Greek Lemon Herb Chicken & Potatoes

A one-pan flavor bomb perfect for any easy dinner win!

Ingredients :

6 bone-in, skin-on chicken thighs

1.5 lbs baby potatoes (yellow or red), halved if large

1 cup baby carrots

5 cloves garlic, minced

1/3 cup olive oil

Juice of 2 lemons

2 tbsp red wine vinegar

1 tbsp dried oregano

2 tsp fresh thyme or rosemary (plus extra for garnish)

Salt & cracked black pepper to taste

1/4 cup crumbled feta (optional for garnish)

** How to Make It :**

Marinate for Bold Flavor:

In a large bowl, mix olive oil, lemon juice, vinegar, garlic, oregano, thyme, salt, and pepper. Toss chicken thighs in mixture and let marinate for 30 minutes for that juicy zesty kick and authentic Mediterranean flavor.

Layer the Pan:

Preheat oven to 400°F. In a large baking dish, spread out potatoes and carrots. Place marinated chicken on top and pour the remaining marinade over everything for a next-level flavor bath and easy sheet pan win.

Roast to Golden Perfection:

Roast uncovered for 45–50 minutes, basting halfway through. Chicken should be crispy and potatoes fork-tender—this is your crispy-on-the-outside, juicy-on-the-inside goal.

Final Touch Garnish:

Remove from oven and sprinkle with extra herbs and crumbled feta for a flavor-packed finish and gourmet-style glow-up.

Serve It Hot:

Plate with extra lemon wedges and warm pita bread if you like. It’s a Mediterranean comfort food win that feels fancy but is super easy.

Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 1 hour 5 minutes | Servings: 4

Calories: ~610 per serving | Protein: ~35g per serving