Roasted Greek Chicken Thighs {Whole30,Paleo,GF}

With fresh herbs and a bright lemony marinade, Roasted Greek Chicken Thighs and potatoes make an amazing weeknight dinner. Your favorite Mediterranean flavors come together in a meal prep dream dinner.

Roasted Greek Chicken Thighs {Whole30,Paleo,GF}

A reader recently asked me what kind of main dish they should serve with my Baked Cauliflower Patties. And other than suggesting making a Paleo Roasted Chicken, I was at a loss.

Turns out that all of my main dish recipes tend to pretty much be one-pan meals. Sorry.

Not sorry.

When you’re pressed for time and feeling stressed over dinner, having everything ready to serve at once can make a difference in how the rest of your night goes. And fewer dishes to wash never hurt anybody!

What Ingredients Do You Need For Greek Chicken Thighs?

  • Chicken thighs – shocking I know. I used boneless skinless
  • Onions & garlic because life is worth living
  • Liquids – olive oil and lemon juice
  • Baby potatoes – take them down in their prime
  • Spices – basil, oregano, dill, salt, and pepper

Roasted Greek Chicken Thighs {Whole30,Paleo,GF}

Here’s How to Make Them

*Detailed and printable recipe card is available at the bottom of the post

Combine spices, lemon juice, and olive oil in a deep bowl/container with a lid. Add chicken and toss to coat. Marinate for at least 15 minutes or up to 12 hours. Pro tip: using a bowl means you’re not tossing out a single-use Ziploc after the chicken finishes marinating.

Slice potatoes in halves or quarters and arrange around a sheet pan. Top with sliced onions. Add chicken to the pan and drizzle remaining marinade over the potatoes and onions. Optional: top with lemon slices.

Roasted Greek Chicken Thighs {Whole30,Paleo,GF}

Bake at 425 degrees F for 25 minutes on the middle rack, or until the internal temperature of the chicken is 165 degrees F. Optional: for crispier chicken, broil on high for 3-5 minutes after the chicken has finished cooking.

Roasted Greek Chicken Thighs {Whole30,Paleo,GF}

Pro Tips/Recipe Notes

  • I prefer to not use foil or parchment for most sheet pan meals because I feel that it interferes with the delicious searing action you want for the veggies. For easier cleaning, once the food is removed from the sheet pan, add a little water and stick it back in the warm oven for 10 minutes. It will loosen any stuck on foods and make it super easy to clean.
  • If you use dried herbs instead of fresh, reduce the amounts by half.
  • To make this truly paleo, replace the potatoes with sweet potatoes.
  • Want to use bone-in thighs with skin? You’ll want to sear the chicken skin side down for a few minutes before adding it to the sheet pan.
  • Sub in whatever veggies you might want depending on the season – asparagus in spring, halved artichokes or green beans in summer. The world is your oyster. But I wouldn’t use oysters.

Roasted Greek Chicken Thighs {Whole30,Paleo,GF}

More One-Pan Meals Like This

  • Pesto Chicken and Cauliflower {Whole30, Paleo, Keto, Gluten-Free, Dairy-Free}
  • Sesame Sheet Pan Pork Fajitas {Whole30, Paleo, Keto, Gluten-Free, Dairy-Free}
  • Sheet Pan Sausage and Veggies {Whole30, Gluten-Free, Dairy-Free}
  • Baked Chicken Teriyaki Dinner {Whole30, Paleo, Gluten-Free, Dairy-Free}
  • Crispy Oven-Fried Gnocchi and Veggies
  • 21 Easy Whole30 Dinners

Roasted Greek Chicken Thighs Weight Watchers Points

One serving of Roasted Greek Chicken Thighs has 4 WW Freestyle SmartPoints.

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