Greek Sheet Pan Lemon Chicken with Potatoes

Name: Greek Sheet Pan Lemon Chicken with Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 800 g Chicken thighs; 700 g Potatoes (predominantly waxy); 300 g Carrots; 2 Red onions; 1 Organic lemon; 15 g Fresh flat-leaf parsley; 4 tbsp Olive oil; 60 ml Lemon juice; 100 ml Water; 2 tsp Mustard (medium-hot); 3 Garlic cloves; 2 tsp Dried oregano; 1 tsp Paprika powder (sweet); Salt, to taste; Black pepper, to taste

Juicy chicken thighs, golden-brown potato wedges, and sweet carrots roast together on a baking sheet in a flavorful lemon-garlic marinade with oregano. An easy comfort food dish for cool autumn days.

Total time55 min
servings4
DifficultyEasy
Per portion766 kcal

Ingredients

for 4 servings

Main Ingredients

800 g Chicken thighs
700 g Potatoes (predominantly waxy)
300 g Carrots
2 Red onions
1 Organic lemon
15 g Fresh flat-leaf parsley optional

Lemon Marinade

4 tbsp Olive oil
60 ml Lemon juice
100 ml Water
2 tsp Mustard (medium-hot)
3 Garlic cloves
2 tsp Dried oregano
1 tsp Paprika powder (sweet)
Salt, to taste
Black pepper, to taste

Preparation

Preheat the oven to 200 °C top/bottom heat (or 180 °C fan). Pat the chicken thighs thoroughly dry with paper towels.
Peel the potatoes and carrots, and cut the potatoes into even wedges and the carrots into roughly 3 cm long pieces. Peel the red onions, cut them into wedges, and wash the organic lemon with hot water before slicing it into thin slices.
In a bowl, mix the olive oil, freshly squeezed lemon juice, water, mustard, minced garlic, oregano, paprika powder, and plenty of salt and pepper into a robust marinade.
Distribute the potatoes, carrots, and onion wedges on a deep baking sheet or in a large baking dish. Place the chicken thighs skin-side up in between, arrange the lemon slices around the meat, and pour the marinade evenly over all ingredients so that the chicken skin is also well coated.
Bake the dish on the middle rack for about 40 minutes, until the potatoes are tender and the chicken thighs have a golden-brown, crispy skin and reach an internal temperature of at least 80 °C directly at the bone.
⏱ 40 min
Remove the baking sheet from the oven, sprinkle the lemon chicken with freshly chopped parsley to taste, and serve directly with the roasted vegetables and aromatic lemon pan juices.

Nutrition · Per portion

kcal	766 kcal
Protein	39.8 g
Carbohydrates	41.5 g
Sugars	11.7 g
Fat	46.4 g
Fiber	6.7 g
Salt	0.6 g

Calculated from the ingredients with the German nutrient database BLS 4.0 by the Max Rubner Institute.

Allergens: Mustard