Sheet Pan Greek Chicken Thighs and Potatoes
These Sheet Pan Greek Chicken Thighs are flavored with lemon, garlic, and herbs and turn out juicy and flavorful. They're going to be one of your new go-to meals!
Servings: 4 servings
Ingredients
- 4 bone-in skin-on chicken thighs
- 1 ½ lbs russet potatoes peeled and diced into bite-sized pieces
- 1 tbsp dried oregano
- 2 tsp salt
- 2 tsp dried rosemary
- 1 tsp black pepper
- 2 lemons juiced
- 3 tbsp olive oil
- 2 tbsp minced garlic
- ½ cup chicken broth
Instructions
- Preheat oven to 425℉.
- Line a sheet pan with aluminum foil.
- To a large bowl add all of the ingredients except the chicken broth and stir to coat everything well. Dump all ingredients onto the sheet pan and scatter around the pan. Place the chicken skin side up. Drizzle the broth around the pan.
- Bake for 30 minutes. Remove from the oven and flip the potatoes. Bake for 30 more minutes, or until chicken is completely cooked through. Enjoy!
Video
Nutrition
Calories: 572kcal | Carbohydrates: 39g | Protein: 28g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1394mg | Potassium: 1125mg | Fiber: 4g | Sugar: 3g | Vitamin A: 153IU | Vitamin C: 40mg | Calcium: 80mg | Iron: 3mg
