This Greek-inspired sheet pan dinner combines bone-in chicken thighs and crispy potato wedges roasted in a tangy lemon-yogurt marinade, finished with feta cheese and olives for a complete, flavorful meal on one pan.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Preheat your oven to 400°F (200°C).
In a medium bowl, prepare the marinade by whisking together olive oil, plain yogurt, mustard, salt, pepper, dried oregano, minced garlic, and the juice of half a lemon.
Arrange the chicken thighs and potato wedges on a large sheet pan.
Pour the marinade over the chicken and potatoes. Use your hands to massage it in, ensuring everything is evenly coated and some marinade gets under the chicken skin.
Slice the remaining half of the lemon and arrange the slices around the chicken and potatoes.
Bake for 40-50 minutes, or until the chicken is cooked through (reaches an internal temperature of 165°F) and the potatoes are tender and golden brown.
While the chicken is baking, prepare the yogurt sauce. In a small bowl, combine the Greek yogurt, chopped fresh parsley, and black pepper. Stir until well mixed.
Once the chicken and potatoes are done, remove from the oven. Top with crumbled feta cheese, sliced pepperoncini, and green olives. Drizzle with the yogurt sauce and garnish with additional fresh parsley before serving.
Store leftovers in an airtight container for up to 3 days; reheat gently in a 325°F oven until warmed through, or serve cold as a composed salad.
sheet pan (18×13 inch or larger) · meat thermometer
Yes, but reduce cooking time by 10-15 minutes and watch for doneness at 165°F; thighs stay juicier due to higher fat content.
Insert a meat thermometer into the thickest part of the thigh without touching bone — it should read 165°F (74°C).
Yes, marinate the chicken and potatoes in the lemon-yogurt mixture for up to 8 hours in the refrigerator before roasting.
Use russet or red potatoes; cut into similar-sized wedges so they cook evenly with the chicken.
Toss potatoes with olive oil and spread in a single layer; roast at high heat (425°F+) and stir halfway through for even browning.
Crispy Chicken Katsu Sandwich
25 min · moribyan
Crispy Chicken Snack Wrap
5 min · moribyan
Pistachio Cheesecake Bars with Chocolate Ganache
245 min · moribyan
Greek Potato Salad
45 min
Cypriot Bulgur Pilaf with Chicken Souvlaki
40 min
Greek Chicken Wrap
45 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Lamb Kofta Kebab (15-Min Recipe)
16 min
Greek Chicken Mason Jar Salad
15 min
Crispy Chicken Thighs and Greek Lemon Potatoes
105 min
