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FOGreek Herby Lemon Chicken Sheet Pan✨ One pan dinner idea the whole family will love! Herby lemon marinade, crispy & juicy chicken thighs and roasted potatoes, topped with a lemon yogurt sauce and feta cheese. It’s simple, easy and packed with flavor!
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Here’s what you need:
1 1/2 lb boneless skin on chicken thighs
1 lb Yukon gold potatoes, cut into wedges
1 head broccoli, cut into florets
Optional: feta for topping
Marinade
1/4 cup olive oil
2 tbsp lemon juice
3 tbsp greek yogurt
1 tbsp dijon mustard
4 garlic cloves, grated or finely minced
2 tsp oregano
1/2 tsp dried thyme
1/2 tsp dried sage
1 1/2 tsp salt
1/2 tsp pepper
Yogurt Sauce
1 cup greek yogurt
2 tbsp reserved marinade
1 tbsp fresh chopped parsley
Salt and pepper to taste
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Arrange the chicken thighs and potato wedges on the pan. Using a small knife, pierce the chicken thighs a few times.
Whisk together the marinade ingredients. Reserve 2 tbsp for the yogurt sauce. Pour the remaining marinade over the chicken and potatoes and toss to coat. Lift up the skin of the chicken and massage marinade underneath. Spread the potatoes back in a single layer so they are directly touching the pan to help browning.
Bake for 35 to 45 minutes, until the potatoes are tender and golden and the chicken is cooked through. With 15 minutes remaining, flip the potatoes and toss the broccoli in a bit of olive oil and place on top. Broil for the last 2 to 3 minutes to deepen the color on the chicken. Serve warm topped with feta and alongside the yogurt sauce!
#sheetpandinner #greekchicken #roastedchickenandpotatoes #greeksheetpan #dinnerideas
@foodiefromvt
