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Greek Sheet Pan Chicken with Lemon and Potatoes

Greek Sheet Pan Chicken with Lemon and Potatoes

George Zikos
4.58 from 21 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dinner, Main Course
Cuisine Greek
Servings 4
Calories 579 kcal

Ingredients
  

  • 4 chicken thighs, skin on (bone-in or boneless)
  • extra virgin olive oil, for drizzling
  • salt
  • pepper
  • 2 pounds potatoes, washed and cut into 1 inch pieces
  • 1 tsp salt
  • 3/4 tsp pepper
  • 3 lemons (2 for sheet pan, 1 for juice)
  • 2 tbsp dried oregano
  • 1 1/2 tsp dried thyme
  • 3 cloves garlic, chopped
  • 1/2 cup water
  • 1 tbsp dijon mustard
  • 1/4 cup extra virgin olive oil 

Instructions
 

  • Preheat oven to 400 F.
  • Drizzle chicken thighs with olive oil and season with salt and pepper. Set aside.
  • In a mixing bowl combine potatoes, salt, pepper, lemon juice, oregano, thyme, garlic, water, dijon mustard, and extra virgin olive oil. Mix well.
  • Pour potatoes onto sheet pan. Arrange lemon halves face up between potatoes. Arrange chicken thighs on top of potatoes.
  • Bake at 400 F for one hour or until the potatoes are tender and the chicken is cooked to an internal temperature of 165 degrees F. Remove and let cool for 5 minutes.
  • Enjoy!

Nutrition

Calories: 579kcalCarbohydrates: 51gProtein: 24gFat: 33gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 111mgSodium: 728mgPotassium: 1353mgFiber: 9gSugar: 4gVitamin A: 172IUVitamin C: 89mgCalcium: 114mgIron: 5mg
Keyword sheet pan chicken
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