Save to Pinterest A vibrant, high-protein sheet pan meal featuring juicy chicken marinated in lemon, garlic, and herbs, roasted alongside golden potatoes for a wholesome Greek-inspired dinner.
This is a go-to weeknight dinner in my household. The flavors remind me of summer vacations in Greece, and it is always a crowd-pleaser.
Ingredients
- Poultry: 4 boneless, skinless chicken breasts (about 700 g / 1.5 lbs)
- Vegetables: 700 g (1.5 lbs) Yukon Gold or red potatoes, cut into 2.5 cm (1 inch) cubes; 1 medium red onion, sliced
- Marinade & Seasonings: 60 ml (1/4 cup) extra-virgin olive oil; 60 ml (1/4 cup) fresh lemon juice (about 1 large lemon); 2 teaspoons lemon zest; 4 garlic cloves, minced; 2 teaspoons dried oregano; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper
- To Finish: 50 g (1/3 cup) pitted Kalamata olives (optional); 2 tablespoons chopped fresh parsley; Lemon wedges for serving
Instructions
- Step 1:
- Preheat the oven to 220°C (425°F). Line a large sheet pan with parchment paper or lightly grease with olive oil.
- Step 2:
- In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, rosemary, salt, and pepper.
- Step 3:
- Add chicken breasts and toss to coat. Let marinate for 10 minutes (or up to 2 hours in the refrigerator for deeper flavor).
- Step 4:
- Add potatoes and red onion to the marinade, tossing well to coat.
- Step 5:
- Arrange potatoes and onions in a single layer on the prepared sheet pan. Place chicken breasts on top.
- Step 6:
- Roast in the preheated oven for 35-40 minutes, turning potatoes halfway through, until chicken reaches an internal temperature of 75°C (165°F) and potatoes are golden and tender.
- Step 7:
- If using, scatter Kalamata olives over the pan during the last 5 minutes of roasting.
- Step 8:
- Remove from oven. Sprinkle with fresh parsley and serve with lemon wedges.
Save to Pinterest This recipe always brings my family together around the table with happy memories and full bellies.
Notes
Swap chicken breasts for boneless thighs for richer flavor. Add bell peppers or zucchini for extra vegetables. Serve with tzatziki or a Greek salad on the side. Wine pairing: A crisp Assyrtiko or Sauvignon Blanc complements the lemony flavors.
Required Tools
Large sheet pan, mixing bowls, whisk, chefs knife, cutting board, oven mitts, instant-read thermometer (recommended)
Nutritional Information
Calories: 410, Total Fat: 15 g, Carbohydrates: 30 g, Protein: 40 g per serving
Save to Pinterest Enjoy the vibrant flavors and ease of this classic Greek dish any night of the week.
Recipe FAQs
- → What type of chicken works best?
Boneless, skinless chicken breasts are ideal for even cooking and absorbing the marinade well.
- → Can I substitute the potatoes?
Yukon Gold or red potatoes are recommended for roasting; sweet potatoes or fingerlings can be used too.
- → How long should the chicken marinate?
For best flavor, marinate the chicken for at least 10 minutes, or up to 2 hours refrigerated.
- → Is it necessary to turn the potatoes during roasting?
Turning halfway through ensures even browning and a crisp exterior on the potatoes.
- → What herbs complement this dish?
Dried oregano, thyme, and rosemary add classic Mediterranean notes that pair beautifully with lemon and garlic.
- → Can I add other vegetables?
Yes, bell peppers or zucchini make excellent additions for more color and flavor.