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.
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
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.
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.
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.
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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