Sheet-Pan Greek Lemon Chicken with Potatoes and Feta

By Sprig Originals ✓ · cooked up in Sprig

A whole Greek-taverna dinner on one tray: bone-in chicken thighs roast to crackling skin over lemony oregano potatoes and red onion, with cherry tomatoes bursting into the pan juices and salty feta and olives melting on at the end. Twelve ingredients, one pan, and the juices become the sauce.

Ingredients

• 1.5 lb baby potatoes, halved
• 1 large red onion, cut into 8 wedges
• 5 tbsp olive oil
• 2 tbsp dried oregano
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 8 small bone-in skin-on chicken thighs (about 3 lb)
• 4 cloves garlic, finely chopped
• 2 lemons
• 2 cups cherry tomatoes
• 1/2 cup pitted kalamata olives
• 5 oz feta, broken into chunks

Instructions

1. Heat the oven to 425°F (220°C). On a large rimmed sheet pan, toss the halved potatoes and onion wedges with 2 tablespoons olive oil, 1 tablespoon oregano, 1 teaspoon salt and 1/2 teaspoon pepper. Spread in a single layer and roast 15 minutes.
2. Meanwhile, in a bowl toss the chicken thighs with the remaining 3 tablespoons olive oil, the garlic, the zest and juice of 1 lemon, the remaining 1 tablespoon oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper, rubbing it under and over the skin.
3. Pull out the pan, stir the potatoes, then nestle the chicken thighs skin-side up among the vegetables and scatter the cherry tomatoes into the gaps. Return to the oven and roast 30 to 35 minutes, until the skin is deep golden and a thigh reads 175°F (80°C) at the bone.
4. Scatter the olives and feta chunks over the tray and roast 5 minutes more, just until the feta softens and the tomatoes have collapsed into the juices.
5. Rest 5 minutes, then squeeze the second lemon over everything and serve straight from the pan, spooning the lemony pan juices over the chicken and potatoes.

Chef's tips

Nutrition (per serving, estimated)

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