Greek Chicken and Potatoes

Greek Chicken And Potatoes

Here’s a sheet pan dinner the whole family will love. It requires very little hands-on time, leaving you more time to enjoy the evening. First, you’ll marinate a whole chicken in an oregano-spiced lemon marinade while potatoes get going in the oven. Next up is a layer of broccolini, which you’ll top with the chicken. The citrus marinade not only adds bright flavor, the acidity from the juice tenderizes the meat. Round it all out with a side salad with feta, olives, and tomatoes.


  • 3 lemons
  • 6 cloves garlic, smashed
  • 3 tablespoons fresh oregano leaves
  • ⅓ cup plus 2 Tbsp. olive oil, divided
  • 1 3½- to 4-lb. whole chicken, cut into 8 pieces
  • 1 pound small red potatoes, quartered
  • 1 large red onion, cut into ½-in. wedges
  • 1 tablespoon kosher salt, divided
  • 1 pound Broccolini, trimmed
  • 1 teaspoon freshly ground black pepper

How to Make It

  1. Preheat oven to 450°F. Squeeze juice from 2 lemons to equal ⅓ cup; add to a large bowl. Cut remaining lemon into wedges and add to bowl along with garlic, oregano, and ⅓ cup oil. Add chicken, spooning marinade over chicken; let sit for about 15 minutes.
  2. Toss together potatoes, onion, 1 teaspoon salt, and 1 tablespoon oil in a large bowl. Transfer to a large baking sheet and roast until just beginning to brown, 10 to 15 minutes.
  3. Toss together Broccolini and remaining 1 tablespoon oil in a large bowl. Transfer to baking sheet with potatoes and toss to combine. Using tongs, arrange chicken mixture on baking sheet in a single layer (discard marinade); season with pepper and remaining 2 teaspoons salt. Bake until chicken is cooked through and Broccolini is browned, about 30 minutes.

Chef's Notes

Roasting lemons makes them much less sour and soft enough to eat—peel and all.

This article is written by Anna Theoktisto from Real Simple and was legally licensed through the Industry Dive publisher network. Please direct all licensing questions to

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