Sheet-Pan Crispy Greek Chicken Thighs and Potatoes
Serves 4
Ingredients
- For the Potatoes:
- 4 Medium Yukon Gold potatoes, halved lengthwise and sliced into ¼-inch wedges
- Juice from 2 lemons
- ¼ Cup extra virgin olive oil
- ¼ Cup low-sodium chicken broth
- 1 ½ Teaspoons kosher salt
- 1 Teaspoon dried oregano
- ½ Teaspoon freshly ground black pepper
- For the Chicken:
- 2 Pounds bone-in skin-on chicken thighs
- 2 Tablespoons extra virgin olive oil
- 1 Teaspoon smoked paprika
- 1 Teaspoon kosher salt
- ½ Teaspoon dried oregano
- ½ Teaspoon freshly ground black pepper
Shopping List
- Medium Yukon Gold potatoes
- Lemons
- Dried oregano
- Bone-in skin-on chicken thighs
- Smoked paprika
Pantry List
- Extra virgin olive oil
- Low-sodium chicken broth
- Kosher salt
- Ground black pepper
Instructions
- Preheat the oven to 400°F. Place the potato wedges on a cookie sheet. Add the lemon juice, olive oil, broth, salt, oregano, and pepper and mix until evenly combined. Spread the potatoes into a single even layer and bake, roast potatoes for 10 mins.
- While the potatoes bake, prepare the chicken thighs. Pat-dry the top of chicken thighs and place them in a clean bowl. Drizzle olive oil to coat the chicken.
- In another small bowl, put together the paprika, salt, oregano, and pepper until well combined, then sprinkle evenly over the chicken.
- Pull the roasting potatoes from the oven, place the chicken thighs on the sheet pan with the potatoes. Place the pan back in the oven and roast until it is cooked through and the skin is crispy and golden brown about 30-35 minutes, depending on the size. Let the chicken cool down for 10 minutes before serving.