Effortless Mediterranean Chicken & Potatoes: Your New Favorite Sheet Pan Dinner

👩‍🍳 Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. 2

   Wash and cut your potatoes, red onion, and red bell pepper into uniform pieces. Pat the chicken thighs dry with paper towels.
3. 3

   In a large bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, dried oregano, dried thyme, smoked paprika (if using), salt, and black pepper.
4. 4

   Add the chicken thighs, potatoes, red onion, and red bell pepper to the bowl. Toss everything together until thoroughly coated in the herb and lemon mixture. Ensure every piece is covered.
5. 5

   Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two pans if necessary to ensure even roasting and crisping.
6. 6

   Roast for 25-35 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the potatoes are tender and golden brown. Halfway through the cooking time (around 15-20 minutes), carefully flip the chicken and stir the vegetables for even browning.
7. 7

   Remove from the oven and let rest for a few minutes. Garnish with fresh chopped parsley or dill, crumbled feta cheese, and a dollop of tzatziki or Greek yogurt, if desired. Serve warm and enjoy!