto your sheet pan. I love these sheet pans so much they are so durable and will last forever. They’re kind of a one-and-done purchase!
Pour the chicken broth around the pan. This will help keep everything moist in the oven!
Bake for half an hour, then toss the potatoes and bake for another half an hour until everything is all cooked through. If you want, you can check the internal temperature with a meat thermometer, and it’s done when it reaches 165.
Serve with a side salad or another veggie and you have yourself a perfect meal. Enjoy!