Food Recipes Greek Chicken and Potatoes 3.7 (15) Round out this quick and easy sheet pan dinner with a side salad of feta, olives, and tomatoes and a bottle of bright, tart wine. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in the Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in more than 10 nationally distributed print publications, as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida, and a degree in culinary arts from the Culinary Institute of America in Hyde Park, N.Y. She is a member of Les Dames d'Escoffier Birmingham chapter. She has 10 years of experience developing recipes. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs. She also loves fostering puppies for a local animal rescue group. Real Simple's Editorial Guidelines Updated on October 17, 2022 Print Share Share Tweet Pin Email Hands On Time: 10 mins Total Time: 55 mins Yield: 6 serves To make this sheet pan dinner, you'll start by marinating a whole chicken in an oregano-spiced lemon marinade. This will not only add bright flavor, but the acidity from the juice tenderizes the meat. Ingredients 3 lemons 6 cloves garlic, smashed 3 tablespoons fresh oregano leaves ⅓ cup plus 2 Tbsp. olive oil, divided 1 3½- to 4-lb. whole chicken, cut into 8 pieces 1 pound small red potatoes, quartered 1 large red onion, cut into ½-in. wedges 1 tablespoon kosher salt, divided 1 pound Broccolini, trimmed 1 teaspoon freshly ground black pepper Directions Preheat oven to 450°F. Squeeze juice from 2 lemons to equal ⅓ cup; add to a large bowl. Cut remaining lemon into wedges and add to bowl along with garlic, oregano, and ⅓ cup oil. Add chicken, spooning marinade over chicken; let sit for about 15 minutes. Toss together potatoes, onion, 1 teaspoon salt, and 1 tablespoon oil in a large bowl. Transfer to a large baking sheet and roast until just beginning to brown, 10 to 15 minutes. Toss together Broccolini and remaining 1 tablespoon oil in a large bowl. Transfer to baking sheet with potatoes and toss to combine. Using tongs, arrange chicken mixture on baking sheet in a single layer (discard marinade); season with pepper and remaining 2 teaspoons salt. Bake until chicken is cooked through and Broccolini is browned, about 30 minutes. Caitlin Bensel Chef's Notes Roasting lemons makes them much less sour and soft enough to eat—peel and all. Print