One Sheet Pan Greek Chicken and Potatoes
- 12 Bone-in Chicken Thighs, skin removed
- 1/3 cup chopped Parsley
- 1/3 cup chopped Oregano
- 2 Tbsp. Red Wine Vinegar
- Juice from 1/2 Lemon
- 6 Tbsp. Olive Oil, divided
- 6 cloves Garlic, grated
- 1 tsp. Salt
- 1/2 tsp. Black Pepper
- 1/2 cup Olives, halved
- 2 lbs. Fingerling or Small Potatoes
- ¾ cup Full-Fat or Greek Yogurt
- 1/4 cup chopped Dill
- 1 Tbsp. Lemon
- 1-2 cloves grated Garlic
- Salt and Pepper
How to Make it
Step 1. Remove the skin from the bone-in chicken thighs. You can either pull the skin off with your hands or use meat scissors
Step 2. In a large bowl, combine ⅔ of the parsley and oregano, along with the red wine vinegar, lemon juice, ¼ cup olive oil, garlic and salt and pepper. Toss the chicken thighs in the marinade and place the chicken in the fridge to marinate for at least an hour.
Step 3. Combine the yogurt ingredients together in a bowl and season with salt and pepper to taste.
Step 4. Preheat your oven to 400 degrees Fahrenheit. Toss the potatoes in the remaining oregano, parsley and olive oil, along with a pinch of salt and pepper. If some of the potatoes are large, you may want to slice them in half.
Step 5. Arrange the chicken thighs and potatoes on a large parchment-covered sheet pan. Sprinkle the olives all around the chicken and potatoes. Set your Thermopro thermometer to the “chicken/poultry” setting, or at least 165 degrees Fahrenheit (some like thighs to be at least 170 degrees). Place the thermometer probe in the center of the thickest thigh, then place the pan in the oven.
Step 6. Bake the thighs until they reach the desired internal temperature. If the potatoes aren’t golden yet, you can remove the chicken and continue cooking the potatoes until they are crispy on the outside and tender on the inside. Garnish the chicken and potatoes with chopped dill and serve alongside the dill yogurt.