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Sheet-Pan Greek Chicken with Potatoes

Name: Sheet-Pan Greek Chicken with Potatoes
Prep time: 43 min
Total time: 1 h 8 min
Cuisine: Greek
Ingredients: boneless chicken — 680 g; yellow new potatoes — 680 g; lemon — 65 g; olive oil — 54 g; garlic — 12 g; dried leaf oregano — 3 g; salt — 5 g; black pepper — 3 g; red onion — 110 g; grape tomatoes — 237 g; feta cheese crumbles — 57 g; flat-leaf parsley — 7 g

Sheet-Pan Greek Chicken with Potatoes reads citrus 6.0, sourness 5.8 and umami 5.7 on Palate's 0–10 flavor X-ray — a Greek main, about 1 hr 8 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.5 / 10
Sweet & Fruity — 6.2 / 10
Sour & Bright — 7.7 / 10
Bitter & Earthy — 1.8 / 10
Rich & Fat — 5.7 / 10
Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Citrus 6.0 · Sourness 5.8 · Umami 5.7 · Salinity 5.3 · Richness 5.2 · Fruity 4.9 · Sweetness 4.2 · Allium 3.7 · Funk & Ferment 3.3 · Herbaceous 2.1 · Bitterness 1.6 · Warm Spice 1.5 · Nutty 1.5 · Earthy 1.4 · Floral 1.3 · Heat 0.8

What's in it (12)

boneless chicken — 680 g
yellow new potatoes — 680 g
lemon — 65 g
olive oil — 54 g
garlic — 12 g
dried leaf oregano — 3 g
salt — 5 g
black pepper — 3 g
red onion — 110 g
grape tomatoes — 237 g
feta cheese crumbles — 57 g
flat-leaf parsley — 7 g

Time & effort: about 1 hr 8 min (43 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 102.3 kcal, 12.1 g protein, 2.1 g fat, 8.8 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Whisk the lemon zest and juice, olive oil, garlic, oregano, salt, and pepper together in a large bowl. Measure out 3 tablespoons of this mixture into a small bowl and set it aside to dress the potatoes later.
Add the chicken thighs to the remaining marinade in the large bowl, turning to coat. Let stand at room temperature 20 minutes (or cover and refrigerate up to 8 hours) while you prep the potatoes.
Preheat the oven to 425°F. Toss the potatoes with the reserved 3 tablespoons of lemon-garlic mixture and a pinch of salt directly on a rimmed sheet pan; spread in a single layer.
Roast the potatoes alone until they're just starting to turn golden at the edges, about 15 minutes — this head start is what keeps them from going soft and pale under the chicken.
Remove the pan and nestle the marinated chicken thighs (shaking off excess marinade) and the onion wedges among the potatoes, pouring any remaining marinade over the top.
Roast until the chicken is deeply golden and registers 165°F on an instant-read thermometer and the potatoes are fork-tender, 22-25 minutes.
Scatter the cherry tomatoes over the pan and roast until they just start to blister and soften, about 5 minutes more.
Let the pan rest 5 minutes off the heat, then scatter the feta and parsley over everything and serve directly from the pan.

Dishes with a similar flavor shape

Baked Greek Chicken Meatballs with Orzo — Greek
Karaage (唐揚げ) — Japanese
Greek White Bean and Spinach Skillet — Greek
Lemon-Basil Orzotto — Italian
Greek Chicken and Rice Skillet — Greek

Keep reading: what citrus, sourness, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.