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Amazing 1-Pan Greek Lemon Chicken fix

One-Pan Greek Lemon Chicken
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Enjoy bright, Mediterranean flavor with minimal cleanup using this simple One-Pan Greek Lemon Chicken recipe. You get juicy chicken and fresh herbs, all cooked on a single sheet pan for an easy, healthy dinner.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs
  • 1 large lemon, sliced
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound small potatoes, quartered
  • 1 red onion, cut into wedges
  • 1 cup cherry tomatoes
  • 1/2 cup Kalamata olives

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, whisk together the olive oil, minced garlic, oregano, thyme, salt, and pepper to create the marinade.
  3. Add the chicken thighs to the marinade. Toss to coat evenly.
  4. On a large, rimmed baking sheet, arrange the quartered potatoes and onion wedges in a single layer. Drizzle lightly with a little more olive oil and sprinkle with salt and pepper.
  5. Place the marinated chicken thighs among the vegetables on the baking sheet.
  6. Arrange the lemon slices over the chicken and vegetables.
  7. Bake for 25 minutes.
  8. Remove the pan from the oven. Add the cherry tomatoes and olives around the chicken. Gently toss the vegetables.
  9. Return the pan to the oven and bake for another 10-15 minutes, or until the chicken is cooked through and registers 165°F internally.
  10. Serve immediately, spooning the pan juices over the chicken and vegetables.

Notes

  • For extra brightness, squeeze the juice from one of the roasted lemon slices over the finished dish.
  • You can substitute chicken breasts, but adjust the cooking time to prevent drying out.
  • If you prefer softer onions, toss them with the potatoes before baking.

Nutrition

Find it online: https://savorandpin.com/one-pan-greek-lemon-chicken/