One Sheet Pan Greek Chicken and Potatoes

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, 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°F. Toss the potatoes in the remaining oregano, parsley, and olive oil in addition to 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 TP07 Probe Thermometer to the “chicken/poultry” setting, or at least 165°F (some like thighs to be at least 170°F). 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.