Greek Chicken and Potatoes


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.

Hands On Time:
10 mins
Total Time:
55 mins
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.


  • 3 lemons

  • 6 cloves garlic, smashed

  • 3 tablespoons fresh oregano leaves

  • 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


  1. 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.

  2. 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.

  3. 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.

    Greek Chicken and Potatoes Recipe
    Caitlin Bensel

Chef's Notes

Roasting lemons makes them much less sour and soft enough to eat—peel and all.

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