Greek Sheet Pan Lemon Chicken and Potatoes
One pan. Crackling chicken skin, lemon-soaked potatoes, charred red onion and soft roasted garlic.
- Serves
- 4
- Prep
- 15 min
- Cook
- 50 min
Ingredients
Serves 4
- 8bone-in, skin-on chicken thighs
- 2¼ lb (1kg)potatoes, cut into thick wedges
- 2red onions, cut into thick wedges
- 1whole head of garlic, cloves separated and unpeeled
- 2lemons — 1 juiced, 1 halved
- 3 tbspdried oregano
- ⅓ cup (80ml)olive oil
- ¾ cup (180ml)chicken stock
- Salt and black pepper
- Fresh oregano, to finish
Method
- Heat the oven to 425°F (220°C).
- Toss the potatoes, onions and garlic cloves in a large sheet pan with the olive oil, dried oregano, lemon juice, stock, salt and pepper. Spread in one layer.
- Pat the chicken skin completely dry with paper towel. Season heavily with salt. Dry skin is the whole recipe — wet skin steams instead of crisping.
- Nestle the thighs skin side up among the vegetables, skin sitting clear of the liquid. Tuck in the lemon halves cut side down.
- Roast 45–50 minutes, until the skin is blistered and deep golden and the potatoes have crisp dark edges.
- If the skin needs more, broil 2–3 minutes. Watch it constantly.
- Rest 5 minutes. Squeeze the roasted lemon halves over everything and scatter fresh oregano.
Notes
- Skin must sit above the liquid line. Submerged skin will never crisp.
- Don't crowd the pan. Two pans beat one overloaded one.
- The soft garlic cloves squeeze out of their skins — spread them on the potatoes.
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