Name: Greek-Inspired Sheet Pan Chicken and Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Greek
Ingredients: 1/4 cup olive oil; 1/4 cup plain yogurt; 1 tbsp dijon mustard; 1 tsp salt; 1 tsp black pepper; 1 tbsp dried oregano; 1 lemon, juiced and sliced; 2 cloves garlic, minced; 2 lbs bone-in, skin-on chicken thighs; 1.5 lbs Yukon Gold potatoes, cut into wedges; 1/2 cup Greek yogurt; 1/4 cup fresh parsley, chopped, plus more for garnish; 1/2 tsp black pepper (for sauce); 1/2 cup crumbled feta cheese; 1/4 cup sliced pepperoncini peppers; 1/4 cup sliced green olives

1

Preheat your oven to 400°F (200°C).

2

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.

3

Arrange the chicken thighs and potato wedges on a large sheet pan.

4

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.

5

Slice the remaining half of the lemon and arrange the slices around the chicken and potatoes.

6

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.

7

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.

8

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.

Greek-Inspired Sheet Pan Chicken and Potatoes

Ingredients

16 Ingredients

Instructions

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