Greek Chicken and Potato Sheet Pan Bake
This is the kind of sheet-pan dinner you make when you want big flavor without babysitting the oven. The yogurt, lemon, and herbs coat everything evenly, so both the chicken and potatoes come out seasoned all the way through. Minimal prep, minimal cleanup, maximum payoff.
Servings –6
Ingredients
- 6 –8 bone-in skin-on chicken thighs, about 2.25 pounds
- 1 pound gold or russet potatoes, cut into chunks
- ¼ cup plain whole milk yogurt
- 3 tablespoons olive oil
- 1 tablespoon minced garlic, to taste
- 1 tablespoon yellow mustard
- 1 tablespoon lemon juice
- 2 teaspoons salt
- 2 teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
Instructions
- Preheat the oven to 400°F.
- Arrange the chicken thighs in the center of a large sheet pan and scatter the potato wedges around the chicken.
- Using a small knife, carefully pierce the chicken thighs a few times to help the marinade penetrate.
- In a bowl, whisk together the olive oil, yogurt, salt, onion powder, black pepper, garlic, oregano, mustard, lemon juice, and thyme.
- Pour the marinade evenly over the chicken and potatoes.
- Using clean hands, massage the marinade into everything, making sure the chicken and potatoes are well coated. Gently lift the chicken skin and rub some of the marinade underneath as well.
- Spread the potatoes back around the chicken in a single layer so they roast evenly.
- Bake for 50 to 55 minutes, until the potatoes are tender, the chicken is cooked through, and the skin is golden.
- If needed, broil for the last 2 to 3 minutes to deepen the color on the chicken.
- Let rest briefly, then serve warm.
Notes
Q: Can I use boneless chicken thighs instead of bone-in?
A: Yes. Boneless thighs work great, but they’ll cook faster, so start checking around 35–40 minutes. Q: Do I need to peel the potatoes?
A: No. Gold potatoes roast best with the skin on and get nice and crispy. Feel free to also use Russet potatoes. Q: Can I marinate the chicken ahead of time?
A: Yes. You can marinate the chicken ahead of time in a bowl, cover, and refrigerate for up to 24 hours before cooking. Q: Why pierce the chicken before adding the marinade?
A: Piercing helps the marinade absorb deeper into the meat so the chicken is seasoned all the way through. Q: What can I finish this dish with?
A: I like to finish it with chopped olives, pepperoncinis, fresh parsley, crumbled feta cheese, and sometimes a creamy herb yogurt sauce on the side. Q: How do I store and reheat leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep the skin crisp.
A: Yes. Boneless thighs work great, but they’ll cook faster, so start checking around 35–40 minutes. Q: Do I need to peel the potatoes?
A: No. Gold potatoes roast best with the skin on and get nice and crispy. Feel free to also use Russet potatoes. Q: Can I marinate the chicken ahead of time?
A: Yes. You can marinate the chicken ahead of time in a bowl, cover, and refrigerate for up to 24 hours before cooking. Q: Why pierce the chicken before adding the marinade?
A: Piercing helps the marinade absorb deeper into the meat so the chicken is seasoned all the way through. Q: What can I finish this dish with?
A: I like to finish it with chopped olives, pepperoncinis, fresh parsley, crumbled feta cheese, and sometimes a creamy herb yogurt sauce on the side. Q: How do I store and reheat leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep the skin crisp.
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!