Sheet Pan · All year
Greek Sheet-Pan Chicken Thighs
Lemon, oregano, potatoes, and olives. The feta goes on after the oven, so it stays creamy.
About 1 hour · Serves 6 · 6 plates
“All eyes look to you, and you give them their food at the proper time.”
Ingredients
- 6 bone-in, skin-on chicken thighs, about 3 pounds
- 1 ½ lb potatoes, cut into wedges
- 1 red onion, cut into wedges
- 1 lemon
- 3 tbsp olive oil
- 2 tsp dried oregano
- 4 garlic cloves, smashed
- 1 tsp fine salt, divided
- ½ tsp black pepper
- ½ cup Kalamata olives
- ½ cup crumbled feta
- a handful of parsley, chopped
Method
- 1
Heat the oven to 425°F. Toss the potatoes and onion with 2 tablespoons of the oil, 1 teaspoon of the oregano, half the salt, and the pepper. Spread them on a sheet pan.
- 2
Pat the thighs dry. Rub them with the remaining oil, oregano, salt, the zest of the lemon, and the garlic. Set them skin side up among the potatoes, not stacked.
- 3
Roast 30 minutes. Squeeze half the lemon over the pan, add the olives, and give the potatoes a stir if a side is browning too fast. Roast 12 to 15 minutes more, until a thigh reads 175°F and the potatoes are tender.
- 4
Rest 5 minutes. Crumble the feta over the hot pan and scatter parsley. Feta that bakes the whole time turns dry and sharp. Feta at the end stays soft.
From the kitchen
- A cucumber, a tomato, and a spoon of olive oil on the side make this feel like a full table. They do not need a recipe.
- If the potatoes are large, start them in the oven for 10 minutes before the chicken goes on. Small wedges can keep the chicken company the whole time.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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